What is Sashimi Shoyu?: Japanese Soy Sauce
As you know, together with “Miso (味噌)”, one of the most common seasonings for Japanese cuisine is “Shoyu (醤油)” which is referred to as soy sauce in English-speaking countries.
But Japanese soy sauce also comes in several other varieties, and there is even one exclusively used for Sashimi called “Sashimi Shoyu (刺身醤油)”.
Sashimi Shoyu (刺身醤油)
Sashimi is a traditional Japanese dish of fresh raw fish slices, and as its name indicates, Sashimi Shoyu is a specific variety for Sashimi sliced fish and Sushi.
Actually, there is no clear definition of Sashimi Shoyu, and its taste somewhat differs depending on the producer and the region.
For example, the one produced on the Shikoku island tends to be dashi (umami)-rich, while the one in the Kyushu area is sweet.
But in general, Sashimi Shoyu has a thicker consistency and a richer taste than the basics, dark soy sauce and light-colored soy sauce.