Shoyu substitutes
Shoyu is Japanese soy sauce made from soybeans and wheat, used in Japanese cooking.
Use this
Tamari
Use the same amount as the shoyu you are replacing
The best substitutes for shoyu are tamari, regular soy sauce, or coconut aminos, depending on the use.
At a glance
| # | Substitute | Instead of shoyu, use | Result |
|---|---|---|---|
| 1 | Tamari | Same amount | Close match |
| 2 | Regular Soy Sauce | Same amount | Close match |
| 3 | Coconut Aminos | Same amount | Different taste |
Every shoyu substitute
Substitutes for Shoyu with ratios
1. Tamari
Close matchUse the same amount
Similar soy sauce with different ingredients
What changes
2. Regular Soy Sauce
Close matchUse the same amount
Similar soy sauce with different processing
What changes
3. Coconut Aminos
Different tasteUse the same amount
Similar sauce with different source
What changes
Tips for substituting shoyu
- Shoyu is essential for authentic Japanese cooking
- It's commonly used in sushi, teriyaki, and stir-fries
- Shoyu has a complex, umami flavor
- It pairs well with ginger, garlic, and sesame oil
Questions about shoyu substitutes
Can I use tamari instead of shoyu?
Yes, tamari is a good substitute for shoyu, but it has different ingredients and is more gluten-free.
What's the difference between shoyu and regular soy sauce?
Shoyu is more traditional and has a different processing, while regular soy sauce is more generic and has a similar flavor.
Can I use shoyu in baking?
Yes, shoyu can be used in baking, especially in savory breads and crackers.