Shoyu (soy sauce)
Provided at the table of virtually all restaurants
Shoyu is the most widely used condiment in Japanese cuisine and found in or added to a large percentage of Japanese dishes. The fermented soybean product adds depth to a dish when cooked together or when used as a dipping sauce like for sushi. There are different types of soy sauce, including light and dark ones. Soy sauce is produced across the country, and places particularly famous for the product are Chiba Prefecture and Shodoshima Island.