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5 FL OZ Soy Sauce Dispenser
5 FL OZ Soy Sauce
10 FL OZ Soy Sauce
15 FL OZ Soy Sauce
20 FL OZ Soy Sauce
40 FL OZ Soy Sauce
2 QT Soy Sauce
Soy Sauce
Kikkoman® Soy Sauce is traditionally brewed in the USA from just four simple ingredients— water, soybeans, wheat, and salt. Those ingredients are transformed through the magic of fermentation, much like the way wine and beer are made—and Kikkoman’s traditional brewing process has remained unchanged for centuries. Our Soy Sauce is aged for several months to develop its delicious mellow flavor, savory umami, delicate aroma, and distinctive reddish-brown color. It’s truly an all-purpose seasoning that can enhance any food—sweet to savory, Asian to Latin, Mediterranean, and more. So go ahead. Pick up a bottle and discover the difference America’s #1 Soy Sauce* can make in your cooking!
How to Use Kikkoman® Soy Sauce
A sauce for all reasons. Kikkoman® Soy Sauce can be used to add savory umami to whatever you’re cooking. Its balanced flavor and delicate color enhance other flavors without overpowering them. Think of it as “umami in a bottle.”- Asian and beyond - Besides using it in traditional Asian dishes, try Kikkoman® Soy Sauce in mainstream American foods as well as Latin, Mediterranean, and other globally inspired dishes. Start with a small amount and taste as you go.
- Marinades - Add to any marinade to enhance flavor, boost umami, enhance browning, and tenderize.
- Sauces and dressings - Add depth and savory appeal to hot or cold sauces, vinaigrettes, and dipping sauces.
- Condiment – Use as a tabletop condiment for sushi, dumplings, eggrolls, and more.
- Salt replacement - When you’re seasoning food during cooking, instead of reaching for the saltshaker, try a splash of soy sauce instead. You’ll get both saltiness and umami—something that salt alone can’t provide.
- Vegan and meatless – Adds meaty depth and umami to everything from vegetarian chili and veggie burgers to meatless soups and stews.
- Beefier burgers – Add about a tablespoon of soy sauce per pound of ground beef when you’re making burger patties to enhance their mouthwatering meatiness. For complete directions, check out our recipe for Simply Savory Burgers.
- Brine a juicier bird – Yes, Kikkoman® Soy Sauce is the ultimate turkey-brining secret! Your bird will turn out spectacularly golden brown, extra juicy, and bursting with umami. Try our Juicy Brined Turkey recipe!
- Gravy saver – Bland gravy? No worries. Just stir in some Kikkoman® Soy Sauce, a few drops at a time, to add rich, savory flavor and appetizing color.
Soy Sauce
Kikkoman® Soy Sauce is traditionally brewed in the USA from just four simple ingredients— water, soybeans, wheat, and salt. Those ingredients are transformed through the magic of fermentation, much like the way wine and beer are made—and Kikkoman’s traditional brewing process has remained unchanged for centuries. Our Soy Sauce is aged for several months to develop its delicious mellow flavor, savory umami, delicate aroma, and distinctive reddish-brown color. It’s truly an all-purpose seasoning that can enhance any food—sweet to savory, Asian to Latin, Mediterranean, and more. So go ahead. Pick up a bottle and discover the difference America’s #1 Soy Sauce* can make in your cooking!
How to Use Kikkoman® Soy Sauce
A sauce for all reasons. Kikkoman® Soy Sauce can be used to add savory umami to whatever you’re cooking. Its balanced flavor and delicate color enhance other flavors without overpowering them. Think of it as “umami in a bottle.”- Asian and beyond - Besides using it in traditional Asian dishes, try Kikkoman® Soy Sauce in mainstream American foods as well as Latin, Mediterranean, and other globally inspired dishes. Start with a small amount and taste as you go.
- Marinades - Add to any marinade to enhance flavor, boost umami, enhance browning, and tenderize.
- Sauces and dressings - Add depth and savory appeal to hot or cold sauces, vinaigrettes, and dipping sauces.
- Condiment – Use as a tabletop condiment for sushi, dumplings, eggrolls, and more.
- Salt replacement - When you’re seasoning food during cooking, instead of reaching for the saltshaker, try a splash of soy sauce instead. You’ll get both saltiness and umami—something that salt alone can’t provide.
- Vegan and meatless – Adds meaty depth and umami to everything from vegetarian chili and veggie burgers to meatless soups and stews.
- Beefier burgers – Add about a tablespoon of soy sauce per pound of ground beef when you’re making burger patties to enhance their mouthwatering meatiness. For complete directions, check out our recipe for Simply Savory Burgers.
- Brine a juicier bird – Yes, Kikkoman® Soy Sauce is the ultimate turkey-brining secret! Your bird will turn out spectacularly golden brown, extra juicy, and bursting with umami. Try our Juicy Brined Turkey recipe!
- Gravy saver – Bland gravy? No worries. Just stir in some Kikkoman® Soy Sauce, a few drops at a time, to add rich, savory flavor and appetizing color.
ingredients & sizes
| sizes | ingredients | non gmo | No Preservatives Added |
|---|---|---|---|
| 5 FL OZ Soy Sauce Dispenser, 5 FL OZ - 40 FL OZ Soy Sauce | Water, Soybeans, Wheat, Salt. |
|
|
| 2 QT Soy Sauce | Water, Soybeans, Wheat, Salt. |
|
nutrition facts
Nutrition Facts
About 20 Servings
Serving Size 1 Tbsp (15mL)
Amount Per Serving
Calories 10
% Daily Value*
0%
Total Fat 0g
0%
Saturated Fat 0g
Trans Fat 0g
0%
Cholesterol 0mg
42%
Sodium 960mg
0%
Total Carbohydrates 1g
0%
Dietary Fiber 0g
Sugars 0g
0%
Added Sugars 0g
Protein 2g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Product FAQs
Kikkoman Soy Sauce is considered a dark soy sauce (koikuchi) in Japan. In relation to Chinese soy sauces, koikuchi falls between light and dark varieties. Chinese light soy sauce has a thin consistency and a salty flavor, while Chinese dark soy sauce is thicker, richer in color and taste, and has a slight sweetness. Kikkoman Soy Sauce has a smooth, balanced flavor, a delicate aroma, and a subtle sweetness, making it versatile enough to be used in most recipes calling for either Chinese light or dark soy sauces.
Yes, Kikkoman Soy Sauce is vegan, and has been certified by the American Vegetarian Association®.
There are 10 calories per 1 Tbsp (15 mL) of Kikkoman Soy Sauce
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.
We recommend keeping soy sauce refrigerated to maintain peak flavor and quality. Once opened, the soy sauce will start to lose its freshness, and the flavor will begin to change.
Kikkoman Soy Sauce contains 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 made from wheat, soybeans, salt and water. During the fermentation process, the wheat starches break down into sugars, and part of the sugar changes into alcohol.
Yes, there is a gluten-free version of the Kikkoman Soy Sauce. Click here for a list of our gluten-free products.
Kikkoman produces a 50% Less Sodium Gluten-Free Tamari Soy Sauce and other gluten-free products like panko, hoisin and more. Click here to find all our gluten-free products. These products are certified as gluten-free (less than 10ppm) by the Gluten-Free Certification Organization (GFCO). To find stores that carry our gluten-free items, please try our Product Locator.
For the best quality, we recommend refrigerating and using the sauce within a month. Once opened, we suggest checking the quality and freshness before each use, as the quality of the sauce declines after opening. How the product is stored and handled will also affect its quality. If the product has an unusual taste or smell, it shouldn’t be used.
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.
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
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