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
general
Added 2026.5.14 10:41
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