Soy Sauces - Why So Many?
Decipher the differences between varieties of shoyu (Japanese soy sauces)
If you’re shopping your local supermarket for soy sauce, chances are there is a small section devoted to Asian foods and you may at most have a choice of two varieties- low sodium and regular. On a trip to your local Asian market, you’re likely to encounter an entire aisle of soy sauces separated by the country of origin*. A glance at the Japanese soy sauce section usually brings one question to mind - why so many?
Japanese cuisine relies on the various strengths and colors of soy sauces to impart subtle flavor to dishes. Each soy sauce has a very different purpose and in most cases a very different flavor. General Japanese soy sauce, or shoyu, can be used generically but knowing the subtleties of different varieties can enhance your prepared dishes.
Japanese Soy Sauces
General (Shoyu) – This soy sauce can be used as a multi-purpose sauce. It is appropriate on its own as a dipping sauce or as a replacement for table salt. It can also be used as a component for dipping sauces such as ponzu and as a component of mentsuyu, or noodle dipping sauce.
Lower Sodium – This soy is usually offered as an alternative to regular soy sauce as a dipping sauce and can also serve as a replacement for table salt. Though preferred by some as a dipping sauce for sushi and sashimi, hardcore sushi aficionados insist that lower sodium soy sauce is inferior in flavor. Lower sodium soy sauce should not be used in recipes for dipping sauces or for cooking.
Tamari – This type of soy sauce is made from the first press of fermented soybeans. But unlike most soy sauces, tamari does not undergo the next stages of soy sauce development where wheat is introduced as a fermentation agent for brewing. This makes tamari wheat free. It is the soy sauce of choice for those with wheat allergies and sensitivities as well as raw foodists, or those who do not consume foods that have been cooked above a temperature of 116 degrees F. Tamari can be used in recipes for dipping sauces, in any cooking application and as a substitute for table salt.
Light Colored (Usukuchi) – When preparing dishes that would benefit from the flavor but not the color of soy sauce, choose this soy sauce. Its brown hue is thin and does not overly darken the prepared dish. This soy sauce should be used for cooking purposes only.
Clear (Shiro) – Though not completely clear as the name suggests, this soy sauce has a very slight brown tint and is the soy sauce of choice when flavoring broth-like soups. This soy sauce should be used for cooking purposes only.
*Soy sauces are typically brewed differently depending on the country of origin. For best results, when preparing a dish that requires soy sauce, use soy sauce from the region that matches the cuisine of the food you are preparing.
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