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.

It is best to store the open bottle in the refrigerator where the soy sauce is protected from the effects of light and heat.

Despite having Asian origins, Kikkoman traditionally brewed soy sauce is a universal seasoning. It’s perfect for Asian dishes and for other types of cuisine - from soup to salad, meat to fish and vegetables to pasta.

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.

No, Kikkoman soy sauce only contains the four natural ingredients of soybeans, wheat, water and salt. These are combined in a natural fermentation process to create Kikkoman traditionally brewed soy sauce. No additives whatsoever are used.

Kikkoman Naturally Brewed Soy Sauce, Naturally Brewed Less Salt Soy Sauce and Tamari Gluten-free Soy Sauce all have Europe-wide V-Label certification.

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 a Japanese soy sauce. However, it can also be used to season Chinese foods. It’s a universal seasoning.

Four pure ingredients, a natural brewing process and around 300 different aromas are the secret of Kikkoman traditionally brewed soy sauce, which is produced according to a 300+ year-old recipe.

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.