Usukuchi Shōyu

This soy sauce is lighter in color but saltier than ordinary shōyu, or soy sauce. It is favored in the southern and southwestern regions of Japan, where they feel the deeper color of soy stains and muddies the appearance of the food. The natives of the northern and northeastern regions favor the deep reddish-brown tones of foods cooked in regular soy sauce and think usukuchi shōyu an insipid, pallid seasoning. Obviously there is strong regional prejudice at work here! For most recipes, regular soy sauce is fine (I spend most of my time in Tokyo), though for some, the paler, more delicate amber of light soy sauce is better (my husband’s family comes from the south).