しょうゆ (shoyu) is a traditional Japanese soy sauce made from fermented soybeans, wheat, salt, and water. It is a key ingredient in Japanese cuisine, adding a rich umami flavor to dishes. There are different types of shoyu, including 濃口しょうゆ (koikuchi shoyu), which is dark and commonly used, and 淡口しょうゆ (usukuchi shoyu), which is lighter in color and saltier. Shoyu is often used as a seasoning for soups, marinades, and dipping sauces. It can enhance the taste of various foods, such as 寿司 (sushi), 刺身 (sashimi), and grilled meats. Its versatility makes it a staple in both home cooking and professional kitchens in Japan and around the world.