shōyu

shōyu (uncountable)

1. Alternative spelling of shoyu.
   • 1990, “The Mysteries of Shōyu”, in The East, volume 26, page 26, column 2:

     Containing protein, carbohydrates, fat, and amino acids, shōyu is nutritious. Shōyu is broadly classified into three types: koi-kuchi (deep-colored) shōyu, usu-kuchi ( light-colored) shōyu, and tamari (settled) shōyu.

   • 1999, Gilles Poitras, The Anime Companion: What’s Japanese in Japanese Animation?, Berkeley, Calif.: Stone Bridge Press, published 2005, →ISBN, page 124, columns 1–2:

     Shōyu is used in a variety of ways in a variety of dishes. Foods may be cooked in a broth containing shōyu, dipped in a shōyu-based sauce, or have shōyu poured over them. There are many types of shōyu, including tamari, that are made without wheat.

   • 2022, Katherine Tamiko Arguile, Meshi: A Personal History of Japanese Food‎^[1], Melbourne, Vic.: Affirm Press, →ISBN:

     Put the shōyu into a saucer ready to dip the mochi into once they’re cooked.

shōyu

1. Rōmaji transcription of しょうゆ