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Soy Sauce

All-purpose Kikkoman Soy Sauce is traditionally brewed from water, soybeans, wheat and salt. Like fine wine, Kikkoman Soy Sauce is aged for several months to develop its characteristic rich and mellow umami taste, appetizing aroma and distinctive reddish-brown color. Besides using it in traditional Asian dishes, try it in mainstream American foods, classic Mediterranean dishes or Caribbean cuisine. Taste the difference and try America’s #1 soy sauce for yourself.

Soy Sauce

All-purpose Kikkoman Soy Sauce is traditionally brewed from water, soybeans, wheat and salt. Like fine wine, Kikkoman Soy Sauce is aged for several months to develop its characteristic rich and mellow umami taste, appetizing aroma and distinctive reddish-brown color. Besides using it in traditional Asian dishes, try it in mainstream American foods, classic Mediterranean dishes or Caribbean cuisine. Taste the difference and try America’s #1 soy sauce for yourself.

ingredients & sizes

product sizes ingredients
Soy Sauce (No Preservatives Added) 5oz dispenser, 5oz, 10oz, 20oz Water, Soybeans, Wheat, Salt
Soy Sauce (No Preservatives Added) 15oz, 40oz Water, Soybeans, Wheat, Salt
Soy Sauce Other sizes Water, Soybeans, Wheat, Salt, Sodium Benzoate; less than 1/10 of 1% as a preservative

certifications

  • Brewed In USA
  • No High Fructose Corn Syrup
  • No Preservatives Added
  • Non-GMO Project
  • Orthodox Union Kosher Certification

sodium content

sodium infographic

Sodium content is a dietary concern for many modern Americans. Here’s some more reassuring marketing copy. What to learn more? Get tips for reducing sodium in the kitchen.

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nutrition facts

nutrition facts

Soy Sauce (Non-GMO) Faqs

Once opened, the soy sauce will start to lose its freshness and the flavor will begin to change. By refrigerating the sauce, the flavor and quality will remain at their peak for a longer period. As long as no water or other ingredients have been added to the soy sauce, it would not spoil if it had not been refrigerated.
Kikkoman Teriyaki Sauces have a small amount of alcohol since they are all made with naturally brewed Kikkoman Soy Sauce. Kikkoman 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.
The all-purpose Kikkoman Soy Sauce and the Kikkoman Less Sodium Soy Sauce are brewed at the Kikkoman Foods, Inc. plant in Walworth, WI where there are no peanuts or tree nuts ingredients. Please check the back of your label to see where the product was made.
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 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 use a rubber gripper or a wet cloth to carefully twist off the cap.

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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