Collection: Japanese soy sauces

The main Types of soy sauce understand:

• Shoyu : Classic Japanese soy sauce, often divided into Usukuchi (light) and Koikuchi (dark).
• Tamari : A thicker soy sauce, often gluten -free.
• Knowing : Doubly fermented, rich and complex soy sauce.
• Shiro : Clear soy sauce, used to preserve the color of the ingredients in the dishes.

There Japanese soy sauce (Shoyu) is generally softer, slightly sweet, lighter in taste than the Chinese soy sauce, which can be more salty and robust. Japanese soy sauce is often made with a mixture of wheat and soy, while the Chinese soy sauce uses less wheat, which gives it a thicker texture and a more pronounced taste.

There soy sauce is made from the fermentation of soy and wheat with water, salt and ferments (Koji). The fermentation process can last for several months, even years for certain craft sauces. The sauce is then pressed, filtered, pasteurized, and bottling.

For them sushi, it is best to use a light soy sauce Or usukuchi, which enhances the flavor of the fish without crushing it. Tamari can also be used, especially for those looking for a gluten -free option.

There soy sauce is a versatile ingredient in the Japanese cuisine. It is used to season soups, sauces, marinades, vinegrimettes, and as a condiment. For example, it is essential in dishes like the teriyaki, where it brings a Umami depth, or for soaking sauces like that of gyoza.

Yes, we can replace the soy sauce by alternatives like thecoconut aminos (for a soy -free and gluten -free option) or by tamari For those looking for a gluten -free soy sauce. THE miso Diluted can also replace the soy sauce in certain recipes, offering a similar Umami flavor.

There soy sauce Must be kept in a cool and dark place, like a closet. Once opened, it is recommended to keep it in the refrigerator to preserve its freshness and flavor longer.

There lifetime a bottle of soy sauce is generally 2 to 3 years old not open. Once opened, it can be kept in the refrigerator during 6 months to a year without losing its quality, although it is advisable to use it in the 6 months For an optimal taste.