One of the most important seasonings in Japan, unique to Japan. Soy sauce koji made from soybeans and wheat is prepared by adding a concentrated salt solution and squeezed and fermented for about one year. Japanese says Sho-yu, Shou-yu.
It is an essential seasoning for Japanese people
When you get off at an overseas airport, you can smell the unique scent of that country. In the case of Japan, some foreigners say that it smells like soy sauce.
Also, for those who grew up in Japan, soy sauce is almost always used in many of the foods that people who grew up in Japan think, “I’m going to eat this when I get home!” Soy sauce is always used in Soba, Udon, Shoyu Ramen, Katsudon, Gyudon, simmered dishes, grilled fish and tuna Sashimi.
There are five main types of soy sauce.
Although there are detailed classifications, soy sauce includes dark soy sauce, light soy sauce, tamari soy sauce, saishikomi soy sauce (kanro soy sauce), and white soy sauce.
It is dark soy sauce that everyone often eats. This soy sauce accounts for more than half of the share. Therefore, dark soy sauce is soy sauce. Some places use tamari soy sauce when eating sashimi or sushi.
