Soy sauce: the different types available at Nishikidôri
Soy sauce comes in a wide range to meet various culinary needs. Depending on the recipe, one can choose between light or dark soy sauce, each with its own unique characteristics. Some soy sauces are aged longer, developing richer aromas, ideal for specific dishes. This diversity allows for the customization of each preparation. Our online store offers a vast selection of traditional Japanese products to elevate your cooking. Find out more about our aged soy sauce.
White Soy Sauce
Known as shiro shoyu in Japanese, white soy sauce is a lesser-known variant of the traditional product. Made with a higher proportion of wheat and a smaller amount of soybeans, it has a lighter color and a milder taste. This soy sauce is ideal for dishes where the color of the ingredients should be preserved without sacrificing flavor.
At Nishikidôri, our SHIRO SHOYU Tsubaki white soy sauce is renowned for highlighting seasonal colors. It contains no sweeteners, additives, or colorants. Relatively salty and free from preservatives, it can be used for braised vegetables, savory flans (Chawanmushi), seasoned rice, or even poached fish.
We also offer Kurano Shiroshibori, a natural white soy sauce aged in cedar barrels, with a unique aroma and fragrance. Shiroshibori from Yuasa is perfect for those looking for a premium ingredient to season meat carpaccio or vegetable stir-fries.
Shoyu Soy Sauce
Shoyu soy sauce is one of the most beloved ingredients in Japanese cuisine. This product is recognized by its rich, salty, and umami flavor, as well as its dark color. Produced from soybeans and wheat mixed with salt and water, the mixture is then fermented for anywhere from 1 to 38 years before pressing.
Our 38-year-old Shoyu soy sauce is highly prized by gourmets. Low in calories, it delivers a unique taste without added fats or sugars, and its natural fermentation creates probiotics that benefit digestive health.
Tamari Soy Sauce
A traditional Japanese variety, thicker and less salty than shoyu, tamari soy sauce is made primarily from soybeans without the addition of wheat, making it ideal for those on a gluten-free diet. Its rich, deep umami flavor makes it perfect for marinades and even as a condiment for sushi or sashimi.
At Nishikidôri, we offer Hon Tamari, made from the natural fermentation of Hatcho miso after 18 months of maturation, ideal for raw, grilled, or steamed fish. We also carry Tsuresoi Tamari, aged for three years in century-old cedar barrels, offering a richer, more intense flavor than industrial products.
Sweet Soy Sauce
An ingredient appreciated for its balance of flavors, sweet soy sauce is made from a classic variety with the addition of sugar or glucose syrup. This gives it a slightly thicker texture and a rich umami flavor. Ideal for caramelizing meats and vegetables, it can also be used in marinades or as a dipping sauce for skewers, sushi, or stir-fried dishes.
At Nishikidôri, our IKI soy sauce is one of the most requested. It is made from whole soybeans and undergoes double fermentation. Its artisanal, unheated process preserves its natural flavors. Perfect for enhancing sashimi, fish, or meat, it also imparts a lovely reddish hue when heated.
We also offer other variants, such as thick sweet soy sauce for mochi, specifically designed for mitarashi dango. This seasoning is perfect for sweet dishes like ice creams or yogurts. Each product is made with high-quality local ingredients, carefully selected by producers.
Additionally, we stock Zitaku Amadare sauce. This sweet product is thickened with kudzu starch and is used to glaze grilled fish and stews. The sweet soy sauces from Nishikidôri stand out for their artisanal quality reminiscent of Japan and their ability to enrich both traditional and modern dishes.
Low-Sodium Soy Sauce
An interesting alternative for those looking to reduce their salt intake without sacrificing flavor, low-sodium soy sauced soy sauce retains the rich umami and typical aromas of the traditional recipe. With a reduced sodium content, this product is ideal for dishes like sushi, grilled fish, steamed vegetables, or soups.
The low-sodium soy sauce available at Nishikidôri is an excellent option for those seeking more flavor while cutting back on salt in their diet. Fermented and aged for two years in cedar barrels, its quality is the result of artisanal craftsmanship passed down for over two centuries in Japan. The soy and wheat used are carefully selected to ensure exceptional quality. Despite its salt content being reduced by half, this sauce retains powerful aromas. It pairs perfectly with a variety of dishes:
- Tofu
- Vegetables
- Boiled foods
- Grilled meats
- Fried rice or noodles, etc.
The products offered at Nishikidôri are available at affordable prices. Our soy sauces can be ordered through our online grocery store. Thanks to our fast delivery service, fans of this flavor receive their packages directly at home, ready to enhance their culinary creations. Nishikidôri strives to provide a seamless shopping experience.
Freeze-Dried Soy Sauce stone
The freeze-drying process preserves all the taste qualities of soy sauce while facilitating transport and storage. Available in powder or crystal form, freeze-dried soy sauce can be grated to regain its liquid texture. It can also be used in solid form to season dishes directly. Ideal for marinades or soups, this sauce offers great flexibility in cooking. It retains the characteristic umami of soy sauce while being light and easy to measure.
Nishikidôri offers authentic Japanese products, carefully selected for their quality. Among these culinary treasures is a three-year-aged freeze-dried soy sauce stone. Sourced from Kamebishi-Ya, this sauce is first aged for three years before being freeze-dried and molded into cubes. We also have other soy sauces from the house that are 2, 5, 10, 20, or even 38 years old! This provides a wide selection to choose from for your dishes.
We offer various seasonings to enhance grilled meats, fish, salads, or pasta. Used grated or in chunks, this stone adds a unique crunchy texture. It can be mixed with olive oil and is irresistible on toasted bread. We provide the opportunity to discover this exceptional product that combines tradition and innovation with fast delivery to your specified address.
Salty Soy Sauce
Salty soy sauce is obtained after a fermentation process lasting several months, which gives it its distinctive rich umami flavor. This product is particularly favored for enhancing flavors in dishes such as soups, marinades, or even certain sushi sauces.
This version is more common in Japanese and Chinese cuisines, though it has many variants across Asia. Salty soy sauce can be light or dark. At Nishikidôri, several varieties of this soy sauce are available at attractive prices.
Organic Tokiarubeshi Soy Sauce
Organic Tokiarubeshi soy sauce represents a true grand cru, made from organic farming and crafted using ancestral methods. The producer, Daitoku Shoyu, favors slow and natural brewing without the addition of external microorganisms. The result is an unmatched richness and unique flavors. This sauce is ideal for accompanying dishes like sushi, sashimi, or sautéed vegetables. It is a perfect choice for those seeking organic, high-end products.
Ginger Shussai Soy Sauce
Ginger, harvested exclusively in the Shussai region, gives this sauce particularly interesting citrus notes. Ginger Shussai soy sauce pairs perfectly with grilled fish, shellfish, or carpaccio. It is the perfect seasoning to add zest and finesse to dishes.
Kinbue Saishikomi Soy Sauce
Thanks to a double fermentation process, Kinbue Saishikomi soy sauce reveals a velvety texture and unique aromas. Its long aging, from 24 to 36 months, makes it an exceptional sauce, ideal for composed salads, carpaccio, or tartare. These products are available at affordable prices in our online grocery store and in Paris.
Health Benefits of Soy Sauce
Beyond being a simple food, soy sauce is renowned for its numerous health benefits. Thanks to its composition rich in antioxidants, it can help protect blood vessels and reduce cholesterol. Its fermentation also creates oligosaccharides, prebiotics that promote good digestion by nourishing the good bacteria in the gut.
Another significant advantage of soy sauce is its ability to reduce sodium intake compared to salt. Although it is salty, it contains nearly six times less sodium than table salt while providing many other essential nutrients. A sweet or low-sodium variant can be found at Nishikidôri. The product may also help reduce allergic reactions, particularly inflammation.
Soybeans also contain isoflavones. These compounds can have health benefits (reducing menopause symptoms and improving cholesterol levels).
At Nishikidôri, our online grocery store offers a wide selection of authentic and traditional Japanese soy sauces to enhance dishes. Whether preparing purely Japanese meals or simply adding a Japanese touch to Western creations, we have what you need. This allows for a complete immersion in Japanese culinary culture.
