Soy Sauce (Shoyu)

Japan's quintessential fermented seasoning, made by fermenting and aging soybeans with koji (rice, barley, or soybean koji) and salt. Essential for miso soup and countless Japanese dishes.

A seasoning made by mixing rice koji with soy sauce and fermenting. Like shio koji, it is noted as a versatile condiment. The umami of soy sauce combines with koji's sweetness and enzymatic power for deep flavor.

Soy sauce made primarily from soybeans and salt with little to no wheat. Mainly produced in the Chubu region (Aichi, Mie, Gifu). Rich umami and deep color make it favored for sashimi. Also valued as a gluten-free soy sauce option.

Steamed rice cultivated with koji mold (Aspergillus oryzae). The starting point for almost all Japanese fermented foods: sake, miso, soy sauce, vinegar, mirin, amazake, and more. Truly the 'mother of Japanese fermentation culture.'

A Japanese seasoning combining citrus juice with soy sauce, vinegar, mirin, and dashi. Widely used as 'ponzu shoyu' for hot pot, sashimi, and salads.

An ancient seasoning made by fermenting soybeans or grains with salt and koji. Considered the common ancestor of miso and soy sauce, still produced as 'hishio miso' in some regions today.

A sweet alcoholic condiment (about 14% ABV) made from glutinous rice, rice koji, and shochu/distilled alcohol, saccharified and aged for about 60 days. Widely used as a seasoning in Japanese cuisine.

A type of 'name-miso' (eating miso) made by adding koji to soybeans, rice, and barley, mixed with vegetables like eggplant, shiso, and ginger, then aged. Eaten as a side dish, also known as the origin of soy sauce.

The world's hardest food, made by boiling, smoking, and repeatedly applying mold and sun-drying skipjack tuna. As the base for dashi, it forms the foundation of umami in Japanese cuisine. Commonly used shaved as 'kezuribushi.'

A traditional fish sauce from the Noto Peninsula, Ishikawa. Made by salt-curing squid viscera (ishiri) or sardines/mackerel (ishiru) and fermenting for 1-3 years. One of Japan's three great fish sauces.

A traditional fish sauce from Akita Prefecture. Made primarily from sandfish (hatahata), salt-cured and fermented for 1-3 years. 'Shottsuru nabe' (hot pot) is a famous Akita winter dish. One of Japan's three great fish sauces.

The quintessential Japanese cuisine combining vinegared rice with raw fish and other toppings. Modern nigiri-zushi originated from 'Edomae-zushi' in the late Edo period. Multiple fermented seasonings — vinegar, soy sauce, miso, mirin — support sushi culture.

Japan's quintessential fermented seasoning, made by fermenting and aging soybeans with koji (rice, barley, or soybean koji) and salt. Essential for miso soup and countless Japanese dishes.

A versatile seasoning made by fermenting rice koji with salt and water. Koji enzymes break down proteins in meat and fish to unlock umami. A 'shio koji boom' around 2011 spread it nationwide.

A seasoning made by mixing rice koji with soy sauce and fermenting. Like shio koji, it is noted as a versatile condiment. The umami of soy sauce combines with koji's sweetness and enzymatic power for deep flavor.

An ancient seasoning made by fermenting soybeans or grains with salt and koji. Considered the common ancestor of miso and soy sauce, still produced as 'hishio miso' in some regions today.

An acidic seasoning made by first fermenting raw materials (rice, fruits, etc.) into alcohol, then converting to acetic acid through acetic acid bacteria. Includes rice vinegar, black vinegar, fruit vinegars, and more.

A Japanese seasoning combining citrus juice with soy sauce, vinegar, mirin, and dashi. Widely used as 'ponzu shoyu' for hot pot, sashimi, and salads.