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Today in Japan it's hard to imagine a meal without soy sauce (called shoyu in Japanese). Whether added as a cooking ingredient; poured on top of food directly as a seasoning; or simply used for dipping raw fish or sushi, soy sauce seems to find its way into nearly every Japanese meal. Made from fermented soy beans, this wonderful, salty black fluid was first introduced into Japan from China during the eight century in the form of a Chinese seasoning sauce called jiang.

The soy sauce industry in Japan has been very successful over time and has produced some of the world's oldest companies such as the Kikkoman and Yamasa corporations, both of which were founded in the 17th century. Like salt and pepper shakers in the west, most Japanese dining tables will include a small container of soy sauce for handy use on a variety of meals. A true Japanese staple and international favorite, soy sauce is today appreciated by many as one of the world's great culinary seasonings.

Koyo organic tamari sauce.

Koikuchi (???, "dark color"): Originating in the Kant? region, its usage eventually spread all over Japan. Over 80% of the Japanese domestic soy sauce production is of koikuchi, and can be considered the typical Japanese soy sauce. It is produced from roughly equal quantities of soybean and wheat. This variety is also called kij?yu (???) or namash?yu (?????) when it is not pasteurized.

Usukuchi (???, "light color"): Particularly popular in the Kansai region of Japan, it is both saltier and lighter in color than koikuchi. The lighter color arises from the use of amazake, a sweet liquid made from fermented rice, that is used in its production.

Tamari (????): Produced mainly in the Ch?bu region of Japan, tamari is darker in appearance and richer in flavour than koikuchi. It contains little or no wheat; wheat-free tamari can be used by people with gluten intolerance. It is the "original" Japanese soy sauce, as its recipe is closest to the soy sauce originally introduced to Japan from China. Technically, this variety is known as miso-damari (????), as this is the liquid that runs off miso as it matures.

Shiro (??, "white"): In contrast to tamari soy sauce, shiro soy sauce uses mostly wheat and very little soybean, lending it a light appearance and sweet taste. It is more commonly used in the Kansai region to highlight the appearances of food, for example sashimi.

Saishikomi (????, "twice-brewed") : This variety substitutes previously-made koikuchi for the brine normally used in the process. Consequently, it is much darker and more strongly flavored. This type is also known as kanro sh?yu (????) or "sweet sh?yu".

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Today in Japan it's hard to imagine a meal without soy sauce (called shoyu in Japanese). Whether added as a cooking ingredient; poured on top of food directly as a seasoning; or simply used for dipping raw fish or sushi, soy sauce seems to find its way into nearly every Japanese meal. Made from fermented soy beans, this wonderful, salty black fluid was first introduced into Japan from China during the eight century in the form of a Chinese seasoning sauce called jiang.

The soy sauce industry in Japan has been very successful