Soy sauce is the foundation of Japanese cooking. But not all soy sauce is the same. There are different types, each with their own flavour, use, and purpose. Understanding them helps you cook authentically.
Shoyu (Regular Soy Sauce)
This is the most common type. It is made from equal parts soybeans and wheat, fermented together for months or years. It has a balanced flavour - salty, rich, and complex. It is used in almost everything - soups, dressings, dipping, cooking.
This is what you need in your cupboard. If you can only buy one soy sauce, buy shoyu. It is versatile and authentic.
Tamari (Wheat-Free Soy Sauce)
Tamari is made mostly from soybeans with little or no wheat. It has a deeper, more intense flavour than regular soy sauce. It is thicker and richer. It is also naturally gluten-free, which makes it important for people who cannot eat wheat.
Use tamari when you want a stronger soy flavour. It is excellent for dipping, for grilling, and for dishes where you want real depth.
Usukuchi (Light Soy Sauce)
This sounds like it should be lighter in flavour, but it is actually the opposite. Usukuchi is lighter in colour but saltier and more subtle in flavour than regular soy sauce. It is made with more wheat and fewer soybeans.
Use usukuchi when you want to flavour food without darkening it - in clear soups, with delicate fish, or when the colour of the dish matters.
Koikuchi (Dark Soy Sauce)
This is deeper and darker than regular soy sauce. It has been fermented longer and has a richer, more complex flavour. It is slightly sweeter.
Use koikuchi when you want intense flavour and colour - for glazes, for grilling, for dishes where you want the soy flavour to shine.
Shiro Shoyu (White Soy Sauce)
This is very light in colour and quite different in taste. It is made mostly from wheat with only a small amount of soybean. It is milder and slightly sweet.
Use shiro shoyu in dishes where you want salty flavour without darkening the food - in light soups, with vegetables, in delicate preparations.
Which One to Choose?
If you are starting out, buy regular shoyu. It is versatile and works for almost everything.
If you want to cook more authentically, have both regular shoyu and tamari in your cupboard. Tamari for depth and intensity, shoyu for everyday cooking.
The difference between these types is real. When you use the right soy sauce, the dish tastes better. The flavour is more authentic. The balance is right.
Soy sauce is not expensive. It lasts a very long time. Invest in good quality and buy the type that suits how you cook.
