淡口しょうゆ (dankuchi shoyu) is a type of Japanese soy sauce known for its lighter color and milder flavor compared to other soy sauces. It is primarily used in the Kansai region of Japan, where it enhances the taste of dishes without overpowering them. This soy sauce is often used in soups, marinades, and dressings. The production of 淡口しょうゆ involves a fermentation process that uses a higher proportion of wheat than soybeans, resulting in its unique taste. It is particularly popular for seasoning delicate dishes like sashimi and tempura, allowing the natural flavors of the ingredients to shine through.