shoyu
Also known as:
Loading...
Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
A classic Hawaiian pupu, this savory dried beef is marinated in shoyu and spices, then slowly dried until chewy and intensely flavorful. A final pan-fry gives it an irresistible crispy edge.
Tender chicken thighs simmered in a sweet and savory soy-ginger-garlic sauce until perfectly glazed. A beloved Hawaiian plate lunch classic that's incredibly easy to make at home.
Tender, juicy chicken thighs simmered in a sweet and savory shoyu sauce. This classic Hawaiian plate lunch, served with scoops of rice and creamy macaroni salad, is pure comfort food.
Shoyu contains antioxidants that help protect cells from free radical damage and fermentation-derived compounds that may aid digestion. While it provides some protein and is low in calories, its high sodium content means it should be consumed in moderation as part of a balanced diet.
Per 100g, shoyu contains approximately 53 calories and 8.13g of protein. It is a low-calorie condiment that provides a small amount of plant-based protein, though serving sizes are typically much smaller than 100g.
No, traditional shoyu is generally not gluten-free because it is brewed using a combination of soybeans and wheat. Individuals with celiac disease or gluten sensitivity should opt for Tamari, which is a similar Japanese soy sauce typically made without wheat.
Yes, shoyu is vegan. It is produced through the fermentation of soybeans, wheat, water, and salt, containing no animal-derived ingredients, making it a staple for adding savory flavor to plant-based dishes.
Shoyu has a complex, salty, and deeply savory 'umami' flavor with subtle sweet and tangy undertones. Because it contains wheat, it is often described as having a more balanced and aromatic profile compared to the sharper saltiness of Chinese-style soy sauces.
Shoyu is highly versatile and can be used as a base for marinades, a seasoning for stir-fries, or a dipping sauce for sushi and dumplings. It is also excellent for adding depth to soups, stews, and salad dressings.
Unopened shoyu should be stored in a cool, dark place. Once opened, it is best kept in the refrigerator to preserve its delicate aroma and prevent oxidation; it typically maintains its best quality for 3 to 6 months after opening.
shoyu is a versatile ingredient found in cuisines around the world. With 53 calories per 100g and 8.13 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the condiment category with complete nutrition information.
View all condiment →Yes, the intense umami flavor of shoyu can enhance the perceived saltiness and satisfaction of a meal. By using a small amount of shoyu instead of table salt, you can often achieve a more complex flavor profile while potentially using less total sodium.
Shoyu is relatively low in carbohydrates, with about 4.93g per 100g, making it generally acceptable for a keto diet in standard serving sizes. However, because it contains wheat, some strict keto followers may prefer wheat-free alternatives like liquid aminos or Tamari.
The main difference is the wheat content; shoyu is made with a blend of soybeans and wheat, while Tamari is a byproduct of miso paste and is usually made with little to no wheat. This makes shoyu lighter and slightly sweeter, whereas Tamari is darker and richer.