Frequently asked questions
The entire Kikkoman Group follows a sustainable procurement policy, encompassing a set of guidelines for soy sourcing. This forms the basis for our commitment to sustainable soy cultivation, and includes preventing deforestation.
We are also familiar with the sources of our soy procurement in Brazil and can intervene if necessary.
Soybeans from Brazil are only purchased from suppliers with ProTerra certification. ProTerra is a high market standard for a sustainable and responsible soy value chain. You can find more information about ProTerra here: www.proterrafoundation.org
The following Kikkoman products are certified with the V-Label:
- Kikkoman Naturally Brewed Soy Sauce
- Kikkoman Naturally Brewed Organic Soy Sauce
- Kikkoman Naturally Brewed Less Salt Soy Sauce
- Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce
- Kikkoman Sauce for Rice - sweet
- Kikkoman Naturally Brewed Sweet Soy Sauce
- Kikkoman Sushi & Sashimi Soy Sauce
- Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon
- Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour
- Kikkoman Sauce for Poke Bowl
The amount of soy sauce that you use depends on the dish that you are cooking and, obviously, your personal preferences. The advantage of using Kikkoman traditionally brewed soy sauce is that you can never ‘over season’ foods with it. Kikkoman brings out the natural flavours of the ingredients without masking them. With other soy sauces, especially chemically produced ones, if you add a few drops too many their intensive, synthetic aroma and flavour can overpower and ruin the dish.
You don't need to use any salt at all if you season your dish with soy sauce. Soy sauce is the perfect substitute for salt! People who prefer a reduced-salt diet can use Kikkoman Less Sodium Soy Sauce.
By its colour, flavour and aroma. However, it's difficult to sample the product at the supermarket. The best thing to do is take a close look at the list of ingredients. Kikkoman traditionally brewed soy sauce only contains the four natural ingredients of soybeans, wheat, water and salt. It doesn't contain any colourings or flavour enhancers.
Chinese soy sauce is brewed for a shorter time than Japanese soy sauce. Many Chinese soy sauces also have a higher salt content than their Japanese counterparts. Also, some Chinese soy sauces are blended products, which means they are a combination of fermented and chemically produced soy sauces. Chinese soy sauces often contain additives.
Kikkoman traditionally brewed soy sauce is made according to a 300+ years old recipe in a six-month natural brewing process. Only the four pure ingredients of soy sauce, wheat, water and salt are used. The soy sauce contains no additives whatsoever. Click here to read about the various stages of the production process.
Gluten is broken down during the fermentation process, so the gluten content in the final product is minimal, but it cannot be guaranteed that it is gluten-free.
For those with gluten intolerance, our Tamari Gluten-free Soy Sauce is recommended.
Kikkoman takes great care to ensure that only high quality ingredients are used it its natural production process. That’s why all Kikkoman products manufactured in The Netherlands are produced exclusively with non-GMO soybeans.