Glossary - Seasonings

Kikkoman Soy Sauce

An all purpose seasoning that brings out the flavor and aroma of ingredients

What is Kikkoman Soy Sauce?

Kikkoman Soy Sauce (キッコーマンしょうゆ in Japanese) is honjozo soy sauce. Honjozo soy sauce is a traditional Japanese liquid seasoning made from the ingredients of soybeans, wheat, salt and water that are fermented and aged using the power of microorganisms. Not only for dipping raw fish (sashimi) and other ingredients by pouring directly from the tabletop dispenser, but it is also an all purpose seasoning that has a wide range of possible uses in cooking as well.

Ingredients

Soybeans, wheat, salt and water

Cooking effects

Kikkoman Soy Sauce brings out the flavor and aroma of ingredients, extends shelf-life and emits an appealing aroma when heated in addition to many other effects. For more details, please check out the Kikkoman Soy Sauce Museum website.

Kikkoman Soy Sauce Museum - Exhibition 04: Seasoning Effects

Secret to its deliciousness

The honjozo method, which relies on the natural powers of microorganisms for its long fermentation and aging process, is used to achieve the excellent “color”, “taste” and “aroma” characteristic of Kikkoman Soy Sauce. For the secret to Kikkoman Soy Sauce's deliciousness, please check out the Kikkoman Soy Sauce Museum website.

Kikkoman Soy Sauce Museum - Exhibition 03: Features of Kikkoman Soy Sauce

Storage to prevent food loss

To preserve its deliciouness, we recommend storage in a refrigerator after opening.

Soy sauce-related seasonings

For soy sauce distributed worldwide, a variety of types have been introduced to address health-mindedness and other changing consumer needs.

For example there is the salt-reduced "Kikkoman Less Sodium Soy Sauce" and the wheat-free "Kikkoman Gluten-Free Soy Sauce", with the same rich, savory taste and deep aroma as our original soy sauce. In addition, dependent on the country and region, soy sauce-based seasonings such as "Kikkoman Teriyaki Sauce" and "Kikkoman Ponzu Sauce" are also available.