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Just in case you don't know, there are four different types of soy sauce or shoyu that Japanese people use.

Japan's brewing method uses an even ratio of soybeans and wheat. This gives the Japanese soy sauce a sweeter and less harsh flavor compared to the traditional Chinese soy sauce. The latter one uses 100% soy, making it saltier too.

The Japanese soy sauce is divided into dark and light ones. The dark one is the koikuchi, which is commonly used in Japan. The lighter colored one is the usukuchi, which has a more assertive, salty flavor. It also has a light sweet taste, since it also contains mirin, a sweet rice wine. Next is the tamari, which is similar to the Chinese soy sauce. This only contains a little to no wheat. Lastly, the shiro or the white soy sauce that contains more wheat when brewed.

Tags: food, japan, kind, soy sauce, shinese, japanese, soy, wheat, light dark, koikuchi, usukuchi, tamari, shiro, white soy sauce, soybeans