Japanese soy sauce, with its rich, fermented fragrance and salty, slightly sweet flavor, has secured an international reputation as a versatile and delicious seasoning.
Since shoyu is a fermented soy food, like miso, it shares many of miso’s medicinal and nutritional properties while avoiding the problems associated with unfermented soy foods.
Scientists have given particular attention to the high concentration of “brown pigment” in shoyu, because of its strong anti-oxidant and anti-cancer properties. Shoyu is said to aid in the digestion of grains and vegetables while being rich in several minerals. Shoyu is an excellent substitute for salt in all types of cooking.