What is Shoyu? Learn How It’s Made, Used, and What Sets It Apart from Soy Sauce

Author: Joost Nusselder, author of The Essential Japanese meal planner cookbook Updated September 26, 2022

Shoyu is a Japanese condiment made from soybeans and wheat, fermented with a mold called koji. It’s widely used in Japanese cooking and considered the base of many sauces and dressings.

Shoyu is a type of soy sauce, widely used in Japanese cooking and considered the base of many sauces and dressings. It’s made from soybeans and wheat, fermented with a mold called koji. 

Let’s look at the history, ingredients, and uses of shoyu.

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What Exactly is Shoyu?

Shoyu is a traditional Japanese sauce that is widely used as a condiment and seasoning. It is a type of soy sauce that is made by fermenting a mixture of soybeans, wheat, salt, and water. The fermentation process involves the use of a mold called Aspergillus, which plays a key role in giving shoyu its unique flavor. Shoyu is known for its strong and complex taste, which is why it is often used in different recipes to add an element of depth and richness.

The Different Types of Shoyu

There are several different types of shoyu available, each with its own unique flavor and characteristics. Some of the most popular types of shoyu include:

• Koikuchi shoyu: This is the most widely used type of shoyu in Japan. It has a rich, sweet flavor and is often used as a general-purpose seasoning.
• Usukuchi shoyu: This type of shoyu is lighter in color and has a saltier taste than koikuchi shoyu. It is often used in dishes that require a lighter touch of seasoning.
• Tamari shoyu: This type of shoyu is made with little or no wheat, which gives it a stronger and more complex flavor than other types of shoyu. It is often used as a dipping sauce or to add depth to soups and stews.

The Role of Shoyu in Japanese Cuisine

Shoyu is a key element in traditional Japanese cuisine and is used in a wide range of dishes, from sushi and sashimi to teriyaki and ramen. It is also used as a seasoning for vegetables, meats, and seafood. Shoyu is widely available in Japan and is produced by many different makers and breweries. Some of the most popular shoyu brands include Kikkoman, Yamasa, and Higashimaru.

Shoyu Around the World

While shoyu is considered a Japanese product, it is also widely used in other countries, including China and Korea. In fact, shoyu is often referred to as soy sauce in these countries. Shoyu has a strong presence in the culinary world and is effectively used to connect different cultures and cuisines. Many new recipes and products utilize shoyu as a key ingredient, and it is recommended to try out different kinds of shoyu to find the one that best suits your needs and taste preferences.

Note: Shokunin is a Japanese term that refers to a skilled artisan or craftsman who takes pride in their work and strives for perfection. The website of the Japan Shoyu Association has published a list of shokunin who are recognized for their skills in making shoyu.

Shoyu: The Complex Process of Making This Famous Japanese Sauce

Shoyu is a type of soy sauce that is widely used in Japanese cooking and is considered a primary element of traditional Japanese cuisine. The sauce is made by combining soybeans, wheat, and a mold called koji. Koji is a type of fungus that is used to create a mixture that is then combined with water and salt to create shoyu.

The Process of Making Shoyu

The process of making shoyu is complex and requires several steps. Here is a basic recipe for making shoyu:

• Start by mixing soybeans and wheat in a ratio of 3:1.
• Add water to the mixture and let it soak for a few days.
• Drain the water and spread the mixture out on a cloth.
• Add koji to the mixture and mix well.
• Cover the mixture and let it sit for a few days.
• Add salt and mix well.
• Let the mixture sit for a few more days.
• Remove the liquid that has formed and simmer it for a longer period.
• Remove any fatty elements that have formed on the surface.
• Add sugar or rice to the mixture to create a sweet tare.
• Finally, let the mixture sit for a few more days before it is ready to be served.

The Recommended Brands and Makers

There are many different brands and makers of shoyu available in Japan and other countries. Some of the most popular brands include:

• Kikkoman: This is one of the most widely available brands of shoyu and is known for its uniform quality.
• Higashimaru: This brand of shoyu is known for its rich flavor and is often used in traditional Japanese cooking.
• Yamasa: This brand of shoyu is known for its excellent flavor and is often recommended by chefs.

How Shoyu is Used in Cooking

Shoyu is a versatile sauce that can be used in a variety of dishes. Some of the most common uses of shoyu in cooking include:

• As a dipping sauce for sushi and sashimi.
• As a marinade for meat and fish.
• As a flavoring for soups and stews.
• As a seasoning for vegetables and rice dishes.

Shoyu Sauce: A Versatile Condiment with a Rich History

Shoyu sauce is a staple in Japanese cuisine and is used in a variety of ways. Here are some of the most popular uses of shoyu sauce:

• As a dipping sauce: Shoyu sauce is often served as a dipping sauce for sushi, sashimi, and other dishes. It can be served on its own or mixed with wasabi or other condiments.
• As a marinade: Shoyu sauce is an excellent marinade for meats, fish, and vegetables. Its umami flavor and sweet notes make it a great addition to any marinade recipe.
• As a tare: Shoyu sauce is a type of tare, a sweet and savory sauce used in Japanese cuisine. It is often used in the preparation of yakitori, a popular Japanese dish of skewered and grilled chicken.
• As a seasoning: Shoyu sauce can be used as a seasoning for soups, stews, and other dishes. It adds depth and complexity to the flavor of the dish.
• As a condiment: Shoyu sauce can be used as a condiment to add flavor to rice, noodles, and other dishes. It is often served in small dishes alongside other condiments like pickled ginger and wasabi.

What Ingredients and Process are Involved in Making Shoyu Sauce?

Shoyu sauce is made from a mixture of soybeans, wheat, salt, and koji, a type of mold. The process of making shoyu sauce involves the following steps:

• Steaming: The soybeans and wheat are steamed to soften them and make them easier to work with.
• Mixing: The steamed soybeans and wheat are mixed with koji, a type of mold that breaks down the starches in the mixture and converts them into sugars.
• Fermenting: The mixture is left to ferment for several days to several years, depending on the type of shoyu sauce being prepared. During this time, the mixture is stirred and monitored to maintain the proper temperature and moisture levels.
• Pressing: The fermented mixture is pressed to extract the liquid, which is then simmered with water, salt, and sometimes sugar to create the final shoyu sauce.
• Aging: The shoyu sauce is aged for a period of time, usually several months to several years, to allow the flavors to develop and mature.

What Makes Shoyu Sauce Different from Other Soy Sauces?

Shoyu sauce is often compared to other soy sauces, but it has several unique characteristics that set it apart:

• Ingredients: Shoyu sauce is made from a mixture of soybeans, wheat, salt, and koji, while other soy sauces may use different ingredients or ratios of ingredients.
• Process: The process of making shoyu sauce involves a longer fermentation period and a different technique for pressing and aging the sauce.
• Flavor: Shoyu sauce has a rich, complex flavor with sweet notes and a slightly fatty mouthfeel. Other soy sauces may have a different flavor profile.
• Uses: Shoyu sauce is used in a variety of ways in Japanese cuisine, while other soy sauces may have more limited uses.

What Are Some Famous Brands and Makers of Shoyu Sauce?

There are many different brands and makers of shoyu sauce available in Japan and other countries. Some of the most famous and widely recommended brands include:

• Kikkoman: Kikkoman is a well-known maker of shoyu sauce and other soy products. Their shoyu sauce is known for its rich flavor and uniform quality.
• Higashimaru: Higashimaru is a local brand of shoyu sauce from the Kagawa prefecture in Japan. Their shoyu sauce is made using traditional methods and is said to have a rich, complex flavor.
• Yamasa: Yamasa is another well-known maker of shoyu sauce. Their shoyu sauce is made using a dry storage method and is known for its excellent flavor.
• Marunaka: Marunaka is a small maker of shoyu sauce in Japan. Their shoyu sauce is made using a traditional method that involves adding a sweet tare to the sauce during the simmering process.

How Should Shoyu Sauce be Stored and Used?

To maintain the quality and flavor of shoyu sauce, it is important to store it properly and use it in the right way. Here are some tips for storing and using shoyu sauce:

• Storage: Shoyu sauce should be stored in a cool, dry place away from direct sunlight. Once opened, it should be refrigerated and used within a year.
• Use: Shoyu sauce can be used in a variety of ways, but it is important to use it in moderation as it contains salt and other elements that can be harmful in excess. When using shoyu sauce, start with a small amount and add more as needed.
• Mixing: Shoyu sauce can be mixed with other ingredients to create different flavors and textures. For example, it can be mixed with sugar to create a sweet tare or with mirin to create a different type of sauce.
• Spreading: Shoyu sauce can be spread on rice or other dishes to add flavor. It can also be used as a dipping sauce or condiment.
• Pickling: Shoyu sauce can be used as a pickling liquid for vegetables and other foods. Its umami flavor and sweet notes make it an excellent pickling agent.
• Cooking: Shoyu sauce can be used in a variety of cooking methods, including simmering, frying, and grilling. Its rich flavor and complex notes make it a great addition to many dishes.

Shoyu vs Soy Sauce: What’s the Difference?

Shoyu and soy sauce are both traditional Japanese condiments that have been widely used for centuries. Shoyu, also known as soy sauce in the Western world, originated in China and was introduced to Japan during the Edo period. Soy sauce is a product of fermentation of soybeans, wheat, and water. Shoyu, on the other hand, is made by mixing soy sauce with other ingredients such as miso, resulting in a darker and more complex product.

The Production Process

Despite their similar ingredients, the production process for shoyu and soy sauce differs slightly. Shoyu is made by mixing equal parts of soy sauce and a mixture of other ingredients such as miso, while soy sauce is made by hydrolyzing soy protein to increase production. Shoyu also contains a mold called Aspergillus oryzae, which contributes to its unique flavor. This mold is used to draw out unwanted content and increase the protein content of the product.

The Differences in Taste and Usage

Shoyu and soy sauce have slight differences in taste and usage. Shoyu is typically used in traditional Japanese cooking, while soy sauce is more widely used in Chinese and Western cuisine. Shoyu has a slightly sweeter taste compared to soy sauce, which is saltier. Shoyu is also known to have a more complex flavor profile due to the fermentation process and the addition of other ingredients such as miso.

Choosing Between Shoyu and Soy Sauce

When it comes to choosing between shoyu and soy sauce, it really depends on personal preference and the recipe you are making. Here are some important factors to consider:

• Shoyu is a great source of complete protein, making it a valuable building block for the body.
• Soy sauce is typically found in most supermarkets and is a popular alternative to shoyu.
• Shoyu is usually harder to find and is recognized as a more traditional and natural product.
• Some people prefer the taste of shoyu over soy sauce, while others simply add soy sauce to their food to create a salty flavor.
• Depending on the dish you are making, shoyu and soy sauce can be used interchangeably.

Checking the Ingredients

When choosing between shoyu and soy sauce, it’s important to check the ingredients list. Some modern soy sauces may contain additives such as hydrolyzed vegetable protein, which is not found in traditional shoyu. Additionally, some soy sauces may not contain wheat, which is an important ingredient in shoyu.

Shoyu and Health: Separating Fact from Fiction

Shoyu is a type of soy sauce that originated in Japan and is commonly used in traditional Japanese cuisine. It is made by mixing steamed and ground soybeans with roasted wheat, salt, and water to create a mixture called koji. The koji is then mixed with more water and salt and left to ferment for several months, during which time the mixture develops a rich, dark color and flavor.

What are the Health Benefits Associated with Shoyu?

Shoyu contains a variety of beneficial compounds that are thought to contribute to its health benefits, including:

• Essential amino acids: Shoyu is a good source of protein and contains all of the essential amino acids that the body needs to function properly.
• Antioxidants: Shoyu contains compounds called polyphenols, which can help prevent damage to the body’s cells and tissues.
• Lower sodium content: Shoyu typically contains less sodium than other types of soy sauce, which can help lower blood pressure and reduce the risk of heart disease.
• No MSG: Unlike some other types of soy sauce, shoyu does not contain monosodium glutamate (MSG), which has been linked to a variety of health problems.

Is Shoyu a Healthy Alternative to Soy Sauce?

While shoyu is often touted as a healthier alternative to soy sauce, it is important to note that not all varieties of shoyu are created equal. Depending on the specific type and production method, shoyu may contain higher levels of sodium, and some varieties may even contain MSG or other additives.

That being said, if you are looking for a healthier alternative to traditional soy sauce, shoyu is definitely worth trying. Some of the potential health benefits associated with shoyu consumption include:

• Lower blood pressure: The lower sodium content of shoyu may help reduce blood pressure and lower the risk of heart disease.
• Antioxidant protection: The polyphenols found in shoyu can help prevent damage to the body’s cells and tissues, which may help prevent a variety of health problems.
• Essential amino acids: Shoyu is a good source of protein and contains all of the essential amino acids that the body needs to function properly.

How to Incorporate Shoyu into Your Diet

If you are interested in incorporating shoyu into your diet, there are plenty of ways to do so. Some of the most common uses for shoyu include:

• As a table condiment: Simply use shoyu as you would use soy sauce, to add flavor to a variety of foods and dishes.
• In marinades and sauces: Shoyu can be used as a base for marinades and sauces, adding a rich, savory flavor to meats, vegetables, and other foods.
• As a seasoning for rice and other grains: Shoyu can be used to season rice and other grains, adding a salty, umami flavor to these basic foods.

Overall, while shoyu is not a magic health food, it can be a healthy and flavorful addition to a balanced diet. Just be sure to choose high-quality, traditionally produced shoyu varieties and use it in moderation to save your body from damage.

Shoyu Alternatives: Ditch the Soy Sauce and Try These Options Instead

Miso paste is a Japanese condiment that is made from fermented soybeans. It has a slightly sweet and salty taste and offers a similar umami flavor profile to shoyu. Miso paste is a great substitute for shoyu in recipes that require a little extra heftier flavor. You can use it as a marinade for meat, add it to salad dressings, or use it as a dipping sauce for vegetables.

Worcestershire Sauce

Worcestershire sauce is a liquid condiment that is made from a blend of vinegar, molasses, sugar, salt, and spices. It has a strong, slightly sweet, and salty taste and offers a comparable umami flavor profile to shoyu. Worcestershire sauce is a good substitute for shoyu in recipes that call for a little extra flavor. You can use it as a marinade for meat, add it to stir-fries, or use it as a dipping sauce for sushi.

Coconut Aminos

Coconut aminos are a liquid condiment that is made from the sap of coconut trees. It is a vegan and gluten-free alternative to soy sauce and has a slightly sweet and salty taste. Coconut aminos contain significantly less sodium than shoyu, making it a good choice for folks who are sodium-sensitive. You can use it as a substitute for shoyu in recipes that require a little extra flavor. You can use it as a marinade for meat, add it to stir-fries, or use it as a dipping sauce for sushi.

Tamari

Tamari is a Japanese soy sauce that is made from fermented soybeans. It is a gluten-free alternative to shoyu and has a slightly stronger flavor profile. Tamari is a good substitute for shoyu in recipes that require a little extra flavor. You can use it as a marinade for meat, add it to stir-fries, or use it as a dipping sauce for sushi.

Liquid Aminos

Liquid aminos are a plant-based alternative to soy sauce that is made from soybeans. It has a slightly sweet and salty taste and offers a similar umami flavor profile to shoyu. Liquid aminos are a good substitute for shoyu in recipes that require a little extra flavor. You can use it as a marinade for meat, add it to stir-fries, or use it as a dipping sauce for sushi.

Salt

If you want a straightforward substitute for shoyu, you can simply use salt. While it lacks the flavor profile of shoyu, it can add a little extra saltiness to your food. You can use it as a substitute for shoyu in recipes that don’t require a significant flavor profile.

Salad Dressing

If you prefer a lighter option, you can use salad dressing as a substitute for shoyu. While it won’t offer the umami flavor profile of shoyu, it can add a little extra flavor to your food. You can use it as a substitute for shoyu in recipes that don’t require a significant flavor profile.

Dang Coconut Chips

Dang Coconut Chips are a solid option for those who want a snack that offers a similar flavor profile to shoyu. These chips are made from coconut and are seasoned with tamari, which translates to a slightly sweet and salty taste. You can enjoy them as a snack or add them to your favorite recipe for a little extra flavor.

Pinterest-Like VIP Status

If you’re looking for a new and different condiment to play with, you might want to check out Pinterest-like VIP status. This condiment is a mix of multiple ingredients, including miso paste, tamari, and sugar. It offers a slightly sweet and salty taste and is a good substitute for shoyu in recipes that require a little extra flavor.

Facilities for Severely Processed Foods

If you’re a vegetarian or vegan and need a substitute for fish sauce, you can try facilities for severely processed foods. This condiment is made from a blend of different ingredients, including soy sauce, sugar, and salt. It offers a similar salty and umami flavor profile to fish sauce and is a good substitute for shoyu in recipes that require a little extra flavor.

Conclusion

So there you have it- shoyu is a Japanese sauce made from soybeans, wheat, and salt, and it’s a versatile condiment used in a variety of dishes. 

You can’t go wrong with shoyu, it’s a great addition to just about any meal!

Check out our new cookbook

Bitemybun's family recipes with complete meal planner and recipe guide.

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Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.