Dark Soy Sauce(Koikuchi Shoyu)

Japanese dark soy sauce (known as koikuchi shoyu) is the most common and widely used type of soy sauce in Japan. It is made from a blend of soybeans, wheat, salt, and a fermentation culture (koji mold), which undergoes a fermentation process that can last several months. The result is a rich, dark-colored sauce with a deep umami flavor and a balanced combination of salty and slightly sweet notes.

Koikuchi soy sauce is versatile and used in a variety of dishes, including soups, marinades, stir-fries, and dipping sauces. Its robust flavor makes it ideal for seasoning hearty foods, such as ramen, teriyaki, and simmered dishes. This type of soy sauce is essential in Japanese cuisine and is considered a staple in many households and restaurants.