Soy sauce made from soy and wheat (shoyu)

Shoyu is the traditional Japanese soy sauce brewed from a blend of soybeans and wheat, which gives it a lighter, slightly sweeter profile than tamari. It shows up as a dipping sauce for sashimi and tempura, a seasoning stirred into simmered dishes like nimono, and a base for marinades and glazes brushed onto grilled fish or chicken. Its thin, pourable consistency lets it soak evenly into rice, noodles, and vegetables without weighing a dish down, and it's a common table condiment set out alongside a meal for guests to add themselves. Home cooks often keep two bottles on hand, a light shoyu for delicate dishes like clear soup and a darker one for richer braises, since the flavor intensity varies noticeably by brand and brewing style. It also blends into salad dressings and dipping sauces alongside rice vinegar and sesame oil.

A tablespoon (16 g) provides 53 calories, and it's a meaningful source of magnesium at 18% DV per 100 g alongside 16% DV protein. Store it in its original bottle at room temperature before opening, then refrigerate it to keep the flavor fresh for cooking over the following months. With 5490 mg sodium per 100 g, shoyu works best measured in tablespoons rather than poured freely, drizzled over steamed vegetables, dumplings, or a bowl of rice to add savory depth without much added bulk. A small dish of it on the side also works as a simple sauce for pan-fried tofu or grilled fish.