Where Is Kikkoman Soy Sauce Made

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What Is Soy Sauce

Artisan $50 Soy Sauce VS Kikkoman $7 Favorite | Johnny Row Cooks

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how its made.

Soy sauce is made from just four simple ingredientswater, soybeans, wheat and salt. Those ingredients are transformed through the magic of fermentation, much like the way wine and beer are made. And this traditional brewing process has remained unchanged for centuries.

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.

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.

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Where Are Kikkoman Products Manufactured

Kikkoman Naturally Brewed Soy Sauce products for Europeanmarkets are manufactured in Sappemeer, The Netherlands. Only pure ingredientsare used in the production of Kikkoman Naturally Brewed Soy Sauce. The Soybeansare purchased from Brazil, Canada or the U.S.A., the wheat is grown in Germanyand salt and water come from the Netherlands. Soybeans from Brazil are onlysupplied by suppliers who have a ProTerra certification. The ProTerraFoundation is a not for profit organisation that advances and promotessustainability at all levels of the feed and food production cycle. For furtherinformation about ProTerra please visit

Establishment Of Noda Shoyu Co Ltd

Kikkoman Soy Sauce Soy 250ml

It was mainly in order to ship soy sauce to Edo that several soy sauce brewers organized an association. By the mid-19th century, Noda was the largest soy sauce producer in the Kanto region.In 1917, the Mogi, Takanashi and Horikiri families merged their businesses to form Noda Shoyu Co., Ltd. Then in 1964, Noda Shoyu Co., Ltd. changed its corporate name to Kikkoman Shoyu Co., Ltd. This trade name was altered in 1980 to the companys current name: Kikkoman Corporation.

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Is Shoyu A Soy Sauce

Japanese Soy Sauce/shoyu

Shoyu is the term broadly given to Japanese style soy sauces that are made from fermented soybeans, wheat, salt and water. In general, they are quite thin and clear and are a good all-purpose cooking and table sauce. Kikkoman soy sauce is the best-selling shoyu in the world.

Kikkoman Less Sodium Gluten Free Tamari Soy Sauce 64 Oz

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Kikkoman Naturally Brewed Original Soy Sauce In Dispenser 150ml Made In Japan

CA$ 26.78

KIKKOMAN Naturally Brewed Soy Sauce is one of only a few genuine soy sauce brands. It is known and appreciated by people all over the world for its quality. For centuries now, naturally brewed soy sauce has been used to season Asian cuisine, predominantly in Japan. Kikkoman naturally brewed soy sauce today enhances the flavour of foods in many different countries from the Mediterranean to Scandinavia and Asia to America. It is no coincidence that Kikkoman is the world soy sauce market leader. It is a naturally brewed sauce by the ways of a traditional method involving the four ingredients included: soy beans, wheat, water and salt, a technique passed down through Kikkoman history this soy sauce is a delicious table sauce and condiment. Ingredients: Water, Soybeans. Wheat, Salt, Spirit Vinegar, Alcohol, Sugar.

The Birth Of Japanese Soy Sauce Shoyu

Japanâs soy sauce maker âKikkomanâ dominates global market

Thereafter, Jiang was affected by the surroundings and climate of Japan, and amidst the development of Japanese Food Culture, this soy sauce was transformed into the soy sauce, Shoyu, a fermented seasoning unique to Japan, and in the late 1600s soy sauce production began near the present day city of Noda in Chiba Prefecture. This is the origin of Kikkoman Soy Sauce.

ShimousaDainihon Bussan ZueWakan-sansaizue

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Kikkoman Loves To Keep Things Natural Four Pure Ingredients And No Hidden Additives

Nowadays, more and more people pursue a healthy lifestyle and nutritious balanced diet with foods which are free from artificial additives and flavour enhancers: simply natural foods.

For decades, this is exactly what Kikkoman has been providing to the many fans of soy sauce around the world. Kikkoman soy sauce is made of just four carefully selected basic ingredients: water, soybeans, wheat and salt. It contains no artificial additives whatsoever but still full of flavour.

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Difference Between Light And Dark Soy Sauce

Light soy sauce is light in color, almost a see through reddish brown, and thin in viscosity. Its salty and delightful and essential to Chinese cooking. Dark soy sauce is thicker, darker, and slightly less salty then regular/light soy sauce. Its almost black and has the look of soy sauce, but reduced.

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How Is It Used

We use Kikkoman Naturally Brewed Soy Sauce when making dipping sauces or cooking Japanese dishes like Gyudon or Yakisoba. In general, for Chinese dishes, we prefer to use a Chinese light soy sauce.

That said, if Kikkoman soy sauce is all you can find at your local grocery store, you can certainly use it in place of Chinese light soy sauce in recipes.

Is Soy Sauce Gluten

Kikkoman Soy Sauce 150ml

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Soy sauce is one of the best ways to add umami a complex, salty, and savory flavor to dishes. Widely used in Asian cuisine, its also extremely versatile and can be used in many different types of food .

Yet, if you have to avoid gluten, you may wonder whether soy sauce fits your dietary needs.

This article reviews whether soy sauce is gluten-free, which brands to choose, and a gluten-free soy sauce alternative.

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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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What Are Three Important Steps To A Good Stir Fry

What are three important steps to a good stir fry?

  • Make sure your wok is super-hot! Stir fry gets its flavors from that high-heat.
  • Cook the meat first. Make sure it comes to room temperature first so it cooks evenly. …
  • Remove the meat before cooking the vegetables. This keeps you from getting chewy, overcooked meat.
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    Is There Partially Fermented Soy Sauce

    There is partially fermented soy sauce available and it is created by using the semi-brewed method.

    In the semi-brewed method, hydrolyzed soybeans get partially fermented with wheat mixtures, making it a combination of the traditionally brewed process and the non-brewed process.

    Semi-brewed soy sauce tastes significantly better than non-brewed soy sauce due to partial fermentation.

    Is Kikkoman Soy Sauce Healthy

    Dong Po Rou (Soy Sauce Pork Belly) Recipe – with Kikkoman

    Despite its high sodium content, soy sauce can still be enjoyed as part of a healthy diet, especially if you are limiting processed food and mostly consuming fresh, whole foods with plenty of fruits and vegetables. If you are limiting your salt intake, try a salt-reduced variety or simply use less.

    What is the difference between soy sauce and Kikkoman?

    No, theres no difference. Both contain the same naturally brewed soy sauce. Theyve just been filled into different bottles.

    Which soy sauce is lowest in sodium?

    Kikkoman Less Sodium Soy Sauce contains 37% less sodium than regular Kikkoman® Traditionally Brewed Soy Sauce. The salt is removed after the fermentation process to retain the naturally rich flavor, aroma, and color of Kikkoman Traditionally Brewed Soy Sauce.

    What is the best soy sauce in the world?

    Here, the best soy sauces on the market.

    • Best Overall: Yamaroku 4 Years Aged Kiku Bisiho Soy Sauce.
    • Best Dark Soy: Lee Kum Kee Dark Soy Sauce.
    • Best Low-Sodium: Kikkoman Less Sodium Soy Sauce.
    • Best Tamari: San-J Tamari Gluten-Free Soy Sauce.
    • Best Mushroom-Flavored: Lee Kum Kee Mushroom-Flavored Soy Sauce.

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    Can Soy Sauce Go Bad

    This is a question that is not often asked. Because most people believe that soy sauce cant go bad.

    The truth is that they are not entirely right because if you dont store your soy sauce properly, it will not have a choice but get spoilt.

    However, since it normally contains a lot of sodium, the microorganism cant grow easily in such an environment and no wonder the soy sauce may take years and years without getting spoilt.

    The quality will diminish though. After opening the soy sauce, use it for at most 2 years.

    Note, you should always store it in a cool dry place after you open it.

    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.

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    Looking For Specific Info

    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.

    How Long Do They Ferment Soy Sauce

    Kikkoman Soy Sauce 1.6L (Made in Singapore)

    Image credit: https://usa.lkk.com/en/products/double-fermented-soy-sauce

    The fermentation process for soy sauce can take anywhere from several months to a year. The length of time it takes to ferment soy sauce depends on a variety of factors, such as the type of soybeans used, the climate, and the type of fermentation vessel.

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    How To Make Soy Sauce Chicken

    Making soy sauce chicken is a simple process that can be done in just a few minutes. First, marinate chicken in a mixture of soy sauce, rice wine, and garlic for at least 30 minutes. Then, heat oil in a pan over medium-high heat and cook the chicken until it is browned and cooked through. Finally, add the soy sauce mixture to the pan and cook for another minute or so to allow the flavors to blend. Serve immediately with steamed rice and vegetables.

    This simple recipe is full of flavor and is quick and easy to prepare. When we dont feel like cooking, its a three-ingredient recipe that we reach for. In most chicken marinades, oil is commonly used, along with some type of acid, such as vinegar or lemon juice, as well as herbs and garlic. Soy sauce is so flavorful that it can easily handle the task without much effort. When we dont feel like cooking, we frequently reach for soy sauce chicken. It goes well with most side dishes because the chicken thigh remains juicy and tender. Please give it a 5 star rating if you enjoy the recipe so much that wed like to try it ourselves.

    The Origin Of Soy Sauce: Jiang

    For years the backbone of Japanese food culture, Kikkoman soy sauce is now used in over 100 countries worldwide. If you were to search out its roots, you would come upon Chinas Jiang. Through experience, we learned that while it is being immersed in salt for preservation, food ferments and ages, bringing out its umami flavor. This is said to be the origin of soy sauce. This type of soy sauce was introduced to Japan around the time of the Yamato Imperial Court era from China and the Korean Peninsula.

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    I’m Worried About Salt In My Diet Isn’t Soy Sauce Very Salty

    All soy sauces contain a large quantity of salt which is intrinsic to the product, although Japanese-style sauces like Kikkoman usually contain less salt than Chinese versions. However, using soy sauce as a seasoning means you don’t have to add extra salt to your food so your overall salt consumption should not increase. It should be used in measured amounts in dishes rather than poured freely. Health concerns over salt consumption is a serious challenge for western diets, so Kikkoman also make a Less Salt Soy Sauce, which contains 43% less salt than its original naturally brewed soy sauce for those looking to decrease their salt intake further.

    How To Store Soy Sauce

    Japanese soy sauce maker, Kikkoman acquires major share in global market

    Like olive oil, soy sauce is a fresh product that immediately begins to degrade in quality after the bottle is opened and it begins to oxidize. In our opinion, soy sauces shouldn’t be used sparingly, and you should resist the urge to treat them as precious commodities, particularly the more expensive varietiesyou paid for them, you might as well use them when they’re at their best. That being said, soy sauces do store well, since they contain a lot of salt and aren’t likely to spoil in a way that will make you sick they will simply not be as good if stored improperly.

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    Components Of Kikkoman’s Soy Sauce

    Soy sauce has four basic ingredients: soybeans, wheat, salt and water. Searching for better ways to preserve foods, soy sauce was originally a way to stretch salt, an expensive and rare commodity. By using easy-to-grow soybeans and wheat as principalingredients, the amount of salt required in soy sauce was significantly reduced therefore, more food could be preserved with less amounts of salt .

    Soybean

    Soybeans were first domesticated in the eastern half of north China in 11th century BC. Until 1933, China and Manchuria were the leading soybean producing countries, producing 87% of the worlds soybeans . By first century AD, soybeans were grown in Japan and many other countries the further spread of the soybean was due to the establishment of land and trade routes. It began to be farmed in significant amounts in the United States in 1851 the United States has now taken over as the largest producer of soybeans .

    • World Soybean Production 2007

    Wheat

    Wheat was first domesticated in Turkey around 9000 BC. Cultivation began to spread in 8000 BC, reaching Greece, Cyprus, India, Egypt, and Western Europe before being introduced to China in 2000 BC . Soy sauce began to be used in China in the same century that wheat was introduced. Wheat began to be farmed as a cash crop in the Americas, where technology allowed surpluses to be produced these surpluses were exported to other countries for profit.

    Salt

    Which Is Better Light Or Dark Soy Sauce

    Dark Chinese soy sauce is richer and less salty than light and might also have added sugar, like molasses. Light soy sauce is more common in Chinese cooking. It is thinner and often used as a light seasoning or for dipping sauces. Another category of soy sauce is low-sodium, which is made with extra chemicals.

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    Kikkoman Soy Sauce: A Long History In The United States

    It is made in Japan, but Kikkoman soy sauce has a long history in the United States. The company was founded in 1907 in Edo, now Tokyo, and began manufacturing in Wisconsin in 1935. Kikkoman soy sauce is now produced in ten factories all over the world, including the companys North American headquarters in Walworth, Wisconsin. Many of the employees at Walworth have worked for the company for a long time. Soy sauce is made from soybeans grown on Japans Kanto Plain, which was one of the few top-producing regions for both soybeans and wheat. Because Edo was the center of Japan and was growing in population, it would eventually be expanded into a large market. Soy sauce is made from beans grown on the Kanto Plain, which was a leading soy and wheat producing region in Japan.

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