In the Tokai region, separate soy-sauces are used for different purposes; koikuchi soy-sauce is for general purpose, usukuchi soy-sauce is used for boil food and soup, tamari soy-sauce is used for sashimi.
東海地方では、濃口は一般用途、淡口は煮物や吸い物、たまり醤油は刺身、と使い分ける。