Soy Sauce, 醤油 (しょうゆ), is one of the key ingredients in Japanese cooking that you must need! It is made from fermented soybeans and grains.

There are many different types of soy sauces in Japan. To explain a few:

• Koikuchi shouyu (濃口醤油) is the most commonly used type of soy sauce in Japan (about 80%) especially in Tokyo and Kanto area. It has a slightly darker and thicker texture.

• Usukuchi shouyu (薄口醤油) is made of soybeans and rice, resulting it to have a lighter and thinner texture. It has a higher salt content (usually 2% more) than Koikuchi shouyu.

• Marudaizu shouyu (丸大豆醤油) is soy sauce made of whole beans instead of compressed beans. Such beans are usually not GMO.