Shoyu is the Japanese word for soy sauce and forms the fundamental backbone of Japanese cuisine. Unlike many Chinese varieties, authentic shoyu is characterised by a balanced ratio of soybeans and wheat, resulting in a complex aroma with gently sweet, malty and umami-rich notes.

Through fermentation, shoyu develops its characteristic umami flavour, giving dishes depth, fullness and balance.

Origin and History

The origins of soy sauce date back more than 2,500 years to ancient China. There, fermented seasoning pastes known as jiang were used both to preserve and flavour food.

In the 7th century, this knowledge reached Japan through Buddhist monks. Early Japanese soy sauces first emerged as a by-product of miso production. It was not until the 16th century, with the deliberate addition of wheat and longer fermentation times, that the form of shoyu we know today began to develop.

Over the centuries, shoyu became an indispensable part of Japanese cuisine and is now one of the country’s most important seasonings.

The Different Types of Shoyu

In Japan, five main categories are distinguished, each differing significantly in colour, aroma and intended use.

• Koikuchi Shoyu (濃口醤油) or Dark soy sauce: The classic dark soy sauce and, with around 80% market share, the most widely used variety in Japan. It offers a balanced combination of saltiness, sweetness and umami, making it a universal seasoning.
• Usukuchi Shoyu(薄口醤油) or Light-coloured soy sauce: Despite its lighter appearance, it usually contains more salt than koikuchi. It is often used for soups, broths and dishes where the natural colour of the ingredients should be preserved.
• Tamari Shoyu(たまり醤油): Traditionally created as a by-product of miso production. Tamari is made predominantly from soybeans and contains little or no wheat. As a result, it is particularly dark, thick and intense in flavour. Many varieties are gluten-free.
• Saishikomi Shoyu(再仕込み醤油): The so-called “twice-brewed” soy sauce. Instead of salt water, finished shoyu is used for a second brewing process. The result is an especially complex, powerful and aromatic sauce with a high concentration of umami.
• Shiro Shoyu(白醤油): The lightest of the classic shoyu types. It consists mainly of wheat and only a small proportion of soybeans. Its flavour is mild, gently sweet and elegant. It is particularly suited to clear soups, delicate vegetable dishes and sashimi.
• Shiro Tamari(白たまり): A special case within Japanese brewing culture. Although the term “tamari” traditionally implies a high soybean content, shiro tamari is made predominantly from wheat, koji and water — often entirely without soybeans. The sauce is even lighter than shiro shoyu and is characterised by a particularly fine, floral and lightly malty aroma. Legally, it is often classified more as a grain-based seasoning than as a soy sauce.

Our Shoyu Products

Discover the handmade diversity of Mimi Ferments from Berlin: our shoyus made from ancient grains, beetroot or bread mature in fine wooden barrels and offer an exceptionally layered flavour experience. Each shoyu stands for the highest level of artisanal fermentation and opens up a new dimension of umami and aromatic complexity.

Einkorn Koikuchi Shoyu

In the Tagesspiegel taste test 2026, this shoyu was recognised as one of the best premium soy sauces. It impresses with intense umami and a complex, nutty-herbaceous aroma with a delicate sweetness. It is made with ancient einkorn grain instead of wheat and matures for over three years in red wine barriques, giving it a particularly bold and distinctive character.

Emmer Usukuchi Shoyu

This shoyu is characterised by a savoury, balanced flavour with fine roasted notes, gentle residual sweetness and a lively freshness. Instead of classic wheat, it is made with organic black emmer, one of the oldest cultivated grains, which gives the soy sauce additional spice and fruitiness. After two years of ageing in bourbon barrels, it develops into a deep reddish-brown soy sauce that is milder and more delicately balanced than the stronger Einkorn Koikuchi Shoyu.

Soba Shiro Tamari

This white tamari is made from buckwheat — soba in Japanese — and offers finely spiced notes alongside subtle floral, earthy and mushroom-like aromas. Through ten months of natural maturation in barriques, it develops a bright yellow-golden colour and a particularly balanced flavour profile. Thanks to the buckwheat used, this tamari is gluten-free and ideal as a mild seasoning for lighter dishes.

Koji Tamari

This tamari is a liquid koji elixir and a versatile secret ingredient that intensifies umami and noticeably enhances the aromas of food. It is made from fermented koji rice, cooked rice and sea salt, then aged for 12 months in heavily toasted bourbon barrels. The result is a complex flavour profile with sweet-salty, malty and vanilla-like notes. As an “invisible marinade”, it gives fish, meat and other dishes more depth and can even reveal entirely new flavour nuances.

SOFI Bread Tamari

SOFI Bread Tamari is a dark tamari sauce with an intense malty flavour and notes of bread crust, accompanied by a subtle residual sweetness that clearly reflects its sourdough bread origins. For this unique creation, we use sourdough bread from the much-loved SOFI bakery in Berlin.

Dinkel Saishikomi Shoyu

This shoyu was awarded first place in a blind tasting of 33 soy sauces in 2024 and was described by Feinschmecker magazine as “round, thick, versatile and harmonious”.

Our Spelt Saishikomi Shoyu matures for three years in red wine barriques, giving it extraordinary depth of flavour and full-bodied intensity. Its elaborate production process creates harmoniously balanced aromas between savoury umami, delicate sweetness and a light dashi-like note. As a rare speciality among soy sauces, it also stands out for its relatively thick texture.

Kibi Shiro Shoyu

Our Shiro Shoyu is characterised by its delicately sweet aroma and subtle resinous notes. Among our soy sauces, Kibi Shiro Shoyu has the mildest flavour. During its twelve-month maturation in an oak barrel previously used for rum, it develops its golden-yellow colour. It remains aromatically restrained and allows the ingredients of a dish to shine. Perfect for delicate dressings, sushi and light dishes.

Soba Shiro Shoyu

This light shoyu made from buckwheat combines a subtle nutty note with elegant umami. The buckwheat gives it a fine, slightly earthy aroma and remarkable depth despite its pale colour. It is particularly suitable for cold dishes and refined seasoning.

Rote Bete Shoyu

This shoyu is made from beetroot, barley, rice, water and salt, and matures for over a year in heavily toasted whisky barrels. During this process, the earthy, gently sweet notes of the beetroot combine with malty, smoky and whisky-like aromas to create a complex flavour profile. The barrel ageing gives the shoyu additional depth and roundness, even though the red colour is lost during maturation.

The Production Process: Shoyu-zukuri

The traditional production of shoyu is a fermentation process lasting several months, combining artisanal skill with microbiological precision.

1. Preparing the Raw Materials

Soybeans are soaked and steamed, while wheat is roasted and coarsely crushed. This step prepares the starch and protein structures for the later fermentation process.

2. Koji-zukuri — Making the Koji

The mixture of soybeans and wheat is inoculated with koji spores, Aspergillus oryzae. Over a period of around three days, the mycelium grows through the substrate and produces large quantities of enzymes. These enzymes are later responsible for breaking proteins down into amino acids and starches into sugars.

3. Moromi — The Main Fermentation

The finished koji is mixed with salt water to create the so-called moromi mash. During a maturation period ranging from several months to several years, lactic acid bacteria, yeasts and enzymes work together. It is during this stage that the characteristic aromas, colour compounds and umami components of shoyu are formed.

Traditionally, maturation takes place in large wooden barrels, while modern producers often use stainless steel tanks with precise temperature control.

4. Pressing and Filtering

Once maturation is complete, the moromi is pressed. The solid mass is separated from the liquid, producing raw shoyu. It is then filtered to remove suspended particles and achieve the desired clarity.

5. Hi-ire — Pasteurisation

Most types of shoyu are gently heated at the end of production. This step stabilises the product, stops fermentation and further intensifies the aroma through additional Maillard reactions.

Applications: The Foundation of Japanese Cuisine

Shoyu is far more than a dipping sauce for sushi. It serves as a universal seasoning and supports the natural flavour of ingredients without overpowering them.

Some of its most important uses include:

• Sashimi and sushi: As a classic seasoning sauce.
• Soups and broths: As a base for numerous dashi and ramen preparations.
• Marinades: To flavour and tenderise meat and fish.
• Braised dishes: For colour, depth and caramelised notes.
• Vegetable dishes: To enhance natural umami flavours.

Shoyu in Asian Cuisine

Although soy sauce is used in many Asian countries, regional styles differ considerably.

Japan: The focus is on balance and umami. Shoyu is usually used as a subtle flavour enhancer.

China: Light and dark soy sauces are often used together. While lighter varieties provide seasoning, darker ones contribute intense colour and sweetness.

Korea: Soy sauces are often used as a base for stews, marinades and fermented seasonings. Many varieties have a stronger and more savoury character.

Health Aspects

Through natural fermentation, high-quality shoyu contains numerous amino acids, organic acids and antioxidant compounds.

Some studies suggest that fermented foods may have a positive effect on the gut microbiome. Nevertheless, because of its relatively high salt content, shoyu should be consumed consciously and in moderation.

Selection and Storage

When buying shoyu, it is worth checking the list of ingredients. High-quality shoyu usually contains only soybeans, wheat, water and salt.

The indication “naturally brewed” generally points to traditional fermentation methods. Once opened, shoyu should be stored in a cool place, protected from light where possible. In the refrigerator, its aroma remains stable for many months and oxidation processes are slowed down.

Shoyu in Modern Cooking

Shoyu has long since found its place beyond Asian cuisine. In modern gastronomy and international fusion cuisine in particular, it is valued as a versatile carrier of flavour.

Shoyu butter: A combination of butter and shoyu that works beautifully with steaks, grilled vegetables or corn on the cob.

Desserts: Just a few drops of shoyu can deepen the flavour of chocolate, caramel or vanilla and create an exciting sweet-salty contrast.

Vinaigrettes and sauces: As an alternative to salt, shoyu adds extra complexity and a fine nutty note to dressings, dips and sauces.

Beyond Tradition: Shoyu in Fine Dining

Today, shoyu is considered one of the most versatile seasonings in international cuisine. Many leading chefs use the principles of traditional fermentation to reinterpret regional raw materials.

Restaurants such as Noma in Copenhagen or Nobelhart & Schmutzig in Berlin experiment with fermented seasoning sauces based on barley, rye, peas and other local ingredients. This creates entirely new expressions of umami, combining regional identity with Japanese fermentation techniques.

In modern European cuisine, shoyu is also increasingly used as a “secret ingredient” — in jus, glazes, butter preparations or vegetable dishes. Its ability to harmoniously combine saltiness, sweetness and umami makes it an indispensable tool for contemporary chefs.

Conclusion

Shoyu is far more than a simple soy sauce. It is the result of centuries of craftsmanship, microbiological precision and culinary tradition.

From classic Japanese cuisine to modern fine dining, shoyu serves as a universal carrier of flavour and a bridge between tradition and innovation. Its ability to provide umami in concentrated form makes it one of the most important seasonings in the world.