Shoyu is simply the Japanese word for “soy sauce,” but it’s a term that is appearing with increasing frequency on American menus as consumers seek more “authentic” experiences.
It can be light or dark and is also available in low-sodium and gluten-free versions — typical shoyu is not gluten free because, although soy beans are a major component of the sauce, it usually also contains wheat.
It is a primary ingredient in many Japanese sauces, such as teriyaki and ponzu, and Western chefs have also been using it in sauces to add richer flavor, darker color, and increased umami.
Shoyu goes quite well in butter-based sauces.
It is even being used to make bitters for cocktails.
Market research firm Datassential reports that shoyu is found on 1.3% of U.S. menus, up 18% over the past four years.
Click through the gallery to learn more about this week’s Flavor of the Week and see how one restaurant is using shoyu on its menu.
