Soy sauces

Navigating the world of Japanese shoyu requires an understanding of its aromatic nuances, from the lightest colour to the thickest texture. To complement our exceptional catalogue, here is an overview to guide you in your choice.

Sauce Type	Colour & Texture	Aromatic Profile	Recommended Use
Koikuchi (Classic)	Dark, fluid	Round, balanced	Versatile use, cooking and seasoning
Shiro (White)	Transparent to golden	Mild, wheat-rich	Light dishes, vegetables, savoury custards (Chawanmushi)
Tamari	Very dark, thick	Full-bodied, intense umami	Sashimi, red meats, wheat-free diets
Saishikomi	Opaque, syrupy	Very rich, powerful umami	Tasting, finishing, glazing

This pillar of Japanese cuisine is the result of a long natural fermentation. Classic Shoyu (Koikuchi) is the most widespread seasoning in Japan. Saishikomi, or double-fermented sauce, is brewed not with salted water, but with an already fermented soy sauce, offering aromas of exceptional richness.

Made almost exclusively from soya beans with very little or no wheat, tamari sauce stands out for its intensity. It is the gluten-free alternative par excellence. It reveals a full-bodied and velvety aromatic profile, highly sought after by lovers of bold flavours.

Predominantly made from wheat, this surprisingly clear variety allows for elegant seasoning without altering the original colour of food. Its preserved colour makes it the indispensable ally of chefs wishing to enhance the aesthetic of a dish.

Every ingredient deserves its own seasoning to reveal its full potential. Here is how to pair our finest selections:

• Raw fish and carpaccios: For your sushi and sashimi, opt for a Nikiri soy sauce or a mild Tamari that will highlight the delicacy of the fish without masking its briny finesse.
• Meats, stir-fries and marinades: A thick or double-fermented soy sauce is perfect as a marinade or for glazing grilled meat. The natural sugars caramelise beautifully during cooking.
• Vegetables, broths and light dishes: Use a Shiro Shoyu (white sauce) or a lightly salted classic Shoyu to season a genuine dashi broth or a vegetable stock, while preserving their visual clarity.

Japanese craftsmanship dictates that time is the first and noblest of ingredients. Unlike mass industrial production (where fermentation is artificially accelerated), our sauces rest patiently in a century-old cedar barrel (the Kioke) within a brewery (the Kura).

This ancestral ageing process, also practised by our artisans producing artisanal miso paste, allows natural micro-organisms to interact slowly with the wood. It is this prolonged contact that develops an extraordinary aromatic complexity.

The Nishikidori Expert's Opinion

The aged sauces offered by our exceptional artisans (Kamebishi, Horikawaya Nomura) are no longer mere condiments: they are elixirs. Refined over 3 years, 20 years or even 38 years, they lose water to concentrate their essence. A few drops of these syrupy treasures are enough to transform a simple dish into a rare gastronomic experience.

Shoyu is made from a minimum of two grains (generally soy and wheat, but it can also be soy and rice, or soy and barley), which gives it a very rounded and versatile aromatic profile. Tamari, on the other hand, is made from a single grain (soy, wheat or barley), which makes it thicker and more intense on the palate. White soy sauce (Shiro Shoyu) is also a single-grain sauce made from wheat, which is close to white tamari.

A mild sauce, rich in umami but not overpowering, is ideal. Great chefs often prepare it as "Nikiri" (slightly sweetened and heated) or add a drop of Japanese rice vinegar to enhance the delicate flesh of raw fish.

To preserve its delicate aromas, it should be stored in the refrigerator after opening, away from direct light and heat. To fully enjoy its flavour qualities, it is advisable to consume it within six months of opening the bottle.

The very long ageing in cedar barrels allows for a slow evaporation of water. A sauce aged 10, 20 or 38 years becomes syrupy, loses its aggressive saltiness and develops extraordinary aromatic notes of cocoa, truffle, balsamic or woodland.

Yes, our selection of Tamari sauces is by nature an excellent wheat-free alternative. Always check our detailed product descriptions to ensure strict gluten-free certification according to the artisan producer.

It is an atypical sauce brewed with a very high proportion of roasted wheat and a tiny amount of soya. Its golden, almost transparent colour allows you to season a dish with subtlety and add umami without visually darkening broths or seasonal vegetables.

The result of a long and natural fermentation, it is rich in antioxidants and prebiotics that are beneficial for the digestive system. Its powerful aromatic strength also allows you to considerably reduce the amount of table salt added to your preparations.