Soy Sauce

In Japan, shoyu is the most quintessential of all seasonings. Its irresistible charm lies in its rich flavor, well-rounded aroma, and beautiful color. Shoyu has a superb balance of the five basic tastes of sweet, salty, sour, bitter, and umami, and gives off a wonderfully appetizing fragrance when heated. Shoyu is a truly magical seasoning, able to bring out the best of every ingredient. It is this quality that prompts the Japanese cook to reach for the shoyu whenever a dish is lacking in flavor.

In Japan, soy sauce is divided into a number of categories, but most of the soy sauce available outside of Japan is either shoyu or tamari. The main difference between the two types is the ingredients used. Shoyu is made from soybeans, wheat, water, and salt, while tamari contains little to no wheat. Mitoku’s tamari is wheat-free. There are also differences in productions too, which give each sauce its own unique flavor.


Product images below for illustration purposes only. Actual product may vary.