Shoyu is a Japanese-style soy sauce made from fermented soybeans, wheat, salt, and water. It is one of the main types of soy sauce, along with Chinese-style soy sauce. Shoyu has a sweeter and more complex taste than soy sauce due to its longer fermentation process, making it ideal for dipping sauces, sushi, and as a base for other condiments like teriyaki. Shoyu is also used as a broth for ramen, giving it a deep, complex, and highly umami flavor. Shoyu is different from Chinese-style soy sauce, which is usually saltier and more aggressive in flavor. Shoyu can be light (usukuchi) or dark (koikuchi) . Kikkoman is the best-selling shoyu in the world, and it has a complex natural brewing process that involves adding a special aspergillus mold to steamed soybeans and roasted wheat to produce a "koji" mash to which water and salt is added. This mixture called "moromi" is then left to naturally brew and develop in flavor and aroma over several months.