Best Soy Sauce

Kikkoman Soy Sauce is a classic Japanese sauce made through natural fermentation. The process uses soybeans, wheat, water, and salt, resulting in a rich umami flavor. It’s a versatile ingredient suitable for cooking across many cuisines and is commonly used by home cooks and professional chefs seeki...

Yamasa Soy Sauce is a classic Japanese product originating from a brewery established in 1645. It’s notable for its traditional brewing process, relying on natural fermentation rather than chemical additions to create intense umami flavor. This soy sauce is valued by cooks and food enthusiasts seeki...

Shoyu Ramen is the original Tokyo-style noodle soup, distinguished by its clear, brown broth heavily seasoned with Japanese soy sauce.

Kikkoman's Less Sodium Soy Sauce contains 40% less sodium than the original formula while retaining the same naturally brewed flavor from soybeans and wheat.

Pad See Ew with Tofu is a vegetarian take on a Thai stir-fried broad rice noodle dish of Chinese immigrant origin, characterized by its smoky wok-charred soy sauce flavor.

Soft Tofu with Minced Pork in Singapore is a local hawker dish variation of the classic Chinese mapo tofu, adapted to local palates with a sweeter, less numbing sauce and softer textures.

Onigiri yaki is a Japanese grilled rice ball brushed with soy sauce, notable for its crispy exterior and commonly served as a quick, portable snack or street food.

Hong Shao Doufu is a Chinese red-braised tofu dish simmered in soy sauce, sugar, and aromatics, sharing the same technique as the famous hong shao rou (red-braised pork) of Hunan cuisine.

Tofu Adobo is a Filipino vegetarian adaptation of adobo—the country's national dish—braising tofu in vinegar, soy sauce, garlic, and bay leaves using a pre-Hispanic preservation technique.

Korean pan-fried tofu seasoned with soy sauce, sesame oil, and scallions, one of the most basic and widely eaten banchan (side dishes) in Korean home and restaurant cooking.