Shoyu is a soy sauce, which is dark brown liquid made from soya beans that has fermented. It is the most important sauce used to flavor Japanese foods, example ramen soups. It can be found in Asian stores, some supermarkets, or make your own....
しょうゆ 醤油
(Japanese)
4 Tbs. (60 ml) soy sauce
1 Tbs. (15 ml) thin or called light soya usukuchi shoyu sauce* うすくち しょうゆ
2 Tbs. (30 ml) sesame oil
2 Tbs. (30 ml) mirin or rice wine
2 cloves of minced garlic
1/2 Tbs. (7 ml) salt (optional)
1-inch (2,55 cm) graded ginger
1. Bring the ingredients to a boil on medium heat.
2. Let it cool before using in recipes.
3. It can be stored at room temperature for a year.
*Usukuchi shoyu is used with sushi and salad dressing.
