There are two types of shoyu: koikuchi, which has a bolder taste and is darker in color, and usukuchi, which is more subtle but saltier. The origins of shoyu ramen are tied to Tokyo, where it was ...

Of these, the two most readily available ones are koikuchi shoyu, which is a general-purpose dark soy sauce, and usukuchi shoyu, a lighter, saltier, and sometimes more acidic sauce with a sweet ...

At restaurants, the bamboo shoot is often cooked with usukuchi shoyu (light-colored soy sauce) for an elegant effect, but in this recipe, koikuchi shoyu (dark-colored, regular soy sauce ...