About Kikkoman
300 years of Japanese tradition meets modern corporate philosophy. At Kikkoman, we aim to inspire people around the world to enjoy the finer things in life and promote the exchange of international food cultures.
But what makes our soy sauce so unique and the perfect choice for you, your restaurant, your food truck and guests? Find out here.
Natural ingredients
Kikkoman Naturally Brewed Soy Sauce is made with four carefully selected ingredients: water, soybeans, wheat and salt. All our soybeans are guaranteed GMO-free. We also avoid the use of flavour enhancers, preservatives and colourings.
Brewed absolutely naturally
Kikkoman Soy Sauce is brewed completely naturally in a fermentation process lasting several months. During the brewing process, around 300 different flavour compounds of vanilla, fruit, whisky and even coffee are created. All these flavours and aromas develop without the use of chemicals and give our soy sauce its unmistakable taste.
Sustainability as a corporate goal
At Kikkoman, we strive to operate as sustainably and fairly as possible. Natural ingredients, short supply chains, sustainable sourcing, careful use of resources, and a respectful approach to people are at the heart of our business culture. You can read about our more specific goals and measures on our sustainability page.
Did you know?
Japanese soy sauce is also known as "shoyu". This type of soy sauce is known for its lower salt content and special aroma, which develops over months of brewing with special yeast cultures and the use of roasted wheat.
This is in stark contrast to Chinese soy sauces, for example, which are often only partially brewed and produced chemically. Accordingly, Chinese soy sauces often contain colouring agents, sugar, monosodium glutamate and preservatives, making them much stronger in flavour, syrupy in texture, and much harder to dose; a good reason to always check the label before buying – the fewer ingredients, the better!
