濃 口(こいくち)

こいくち

noun

dark soy sauce; strong flavor

1. dark soy sauce; standard Japanese soy sauce

The dark, full-flavored type of soy sauce, which accounts for over 80% of soy sauce consumed in Japan. The default when a recipe simply calls for しょうゆ.

濃口(こいくち)醤油(しょうゆ)を使(つか)う。

I use dark soy sauce.

関東(かんとう)では濃口(こいくち)が一般的(いっぱんてき)だ。

Dark soy sauce is standard in the Kanto region.

煮物(にもの)には濃口(こいくち)醤油(しょうゆ)の方(ほう)が色(いろ)も味(あじ)もよく出(で)る。

For simmered dishes, dark soy sauce brings out better color and flavor.

Compound of 濃(こ)い (strong, thick) + 口(くち) (mouth, flavor). Almost always used in the fixed expression 濃口(こいくち)醤油(しょうゆ), referring to the most common type of Japanese soy sauce. Predominant in eastern Japan (関東(かんとう)).

Common collocations

濃口(こいくち)醤油(しょうゆ): dark soy sauce
濃口(こいくち)を使(つか)う: to use dark soy sauce
濃口(こいくち)仕立(した)て: prepared with dark soy sauce

Similar words

薄口(うすくち): light soy sauce — lighter in color but actually saltier; common in 関西(かんさい)
たまり醤油(じょうゆ): tamari soy sauce — thicker, wheat-free or low-wheat
白醤油(しろじょうゆ): white soy sauce — very pale, mild flavor

Related Words

Compare: 薄口(うすくち) (light soy sauce)

Compare: たまり醤油(じょうゆ) (tamari soy sauce)

general

Added 2026.5.14 10:41 · Revised 2026.9.2 13:02

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