Collection: Japanese soy sauces

The main types of soy sauce include :

• Shoyu: Classic Japanese soy sauce, often divided into usukuchi (light) and koikuchi (dark).
• Tamari: A thicker soy sauce, often gluten-free.
• Saishikomi: A rich, complex, doubly fermented soy sauce.
• Shiro: Light soy sauce, used to preserve the color of ingredients in dishes.

Japanese soy sauce (shoyu) is generally milder, slightly sweeter and lighter in flavor than Chinese soy sauce, which can be saltier and more robust. Japanese soy sauce is often made with a blend of wheat and soy, while Chinese soy sauce uses less wheat, giving it a thicker texture and stronger taste.

Salty soy sauce and sweet soy sauce share a common base, but they differ significantly in their composition, taste, and culinary uses.

Salted soy sauce is the most traditional form. It is made by fermenting soybeans, wheat, water, and salt. Its taste is characterized by saltiness and umami, with notes that vary in intensity depending on its origin and fermentation time. It is mainly used as a table condiment or as a cooking base, particularly for seasoning dishes, marinating food, or accompanying sushi and sashimi.

Sweet soy sauce, on the other hand, is a variation enriched with the addition of sugar, mirin, syrup, or other sweeteners. This addition softens the salty character and provides a more rounded and balanced flavor. Its texture is often more syrupy and glossy, making it ideal for glazing, lacquering, or caramelizing foods. It is frequently used in preparations such as teriyaki sauces, yakitori, or certain stews.

In summary, salty soy sauce brings out umami and saltiness to season and enhance dishes, while sweet soy sauce adds sweetness, depth, and richness, creating a subtle balance between sweet and salty.

Soy sauce is made by fermenting soy and wheat with water, salt and ferments (koji). The fermentation process can last several months, or even years for some artisanal sauces. The sauce is then pressed, filtered, pasteurized and bottled.

For sushi, it's best to use a light soy sauce or usukuchi, which enhances the flavor of the fish without overpowering it. Tamari can also be used, especially for those seeking a gluten-free option.

Soy sauce is a versatile ingredient in Japanese cuisine. It is used to season soups, sauces, marinades, dressings and as a condiment. For example, it is essential in dishes such as teriyaki, where it adds umami depth, or for dipping sauces such as those for gyoza.

Yes, you can replace soy sauce with alternatives such ascoconut aminos (for a soy-free, gluten-free option) or tamari for those looking for a gluten-free soy sauce. Diluted miso can also replace soy sauce in some recipes, offering a similar umami flavor.

Soy sauce should be stored in a cool, dark place, such as a cupboard. Once opened, we recommend keeping it in the refrigerator to preserve its freshness and flavor longer.

The shelf life of a bottle of soy sauce is generally 2 to 3 years unopened. Once opened, it keeps well in the refrigerator for 6 months to a year without losing its quality, although it is advisable to use it within 6 months for optimum taste.