What is shoyu?

Shoyu is a type of soy sauce that is widely used in Japanese cuisine. It is made through the fermentation of soybeans and wheat, resulting in a rich, savory flavor that enhances various dishes. Shoyu can be used as a seasoning, condiment, or marinade and is integral to many traditional recipes, contributing depth and umami to meals. Its unique taste differentiates it from other sauces, such as rice vinegar, which has a sweet and tangy profile, or hoisin sauce, which is thick and sweet, commonly used in Chinese cuisine. Additionally, while noodles are a staple in many Asian foods, shoyu specifically refers to the sauce itself, not a type of noodle. Understanding what shoyu is helps in recognizing its role in cooking and flavoring in Japanese dishes.