Shoyu is a type of soy sauce that originates from Japan. It is made by fermenting soybeans and wheat with specific molds, yeasts, and bacteria. This fermentation process gives shoyu its rich, savory flavor, which can vary from light to dark depending on the ingredients and fermentation time. It is a staple in Japanese cuisine and is used in various dishes, including sushi, marinades, and soups. There are two main types of shoyu: koikuchi, which is the most common and has a balanced flavor, and usukuchi, which is lighter and saltier. Shoyu can also be categorized into other varieties, such as tamari, which is made with little to no wheat, making it suitable for gluten-free diets