Shoyu / soy sauce

Koikuchi shoyu

When people say "soy sauce," it usually means koikuchi shoyu.
Darker color (between tamari and usukuchi) and very aromatic.

(Marudaizu Shoyu by Yamasa; 940 mg sodium/tablespoon)

Usukuchi shoyu

Paler color and used for dishes where a less brown tone is desired.
Has a higher sodium content than koikuchi, and add a sharp bite. Do not overuse.

(Usukuchi Light Color Soy Sauce by Kikkoman; 1150 mg sodium/tablespoon)

Genen shoyu reduced-sodium koikuchi soy sauce

This is the 50%* reduced-sodium soy sauce I use. By simply replacing the regular koikuchi soy sauce shown above, this soy sauce (Tokusen Marudaizu Genen Milder Soy Sauce by Kikkoman; 470 mg sodium/tablespoon) can reduce overall sodium content of your dishes. And by incorporating other techniques, you can further lower sodium in final dishes.
*As of February 2018, the same product's label (in white & light green) indicates "48%" instead of 50%.

Tamari (tamarijoyu)
Thick, rich and sweet.
Similar to thick Chinese soy sauce.
Contains no wheat.

(Last updated: May 13, 2018)