Foodservice > Soy Sauce Basics
There's only one way to make the highest quality soy sauce: follow time-honored traditions that have endured centuries.
Discovered in China more than 2,500 years ago, soy sauce is thought to be one of the world's oldest condiments. It has remained a cornerstone of many Asian cuisines. Today, it is increasingly known in the West as a flavoring and flavor-enhancing ingredient for many types of foods.
The traditional brewing of soy sauce is accomplished in three distinct steps: koji-making, brine fermentation and refining.
At Kikkoman, we've been following the same time-honored traditional brewing process to make soy sauce for more than 300 years. So it should come as no surprise that we're a company with a healthy respect for tradition.
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