Soy sauce, or shoyu, is a staple of Japanese cuisine. Different localities have their own unique flavors. Western Japan's Kyushu region is known for its distinctly sweet soy sauce, which has a ...

"Shoyu" is Japanese for soy sauce and it lends a rich, salty taste to chicken when cooked using a Chinese technique involving a long poach in the sauce. This savory Hawaiian entree is made authentic ...

Confusion might arise, however, when you encounter "ponzu shoyu" – ponzu sauce that also contains soy sauce. Both regular ...

Soy sauce, or shoyu, is one of the essential seasonings that underpin Japanese cuisine. In Kyushu (southwestern Japan), various types of soy sauce have been developed to complement different dishes.

Japanese soy sauce: The general term for Japanese soy sauce, which combines fermented soybeans and wheat, is "shoyu.' Batches are naturally brewed anywhere from six months to three years.

So what are the essentials and which dishes should you cook first? Try to get your hands on a Japanese soy sauce (or ‘shoyu’). Shoyu can be light (‘usukuchi’), with a saltier flavour ...