Types of Soy Sauce Explained: How to Choose

Soy sauce is one of the indispensable seasonings for Japanese cooking.
Since soy sauce is an essential seasoning for almost every dish, there are many different types of soy sauce, depending on differences in production methods, maturation periods, and salt content. Even within Japan, the mainstream soy sauce varies from region to region.

Therefore, many types of soy sauce exist.
This is a picture of the soy sauce section of one Asian supermarket in the US.
When buying for the first time, it is hard to know what to choose.

So, here are the types of soy sauce, how to store them, and how to choose the right one.

Types of Soy Sauce

Soy sauce is basically divided into five types.
They are: Koikuchi soy sauce (濃口醤油) , Usukuchi soy sauce (薄口醤油) , white soy sauce (白醤油) , Saishikomi soy sauce (再仕込み醤油) , and Tamari soy sauce (溜醤油).

Koikuchi Soy Sauce 濃口醤油

The most common type of soy sauce is Koikuchi soy sauce, which accounts for 80% of the total amount of soy sauce distributed.
The word “koikuchi (濃口)” means “Strong, dark ” in taste and color, and this soy sauce has umami, sweetness, sourness, and bitterness in addition to saltiness, and has a clear, bright red-orange color. It can be used in a wide range of dishes.

Usukuchi Soy Sauce うすくち醤油

It uses about 10% more salt than Koikuchi soy sauce and amazake (sweet sake), which makes it lighter in color and less aromatic than dark soy sauce. The word “Ｕsukuchi” comes from the word “usui,” meaning light in color.
It accounts for more than 10% of Japan’s soy sauce production.
It is most commonly used in western Japan.

Shiro Soy Sauce 白醤油

It is the lightest colored soy sauce of all soy sauces.
Shiro means white or uncolored, and shiro soy sauce is named after the fact that it has almost no color and is nearly transparent.

The main ingredients are refined wheat and a small amount of roasted and crushed soybeans.
The maturation period is shortened to about three months and kept at a low temperature, resulting in a light color.
Since the umami flavor is also reduced, it is used in dishes that do not require color, such as soup.

Saishikomi Soy Sauce 再仕込醤油

This soy sauce is made by a process that repeats brewing twice (Saishikomi means to stock twice), resulting in a soy sauce with a long maturation period. It has a well-balanced taste and aroma, and a rich flavor.

Tamari Soy Sauce たまり醤油

This soy sauce is made mainly from soybeans, with less water used for brewing to concentrate the umami flavor. The soy sauce is matured for a long period of time, resulting in a darker color, thicker flavor, and a unique aroma. Only a very small amount of wheat is used. It is fermented and matured for almost a year.

Type by Manufacturing Method

Soy sauce is classified into three types according to its production method: Honjozo, Mixed Brewing, and Blended.
The classification is based on whether or not an amino acid solution is used as a raw material and when it is added, etc. The traditional Japanese soy sauce production method is the Honjozo method. Currently, about 80% of Japan’s soy sauce production is made using the Honjozo method.

Honjozo 本醸造方式

Soy sauce is classified into three types according to its production method: Honjozo, Mixed Brewing, and Blended.
The classification is based on whether or not an amino acid solution is used as a raw material and when it is added, etc. The traditional Japanese soy sauce production method is the Honjozo method. Currently, about 80% of Japan’s soy sauce production is made using the Honjozo method.

Mixed Brewing　混合醸造方式

Amino acid solution made by hydrolyzing soybeans and other ingredients with acid is added to the mash made by the honjozo method, and the mixture is aged for at least one month.
This soy sauce has the unique umami taste of the amino acid solution.

Blended　混合方式

A soy sauce made by the honjozo method to which an amino acid solution is added. This soy sauce has the unique umami taste of the amino acid solution.

Genen Soy Sauce 減塩醤油

Soy sauce with approximately half the salt content.

How to Store Soy Sauce

Soy sauce should be kept in a cool temperature place out of the sun.
Soy sauce in plastic or glass bottles can be stored at room temperature before opening, but after opening, it should be stored in the refrigerator to prevent oxidation due to exposure to air.

How to Choose Soy Sauce

It is best to use different types of soy sauce for different purposes, but there are many Japanese who use only one type of soy sauce in their homes.

For example, there is a type of soy sauce called Sashimi soy sauce, but it is not necessary to eat sashimi in sashimi soy sauce. Sashimi is often served with Koikuchi soy sauce, although soy sauce that has been thickened or sweetened is called Sashimi soy sauce.
The same is true for sushi, and there is no rule that says you have to use this soy sauce.
First of all, it is best to use the all-purpose Koikuchi soy sauce.

Also, in Asia, each country has its own kind of soy sauce, but when making or eating Japanese food, use Japanese soy sauce. I think that is the best way to get a taste of the country.

KIKKOMAN and YAMASA are well-known Japanese soy sauce manufacturers that are often found in American supermarkets. SAN-J is an American soy sauce manufacturer headed by the 8th generation of the founder of Sanjirushi, a Japanese soy sauce manufacturer.