One of the secrets of Japanese cuisine is their best Japanese soy sauces. Japanese soy sauce is no ordinary ingredient; it is a powerhouse of flavor in a number of Japanese dishes. This versatile ingredient can be used in stir-frys, soups, seafood, noodles, Japanese curry, and so many other dishes.
Japanese soy sauces are of several types, each with a different flavor, depth, and color. Some work best when heated in a pan while there are some that are the best when poured straight into a sauce dish. You can find your preferred flavor from the tons of options available. One of the best Japanese soy sauces brands is Kikkoman soy sauce. It’s very popular in Japan and has different varieties of soy sauces.
Now, whether you love Japanese cuisine or you want to cook and bring the authentic flavors of Japan on your table, you need the best Japanese Soy sauce. To ease out your work, we have brought together the 10 best Japanese soy sauces for you. Check them out below!
- How to Pick the best Soy Sauces?
- Top Japanese Soy Sauces
- Yamaroku Kiku Bishio Soy Sauce
- Lee Kum Kee Premium Dark Soy Sauce
- Kikkoman Less Sodium Soy Sauce
- San-J Tamari Gluten Free Soy Sauce
- Lee Kum Lee Mushroom Flavored Dark Soy Sauce
- Oshawa Organic Nama Shoyu
- Kikkoman Ponzu Sauce
- Ebara Yakiniku Soy Sauce
- Kikkoman Hon Tsuyu
- Kamada Dashi Soy Sauce
How to Pick the best Soy Sauces?
There are certain things you should keep in mind when choosing Japanese soy sauce –
- Buy soy sauce that is naturally brewed. You will easily be able to find ‘’brewed’’ written on the bottle. You may want to steer clear of chemically brewed soy sauces. Trust me, your taste buds will thank you for this.
- If you only want to buy one type of soy sauce, you may want to get the best koikuchi. It is an all-purpose soy sauce that is considered the standard for cooking purposes.
- Try to get soy sauces that contain no additives. You will get the best and the most natural flavor from soy sauces that are all-natural.
- Once you open your bottle of soy sauce, make sure to keep it in the fridge. Doing this keeps your sauce fresher for a longer period of time.
- If you are not going to be using soy sauce a lot, it is always a good idea to get a smaller bottle.
How Is Soy Sauce Made?
- First step soybeans are steamed.
- Next, wheat is roasted
- Steamed beans and wheat are combined along with a microbe called Aspergillus Oryzae
- This mix is fermented 3 times by placing in wooden horizontal boxes. And the temperature is controlled to ensure the soy sauces’ quality
- On day 3, the mix turns vivid green color – this means that the fermentation process is completed. This mix is now called Koji
- The mixture is put in a wooden cone along with salt and water
- After this, the mix is left in the wooden cone for 18-24 months
- The color of the mix gradually gets darker. The dense mix if blended regularly to infuse air and hasten the fermentation process of Kura yeast
- Finally, the soy sauce is filtered to get the last product
Top Japanese Soy Sauces
|Best Japanese Soy Sauces||Key Features||Price|
|Yamaroku Kiku Bishio Soy Sauce||Aged 4-years in 100 year old barrels||$27.41|
|Lee Kum Premium Dark Soy Sauce||Thicker consistency, Dark soy sauce||$11.98|
|Kikkoman Less Sodium Soy Sauce||Less Sodium, Umami falvor||$8.36|
|San-J Tamari Gluten Free Soy Sauce||Gluten-free, Thicker consistency||$8.30|
|Lee Kum Lee Mushroom Flavored Dark Soy Sauce||Mushroom flavor, Dark soy sauce||$12.99|
|Oshawa Organic Nama Shoyu||Unpasteurized, organic||$14.16|
|Kikkoman Ponzu Sauce||Citrus flavor||$11.31|
|Ebara Yakiniku Soy Sauce||Thick, sticky consistency, Sweet||$34.74|
|Kikkoman Hon Tsuyu||Concentrated soy sauce||$28.98|
|Kamada Dashi Soy Sauce||Umami falvor||$49.99|
Yamaroku Kiku Bishio Soy Sauce
Best Japanese Soy Sauces Aged 4 years
If you do not know what soy sauce to get, you can always turn to YamFearoku Kiku Bishio Soy Sauce. It is probably one of the best ones out there. This soy sauce is unique in that it is fermented and aged in 100-year-old barrels.
This brings out a rich and complex flavor that is smooth and mellow. There are no sharp notes to the flavor that may overpower a dish. The soy sauce is aged for four years, which makes the price of it a little more expensive than your regular soy sauce from the grocery store. However, it really makes your special occasions more flavorful.
- Fermented and aged in 100-year-old barrels
- Rich flavor
- Smooth and mellow
Lee Kum Kee Premium Dark Soy Sauce
Best Japanese Dark Soy Sauces
This dark soy sauce has intense color and flavor. You do not need a lot of this sauce to bring out the flavor you are looking for. The consistency of the sauce is thicker than most typical soy sauces, so it clings to food a little better. You can use this soy sauce to drizzle over your vegetables or as an ingredient in a dipping sauce.
- Best Japanese dark soy sauce
- Thicker consistency than most other variants
- Can be used to drizzle over veggies or in a dipping sauce
Kikkoman Less Sodium Soy Sauce
Best Japanese Soy Sauces With Less Sodium
Soy sauce can literally change the whole game with its addictive and delicious flavor. However, soy sauces are also incredibly salty. So, if you need to keep a check on your sodium consumption, you may want to check out the Kikkoman Less Sodium soy sauce.
The soy sauce has the same umami flavor we love, just with less sodium. You can get a 10-ounce bottle just to check how it suits your needs.
- Less sodium
- Umami flavor
San-J Tamari Gluten Free Soy Sauce
Best Japanese Soy Sauce Gluten-free
Tamari Gluten-free soy sauce has little to no wheat in it. So, if you are allergic to gluten or are following a gluten-free diet, this is the ultimate and the safest choice for you. The saltiness is also less than what you would normally expect in a soy sauce. The consistency is also thicker, which makes it work perfectly as a dipping sauce. You can also use it to try in stir fry, coleslaw, or as part of a marinade for your meat.
- Gluten Free
- Not very salty
- Thicker than most other variants
- Can be used as dipping sauce
Lee Kum Lee Mushroom Flavored Dark Soy Sauce
Top Japanese Soya Sauces Brands
You may think that just because this soy sauce is mushroom flavored, it is only great as a specialty product. But you will be surprised and glad to know that it is quite versatile. When you taste it, you will not be able to pick out the mushroom flavor, but you will get that savoriness and will come to love it. This mushroom-flavored dark soy sauce has a lot of flavors packed into it, so you do not need a lot of it.
- Subtle mushroom flavor
- A few drops are enough to bring out the flavor if your dish
Oshawa Organic Nama Shoyu
Best Organic Japanese Soy Sauces
Nama Shoyu is a Japanese soy sauce that will remind you of Chinese-style soy sauces you are familiar with. This one from Oshawa is aged for two summers in cedar kegs, which brings out the complex flavor in it.
The soy sauce is unpasteurized, so it retains the enzymes from fermentation. Since the process involved in making this soy sauce uses less salt, it is bound to be less in sodium.
This makes it a great option if you are keeping a check on your sodium intake without compromising on the flavor. The soy sauce is also organic, kosher, and contains no added preservatives.
- Aged for two summers in cedar kegs
- Less in sodium
Kikkoman Ponzu Sauce
Best Japanese Soy Sauces For Cooking
Who said soy sauces cannot be citrusy? The Ponzu soy sauce is a citrus-flavored soy sauce that works great when used in dressings, as a dipping sauce, and as a part of a marinade. The citrus adds a punch of tanginess and acidity to your regular soy sauces. It really helps brighten up a dish and add a fun element to it.
This soy sauce works well with delicate flavors such as seafood and chicken. But you do not have to limit yourself to just these dishes, you can also use this soy sauce to add a punchy flavor to pork or beef dishes.
- Citrus flavored
- Can be in dressing, as dipping sauce, in marinade
- Adds tangy flavor to the dish
- Goes well with chicken, seafood, pork, beef
Ebara Yakiniku Soy Sauce
Best Japanese Soy Sauces For Barbeque
Ebara Yakiniku Soy Sauce is a kind of sauce for Japanese BBQ. It works well as a dip for grilled meat, vegetables, and tofu. This soy sauce is viscous in consistency and has a sweet and strong taste. It is a dark soy sauce that will definitely enhance the flavor of your dishes.
- Best for Japanese BBQ
- Works well as a dipping sauce
- Goes well with grilled meat, vegetables, and tofu
- Sweet, strong taste
Kikkoman Hon Tsuyu
Best Japanese Soy Sauces For Noodles
Kikkoman Hon Tsuyu works as a dipping sauce or soup base. You can use this in noodle dishes like soba or udon to get that perfect taste. It is made from soy sauce, sake, mirin, sea kelp, and dried bonito flakes.
The soy sauce works great as a dipping sauce for tempura. The bottle contains a concentrated version. You may want to read the instructions and dilute it accordingly.
- Concentrated soy sauces
- Has to be diluted before use
- Works well as dipping sauce or soup base
- Goes well with soba, udon, or other noodles
Kamada Dashi Soy Sauce
Top Japanese Soy Sauces For Cooking
Kamada Dashi is a soy sauce with a rich flavor and is the perfect blend of dashi (cooking stock made from kelp and dried bonito), soy sauce, and mirin. These three seasonings come together to give you a wonderful taste.
Dashi soy sauce is rich in umami flavor and is a sweeter version of your regular soy sauce. It is a versatile sauce that you can add to all kinds of dishes to enhance the flavor and bring out the best in it.
- Rich flavor
- Cab be added to any dish
Storage tips for Japanese Soy Sauce
It’s extremely important store soy sauce in the right away in order to maintain its flavor, aroma, and richness.
Make sure to store your soy sauce away from direct light and heat. Store it in a cool, dark area. Avoid keeping your soy sauce on the kitchen counter top. It’s recommended to store soy sauce in the refrigerator, once opened. This is especially important if you’re going to use the soy sauce for over a month or two. Store soy sauce in a dark cabinet.
#1 — What is Japanese soy sauce?
Soy sauce was brought to Japan by Buddhist monks, somewhere around the 7th century. It first originated in China. When it reached Japan, the Japanese made improvements by the end of the 13th century. In addition to soybean, the Japanese started adding wheat in equal parts. The fermentation process and time also increased. Since then, the fermentation process of soy sauce has not changed much.
#2 — What is the difference between Japanese and Chinese soy sauce?
There are two major differences between Japanese and Chinese soy sauces.
The first difference between the two is the ingredients used. Japanese soy sauces use equal parts of roasted soy and wheat to brew their soy sauce. The Chinese, on the other hand, mostly use soy with only a small amount of other grains like wheat flour.
The second difference between the Japanese and Chinese soy sauce is the fermentation. Japanese soy sauces take months to ferment to create the flavor and aroma we love so much. The Chinese fermentation process is far less than the Japanese. It leads to the soy sauce having less flavor. Because of this, you will find that Chinese soy sauces have additives such as sugar and MSG.
#4 — What is Japanese soy sauce used for?
Japanese soy sauces are not overwhelming; they add the perfect balance and flavor to your dishes. Here’s what you can use Japanese soy sauces for
- Adding a nice flavor to your meat, vegetables, and seafood dishes.
- Making soups and broths
- As a dipping sauce for sushi or mochi
- Dressings for your salad
- As a part of a marinade and sauces
What soy sauce would you like to try?
These were some of the best Japanese soy sauces that you can get for some added flavor. Which one would you be trying out?
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