All description of “shoyu” (soy sauce) which appears in the cookbook of 76 volumes of the Edo era was extracted, and it classified according to cooking.   In particular, it focused on “usushoyu” and “kishoyu” which were considered to be a light color, and it was examined for what kind of dish the soy sauce of a light color was used in Edo era. The following was found.   1) About 50% of “usushoyu” was used for simmered dishes, on the other hand, “kishoyu” was used also for dressed dishes, besides simmered dishes.   2) Furthermore, the case where soy sauce was used in cooking process was compared with the case where it was used as dipping sauce or sauce after cooking. Although “usushoyu” was used in cooking process for simmered dishes in many cases, “kishoyu” was used after cooking for dressed dishes   3) In Kansai district which had more use of “usushoyu” and “kishoyu” than the Kanto district, many “usushoyu” was used for a soup and simmered dishes, and dressed dishes had much “kishoyu.”   4) The soy sauce light a color and bland having been fond in good rareness for simmered dishes and soups in Kansai. Since “kishoyu” was used for the dressed dishes of wild foods, it was guessed that the scent of raw soy sauce was also employed efficiently.