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Shoyu sauce

Shoyu sauce is a Japanese-style fermented soy-and-wheat seasoning, used for pouring, dipping or cooking, with forms such as lighter-coloured usukuchi varying in saltiness and production.

Shoyu sauce — illustrative ingredient image

About Shoyu sauce

Shoyu is a Japanese-style fermented soy sauce, traditionally made by fermenting soybeans and wheat with salt and water. It is a thin, pourable, dark brown liquid with a salty, savoury taste and a pronounced fermented aroma.

It is used as a seasoning, dipping sauce, and cooking ingredient. Common forms include ordinary brewed shoyu and varieties such as lighter-coloured usukuchi; these differ in colour, flavour, saltiness, and production, so the name alone does not specify a single formulation.

Ingredient type
whole food

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Where shoyu sauce appears

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Name examples awaiting language review. Confirm the specific food or product.

Local names for shoyu sauce

Names and romanised forms to recognise on menus and labels.

Chinese

酱油

jiàngyóu

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Shoyu sauce nutrition & diet

Shoyu sauce nutritional value

Soy sauce made from soy and wheat (shoyu)

Per 100 g of the edible portion in the recorded USDA food form.

Calories
53kcal
Protein
8.1g
Carbs
4.9g
Fat
0.6g

Reference values for the displayed USDA form. Varieties, brands and preparation can differ.

Nutrition comparisons depend on the specific brewed or processed style and formulation. Reduced-salt or other modified versions should not be treated as equivalent to standard shoyu.

Dietary compatibility

  • Vegan
    Not established
  • Vegetarian
    Not established
  • Pescatarian
    Not established
  • Keto
    Not established
  • Paleo
    Not established
  • Low-carb
    Not established
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Vegetarian · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Pescatarian · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Keto · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Paleo · Not established
The ingredient form and processing have not been assessed against this dietary pattern.
Low-carb · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: USDA FoodData Central — Soy sauce made from soy and wheat (shoyu) ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .