Types of Soy Sauce in Japanese Cooking

Soy sauce, or shoyu, is an essential seasoning in Japanese cuisine, but did you know there are several different types? In this post, I’ll introduce you to 5 types of Japanese soy sauce: dark, light, tamari, double-brewed, and sweet soy sauce to help you understand soy sauce more!

Looking for a quick overview? Check out this Japanese soy sauce ingredient guide!

Types of Soy Sauce

Here’s a quick guide to the most commonly used types of soy sauce in Japan!

1. Koikuchi (濃口) – Dark Soy Sauce

This is the most common and versatile type of soy sauce in Japan, accounting for over 80% of domestic production. It’s the default shoyu found in most recipes and restaurants. If a recipe says “soy sauce,” it almost always means koikuchi.

Color: Dark brown
Flavor: Well-balanced umami and saltiness
Use: All-purpose — soups, marinades, stir-fries, dipping sauces, or just about anything.
Ingredients: Soybeans, wheat, salt

💡 Best choice for general cooking.

2. Usukuchi (淡口) – Light Soy Sauce

Usukuchi may look lighter, but it’s actually saltier than koikuchi. It’s ideal for dishes where you want to preserve the natural color and delicate flavor of the ingredients. It accounts for about 10% of soy sauce production in Japan and is especially popular in Western Japan (Kansai region).

Color: Light amber
Flavor: Saltier than koikuchi, but with a milder aroma and umami
Use: Great for clear soups, noodle broths, tamagoyaki, and oden
Ingredients: Soybeans, wheat, salt

3. Tamari (たまり醤油)

Tamari is a dark, thick soy sauce with a deep, rich umami flavor. It contains little to no wheat, making it an excellent option for those avoiding gluten (just be sure to check the label). It’s mainly produced and used in central Japan, such as Aichi Prefecture.

Color: Dark and thick
Flavor: Rich, bold umami with a distinctive aroma
Use: Perfect for sashimi, sushi, teriyaki, natto, and gluten-free cooking
Ingredients: Soybeans, salt (may contain a small amount of wheat)

4. Saishikomi (再仕込み) – Double-Brewed Soy Sauce

Saishikomi means “double-brewed.” Unlike regular soy sauce, which is brewed with water, saishikomi uses already-made raw soy sauce for the second brewing. This extra step takes more time and care, resulting in a richer, deeper, and mellow flavor.

Color: Extra dark and glossy
Flavor: Full-bodied with a rich aroma, deep color, and complex flavor
Use: Perfect for sashimi, sushi, hiyayakko, and sukiyaki sauce
Ingredients: Soybeans, wheat, salt

5. Amakuchi (甘口) – Sweet Soy Sauce

Amakuchi is a sweet soy sauce made with added sweeteners. It’s especially popular in the Kyushu region of Japan and pairs well with grilled or fried dishes, adding extra depth and flavor to sauces and glazes.

Color: Dark, similar to koikuchi
Flavor: Sweeter and milder than koikuchi
Use: Great for teriyaki, grilled mochi, stir-fries, yaki onigiri, and natto
Ingredients: Soybeans, wheat, amino acid liquid, sweeteners

Soy Sauce Comparison Chart

Types of Soy Sauce	Salt %	Flavor	Color	Gluten-Free?
Koikuchi (Dark)	16%	Well-balanced umami and saltiness	Dark brown	❌
Usukuchi (Light)	18%	Saltier, lighter aroma	Light amber	❌
Tamari	16%	Rich, bold	Very dark and thick	✅ (check label)
Saishikomi (Double-brewed)	16%	Full-bodied	Extra dark and glossy	❌
Amakuchi (Sweet)	depends	Mildly sweet	Dark brown	❌

*Source: Soy sauce information center

Not Sure Which One to Choose?

Start with koikuchi (dark soy sauce) — it’s the most versatile and widely used in Japanese cooking. From everyday meals to more refined dishes, koikuchi is your go-to base for flavor.

For a gluten-free option, go with tamari (just be sure to check the label).
Looking for a less salty option? Choose koikuchi (dark) over usukuchi (Light)
If you need a low-sodium soy sauce, many brands offer reduced-salt versions of koikuchi.

🛒 You can explore a variety of authentic soy sauces at the online shop Shokunin Shoyu — a great place to discover artisanal and regional varieties from across Japan!