Recommended use:. Shoyu is a good taste enhancer - a liquid version of bouillon cubes. Shoyu is excellent for both Western and Oriental dishes and is used to enhance the natural taste of ingredients during cooking. Shoyu is characterised by the slight taste of alcohol, a result of the fermentation of wheat. Add shoyu when you finish your cooking - due to the alcohol content it is not ideal for heating. Shoyu is perfect for pickles, in wok dishes, with rice, noodles, sushi, sashimi or steamed vegetables - and delicious with mirin (rice wine), ginger or grated daikon radish. Tip: Reduce the amount of salt you normally use.
In Japan, the two fermented soy sauces shoyu and tamari have been popular for several centuries. Today, these delicious ivory-black sauces are highly valued all over the world. The difference between shoyu and tamari is that shoyu is made from soy and wheat whereas tamari is a pure soy sauce.
Sea salt has been added to shoyu, making it a delicious substitute for salt - with the added benefit of bringing a natural umami taste to your food.