Kikkoman Soy Sauce From Japan 338 Fl Oz
Soy sauce from Kikkoman is a versatile, flavorful Asian condiment. It is produced with an authentic recipe: brewed from water, with wheat soybeans, and salt. It goes through an extensive aging process and, as a result, carries a luxurious, delectable taste and aroma. Kikkoman’s soy sauce brings exotic Asian essence to every meal.
There are numerous ways to use this Soy Sauce. Enjoy it with noodles or Sushi, marinate meat on it for a perfect steak or drizzle it over your favorite vegetable salads. Either way, you are guaranteed to have a delightful, exotic Asian meal.
Kikkoman is a major Japanese condiment brand. It was established in 1917 and had been growing and diversifying its range of products ever since. Kikkoman has promised to deliver high-quality products and services and wholehearted flavors with integrity by continuously improving its tradition of techniques and know-how. Kikkoman offers not only fresh and organic products but also exciting new flavor experiences by fusing foods from different cultures. Nowadays, Kikkoman is a popular and proud ambassador of Asian cuisine on the global market.
- Ingredients: Water, Soybeans, Wheat, Salt, Alcohol
- Product Weight: 33.8 fl oz
- Product ofJapan
- Ingredients: Water, Soybeans, Wheat, Salt, Alcohol
- Product Weight: 33.8 fl oz
- Product ofJapan
Best Japanese Soy Sauce 2022
8th July 2021, 6:06 pm2.6k Views
Here are the best Japanese soy sauces for you to buy if you want to make an authentic Japanese dish or just use it as a delicious dip!
Soy sauce is one of the most integral parts of Japanese cooking. To make sure the Japanese dishes you are trying are authentic, you need to use just Japanese soy sauce, and not Chinese, Korean, or Thai soy sauce.
Japanese soy sauce, when compared to other types of soy sauces, has quite a delicate flavor. Despite the delicateness in the taste, it still has quite a complex umami flavor. I always prefer to use Japanese soy sauces because it gives the best flavors and consistency. Believe me, once you start using this, you will know the difference right away.
Best Japanese Soy Sauce Quick Summary
|Best Japanese Soy Sauce|
Honjozo Is The Traditional Brewing Method
Kikkoman Soy Sauce is produced using honjozo, the traditional brewing method stipulated by Japanese law. In honjozo, the activity of microorganisms plays an important role. Soy sauces made by chemically breaking down raw ingredients have a short manufacturing period, and do not require much time or effort. Contrarily, to produce honjozo soy sauce which utilizes the natural power of microorganisms, several months and great effort is required.The characteristics of Kikkoman Soy Sauce are its clear and bright reddish-brown color that stimulates the appetite and imparts vividness to each dish. As well as its complex flavor that makes the most of a variety of ingredients and brings out the characteristics of cuisine. Furthermore, its aroma is created from a blend of what is said to be over 300 aroma components. Lastly, is the exquisite balance of its color, flavor and aroma.
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There’s More To Soy Sauce Than The Kikkoman You Buy At The Store
Soy sauce isn’t something that most people think a lot about. And since most recipes that call for soy sauce don’t specify a type or brand, people will usually reach for what they have around, which is either what’s most readily available at the store or the style and brand they grew up with in their households. For many Americans, because of its ubiquity in grocery stores, that means they’re using Kikkoman soy sauce.
However, there are many different kinds of soy sauces out there, and they vary wildly in flavor, texture, and appearance. We’ve put together a primer on some of the varieties of soy sauces that you can buy, with suggestions for how to use them, as well as some of our recommendations for brands that we turn to most frequently in our kitchens.
What Is Kikkoman Soy Sauce
It just takes a few days to make some varieties of soy sauce.Not Kikkoman.Water, soybeans, wheat, and salt are used in the traditional brewing process to make Kikkoman soy sauce, which is then aged to bring out the full taste of the sauce.Its intricate taste, subtle scent, and alluring reddish-brown color enhance the natural flavor, aroma, and color of meals without concealing or overwhelming them.
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How Long Is Kikkoman Aged
Kikkoman soy sauce is aged for several months, and most types of Kikkoman soy sauces are aged for at least 6 months to achieve a natural brewing process.
However, the exact time it will take to age Kikkoman soy sauce will depend on what type of soy sauce it is since Kikkoman products many kinds of soy sauce.
Takesan Kishibori Premium Soy Sauce
For sushi and sashimi lovers looking for a premium dipping sauce to accompany their dishes, this simple yet rich in flavor soy sauce is a must-buy product.
Produced on the tiny island of Shodo and fermented for one year in 100-year-old cedar barrels, this premium soy sauce contains just three ingredients to include whole soybeans, wheat, and salt. The absence of preservatives and MSG make this shoyu a healthy soy sauce option compared to other products.
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How Many Countries Sell Kikkoman Soy Sauce
Kikkoman is sold in over 100 countries around the world, including the United States of America and countries in Europe, Asia, and much more.
Kikkoman started marketing themselves in the United States of America over half a century ago, making themselves a staple in the US.
Moreover, many countries consider Kikkoman soy sauce as their go-to brand for Japanese soy sauce.
Kikkoman Naturally Brewed Soy Sauce Tabletop Glass Dispenser
Kikkoman, the company with the largest market share in Japanese soy sauce, is also a believer in whole soybean sauce. They argue that the fat in the whole soybean helps maintain the shoyus aroma eventually breaks down to a natural-derived sweetener called glycerin and prevents the liquid from oxidation. As a result, their whole soy sauce has a slight sweetness and brings it a long-lasting freshness.
With this product, you can enjoy its clear red-brown color, non-viscous texture, complexity of flavors that arent out-and-out salty, and clear aftertaste. This condiment is suitable for acting as a base ingredient for boiled or simmered dishes like nikujaga , nizakana, and teriyaki.
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How Is Kikkoman Soy Sauce Made
Kikkoman soy sauce is made by steaming soybeans at a high temperature then mixing the steamed soybeans with crushed roasted wheat.
Manufacturers then add salt into the wheat and soybeans because salt is a preservative, anti-bacterial agent, and flavoring.
Next, they add a type of fungus into the mixture to aid the fermentation process, then the mixture is left for about three days to create the soy sauces base.
This base gets put into a tank where saline solution gets mixed into the base, creating a type of mash.
Now, the mash will be allowed to age for several months to let the fermentation process create hundreds of flavor compounds.
During this fermentation process, many other organic processes occur, such as the development of alcohol and lactic acid, similar to how beer and wine create alcohol.
Once the fermentation process is complete, the mash gets pressed through fabric layers for about ten hours to separate the mash from the liquid to create raw soy sauce.
Finally, the raw soy sauce gets left alone for 3-4 days to separate then steam is used to pasteurize the raw soy sauce.
Once the pasteurization is finished, the final product will be soy sauce, which will be ready for inspection then bottling.
What Are The Health Benefits Of Soy Sauce
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Asian Beef Lettuce Wrap Main Ingredients
1. Soy sauce: Any brand of soy sauce is fine butKikkoman Soy Sauce has always been my go-to for recipes that need a kick of umami. Its an all-purpose sauce thats naturally brewed in Japan. Consider this as a pantry staple because you can use it for marinades, as a dipping sauce, stir-fry sauce, and more!
2. Hoisin sauce:Hoisin sauce is a sweet and savory sauce thats primarily made from fermented soybeans, red chili peppers, and garlic. Its thick and caramel-like consistency makes it a great glaze and dipping sauce for char siu and rice noodles. Although it doesnt have seafood in its ingredient list, hoisin actually means seafood sauce in Chinese.
For this recipe, the rich yet contrasting flavors add depth to the ground beef, making you grab seconds and thirds without you knowing it!
Hoisin sauce has a distinct taste profile that will be challenging to replicate. The best hoisin alternative I can recommend is black bean sauce or your trusty barbeque sauce. The sweetness may be toned down with these substitutes but it may add a welcome hint of smokiness to your lettuce wrap. According to The Kitchen Community, teriyaki sauce or oyster sauce come as a close match with a few adjustments.
What Country Does Soy Sauce Come From
THE ORIGIN OF SOY SAUCE CAN BE TRACKED BACK TO CHINA.It is stated that soy sauce may be traced back to a sauce called jan in ancient China, and that this sauce is where its origins can be found.This began with raw materials being pickled in salt in order to preserve them, and there were variations of this process based on fruit, vegetables, seaweed, etc., as well as on meat and fish, on meat solely, and on cereals.
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If I’m Making Soy Sauce Chicken Or Red Braised Pork Belly I’m Going To Reach For Dark Soy Sauceboth For The Deeper Color And For The Richer Texture It Gives The Sauce
Because of the variety of Chinese soy sauces and production methods, Sin told us, “Most people I know tend to prefer specific brands, rather than types.” Pearl River Bridge is a brand that produces both light and dark Chinese soy sauce and its offerings are widely available in Asian markets in the United States. Sin suggests seeking out Lee Kum Kee soy sauce, and specifically recommends the brand’s double-fermented soy sauce as a good starter Chinese soy sauce. “That’s the basic soy sauce I grew up seeing my dad use,” Sin says.
For those who want to explore other options that are relatively harder to find in stores, Sin recommends what he uses at home, which is Shinho’s Liu Yue Xian Premium Soy Sauce. For those who want to sample an example of a non-Cantonese, region-specific soy sauce, we recommend the Zhongba light and dark soy sauces imported by Mala Market. The more expensive variety of light soy sauce is produced in smaller batches and hand-stirred every day, and while the less expensive version is quite pleasant, as Taylor Holliday, the owner of Mala Market, notes, “You wouldn’t know there was something better until you tried the more expensive one.” These soy sauces are naturally fermented, but they are also infused with mushrooms, and thus the flavor is rounder than a soy sauce made only with soybeans.
Is Japanese Soy Sauce Same As Chinese
Traditional soy sauces created in the Chinese style are made entirely of soy, but Japanese-style soy sauces are typically made with a combination of soy and wheat, typically in a ratio of 50/50. Because of this, Japanese sauces have a taste that is more subtly sweet than their Chinese counterparts, which are often saltier and more assertive than their Japanese counterparts.
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Is Kikkoman Soy Sauce The Best Soy Sauce
Kikkoman soy sauce is considered the best soy sauce by some people, but not everyone will agree with that statement.
Some people choose Kikkoman soy sauce as their preferred Japanese soy sauce, and they may call it the best soy sauce because of that preference.
However, everyone has different needs and tastes, meaning Kikkoman may not be the best for everyone.
Despite that, it is undeniable that Kikkoman is one of the most well-known and loved brands around the world, so Kikkoman soy sauce is a good soy sauce.
Exceptionally High Protein/nitrogen Content
In the Japanese market, soy sauces are graded by the total nitrogen/protein level under the Japanese Agricultural Standard . The grade of soy sauce indicates the level of Umami in it. Kikkoman Soy Sauce contains 10g of protein per 100ml, which clearly puts it in the Special Grade soy sauce category.
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Dark Chinese Soy Sauce
Use: For cooking.
Dark soy sauce is darker in color and less salty than its lighter counterpart. However, unlike Japanese dark soy sauce, Chinese dark soy sauce has a slightly viscous texture and is typically sweeter, due to the addition of sugar or molasses. Dark soy sauce is used solely for cooking, often added at the last stages to season and add color to sauces, and there isn’t really a good substitute for it. As Chin says, “If I’m making soy sauce chicken or red braised pork belly, I’m going to reach for dark soy sauceboth for the deeper color and for the richer texture it gives the sauce.” Chef Lucas Sin, also a Serious Eats contributor, agrees, “For some dishes, you really need to use Chinese dark soy sauce.”
Customer Questions & Answers
4.8 out of 5 stars
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we donât use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
5.0 out of 5 stars
My Title Is Such Bs Just Like The Post By A Website That Rhymes Loosely With Bruces Feet
If you Google the best soy sauce, a shiesty post titled The 8 Best Soy Sauces of 2020 pops up, and if you think Im throwing shade for no reason, let me explain. The products listed on that site are not the best because saying something is the best is subjective, although they also do not cite what their criteria are in their evaluation, which may or may not be based on product quality , taste, or price.
The other articles online have Chinese and Japanese brands all thrown together, but I will focus strictly on Japanese soy sauces, which have a very distinctive taste and style compared to Chinese soy sauces.
The soy sauce bottle icon denotes summaries, so that you can scroll on through for a quick read.
The products listed in other articles are chosen to merely promote their Amazon or Instacart affiliate links. So in my eyes, their content is completely useless in regards to being the best because they have a clear agenda which has nothing to do with finding you the best of anything. The article should be retitled to the best way to put some money into our pockets sucka foo.
Yamasa Whole Soybean Soy Sauce
One of the major drawbacks of artisan soy sauce is that its quality deteriorates faster than those containing additives and preservatives. Indeed, exposure to oxygen spoils shoyus flavor, umami, and color. If you wish to enjoy fresh soy sauce to the final drop, try this product. A special bottle prevents the sauce from making contacting with oxygen, so it helps the shoyu stay fresh and brilliantly red for a long time. You will also love the bottles user-friendliness because its designed to allow you to hold and adjust the squeezing amount easier.
This whole soybean sauce is versatile, and you can further enjoy it by combining it with other seasonings. For example, to make a spicy tuna bowl, season it with this shoyu, mirin, and black pepper. Another fancy use that you might want to try is when cooking a stir-fry dish add this soy sauce, sesame oil, butter, and garlic to the ingredients.
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Top 15 Best Japanese Soy Sauces From Premium Shoyu To Everyday Use
- 7 min read
Any fans of authentic Japanese cuisine should always keep their kitchen stocked with a bottle of Japanese soy sauce or shoyu, a staple ingredient thats so versatile its used in a variety of dishes from salad dressings and dipping sauces to soup bases and marinades.
Whether you are a shoyu expert or are new to the world of soy sauce, here are our recommendations for the top 15 Japanese best soy sauces that are available to buy online, even if you are living outside of Japan.
Feel The Award Winning Difference
Our iconic Kikkoman Naturally Brewed Soy Sauce Dispenser was one of the most famous designs of the late Kenji Ekuan, an inspirational Japanese designer whose motto was design is a source of life enhancement. Our traditional dispenser is synonymous with Kikkoman soy sauce and in turn the quality of our soy sauce which fills every bottle. Developed in 1961 the 150ml bottle has become so popular and well recognised it still sits unchanged today, with its elegance and modernity making it eye catching.