Best Soy

Adobo is the Philippines' most iconic dish, in which meat is braised in vinegar, soy sauce, garlic, and bay leaves; the acidic method was used by indigenous Filipinos before Spanish colonization arrived in 1565 and documented the term.

Bachan's The Original Japanese Barbecue Sauce is a condiment produced by the Bachan's company, based on a family recipe. The sauce is manufactured using a cold-fill process to preserve flavor, and its ingredients include soy sauce, mirin, rice vinegar, and aromatics like ginger and garlic. It is mar...

Hong Shao Rou, or red braised pork belly, is a classic Chinese dish characterized by its deep red color and sweet, savory flavor profile. The preparation involves cutting pork belly into chunks and slowly braising them in a mixture of caramelized rock sugar, light and dark soy sauce, Shaoxing rice w...

Doubanjiang is a traditional Chinese fermented bean paste that serves as a foundational ingredient in Sichuan cuisine. It is primarily made from broad beans, soybeans, salt, and chili peppers. The most highly regarded variety comes from Pixian (now Pidu) County in Sichuan Province, where it is tradi...

Lee Kum Kee Supreme Authentic First Draw Soy Sauce originates from a long-established Hong Kong producer with roots dating back to 1888. This soy sauce is drawn directly from freshly produced vats, resulting in an intensely flavorful product. It’s notable for its rapid extraction process and the sub...

Doenjang is a traditional Korean fermented soybean paste made from dried soybeans that are boiled, shaped into blocks called meju, and aged in brine. This process yields both the solid doenjang paste and the liquid soy sauce known as ganjang. Characterized by its strong umami flavor and pungent arom...

Tamari is a type of Japanese soy sauce that is traditionally made as a byproduct of the miso fermentation process. Unlike standard shoyu, which typically contains a roughly equal ratio of soybeans to roasted wheat, tamari is made with little to no wheat. This difference in production results in a da...

Hatcho miso is a dense, dark soybean paste that originates from Okazaki in Japan's Aichi Prefecture. It is a traditional type of red miso made exclusively from soybeans, salt, and water, without the addition of grains like rice or barley. The mixture is fermented and aged for a minimum of two years,...

Tempeh is a traditional Indonesian food made by fermenting cooked whole soybeans with the mold Rhizopus oligosporus until they form a firm, compact cake bound together by white mycelium. It originated on the island of Java and has been documented in Indonesian cuisine since approximately the 16th ce...

Aka miso, or red miso, is a Japanese fermented soybean paste distinguished by its darker color and stronger flavor compared to white (shiro) miso varieties. The red coloration results from a longer fermentation period, typically one to three years, and a higher proportion of soybeans relative to the...

Fly By Jing Zhong Sauce is a sweet, spicy Sichuan-style dumpling sauce made with brown sugar, soy sauce, and mushrooms by Jing Gao's brand, founded in 2018.

Arroz Chaufa is a classic Peruvian fried rice dish rooted in the legacy of Chinese immigrants. It’s recognized as a fundamental element of Chifa cuisine, representing the fusion of Chinese cooking techniques with Peruvian ingredients and flavors. This dish is particularly popular among those interes...

Kikkoman Ponzu Citrus Seasoned Dressing & Sauce is a Japanese citrus-soy condiment notable for combining soy sauce with lemon juice for dipping and dressings.

Douchi is a traditional Chinese condiment made from fermented and salted black soybeans, with a culinary history in China dating back to the Han dynasty. The production process involves cooking the soybeans, inoculating them with mold or bacteria, and allowing them to ferment in brine until they dev...

Adobong sitaw is a Filipino dish consisting of long green beans braised in a savory mixture of soy sauce, vinegar, garlic, and pork, reflecting the nation's Spanish influences.

Kikkoman Double Fermented Shoyu is a Japanese soy sauce developed through a unique two-stage fermentation process. The initial fermentation utilizes traditional methods, while the second stage employs previously fermented Kikkoman soy sauce instead of water. This creates a richer, deeper flavor prof...

San-J Tamari Gluten Free Soy Sauce is a Japanese-style tamari produced without wheat and marketed for people who avoid gluten. Tamari is associated with the liquid produced during soybean miso fermentation and generally has a fuller soybean flavor and less of the grain character found in conventiona...

Fly By Jing Sweet & Spicy Zhong is a Sichuan-style chili sauce derived from the sweet-savory Zhong dumpling sauce tradition; the brand was founded in 2018.

Kikkoman Takumi Teriyaki Original is a thick Japanese-style teriyaki sauce and marinade from Kikkoman, the Japanese soy-sauce company established in 1917.

Sufu, also known as fermented bean curd or Chinese cheese, is an East Asian condiment produced by introducing fungal molds into cubes of firm tofu. The tofu cubes are typically inoculated with specific mold strains, such as Actinomucor elegans, and subsequently aged in a brine made of rice wine, sal...

Kikkoman Soy Sauce is a koikuchi-style Japanese soy sauce produced by Kikkoman Corporation, a company with origins tracing to 17th century Japan and formally incorporated in 1917. The sauce is made through traditional fermentation of soybeans, wheat, salt, and water using Aspergillus oryzae mold cul...

Tianmianjiang, also known as sweet bean sauce or sweet flour sauce, is a thick, dark fermented paste used in Chinese cuisine. It is made from fermented wheat flour and soybeans, producing a sweet and savory umami flavor profile. Tianmianjiang is a key condiment in northern Chinese cooking, most nota...

Mugi miso is a variety of Japanese miso paste made from soybeans fermented with barley koji rather than the rice koji used in the more common kome miso. It is traditionally produced in Kyushu and other western regions of Japan. The barley content gives mugi miso a distinctive flavor that is generall...

Mizkan Ponzu Citrus Seasoned Soy Sauce is a versatile condiment produced by Mizkan, a Japanese food manufacturer established in 1804. Ponzu is a traditional Japanese sauce that combines soy sauce with the tangy juice of citrus fruits, such as yuzu or sudachi, and rice vinegar. This liquid seasoning...

Kikkoman Smooth Aromatic Shoyu is a product of Japan soy sauce; shoyu is Japanese for soy sauce, and this version is mild in aroma.

Meju is a traditional Korean food product consisting of dried, fermented blocks of cooked soybeans. The blocks are naturally inoculated with wild molds and bacteria, such as Aspergillus oryzae, during an outdoor drying process. Serving as the essential starter culture for many Korean staples, meju i...

Kikkoman Organic Soy Sauce is a naturally brewed condiment produced by the Japanese food manufacturer Kikkoman. It is manufactured using a traditional fermentation process that utilizes certified organic soybeans, organic wheat, water, and salt, entirely avoiding artificial additives or flavorings....

Wan Ja Shan Tamari is a soy-based seasoning produced by the Taiwanese condiment company Wan Ja Shan. Tamari is a dark, savory sauce related to soy sauce and is commonly used for dipping, marinades, stir-fries, dressings, and general seasoning. The organic version is brewed from certified organic soy...

Kikkoman Ponzu Citrus Seasoned Dressing is a ready-to-use condiment based on ponzu, the Japanese combination of citrus acidity and savory soy seasoning. It has a lighter, sharper profile than ordinary soy sauce and can be used without additional mixing. Common applications include dipping dumplings...