Soy sauce has been known to impart many health benefits when consumed in moderation. Its components promote digestion, immune system strengthening, blood pressure reduction, and even aids in allergy control due to its antioxidant qualities. Do note however, that some soy sauces may contain a strain of wheat, and is unfit for people with soy allergies. Japanese soy sauce, known as "shoyu," is a fundamental condiment in Japanese cuisine. Japanese soy sauce is a dark, savoury, and umami-rich sauce made from fermented soybeans, wheat (in some varieties), salt, and water. It undergoes a lengthy fermentation process that develops its distinct flavour profile! Modern soy sauces can taste a little more chemical, as the production process is sped up through an acid-hydrolysing process, cutting down the months-long fermentation to only about three days. These sauces often give off a more salty end-product, consisting of more artificial added flavourings, colouring, and corn syrup. Most soy sauces contain a little bit of caramel to increase the sweetness and viscosity, while a select Southeastern range also contains essences of the iconic spicy chili padi (bird’s eye chilli) and garlic for a robust flavour profile and fragrant scent. Rather than a substitute to salt, soy sauce acts more as a flavouring agent, although using only it in your dish can aid in sodium control.

Soy Sauce: The Lifeblood of Malaysian Cooking - ExpatGo Soy Sauce: The Lifeblood of Malaysian Cooking - ExpatGo

Koikuchi shoyu, developed in the east of Japan is dark coloured with a slightly fruity flavour that reduces fishy and meaty smells in cooking. Usukuchi shoyu, originally favoured in the west of Japan, has a lighter colour and saltier taste than koikuchi.