Tamari, Shoyu, Saishikomi: Which Japanese Soy Sauce to Choose?
In Japan, there is not one soy sauce, but five. Here's how to identify the right one and where to buy it.
Tamari, The Gluten-Free Soy Sauce
100% soy, long fermentation in cedar barrels (cedrus japonica). Deep flavor, no bitterness. Naturally gluten-free.
Artisan producers:
- Kaneiwa (Aichi), aged 3 years
- Yamakawa Jozo (Gifu), founded 1943, Nagara River fermentation
Shoyu (Koikuchi), The Classic Soy Sauce
50% soy + 50% wheat, 6-12 months fermentation. The most consumed in Japan. Contains gluten.
Saishikomi, The Double-Fermented
"Refermented" soy sauce: water is replaced by another already fermented soy sauce. Ultra-concentrated, syrupy taste. For sashimi.
Kaneiwa vs Yamakawa Comparison
| Criterion | Kaneiwa 3 years 150ml | Yamakawa Jozo 3 years 300ml |
|---|---|---|
| Origin | Aichi | Gifu |
| Fermentation | Wood barrel 3 years | Wood barrel 3 years |
| Gluten-free | Yes | Yes |
| FoodHub Price | €9.23 | €9.60 |
How to Use?
- Sashimi: pure dipping (5-10 drops max)
- Sushi: classic Shoyu, not Tamari (too strong)
- Beef Tataki: Tamari 3 years + a little yuzu
- Teriyaki sauce: Tamari + mirin + sugar + sake
- Fish marinades: Tamari + Horiuchi sesame oil
Direct from Producer, Delivery to France
We work directly with Kaneiwa and Yamakawa Jozo, without intermediaries. See all our Japanese soy sauces.
