Soya sauce, or shoyu, is the most important Japanese condiment and is used in many Japanese dishes. Different grades and varieties of soya sauce are used for different purposes but historically, the difference varied along regional borders. These regional variations in shoyu flavorings are still evident.

Koikuchi: This Kanto variety is modern Japan's most common soya sauce. It contains similar amounts of wheat and soybean, giving it a strong, dark color and flavor.

Usukuchi: From Kansai, this shoyu is lighter in color and saltier in flavor. It does not alter the color of the dish as much as Kanto's koikuchi soya sauce and as a result, traditional Kansai dishes reflect this saltier taste and lighter color.

Shiro: A very light colored sauce used in dishes that the cook does not wish to discolor, such as sashimi.

Tamari: A Chubu variety that the area claims to be Japan's "original" soya sauce. Known for its dark color and strong flavor, it contains almost no wheat.

Miso is a soya bean paste used as the base in many Japanese dishes. The popular miso soup is basically made by dissolving miso paste in hot water. Like soya sauce, miso comes in a wide variety of colors (from light to dark) and flavors, (from salty to sweet). Miso tends to be classified according to its color:

Shiromiso (white miso): White varieties of miso are actually yellow and have a sweet taste.

Akamiso (red miso): Red miso tends to have a stronger, saltier flavor

Tofu is soybean curd, pressed into blocks as fresh tofu or processed further. It is a staple ingredient of Japanese cuisine, which offers many different tofu dishes using many types of fresh and processed tofu. Tofu is often an ingredient in soups and stews.