In contrast, "koikuchi” — or the typical all-purpose soy sauce found at most restaurants — has a 50:50 ratio of soybeans to wheat. He added, "Soybeans are a legume that contains a great deal ...

to streamline it for the home cook. The shoyu tare brings depth. Sourcing the best ingredients will make this dish worth taking a couple of days to prepare all the components — make this your ...

usukuchi (light shoyu), koikuchi (dark shoyu), saishikomi (re-brewed and double-fermented shoyu)., and tamari. The color, aroma, umami, and saltiness of each depend on the ratio of soybeans and ...

Countries like Japan and Korea put their own spin on the staple, which is why there are now a huge number of varieties of soy sauce available: koikuchi shoyu, a Japanese dark soy sauce that’s great ...