Soy sauce and shoyu are two immensely popular Asian condiments. While similar, there are several key differences between these two types of sauce.

This subtle take on traditional soy sauce is best used to simply enhance the flavor of a dish. Usukuchi, or light soy sauce, is more flavorful than shiro, and has a paler hue than the traditional ...

Featured recipes: (1) Dashimaki Omelet (2) Kayaku Rice. 1. Mix the beaten egg with dashi seasoned with Usukuchi soy sauce, mirin and salt with chopsticks. 2. Pour some of the egg mixture into a ...

4. For the Gin-an sauce, add the dashi, mirin, salt and usukuchi soy sauce to the pot and place it over medium heat. Bring it to a boil, add the slurry a little at a time while mixing. 5.

Try to get your hands on a Japanese soy sauce (or ‘shoyu’). Shoyu can be light (‘usukuchi’), with a saltier flavour, or dark (‘koikuchi’), with a more rounded (though not necessarily ...