Condiment | Vegan Diet (check brands) Low Calorie Diet (light)

Shoyu

Glycine max Allergens: Soy, Wheat
Shoyu

Sourcing & Taxonomy

  • Family Fabaceae (soy), Poaceae (wheat)
  • Primary Cuisine East Asian
  • Seasonality Year-Round
  • Source Soybeans, Wheat

The Forktionary Angle

"The umami elixir, perfecting balance and depth."

Definition

Shoyu is a traditional Japanese soy sauce, typically made from fermented soybeans, wheat, water, and salt, providing deep umami and savory flavor.

Sensory Profile

TasteUmami, Salty, Savory, Sweet
TextureSmooth, Thin, Liquid
AromaFermented, Malty
AcidityLow

Technical Metrics

Fermentation Time

Typically 6 months to several years.

Global Consumption

A daily staple in millions of households.

Glutamate Content

High in naturally occurring glutamates (umami).

Nutrition Facts

Per 1 tbsp (15ml)
Calories53 kcal
Total Fat0.1 g
Saturated Fat0 g
Trans Fat0 g
Cholesterol0 mg
Protein10 g
Total Carbohydrate6 g
Dietary Fiber0.8 g
Total Sugars2.8 g
Calcium20 mg
Iron0.3 mg
Potassium200 mg

Chef’s Secret

For a deeper flavor in marinades, gently heat shoyu with mirin and sake before cooling and adding to ingredients.

Substitutions

Best Match

Tamari

1:1

Gluten-free alternative with a similar rich, umami flavor; often slightly darker and bolder.

Coconut Aminos

1:1

Soy-free, gluten-free, and lower sodium option with a sweet-savory flavor, less intense.

Worcestershire Sauce

1:1

Adds umami and complexity, but has a distinct flavor profile and may contain fish (anchovies) and gluten.

Liquid Aminos

1:1

Gluten-free and soy-based, offers a similar savory taste, often used as a soy sauce alternative.

Buying Guide

Look for naturally brewed shoyu; avoid chemically hydrolyzed versions. Store in a cool, dark place, or refrigerate after opening.

Flavor Pairings

Ginger Garlic Sesame oil Mirin Rice vinegar Noodles Rice Seafood Tofu