Native to China, soy sauce is a common ingredient in East and Southeast Asian cuisine. Among the nutritional qualities of the sauce stand out a content of antioxidants 10 times higher than that of red wine and digestive properties.
Japanese soy sauces use wheat as their main ingredient and this tends to give them a slightly sweeter taste than Chinese sauces; they also possess a certain alcoholic taste similar to the aroma of sherry. Generally the two types of soy sauce are not interchangeable within a specific recipe.
Learn about the selection of Koikuchi, Tokusen, Usukuchi, Tamari, Shiro, Clear and Yuki sauces as well as versions with Dashi, Ayu Dashi, and Sodakatsuo.