Japanese shoyu has been attracting alot of attention ever since scientist have found that the “brown pigments” in shoyu has strong anti-oxidant and anti-cancer properties.

Since shoyu is a fermented soy food, like miso, it shares many of miso’s medicinal and nutritional properties while avoiding the problems associated with unfermented soy foods. Shoyu is also said to aid in the digestion of grains and vegetables while being rich in several minerals. Hence, shoyu is an excellent substitute for salt in all types of cooking.