薄口醤油 (usukuchi shoyu) is a type of Japanese soy sauce that is lighter in color and flavor compared to its darker counterpart, 濃口醤油 (koikuchi shoyu). It is made from fermented soybeans, wheat, salt, and water, and typically has a saltier taste. This soy sauce is often used in dishes where a subtle flavor is desired, such as in sushi or sashimi. Due to its lighter color, usukuchi shoyu is ideal for enhancing the appearance of dishes without altering their visual appeal. It is commonly used in simmered dishes and soups, allowing the natural colors of the ingredients to shine through. This soy sauce is particularly popular in the Kansai region of Japan.