Product FAQs

Our tabletop dispenser was first introduced in Japan in 1961, and it is now recognized worldwide as an iconic symbol for Kikkoman Soy Sauce. The dispenser bottle was designed by Kenji Ekuan, a well-known industrial designer. In 2005, the dispenser was added to New York’s Museum of Modern Art collection. To learn more about our dispenser, please click here.

To open the dispenser bottle, first remove the outer plastic seal and cap from the bottle. Then, remove the plastic insert from either inside of the cap or on top of the bottle and screw the cap back on. If you have difficulty twisting off the cap, we suggest running the unopened bottle under hot water for a minute and then using a rubber gripper or a wet cloth to carefully twist off the cap.

Please click here to watch a video on inserting and using the pour spout.

Yes, Kikkoman Soymilk may be used in a variety of recipes. Like milk, you could add it to your coffee, pour it over your cereal, and use it to make smoothies, soups, muffins, and more. However, the soymilk should not be overheated as it may cause the soymilk to curdle.

Kikkoman Panko Bread Crumbs start with specially baked, crustless bread and then we grind the bread into coarse crumbs. Because our Panko has a lighter, coarser texture than regular bread crumbs, they have a satisfying crunchier texture. Use Panko in fried, air-fried, and baked recipes.

Please click here for more information about our corporate policy on animal testing.

The all-purpose Kikkoman Soy Sauce and the Kikkoman Less Sodium Soy Sauce that are brewed by Kikkoman Foods, Inc. plant in Walworth, WI are not made on shared manufacturing lines with peanuts or tree nuts ingredients. Please check the back of the product label to see where it was made.

Yes. Kikkoman offers a variety of Gluten-Free products, including soy sauces, panko, hoisin and other sauces. To see our complete family of Gluten-Free products, please click here. These products are certified as gluten-free (less than 10ppm) by the Gluten Free Certification Organization (GFCO). To find stores that carry these items, please try our Product Locator.

If a product contains any of the top nine allergens under the Food Allergen Labeling and Consumer Protection Act (FALCPA), the allergen would be listed in the product label’s ingredient statement. The top nine allergens include peanuts, tree nuts, milk, eggs, fish, crustacean shellfish, wheat, soybeans, and sesame. To help consumers spot these allergen ingredients easier, we recently began adding an allergen “contains” statement in bold after the ingredient statement on our product labels and website product pages. You will see this on our products in the near future. We also recommend consumers check the ingredient and allergen statements before purchasing and using the products as formulas may have changed.

Kikkoman Soy Sauces contain greater than 2% alcohol by volume. The alcohol is a result of the fermentation process. Like wine or beer, our soy sauces are brewed and they are made from soybeans, wheat, salt, and water. During fermentation, the wheat starches are broken down to sugars and part of the sugar is changed into alcohol.

Kikkoman Teriyaki Sauces have a small amount of alcohol since they are all made with our Kikkoman Soy Sauce. Our Soy Sauce is a fermented product like beer and is made from wheat, soybeans, salt and water. During the fermentation process, the wheat starches are broken down to sugars and part of the sugar is changed into alcohol. Also, some of our teriyaki sauces have wine or mirin (rice wine) as an ingredient.

Yes, the following Kikkoman items have been certified vegan by the American Vegetarian Association®

• Soy Sauce
• Less Sodium Soy Sauce
• Gluten-Free Soy Sauce
• Gluten-Free Tamari Soy Sauce
• Umami Joy Sauce

For our sauces, the “Best if Used By” date is printed on the neck of the glass bottle or the bottle cap. Our seasoning mixes and gold-colored packaged soup mixes have a date printed across the top of the package back or embossed on the side of the packets. Please click here to view some examples.

Once opened, the soy sauce will start to lose its freshness, and the flavor will begin to change. We recommend keeping soy sauce refrigerated to maintain peak flavor and quality.

Yes, Kikkoman Rice Vinegar and Seasoned Rice Vinegar should be refrigerated after opening and the lid should be kept tightly closed.

The sesame oil does not require refrigeration after opening, but we suggest storing it in a cool, dark cupboard or pantry.

For the best quality, we recommend refrigerating and using the sauce promptly. Once opened, the quality of the sauce will decline faster. How the product is stored and handled will also affect its quality. As a guideline, we suggest using the product within a month of opening and checking the quality and freshness of the opened sauce before each use. However if at any time the product has an unusual taste or smell, it should not be used.

We cannot guarantee the product after the printed date and therefore recommend using before the “Best if Used By” date.

If you are concerned that your soymilk is spoiled, we recommend that you not drink it. Some signs that your soymilk may have “gone bad” are: unusual smell, taste or color to your soymilk, a bloated carton, a leaky unopened carton, a puncture or cut on the carton, or soymilk that doesn’t pour out smoothly, has thickened, turned lumpy, or become solidified.

We suggest you do not freeze the product because it could damage the carton, causing the soymilk to spoil.