What is soy sauce? Types and uses in Japanese cooking
What is shoyu
Cooked soybeans and roasted wheat are mixed with koji and salt and left to ferment for months. The liquid is pressed, filtered and pasteurised. The slower the fermentation, the more complex the aroma.
Types of soy sauce
The most common is koikuchi, dark and balanced. Usukuchi is lighter and saltier and is used to avoid darkening dishes. Tamari, with little or no wheat, is denser and, depending on the brand, suitable for gluten-free diets. Saishikomi is made by fermenting soy with already-made sauce and is more intense.
Cooked soybeans and roasted wheat are mixed with koji and salt and left to ferment for months.
How to use it well
Sparingly: a few drops lift fish without covering it. With sushi, dip the fish, not the rice, so it does not fall apart. In the kitchen it is used to marinate, glaze, dress and add depth to broths.
Soy sauce and sushi
A good soy sauce does not try to be the star: it accompanies. That is why in many tasting menus the chef has already seasoned each piece and the diner needs to add little.
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