Soy Sauce

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What is Soy Sauce? Soy sauce, or shoyu, is the foundation of Japanese cooking, made by fermenting soybeans and wheat with salt and koji culture over months to develop its deep umami flavour. It's used for everything from seasoning and marinating to dipping and finishing a dish. Different styles suit different purposes: koikuchi (dark soy sauce) is the everyday all-rounder, usukuchi (light soy sauce) is saltier but lighter in colour for delicate dishes, and tamari offers a richer, often gluten-free option. Browse our range of authentic Japanese soy sauce below, from everyday shoyu to speciality styles.