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shoyu
Japanese soy sauce made from soybeans, wheat, salt, and a fermenting agent. It comes in two main types: koikuchi (dark soy sauce) and usukuchi (light soy sauce), and is used in various dishes such as sushi, sashimi, soups, and marinades. Shoyu is primarily used by chefs and home cooks who seek to add umami flavor to their Japanese cuisine.
shoyu was discovered on March 10th 2021 and it currently has a search volume of 135K with a growth of +64%.
Growth
- Exploding
- Regular
- Peaked
Speed
- Exponential
- Constant
- Stationary
Seasonality
- High
- Medium
- Low
Volatility
- High
- Average
- Low
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