Soy sauce is normally made from fermented soy beans, wheat and brewer’s alcohol and has become the basic sauce for all Japanese cuisine due to its rich, umami taste. There are many types of soy sauce to choose from in Japan that you will be forgiven for getting confused! From lighter, sweeter sauces to dark, rich soy sauces, there is one to compliment any type of dish you can imagine.

How To Use:

There are an endless variety of different ways that soy sauce can be used in Japanese cuisine.
- Base for sauces such as teriyaki
- Mixed with dashi soup stock to create a rich noodle soup.
- Mix with wasabi to create a dip for sushi and sashimi.