Shōyu

Shōyu, also known as soy sauce, is a fermented condiment originating from East Asia, particularly Japan. Made from soybeans, wheat, salt, and a fermenting agent, it undergoes a natural fermentation process that develops its complex, savory flavor. Shōyu is commonly used to season, marinate, and enhance the taste of various dishes, adding umami depth. It varies in color from light to dark and in flavor intensity, reflecting different regional styles and culinary uses. Its rich umami profile makes it an essential ingredient in Japanese cuisine and many other Asian dishes.