Japanese soy sauces

Present in all Japanese cupboards, soy sauce (shoyu) is made up of soy, wheat, water and salt seeds. It is used daily to salt the dishes.

34 products

  • Salt soy sauce in salt - Yamasa - 1l

    Salt soy sauce in salt - yamasa - 1l

    Salt soy sauce in salt, made from soy beans selected with care, water, wheat and salt, and brewed and fermented according to a traditional method, which...

    8.90 €
    8.90 € 8.90 €
  • Salt soy sauce - Yamasa - 200ml

    Salt soy sauce - yamasa - 200ml

    A soy sauce reduced to salt, containing about half less salt than a classic soy sauce, while retaining a rich and umami taste.Perfect for those looking...

    4.20 €
    4.20 € 4.20 €
  • Sauce soja classique - Yamasa - 1000ML - Yamasa - iRASSHAi
    Sauce soja classique - Yamasa - 1000ML - Yamasa - iRASSHAi

    Classic soy sauce - yamasa - 1l

    Traditional soy sauce made in Japan for over 400 years. Made from soy, wheat and water, which are naturally fermented for more than a year in...

    7.90 €
    7.90 € 7.90 €
  • Foam soy sauce - Yamakawa Brewery - 50ml

    Foam soy sauce - yamakawa brewery - 50ml

    To vary from the classic liquid soy sauce, test the foam! The foam easily adheres to food, which avoids pouring too much soy sauce, it avoids...

    8.50 €
    8.50 € 8.50 €
  • KIOKE Claire unpasteurized soy sauce - Shokin Shôyu - 100ml

    Kioke claire unpasteurized soy sauce - shokin shôyu - 100ml

    A non-pasteurized soy sauce made in Sodoshima, in the Kagawa prefecture, renowned for the quality of its soy sauce. The brewery is one of those who...

    7.50 €
    7.50 € 7.50 €
  • Soy sauce at Kôji - Yamasa - 200ml

    Soy sauce at kôji - yamasa - 200ml

    A soy sauce with a delicate and sophisticated taste, made by combining four varieties of Kôji. It combines the finesse of a unpasteurized soy sauce, or...

    4.20 €
    4.20 € 4.20 €

Our favorite recipes based on soy sauce

Learn more about Japanese soy sauce

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.