Tofu, Miso and soysauce are originally from China, but the Japanese developed such a highly refined Shoyu – from soy bean, no other soy sauce is good enough to substitute for it. The best quality takes two years to make. The different types of shoyu – Soy sauce are – Koikuchi Shoyu, Usukuchi Shoyu, Tamari, Saishikomi shoyu, shiro shoyu, kanro shoyu.