Japanese variety of soy sauce is a condiment used in many Asian cuisines. It is made from fermented soybeans, wheat, salt, and water. The two most common types of Japanese soy sauce are Shoyu and Tamari. Shoyu is a light-colored soy sauce made with wheat and soybeans, while Tamari is a darker, thicker soy sauce made without wheat. Both are used to enhance the flavor of dishes, but Tamari is often used as a dipping sauce or as a marinade.