Shoyu

usgb/ˈʃoʊ.juː/
noun

A type of soy sauce commonly used in Japanese cuisine, made from fermented soybeans and wheat.

The chef drizzled shoyu over the sushi to add flavor.
Visual representation of "shoyu" - A type of soy sauce commonly used in Japanese cuisine, made from fermented soybeans and wheat.

Often appears as...

  • light shoyu
  • dark shoyu

Usage tips

Neutral

soy sauce,Japanese cuisine,fermented condiment

Definition 1 of 1
Visual representation of "shoyu"
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Culinary Use

Shoyu is essential in Japanese dishes and is often used to add depth of flavor.

Illustration for Culinary Use
In miso soup, a dash of shoyu can enhance the overall taste.
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Cultural Significance

In Japanese culture, shoyu is more than just a condiment; it has historical roots and is integral to culinary traditions.

Illustration for Cultural Significance
Shoyu has been used for centuries and plays a key role in dishes like ramen.
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Flavor Profile

Shoyu has a distinctive umami flavor that can elevate various foods, making it a staple in many kitchens.

Illustration for Flavor Profile
Dipping fresh vegetables in shoyu can bring out their natural sweetness.
Visual representation of the word "Shoyu"

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