Seasoning
If the spices are the base of Indian cuisine, Soy sauce is undoubtedly the base of Japanese cuisine. Soy sauce which is called ‘Shoyu’ in Japanese is made from nothing but soybeans, salt and wheat. No any additives. There are 5 main categories in Japanese shoyu. Koikuchi which means thick taste -- type is the mainstream. It develops mainly in the Kanto area, and it is characterized by excellent balance of scent, color and taste. Usukuchi "Usukuchi" means "color is pale". Salt is 18 ~ 19% and it is about 2% higher than Koikuchi soy sauce. ...
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