You may have seen a recipe calling for shoyu as an ingredient and wondered what it is. Here’s our round-up of the most common types of soy sauce on the market and how they differ.
The difference between soy sauce and shoyu
Japanese Soy Sauce/shoyu
Shoyu is the term broadly given to Japanese style soy sauces that are made from fermented soybeans, wheat, salt and water. In general, they are quite thin and clear and are a good all-purpose cooking and table sauce.
Kikkoman soy sauce is the best-selling shoyu in the world. It has a complex natural brewing (fermentation) process – a special aspergillus mould is added to steamed soy beans and roasted wheat to produce a “koji” mash to which water and salt is added. This mixture called “moromi” is then left to naturally brew and develop in flavour and aroma over several months. After this time the moromi is slowly pressed and filtered to extract the raw soy sauce, then pasteurized to preserve the intense flavour and quality of the soy sauce. This is a much-simplified description, but the whole process is very involved and essential for producing Kikkoman’s unique umami-rich taste and over 300 different flavour profiles can be detected such as fruits, vanilla, coffee and whisky!
Chinese soy sauces
Other types of soy sauce such as Chinese soy sauce are very different in style to shoyu. These tend to be chemically produced or partially brewed using little or no wheat or yeast and come in light and dark varieties.
Where Japanese shoyu contains just 4 ingredients, you can expect to see a minimum of 11-12 ingredients in Chinese soy sauces. Dark Chinese soy sauces often have caramel colouring E150 added to them and are thicker in texture and can have a sweetish aftertaste, and the light Chinese soy sauces often have a higher salt content than Japanese shoyu. They also do not have the same level of translucence and can look a bit "muddy".
Kikkoman can be easily substituted for both light and dark soy sauces in recipes, whether in stir-fries, marinades, dipping sauces, dressings or as a universal seasoning in any type of dish.
Light vs dark soy sauce
As mentioned above Chinese soy sauce's come in two varieties that are very different to Japanese Shoyu. These are light and dark soy sauces, but what are the differences?
Light soy sauce, as well as being lighter in colour has a thinner texture and is typically saltier. You may often find light soy sauce used in Cantonese style cooking.
Dark soy sauce is a thicker and sweeter sauce than it's lighter alternative. This version of soy sauce is often used to coat meats and add colour to dishes.
Indonesian soy sauce
Kecap manis is an Indonesian style of soy sauce with added palm sugar molasses and other ingredients such as ginger, garlic, curry leaves etc. It is thick and syrupy and very different to other types of soy sauce.
Does Soy Sauce Contain Alcohol?
Kikkoman Naturally Brewed Soy Sauce contains <2% alcohol by volume. The alcohol is not added as an ingredient, but is a result of the natural fermentation process whereby the wheat starches are broken down to sugars and part of the sugar is changed into alcohol.
If you require a wheat-free soy sauce then you can use Kikkoman Tamari Gluten-free Soy Sauce. It is also certified halal by the Halal Feed And Food Inspection Authority (HFFIA) and their logo is on the bottle label.
Kikkoman also makes other soy sauces
- Kikkoman Tamari Gluten-free Soy Sauce is a wheat-free soy sauce which contains just soybeans, water, salt and spirit vinegar and can be enjoyed by those avoiding wheat or with coeliac disease. The absence of wheat means that no alcohol is produced as a fermentation by-product and therefore is also suitable for halal diets.
- Kikkoman Less Salt has 43% less salt than the original but doesn’t compromise on taste.
- Kikkoman Ponzu is a lemon seasoned soy sauce and has a delicate sweet-sharp taste. Try it sprinkled over fish and chips or as a salad dressing.
- Kikkoman Sweet Soy Sauce has added sugar and is great drizzled over rice or as a dip.
FAQs
Shoyu and soy sauce are both popular condiments used in Asian cuisine, but they differ in flavor and usage. Shoyu has a sweeter and more complex taste due to its longer fermentation process, making it ideal for dipping sauces, sushi, and as a base for other condiments like teriyaki.
What is the difference between shoyu sauce and soy sauce? ›
Shoyu is the term broadly given to Japanese style soy sauces that are made from fermented soybeans, wheat, salt and water. In general, they are quite thin and clear and are a good all-purpose cooking and table sauce. Kikkoman soy sauce is the best-selling shoyu in the world.
What is shoyu used for? ›
Made from equal parts of soy and wheat, koikuchi shoyu provides dishes with a well-balanced salty and umami flavor and is very versatile. In fact, koikuchi shoyu can be used in cooking and for dipping, but pairs especially well with grilled fish dishes.
Why does Hawaii call soy sauce shoyu? ›
The word Shoyu originates from Japan and is a term widely accepted in Hawaii which refers to Soy Sauce.
Who calls soy sauce shoyu? ›
A popular seasoning in East and Southeast Asian cooking, soy sauce is called Jiangyou in Mandarin, Shoyu in Japanese, Ganjang in Korean, and Kecap Manis in Indonesian.
Which are the three types of soy sauce? ›
Today, we'll focus on six varieties: light, dark, tamari, double fermented, seasoned, and sweet sauce.
- Light. If you're following a Chinese recipe and it calls for soy sauce, generally you can assume it's referring to light soy sauce unless specified otherwise. ...
- Dark. ...
- Tamari. ...
- Double fermented. ...
- Seasoned. ...
- Sweet.
Tamari, also called shoyu, is a fermented Japanese soy product. The difference between this and soy sauce is simple: Tamari is made without wheat. That's a #win for the gluten-free crowd. Tamari is probably the most straightforward soy sauce swap.
What is another name for shoyu? ›
Originally created in China thousands of years ago, soy sauce has evolved into countless varieties and spread throughout East and Southeast Asian cooking. It's called jiangyou in Mandarin, shoyu in Japanese, ganjang in Korean, and kecap manis in Indonesian.
Does shoyu need to be refrigerated? ›
Soy sauce can be kept unopened in the pantry and away from sources of heat. It's safe to be left in the pantry once opened, too, but the flavor may change over time. “If you use soy sauce infrequently, it may be best to refrigerate it to extend its shelf life,” Edwards says.
Is shoyu good for you? ›
Soy sauce is a fermented food that is popular in Asian cuisine. Soy sauce might have benefits like improving gut health and reducing inflammation. Keep in mind: There's a lot of sodium in soy sauce, so ensure you eat it in moderation.
'Soy sauce' is translated as: salsa de soya (pronounced: SAHL-sah deh SOH-yah), which is the preferred spelling in most Latin American countries. salsa de soja (pronounced: SAHL-sah deh SOH-hah), which is the term used in Spain, Argentina, Uruguay and Paraguay.
What do Chinese call soy sauce? ›
What is soy sauce called in Mexico? ›
Walk up to a taco stand in Baja California, Mexico, and in the tray of condiments, you will likely find a bottle labelled “salsa de soya” – soy sauce.
Is Kikkoman Japanese or Chinese? ›
Kikkoman Corporation (キッコーマン株式会社, Kikkōman Kabushiki-gaisha) is a Japanese food manufacturer.
Is kikkoman soy sauce shoyu? ›
Most major supermarket brands available in the US, like Kikkoman's All-Purpose Naturally Brewed Soy Sauce, don't indicate a type on the label, but they are koikuchi shoyu. Koikuchi shoyu is a good all-purpose choice; it can be used in marinades, sauces, gravies, braising liquids, and stir-fries.
What is Worcestershire sauce made of? ›
Worcestershire sauce is a fermented sauce. It starts with a base of vinegar and is flavored with molasses, sugar, onion, garlic, tamarind, and anchovies. Other flavorings, such as lemon and soy sauce, may be used depending on the brand.
Does Shoyu ramen taste like soy sauce? ›
As we've been talking about, Shoyu means soy sauce and this kind of ramen celebrates the salty, dark, and umami-rich tang of soy sauce. If you want to know more about the different kinds of ramen out there, you can check out our guide to the main kinds of ramen and their regional varieties right here.
Which is better, shoyu or tamari? ›
While the unapologetically and piercingly salty shoyu is the best choice for sushi and sashimi, tamari is ideal for sauces and dressings for more depth and umami. I have yet to try making tsuyu with tamari, but I can predict that it will be a better choice than shoyu.
Is shoyu sauce healthy? ›
On the plus side, it's high in dietary antioxidants and it has some antimicrobial properties, says Schmidt. "At high levels of consumption, soy sauce can also have an anti-inflammatory effect," she adds. But such nutritional value is minimal, so soy sauce should primarily be enjoyed for taste or as a salt substitute.
What is the Japanese equivalent of soy sauce? ›
Tamari. You can swap soy sauce for tamari with an equal, 1:1 ratio. Tamari is known as soy's older, smoother sibling, with more depth of flavor, and less saltiness. Typically made without wheat (soy sauce can use wheat), tamari can be gluten-free, and is a common substitute for soy.
