Seasoning
Soy Sauce (Koikuchi)
Availability:
★
★
★
★
★
(Local supermarket)
⚠️ soy
⚠️ wheat
What is it?
The backbone of Japanese seasoning. Regular/dark soy sauce (koikuchi) accounts for 80% of soy sauce production in Japan.
Substitution Guide
✅
Best Substitute
Tamari (gluten-free alternative)
Similar umami depth, slightly thicker. Works identically in teriyaki and marinades.
⚠️
Acceptable
Coconut Aminos
Lower sodium, slightly sweeter. Acceptable in marinades but lacks depth for glazes.
🚫
NEVER Use
Worcestershire Sauce
Completely different fermentation profile; will make dish taste British, not Japanese.
Did you know?
🔬Originally made from soybeans, wheat, salt, and koji mold. Fermented for 6-18 months. The complex Maillard reactions during brewing create over 300 aromatic compounds.
Sensory Profile
Deep savory aroma with notes of caramel and slight alcohol. Glossy dark brown color.
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