Discover our soy sauces

Our soy sauces offer endless possibilities for enhancing dishes, dressings, dips and even desserts with their rich umami flavour. Available in reduced-salt, gluten-free and organic varieties, as well as sweeter or milder versions, Kikkoman soy sauces cater to a wide range of preferences. Naturally, they are all vegan.

Soy sauces

Some of the products are only available in well-stocked Asian shops, while others can be found in regular supermarkets.

Kikkoman Naturally Brewed Soy Sauce

Kikkoman Naturally Brewed Less Salt Soy Sauce

Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce

Kikkoman Naturally Brewed Organic Soy Sauce

Kikkoman Sauce for Rice - sweet

Kikkoman Naturally Brewed Sweet Soy Sauce

Kikkoman Sushi & Sashimi Soy Sauce

Favourite recipes with soy sauce

Kikkoman soy sauces are a key ingredient in many of our recipe ideas. See for yourself by trying out one of these recipes:

4.4

40 mins

Bagna cauda Italian anchovy hot pot

4.8

40 mins

Fondue Chinoise with mushroom rolls

1 h

Gamjatang pork rib and potato hot pot

4.5

30 mins

Ishikari nabe Hokkaido-style

4.8

40 mins

Prawn & chicken ball hot pot

40 mins

Sundubu Korean soft tofu hot pot

30 mins

Tomato tantan shabu-shabu

30 mins

Vegan mochi and daikon nabe

4.9

45 mins

Chanko-nabe—Japanese sumo hot pot

30 mins

Dandan-style soy milk hot pot

4.8

1 h 10 mins

Stuffed spaghetti squash with beef

10 mins

Pumpkin spice latte with nuts

Which soy sauce should I use?

The wide range of Kikkoman soy sauces offers many possibilities. Here is a brief overview:

Kikkoman Naturally Brewed Soy Sauce

Flavour profile: rich umami flavour
Consistency & texture: thin, classic liquid consistency
Best suited for: universal. Woks, pasta, meat, tempura dipping sauce

Kikkoman Less Salt Soy Sauce

Flavour profile: rich umami flavour
Consistency & texture: thin, light and clear
Best suited for: universal. Salads, steamed fish, health-conscious cooking

Kikkoman Tamari Gluten-Free Soy Sauce

Flavour profile: rich umami flavour
Consistency & texture: thin, robust and pure
Best suited for: universal, ideal for those with wheat allergies, grilled dishes

Kikkoman Organic Soy Sauce

Flavour profile: full-bodied & aromatic
Consistency & texture: thin, fine and aromatic
Best suited for: dips, marinades, or as a seasoning for rice, pasta and vegetables

Kikkoman Sauce for Rice – Sweet

Flavour profile: sweet and savoury
Consistency & texture: thick, syrupy and glossy
Best suited for: pan-fried meat, yakitori, colourful bowls, desserts

Kikkoman Naturally Brewed Sweet Soy Sauce

Flavour profile: sweet with umami depth
Consistency & texture: thick, creamy and sweet
Best suited for: desserts (e.g. vanilla ice cream), exotic glazes

Kikkoman Sushi & Sashimi Soy Sauce

Flavour profile: mild and delicate
Consistency & texture: thin and light
Best suited for: sushi, sashimi, raw fish and seafood

A soy sauce for almost everything

There is a distinction between light soy sauce (saltier and lighter in texture) and dark soy sauce (less salty and more intense). Naturally brewed Kikkoman Soy Sauce is the perfect all-purpose option. It can fully replace light soy sauce while adding extra umami. Add a pinch of sugar or honey for greater depth and better coating, and it will also deliver the key qualities of a dark soy sauce.

Reusability in focus

Many of our soy sauces are available in different bottle sizes—from 150 ml to 1 l. Our iconic 150 ml glass dispenser can be refilled from the 1 litre bottle and used again and again. Instead of replacing the dispenser, it can simply be refilled. This way, you'll always enjoy a true jewel on your dining table.

Discover our product range

Soy sauce facts

What is soy sauce made from?

The ingredients list for our soy sauce is short: water, soybeans, wheat and salt—nothing more is needed, and certainly no artificial additives.

The soybeans are soaked, the wheat is roasted and the salt is dissolved in water. We then add Aspergillus (a type of fungus) to the soybeans and wheat to produce koji—a mould culture. After three days, the so-called shoyu koji forms, which is then left to ferment naturally in tanks with the saltwater for several months. The resulting mash is then pressed and filtered—and there you have it: naturally brewed Kikkoman Soy Sauce!

If you want to learn more about the brewing process, click here:

Brewing process
Natural ingredients

Where does soy sauce come from?

Soy sauce originated in ancient China, where people began preserving meat, fish and grains with salt to extend their shelf life.

These preservation techniques reached Japan in the 7th century, where people began seeking plant-based alternatives to savoury meat-based sauces.

In the 13th century, the Zen monk Kakushin brought a special method for producing miso paste back from China. It was soon discovered that the liquid that collected in the barrels during fermentation had an exceptional flavour. This marked the birth of tamari soy sauce. Over time, wheat was added to the process, giving rise to what is now known worldwide as ‚shoyu’—the classic Japanese soy sauce.

The History of Soy Sauce

Is soy sauce healthy?

Too much salt isn't healthy, and many people try to reduce their salt intake without giving up flavour. By using Kikkoman Naturally Brewed Soy Sauce instead of salt, you can reduce your salt intake by around 30%. You can cut it even further with Kikkoman Less Salt Soy Sauce, which contains 43% less salt than the original. Best of all, thanks to its rich umami quality, Kikkoman Soy Sauce delivers a full-bodied, savoury taste —so there's no need to compromise on flavour! Click here for more information:

Soy sauce instead of salt

How should you store soy sauce?

Our soy sauce has a shelf life of several months. After opening, it's best stored in the refrigerator to preserve its flavour. Find out more here:

Shelf Life & Storage