Shoyu

Shoyu is commonly used as a dip for sushi and sashimi, a marinade for meats, a seasoning for stir-fries, and a component in dressings and sauces. It is also an integral ingredient in many soup bases, such as ramen, and adds depth to vegetarian and vegan dishes.

A typical serving of shoyu (1 tbsp) contains approximately 8 to 10 calories.

Shoyu contains about 1 gram of protein per tablespoon.

Shoyu is low in fat, with less than 0.1 grams per tablespoon.

There are approximately 1 to 2 grams of carbohydrates in a tablespoon of shoyu.

Shoyu provides a modest amount of certain B vitamins.

Rich in minerals, shoyu contains sodium, manganese, and trace amounts of other essential minerals.

Shoyu is known for its umami properties, which can enhance the overall flavor of a dish, potentially helping to reduce the need for salt. The fermentation process also produces beneficial compounds and may contribute to gut health.

Due to its high sodium content, excessive consumption of shoyu can lead to increased blood pressure and should be used in moderation, especially by those with hypertension. Soy allergies are another concern for certain individuals.

Shoyu is featured in teriyaki sauce, ramen broth, and various marinades and glazes for meats and vegetables.

Shoyu can be used in simmering, sautéing, and as a finishing sauce. It's also an important component in the pickling process.

Shoyu pairs well with rice, noodles, tofu, and a wide array of proteins and vegetables.

Shoyu, the Japanese term for soy sauce, is a versatile and flavorful condiment made from fermented soybeans and grains. It has a rich history in Japanese cuisine and is now a staple in many international dishes. While shoyu adds a savory depth of flavor to countless recipes, its high sodium content suggests moderate use. Shoyu continues to be a beloved ingredient around the globe, celebrated for its ability to elevate the taste of food.