Shoyu is a dark brown liquid made from soya beans and other cereals that have undergone a fermentation process. Natural shoyu employs the use of a centuries-old method of fermentation involving a special koji (Aspergillus oryzae), which converts hard-to-digest soy proteins, starches and fats into easily absorbed amino acids, simple sugars and fatty acids.
Not just any old soya sauce, but a wonderful ingredient that adds depth and richness to all kinds of foods – good brands are Kikkoman (found in most supermarkets) and Essential, Suma or Clearspring. Tamari is another good variety.
(show-you; Japanese) Soy sauce.
Soy sauce, a basic flavoring, made from soybeans, wheat and salt.
A salty soy based liquor (non-alcoholic) used to flavor and season foods. Macrobiotical quality soy sauce is naturally fermented and aged a minimum of 18 months.
Soy sauce brewed from soybeans, salt, wheat, and water. This traditional soy sauce has been called tamari until recently, to differentiate it from the chemicalized supermarket soy sauces. True tamari contains no wheat and is a byproduct of miso making. In our earlier book we call it tamari, in the later books we call it shoyu.
A dark, salty sauce made from fermenting boiled soybeans and roasted wheat or barley. Extremely popular in the Orient; used to flavor fish, meat, marinades, sauces, soups, and vegetables. Better known in U.S. as "soy sauce."