Shoyu, or Japanese soy sauce, is the number one condiment in all of Japan. It is used in dishes across every mealtime, and is an iconic piece of Japanese cuisine. Soy sauce is especially prevalent in sushi restaurants as a way to self season your food before eating.
Soy sauce is also a lot more complex than many people might realize. It is my understanding that many people outside of Japan have not even had a full traditionally made shoyu. That isn’t to say the mass market brands are bad – they definitely have their place. But this guide about choosing the best soy sauce for your sushi will hopefully inspire you to try some of my favorite Japanese shoyu.
What Is Shoyu?
Shoyu is the Japanese word for soy sauce, and it is used to differentiate the Japanese variety from others such as Chinese or South East Asian.
Traditional Japanese soy sauce is made from a mix of soy beans and wheat, fermented with koji fungus. This results in a thin, somewhat sweeter or even fruity sauce than say a Chinese soy sauce. The latter of which is rarely made with wheat and tends to be much stronger tasting.
There are four types of shoyu that are common in Japan, and they each serve a different purpose. Within each type there can be sub-types; For example if you double-brew a koikuchi you get saishikomi.
- Koikuchi Shoyu: This is the most common type of soy sauce in Japan, characterized by its balanced flavor profile with equal parts saltiness, umami, and sweetness.
- Usukuchi Shoyu: Also known as light soy sauce, usukuchi shoyu is saltier and lighter in color than koikuchi shoyu. It is often used in dishes where a lighter color is desired, such as clear soups and light-colored sauces.
- Tamari: Tamari is a type of soy sauce that originated in the Chubu region of Japan. It has a richer, milder flavor than regular soy sauce and is often preferred by those following a gluten-free diet as traditional varieties are made without wheat.
- Shiro: Shiro is also known as white soy sauce, and is a type of soy sauce that differs from the more common dark soy sauces. It is mostly made from wheat and fermented no longer than a few months resulting in a light color and delicate flavor.
Each shoyu is used in different ways, although some people like to substitute them. That is a personal preference. For example I would not use tamari with stronger fish like mackerel as I feel the balance would be off. But for someone who has celiac disease, tamari might be their only option in which case it of course can be used.
Choosing the right soy sauce for sushi is actually a decision one does not often have to make, unless you are making sushi at home or running your own restaurant. When you go to eat at a sushi restaurant you are provided the shoyu that the chef recommends to be paired with what they are serving.
How Do I Choose The Right Soy Sauce For My Sushi
If you are making your own sushi then choosing the right soy sauce is very important. If you choose wrong you could create unbalance in your dish. In fact, different types of soy sauce are used for different types of sushi, as well as for different types of fish.
For classic nigiri sushi, which consists of a slice of fish or seafood over a small mound of sushi rice, regular soy sauce (koikuchi) works well due to its balanced flavor that complements the fish and rice.
When enjoying sashimi (slices of raw fish or seafood without rice), using a high-quality soy sauce is even more important. In this case I recommend something artisanal and barrel aged as the two components really complement each other well.
Sushi rolls (makizushi) often contain a variety of ingredients such as fish, vegetables, and sauces. Regular soy sauce is commonly used for dipping sushi rolls, but you can also opt for light soy sauce or tamari based on your taste preferences and the flavors of the sushi rolls. In rolls where there is such a mix of ingredients like many modern makizushi the high end soy sauces are rarely worth it in my opinion.
Some types of sushi should not be paired with any shoyu as there is already a sauce present. An example of this would be grilled eel nigiri since it is often brushed with an unagi sauce (which does contain shoyu anyways) so it does not need any extra dipping sauce.
Best Shoyu Brands For Sushi
This part of the list is entirely subjective and a result of my own experiences and opinions. It is likely that many of you will disagree with me, or have your own preferences, and that is completely okay. Of course I haven’t tried all of the soy sauce brands in Japan and there are many others I love and don’t know the name of.
Every soy sauce on this list is made using traditional methods.
Kadocho Yuasa Tezukuri Soy Sauce
This shoyu comes from Yuasa, recognized to be the birthplace of Japanese soy sauce. It is a rare soy sauce, not even available at common stores in Japan – so you would have to special order it.
This sauce is aged for 3 years which makes it more delicate than lesser aged sauces. Kadocho also manufactures according to the cold preparation method which slows down the fermentation process.
Kadocho Yuasa shoyu is wonderful with strong fish such as mackerel but can also be used as a general all purpose sauce if you wish. You can buy it here (domestic shipping only).
Yamaroku Tsuru-bishio
Yamaroku is a Japanese traditional shoyu that is aged four years. It is made with the double fermentation method where the first pressing is re-added back into the kioke (wood barrels) and left to ferment for another couple years.
Like the previously mentioned shoyu, Yamaroku also pairs well with stronger fish. Yamaroku is also more widely available which is great news for people all over the world. You can even buy it on Amazon!
Kishibori Shoyu
Kishibori is one of the great all around Japanese soy sauces and fortunately it is not very expensive. It is manufactured on Shodoshima island in Japan’s inland sea and is of course made in the traditional method.
Kishibori is aged for one year, so unlike the previous two shoyu, this one can taste a little saltier and less sweet. That means it pairs well with fatty fish like otoro and iwashi.
Higeta Honzen
Higeta Honzen is one of the oldest shoyu manufactures in Japan, and the oldest one in the Kanto region. The company dates back to 1616 and was originally a specialist in tamari, before switching to their current double fermentation main line.
This is a saishikomi; Higeta Honzen takes the first pressing of soy sauce and adds it to another barrel of soy beans to age for a total of three years. This sauce is thick and dark, but actually has quite a fruity flavor. I find Higeta Honzen pairs well with fish that impart ocean flavors like aji (horse mackerel), hotate (sea scallop), or geso (cuttlefish).
Fortunately this brand is exported worldwide, and you can easily buy Higeta Honzen on Amazon.
Shoda Yuki Shoyu
Shoda Yuki is a delightful soy sauce that has a little bit of funk and citrus notes. It is definitely one of the more flavorful soy sauces, or at least one that tastes a little unexpected.
The citrus notes taste great on the palate, especially paired with nigiri and sashimi like salmon, hamachi (yellowtail), and ebi (sweet shrimp).
A Short History Of Japanese Soy Sauce
The history of Japanese soy sauce, known as shoyu in Japanese, traces back to ancient China, where fermented soybean pastes and sauces were common in cooking. These early soy-based seasonings were introduced to Japan around the 7th or 8th century, likely brought by travelers and Buddhist monks. Over time, Japanese producers refined the soy sauce-making process, adapting it to local tastes and ingredients.
By the Edo period (17th to mid-19th century), soy sauce production had expanded across Japan, with regional variations emerging in styles and flavors. The period also saw advancements in brewing techniques and the establishment of larger-scale soy sauce breweries. Modernization in the late 19th and early 20th centuries brought mechanization and standardized methods, leading to the export of Japanese soy sauce to global markets.
What About Soy Sauce Alternatives?
If you cannot have soy, or wheat, or both then traditional Japanese shoyu might be inedible. However there are substitutions one can make to somewhat fulfill the need. Tamari is often considered a substitute, but as I’ve already mentioned it above I won’t add it again. Here are three other soy sauce alternatives
- Coconut Aminos: Coconut aminos are derived from the sap of coconut blossoms and are a popular alternative to soy sauce, especially for those following a gluten-free and soy-free diet. It has a slightly sweeter flavor than soy sauce but can be used in similar ways.
- Bragg Liquid Aminos: This is a liquid protein concentrate derived from soybeans, but it is typically gluten-free and has a slightly different flavor profile than traditional soy sauce. It can be used as a substitute in recipes that call for soy sauce.
- Maggi Seasoning Sauce: Maggi is a popular seasoning sauce that originated in Switzerland but is widely used in many cuisines around the world. It has a savory umami flavor similar to soy sauce and can be used as a substitute in some recipes. Maggi is wheat based but soy free.