Shoyu – Soy Sauce
There are many varieties of soy sauce on the market: Chinese and Japanese; naturally brewed and chemically manufactured; all-purpose and specialised. To ensure the best results, use Japanese soy sauce when making Japanese food. For obvious reasons, it also is best to avoid chemically manufactured sauces. The soy sauce with the most wide-spread popularity is regular soy sauce, which has a deep reddish-brown colour and rich flavour.
It can be used for cooking and as a table-top seasoning like salt and pepper.