Soy Sauce (Shoyu)

Soy sauce brewing begins by cultivating koji mold on soybeans and roasted wheat. This koji is mixed with brine to form moromi, which ferments and ages over months to years. Koji enzymes break proteins into amino acids and starch into sugars, while lactic acid bacteria and yeast create further complexity. Finally, the moromi is pressed and heat-treated. A single drop is said to contain over 300 aromatic compounds. Used for sashimi, simmered dishes, and grilled foods, soy sauce is deeply rooted in Japanese life. It is classified into five types—koikuchi, usukuchi, tamari, saishikomi, and shiro—each with distinct uses and character.