醤油

濃口 (koikuchi)

Uses about half soy beans and half wheat. Considered a Tokyo area variety.

About 80% of the shoyu sold in Japan is koikuchi.

幅広く使える万能調味料

淡口 (usukuchi)

A lighter colored, salty shoyu from Osaka that uses amazake (a sweet liquid made from fermented rice). Preferred in traditional Kyoto cuisine, as koikuchi is considered declassé and ruins the flavor and appearance of food.

炊きあわせ、ふくめ煮

溜り (tamari)

Contains little or no wheat. Darker and less sweet. Originated in the Chuubu region, historically all Japanese shoyu was tamari. Used mainly as a dipping sauce for sashimi, and to finish off certain dishes to give a burnished reddish- brown color and shine, e.g. to teriyaki dishes.

寿司、刺身、照り焼き、佃煮、せんべい

再仕込み (saishikomi)

Soy sauce originated from south-western Japan, especially Yamaguchi prefecture. Brewed twice for a potent taste. The color is very intensely dark red-brown, and the flavor is less salty and sweeter more rounded than other soy sauces.

刺身、寿司、冷奴

白醤油 (shiro)

A light colored, mostly wheat shoyu from Osaka. Often used for aesthetic purposes (to avoid discoloring food).

吸い物、茶わん蒸し、せんべい、漬物

https://www.soysauce.or.jp/syurui/index.html

http://food.japan-talk.com/food/new/shoyu