Shōyu Sauce Guide: 6 Types of Shōyu Sauce

Shōyu is an umbrella term for a spectrum of Japanese-style soy sauces with distinct variations in umami flavor and cooking applications. Generally, shōyu is made by combining cooked soybeans and cooked wheat grains into a paste, then adding *koji* rice (cooked rice inoculated with *Aspergillus oryzae*, a bacterial fungus) and salt to begin the fermentation process. The mixture, or *moromi*, is left to ferment further—with brew times varying depending on the producer and style—before being pressed, filtered, and pasteurized. There are different kinds of shōyu, with varying levels of wheat inclusion or additives, such as alcohol, preservatives, or starch thickeners. These sauces generally fall under six categories: 1. __*Koikuchi*__: Thick *koikuchi*-style shōyu is also known as “dark” shōyu and is the most accessible type of soy sauce in American grocery stores. Often referred to as the “all-purpose” shoyu, this dark soy sauce is the most commonly used in Japanese cuisine. 2. __*Nama*__: *Nama* shōyu is an unpasteurized, or “raw,” shōyu popular with those following a raw food diet, thanks to the presence of living enzymes, which aid digestion and other bodily functions. 3. __*Saishikomi*__: This style of double-fermented (“double-brewed”) dark soy sauce is the heaviest hitter among the group, with a rich, concentrated flavor and a thicker consistency that makes it an ideal dipping or finishing sauce. 4. __*Shiro*__: Also known as “white soy sauce,” shiro is one of the lightest and sweetest categories of shōyu, with a high percentage of wheat. *Shiro*, which imparts less color than other shōyu sauces, is typically used to season delicate dishes like *[tamagoyaki](https://www.masterclass.com/articles/tamagoyaki-recipe)*, a sweet egg omelet, or steamed vegetables. 5. __*Tamari*__: *Tamari* is a Japanese-style soy sauce formed as a byproduct during [miso paste](https://www.masterclass.com/articles/types-of-miso-paste) production. This rich, thick, wheat-free shōyu is ideal for those with gluten-free diets and health-related issues exacerbated by wheat consumption. 6. __*Usukuchi*__: Thinner than *koikuchi* but saltier than *shiro*, *usukuchi* is topped off with [mirin](https://www.masterclass.com/articles/how-to-cook-with-japanese-sweet-rice-wine) rice wine, giving it a funky, lightly sweet finish. Here are a few ways to use shōyu in your cooking: 1. __As a sauce__: You can use shōyu as the base for other Japanese sauces, like teriyaki and [tare](https://www.masterclass.com/articles/tare-sauce-recipe). The thicker varieties, in particular, are ideal for use as a condiment or dipping sauce for dishes like sashimi, sushi, or appetizers like *[gyoza](https://www.masterclass.com/articles/gyoza-recipe)* dumplings. 2. __As a seasoning__: Lighter grades of shōyu are often used to season nabemono (hot pot dishes) and stir-fries. You can use darker shōyu sauces with more intense flavors to season shōyu ramen broth and braising liquids like *[oyakodon](https://www.masterclass.com/articles/oyakodon-recipe)* sauce. 3. __As a marinade or glaze__: The deep flavors and salt content of light and dark shōyus are perfect for braising, marinades and glazes. The main difference between shōyu and other soy sauces is the wheat percentage included in the brewing process. Chinese-style soy sauce is made using only fermented soybeans, but the Japanese shōyu recipes call for roughly equal parts wheat and soy. As a result, shōyu tends to have a slightly sweeter flavor profile and richer consistency than other soy sauces and is sharper, thinner, and salt-forward. Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com). Gain access to exclusive video lessons taught by the world’s best, including Niki Nakayama, Gabriela Cámara, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more. The world of shōyu is defined by nuance: Nudge the recipe ratio, the fermenting time, or the finishing process a little to the left or right, and a whole new product emerges.