Plays an enormous part in Japanese food tradition and culture – from Sushi to Ramen, soya sauce has never been left out. I once heard from a Japanese old man said, “without soya sauce, nothing tastes right”. Although I found it rather subjective, it was actually not too difficult to understand his sentiments. Besides adding flavour to our food, soya sauce itself is said to be a good food to our bodies. Since it goes through an unique fermentation process, healthy bacteria are produced along the way which help us to improve digestion and appetite. To Choose There are 5 kinds of soya sauce which cater to each and every specific needs. Here are their differences.– 濃口醤油 Koikuchi Dark Soya Sauce The most common type of soya sauce found in Japan. In a bright dark red-brown colour, it contains at least 16% of salt content. Besides tastes relatively salty, it also gives out a strong flavour of unmami with a mellow tinge of sweetness, sourness and bitterness. Uses Besides adding fragance and taste to your cooking, it can be used alone …