Japanese Soy Sauce: What is Sashimi Shoyu?
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.
When it comes to soy sauce, dark soy sauce, known as “Koikuchi Shoyu (濃口醤油)” in Japan, and light-colored soy sauce called “Usukuchi Shoyu (薄口醤油)” are most commonly used in daily life, 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)”.
What is Sashimi Shoyu?
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 the 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, for it is typically made with special thick soy sauces such as “Saishikomi Shoyu (再仕込み醤油)” and “Tamari Shoyu (溜醤油)“.