Ideal for use in soups, clear broths, simmered dishes, and a host of other recipes where maintaining light or clear coloring is important. Slightly milder in taste than the darker variety, this soy sauce is also a favorite when highlighting other flavors.

The main difference between usukuchi shoyu and regular koikuchi shoyu is the production process. Usukuchi shoyu is made with more salt and less wheat, resulting in a lighter color. It also has a slightly saltier taste, which means it can be used in smaller quantities to achieve the desired flavor.