Ever wondered why there are so many different types of soy sauce? How is tamari really any different from the regular stuff? Here I'll taste test the 5 main different types to figure out what to do with them and how to pair them with your food. There are a few other subcategories, but there are 5 main ones!
If you're in Japan, you can order each level of soy sauce here (same brands as shown in video):
Shiro https://amzn.to/42B3FbQ
Usukuchi https://amzn.to/3pDrJMw
Koikuchi https://amzn.to/3BoEwF6
Saishikomi https://amzn.to/41ycfXd
Tamari https://isegura.thebase.in/items/38073612
Huge thanks to Kioke Shoyu for providing me with the soy sauces and information. They support the 26 soy sauce makers still using traditional wooden barrels in their process, which makes up only 1% of Japan's soy sauce market!
Kioke Shoyu information:
English website: https://kioke.jp/en4-brewers
Super useful information about soy sauce types(Japanese): https://www.s-shoyu.com/knowledge/0301
0:00 Intro
1:00 Shiro (white)
2:34 Usukuchi (light)
4:12 Koikuchi (dark)
5:53 Saishikomi (concentrated)
7:26 Tamari info (very dark)