light soy sauce
A lighter-colored, saltier soy sauce used in Japanese cooking, especially in the Kansai region, to preserve the natural color of ingredients. Often contrasted with 濃口醤油 (dark soy sauce).
See also: 濃口醤油
Light soy sauce is used when you want to keep the color of simmered dishes light.
In Kansai, light soy sauce is used more often than dark soy sauce.