Shoyu: Japanese soy sauce Restaurants, Wine, Travel, Opinions

Food glossary

Reviewed By

Sue Dyson and Roger McShane

Shoyu is Japanese soy sauce one of the three essential components of Japanese dishes along with mirin and dashi.
Shoyu is made from a mixture of soy beans and wheat which are exposed to a mold for a few days and then soaked in brine and fermented for up to a year.
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