light and dark soy sauce, white soy, twice-brewed, and traditional. (Or, using their traditional names, usukuchi, koikuchi, shiro, saishikomi, and tamari.) Some of those sauces are made without ...

Also called shiro shoyu, white soy sauce is made with a higher ratio of wheat to soy than dark soy sauce. Used more in cooking and seldom for dipping, white soy sauce is distinctly salty but also ...

We may receive a commission on purchases made from links. Along with ketchup, mayo, and mustard, soy sauce is one condiment that's seldom missing from a fridge. The dark, umami sauce is a shortcut ...

If you can’t be bothered, though, use granulated white sugar. Aged soy sauce, as its name suggests, is aged before bottling. It is not always labelled as “aged soy sauce”; the brand I buy ...

You need a special type of white soy sauce for chawanmushi. It’s not actually white, but it is very pale in colour – about the shade of mirin. Don’t use light soy sauce as it will turn the ...