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 ...

Soy sauce is a condiment that needs no introduction. The delicious and versatile sauce that's brimming with umami has its ancient origins in the Western Han Dynasty over 2,000 years ago.

Once the satoimo is tender, soak in water. 2. Put dashi, sake, mirin, salt, usukuchi soy sauce and satoimo in a pot and simmer, covered with a paper drop-lid. Once the broth comes to a boil ...

4. For the sauce, combine the dashi broth, rice vinegar, sugar, usukuchi soy sauce, salt and katsuobushi and place over medium heat. Bring to a gentle boil and strain. 5. Arrange the three ...

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 ...