Soy sauce is one of the most important condiments in Japanese cooking, so it’s essential to understand how to use it and choose the right type for your purpose.
In this post, you’ll find everything you need to know about Japanese soy sauce.
In This Post
✏️What is Japanese Soy Sauce and How Is It Made?
Japanese soy sauce is a liquid condiment made by fermenting soybeans, wheat, and salt together for 6 to 24–36 months.
There are multiple types of Japanese soy sauce.
The flavors and color differ based on the length of fermentation (the longer the fermentation, the deeper the color and the more pronounced the umami flavor) and the ratio of ingredients.
🥄What Does Japanese Soy Sauce Taste Like?
Japanese soy sauce is salty, but it’s not just that—it’s also a little sweet, savory, aromatic, and full of umami.
It has a rich, complex flavor that can instantly make dishes taste better, almost like a secret trick to add depth and an irresistible savory note.
❤️🩹Is Soy Sauce Bad for You?
Some people think soy sauce is unhealthy due to its salt content, but it’s perfectly fine to use in moderation—just like any other condiment.
Average Salt Content in Soy Sauce
- Usukuchi: 16~17%
- Koikuchi:14~15%
Tips to Reduce Salt Intake
- Choose low-sodium soy sauce
- Use dashi to enhance umami in your dishes
- Incorporate other flavors like tanginess and spices
- Opt for high-quality soy sauce with richer flavor, so you can use less
Health Benefits of Soy Sauce
- Antioxidants
- Blood pressure-lowering effects
- Cholesterol level improvement
- Fatigue recovery
- Antibacterial properties
Note: I’m not a doctor or nutritionist, so please take this information as a general reference only.
🏺Different Types of Japanese Soy Sauce
There are multiple types of Japanese soy sauce, but I’ll introduce the two main types that are most commonly used at home:
- Koikuchi: The most popular and versatile type of Japanese soy sauce. It’s a must-have for starting your Japanese cooking journey.
- Usukuchi: Fermented for a shorter time than koikuchi, giving it a lighter color. However, it has a higher salt content than koikuchi.
🤔How to Choose Japanese Soy Sauce
If your budget allows, consider choosing a soy sauce that:
- Is traditionally brewed
- Is fermented for 2–3 years
- Uses organic, non-GMO soybeans
- Does not use defatted processed soybeans
- Doesn’t contain additives except for the main ingredients (soybeans, wheat or rice, salt)
Recommendations
For Beginners
For Different Diets
- Gluten-free:
- Low sodium:
- Vegan:
- Soy sauce is typically vegan-friendly 🙂
For Different Foods
- Sushi:
- Tamari or high-end soy sauce
- Dumplings:
- Usukuchi (if you like dumplings with vinegar):
- Koikuchi (basic):
- Ponzu (if you want a citrus flavor):
🔎How is Japanese Soy Sauce Different from Others?
There are many types of soy sauce (and soy sauce-like condiments) around the world.
Let’s compare them to see how they differ from Japanese soy sauce:
- Dark Soy Sauce: A Chinese condiment that is less salty, thicker, and sweeter than Japanese soy sauce.
- Light Soy Sauce: Another Chinese condiment, it’s saltier than dark soy sauce and similar to koikuchi soy sauce.
- Soya Sauce: Another name for soy sauce, often used interchangeably.
- Tamari: Typically used for sashimi. Made primarily from soybeans with little to no wheat, making it usually gluten-free.
- Liquid Aminos: Made from soy, with a sweeter taste than soy sauce.
- Coconut Aminos: Made from fermented coconut palm sap, with a sweeter and milder flavor compared to soy sauce.
- Fish Sauce: Made from fermented fish, with a distinct fishy flavor in addition to its saltiness.
- Maggi: Made from hydrolyzed wheat protein, offering a deeper, more complex taste.
- Oyster Sauce: Made from oysters, with a thicker consistency and sweeter flavor profile.
🥢What Are Substitutes for Japanese Soy Sauce?
- Mentsuyu: A liquid condiment made with soy sauce, sugar, mirin, and dashi. It has a flavor similar to soy sauce but is sweeter, so be careful when using it as a substitute.
- Oyster sauce: A good alternative to soy sauce if you're making Chinese-inspired dishes.
- Fish sauce: Similar to soy sauce but with a distinct fishy aroma and flavor. It’s a great substitute for dishes using a fish-based dashi.
- Ponzu: Soy sauce combined with citrus, so it can replace dishes that use both soy sauce and vinegar.
- Coconut aminos / liquid aminos: Similar to usukuchi soy sauce, with a lighter and sweeter taste.
- Tamari: A great gluten-free alternative to soy sauce
- Light soy sauce: It’s quite similar to Japanese koikuchi soy sauce and makes a great substitute
💡Learn more: Ingredient Substitutions for Japanese Cooking
🗄️Does Soy Sauce Go Bad? How Should You Store It?
Soy sauce doesn't spoil or rot, but its flavor can degrade after opening the bottle.
The typical best-before dates are:
- Koikuchi: 18 months
- Usukuchi: 12 months
Tips for Keeping Soy Sauce Fresh Longer
- Store soy sauce in a dark, cool place before opening
- After opening, keep soy sauce in the fridge
- For the best flavor, try to use soy sauce within 1 month of opening
- Avoid heat, light, and exposure to air to preserve the flavor
🛒Where to Buy Soy Sauce
You can buy soy sauce in the Asian aisle of a regular grocery store, in the Japanese condiment section of an Asian grocery store, or from online stores such as Amazon.
However, if you're looking for high-quality soy sauce, I would recommend checking out Amazon.
💡Learn more: Best Places to Buy Japanese Ingredients Online
🍳How to Use Soy Sauce in Cooking
You can use soy sauce like salt, but it’s especially great when you want to add deep flavor (umami) to your dishes.
Most Japanese recipes use soy sauce, but here are my recommendations:
- Teriyaki Chicken: A great way to learn how to season a dish primarily with soy sauce
- Tuna Mayo Onigiri: A good example of using soy sauce as a secret ingredient to enhance the umami flavor in a dish
That’s the end of the ultimate guide to soy sauce!
I hope you found this guide helpful and that it answered all of your questions. If you still have any, please let me know in the comments below so I can improve this guide🙂
If you enjoyed this guide, you might also like:
- A Step-by-Step Guide to Japanese Cooking for Beginners
- Essential Condiments to Get Started with Japanese Cooking
Happy cooking with soy sauce! 🙂
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