Japanese Soy Sauce Types Guide: 5 Varieties and Their Uses

Soy sauce is indispensable on the Japanese dining table. In fact, there are 5 types of Japanese soy sauce, each differing in color, flavor, and aroma. Have you ever wondered "which soy sauce should I use?" when cooking Japanese food in Ho Chi Minh City? This article explains the characteristics and optimal uses of each type of Japanese soy sauce.

Characteristics of the 5 Japanese Soy Sauce Types

1. Koikuchi Shoyu (Dark Soy Sauce)

The most common soy sauce in Japan, accounting for about 80% of total production. It has a deep reddish-brown color with a well-balanced combination of flavor, aroma, and color. It is an all-purpose soy sauce suitable for simmered dishes, grilled dishes, sashimi dipping, stir-fries, and virtually any Japanese dish. If you're only buying one bottle, koikuchi is the way to go.

2. Usukuchi Shoyu (Light-Colored Soy Sauce)

As the name suggests, it is lighter in color, but its salt content is actually higher than koikuchi. Widely used in Kansai (western Japan) cuisine, it is ideal for dishes where you want to preserve the natural color of ingredients. Perfect for clear soup (osuimono), chawanmushi (steamed egg custard), takiawase (assorted simmered dishes), and udon broth, where an elegant presentation is desired.

3. Tamari Shoyu

A thick, rich soy sauce primarily produced in the Tokai region. Made with a high proportion of soybeans and very little wheat, it features deep umami and full-bodied richness. Used for sashimi marinades, teriyaki sauce, and seasoning rice crackers (senbei). Recommended when you want an even richer flavor than koikuchi.

4. Saishikomi Shoyu (Double-Brewed Soy Sauce)

A luxurious soy sauce brewed twice by using raw soy sauce instead of saltwater. It has a deep color with rich, complex flavors and aromas. Popular as a "table soy sauce" for dipping sashimi and sushi directly. Better suited for use as a condiment rather than in cooked dishes.

5. Shiro Shoyu (White Soy Sauce)

The lightest-colored of all soy sauces, with an amber hue. Primarily produced in Hekinan City, Aichi Prefecture. Due to its high wheat content, it has a noticeable sweetness. Ideal for chawanmushi, dashimaki tamago (rolled omelet), and clear soup, where you don't want the dish to darken in color.

Choosing the Right Soy Sauce for Each Dish

The soy sauce you choose can change the outcome of the same dish. Use the following as a guide.

• Sashimi & sushi : koikuchi (classic), tamari (rich flavor), saishikomi (premium taste)
• Simmered dishes & nikujaga : koikuchi (all-purpose)
• Udon & somen dipping broth : usukuchi (lighter color), koikuchi (bolder flavor)
• Chawanmushi & clear soup : usukuchi or shiro shoyu (for a clear, elegant finish)
• Teriyaki & yakitori sauce : koikuchi or tamari (for gloss and depth)
• Tamago kake gohan (egg on rice) : koikuchi (classic), saishikomi (elevated flavor)

When in doubt, start with one bottle of koikuchi. Add usukuchi next, and you'll be able to cover most Japanese dishes.

Differences from Vietnamese Nuoc Tuong and Chinese Soy Sauce

The "nuoc tuong" (Vietnamese soy sauce) and Chinese soy sauce available at HCMC supermarkets differ from Japanese soy sauce in both production methods and taste.

Vietnamese nuoc tuong is also made from soybeans, but has a shorter fermentation period and many products tend to be sweeter. It lacks the delicate umami and aroma of Japanese soy sauce, and using it in Japanese cooking will alter the flavor balance.

Chinese dark soy sauce (lao chou) is very dark, thick, and used to add color to braised dishes. It resembles Japanese tamari but often contains added caramel, resulting in a different flavor. Light soy sauce (sheng chou) has similar uses to koikuchi but differs in saltiness and flavor nuances.

If you want to accurately reproduce the taste of Japanese cuisine, using Japanese-made soy sauce is recommended.

How to Buy Japanese Soy Sauce in HCMC

There are several options for getting Japanese soy sauce in HCMC. You can buy from Japanese supermarkets (AEON, FamilyMart, etc.), but the selection may be limited or items may be out of stock.

With Farmi, you can order in Japanese and have Japanese soy sauce delivered via refrigerated shipping in as fast as 1 hour. From koikuchi to all the seasonings you need for Japanese cooking, everything can be ordered at once. No need to visit a store; simply order from the app for ultimate convenience.

How to Store Soy Sauce in a Tropical Climate

In HCMC's hot and humid environment, soy sauce deteriorates faster than it would in Japan. Here's how to store it properly.

• Before opening : Keep away from direct sunlight in a cool place. In HCMC, where room temperature is high, it's safest to refrigerate even before opening.
• After opening : Always refrigerate. Leaving it at room temperature will cause the color to darken and the flavor to deteriorate.
• Usage timeframe : Ideally, use within 1 month after opening. Rather than buying a large bottle and using it over a long period, buying smaller bottles more frequently ensures you always have fresh soy sauce.
• Keep the spout clean : After use, close the cap tightly and wipe any remaining soy sauce from the spout to prevent bacterial growth.

Frequently Asked Questions

Q1. Which has higher salt content, koikuchi or usukuchi? Usukuchi has higher salt content. Because of its lighter color, people tend to assume it's lower in salt, but more salt is used during brewing to suppress fermentation. Be careful not to use the same amount of usukuchi as you would koikuchi, or the dish will be too salty.

Q2. Is there a gluten-free Japanese soy sauce? Tamari shoyu uses very little wheat, so there are products that are close to gluten-free. However, some products may contain small amounts of wheat, so check the ingredient list on the packaging.

Q3. Can I use fish sauce instead of soy sauce? Fish sauce (nam pla/nuoc mam) is made from fish and has a very different flavor from soybean-based soy sauce. It cannot substitute for soy sauce when making Japanese food, so please use Japanese soy sauce.

Q4. Which soy sauce is recommended for children's meals? The basic approach is to use a small amount of koikuchi. If salt content is a concern, choose a reduced-sodium variety or dilute with dashi broth.

Summary: Use the Right Soy Sauce for Authentic Japanese Cooking in HCMC

Japanese soy sauce comes in 5 types: koikuchi, usukuchi, tamari, saishikomi, and shiro shoyu, each suited to different dishes. Start with a versatile bottle of koikuchi, then try usukuchi or tamari when you want to expand your cooking range. In HCMC's climate, the key is to refrigerate after opening.

Download the Farmi app and easily get Japanese soy sauce delivered in HCMC.

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Note: This article and some images were created with the assistance of AI (artificial intelligence) and reviewed by our editorial team before publication.