Shoyu (Soy Sauce)
Shoyu, the rich and savory flavor of fermented soybeans, is a must-have for Japanese cooking. According to JAS (Japan Agricultural Standards), there are five types of soy sauce:
- Koi-kuchi soy sauce (dark soy sauce)
- Usu-kuchi soy sauce (light soy sauce)
- Tamari soy sauce
- Sai-shikomi soy sauce
- Shiro soy sauce
Use each type of soy sauce in different preparations to add flavor, essence, umami and glaze. Use koi-kuchi soy sauce to make Chicken Wings in Soy-Ginger Sauce. But I recommend Kikkoman as a staple.
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Koshiki Smith