Koikuchi shôyu (濃口醤油) is the classic Japanese soy sauce and the most widely used in Japan and in everyday cooking. Dark brown in colour, it offers a balanced combination of saltiness, fermented aromas and umami.
Versatile koikuchi soy sauce can be used both at the table and during cooking: with sushi, sashimi, tofu, rice, vegetables, meat or fish. It adds depth to a marinade, soup, sauce or dressing without overpowering the other flavours when used in moderation.
When choosing a Japanese soy sauce for the first time or for everyday use, koikuchi is the simplest option. For a denser sauce that is generally low in wheat, try Japanese tamari. For an option with a reduced salt content, browse our gen’en soy sauces.
