Soy Sauce

In Japan, shoyu is the most quintessential of all seasonings. Its irresistible charm lies in its rich flavor, well-rounded aroma, and enticing appearance. Shoyu has a superb balance of the five basic tastes – sweet, salty, sour, bitter, and umami – and gives off a wonderfully appetizing fragrance when heated. This is a truly magical seasoning, able to bring out the best of every ingredient. It is this quality that prompts the Japanese cook to reach for the shoyu whenever a dish is lacking in flavor.

What kinds of soy sauce are there?

In Japan, soy sauce is divided into a number of categories, but most of the soy sauces available outside of Japan are either shoyu or tamari. The main difference between the two types is the ingredients. Shoyu is made from soybeans, wheat, water, and salt, while tamari contains little to no wheat (Mitoku’s tamari is wheat-free and gluten-free). Our soy sauces are the finest available, made by artisan producers with top quality non-GMO soybeans using traditional recipes passed down for generations.

Product and packaging images on these pages are for illustration purposes only. Actual product may vary.