Japan’s clear soy sauce: what is it and how do you use it?
Clear soy sauce is a transparent variation of traditional Japanese soy sauce that delivers the same salty, umami flavour without altering the colour of dishes. Unlike standard dark soy sauce, clear soy sauce is processed to remove pigments while maintaining the seasoning properties that make soy sauce a staple in kitchens. This allows chefs and home cooks to season foods, from broths to salads, without changing their visual presentation. Its use has expanded in Japan and internationally, appearing in both professional kitchens and home pantries.
Read more: Inside the Japanese pantry: 9 seasonings that define the art of subtle flavour
What is clear soy sauce?
Clear soy sauce is a refined form of brewed soy sauce in which the dark pigments are removed through clarification, retaining the traditional seasoning qualities of soy sauce without darkening food. It differs from light-coloured varieties such as usukuchi soy sauce, which are pale due to fermentation rather than post-production processing. The product was developed by Fundodai, a soy sauce maker based in Kumamoto, Japan, with roots dating back to 1869. Introduced in 2019 to mark Fundodai’s 150th anniversary, clear soy sauce was created through research that removed colour while preserving flavour via fermentation and proprietary clarification methods. Since its release, it has been recognised for design and culinary innovation and is now used in both domestic and international kitchens.
Don't miss: 8 vinegar-rich cuisines to try: how acidity shapes global flavors and classic dishes
How clear soy sauce is made
Developed by Fundodai in Japan, clear soy sauce delivers traditional umami flavour without altering the colour of your dishes (Photo: Omotenashi Nippon)
After the initial fermentation of soybeans, wheat, salt and koji culture, the dark-coloured soy sauce undergoes a clarification process. This step separates pigments and, in some cases, alcohol while keeping the balance of salt and umami. The result is a transparent, water-like condiment suitable for applications where colour preservation is important. By contrast, regular soy sauce is made through a similar fermentation process but is aged and left unclarified, allowing the natural pigments from soybeans and wheat to remain. This produces the familiar dark brown colour and richer, more robust flavour, which can deepen the appearance of sauces, soups and cooked dishes. Clear soy sauce, therefore, provides seasoning without altering the visual profile of a dish, while traditional soy sauce contributes both flavour and colour.
Culinary uses of clear soy sauce
Clear soy sauce can be used in a variety of ways to season dishes without changing their appearance. It works beautifully in cold sauces and dressings, where a splash combined with citrus juice and oil adds flavour without colouring. It also serves as a subtle finishing touch on delicate preparations such as raw fish or salads, preserving visual clarity while enhancing taste. In broths and soups, clear soy sauce deepens savoury notes without darkening the liquid. It is equally useful in marinades, seasoning proteins while avoiding a darker glaze, making it a versatile ingredient in both Japanese and contemporary cooking.
Store clear soy sauce in a cool, dark place and refrigerate after opening. Choose products from reputable producers with clear ingredient and production information to ensure quality and consistency.
Clear soy sauce offers a practical solution for cooks who want the seasoning benefits of soy sauce without affecting the appearance of their dishes. Its transparency and retained umami make it a versatile option in both traditional Japanese and modern culinary applications.
NOW READ
On a health kick? Here are 9 superfoods you should know in 2026
For the love of tinned fish: How the humble sardine went from pantry staple to wellness food
How to choose a soy sauce: a guide for home cooks and foodies