Soy Sauce Guide for Sushi and Marinades

Standing in front of the soy sauce aisle, do you ever wonder which bottle is right for your recipe? The selection can seem overwhelming at first glance: light, dark, reduced-sodium, gluten-free. Each variety has its own unique characteristics and is suited for different culinary purposes.

This guide is designed to make your decision easier. We'll introduce different types of soy sauce and provide practical criteria to help you find the perfect option for your kitchen—whether you're preparing sushi, marinating meat, or finishing a stir-fry.

Buyer's Guide: What to Look for When Buying Soy Sauce

To make the right choice, it helps to understand a few fundamental differences. The following points will help you better assess product features.

1. The Difference Between Shoyu and Tamari

The two most famous types of Japanese soy sauce are Shoyu and Tamari. The distinction is crucial for both flavour and use.

• Shoyu (Japanese Soy Sauce): This is the most common type. It is traditionally brewed from a mixture of soybeans and wheat. The wheat content gives it a slightly sweet aroma and a well-rounded complexity. Shoyu is a versatile seasoning that works wonderfully as a dipping sauce for sushi and gyoza, in dressings, or as a general-purpose table condiment.
• Tamari: This sauce is made primarily from soybeans and typically contains little to no wheat, often making it a gluten-free soy sauce. Its flavour is richer, darker, and less sweet than shoyu. Tamari is especially well-suited for marinades, braises, and cooking, as its intense aroma remains stable even at high temperatures.

2. Sodium Content as a Key Factor

The salt in soy sauce serves not only for flavour but also as a preservative. Standard soy sauces often contain between 14 and 18 grams of salt per 100 ml. For a more health-conscious diet or to control a dish's saltiness more precisely, a reduced-sodium soy sauce is a smart alternative. These versions deliver the full umami flavour while giving you more control over the overall seasoning.

3. Consider the Brewing Method

Traditionally brewed soy sauces undergo a natural fermentation process that lasts for months. This method, often indicated by "naturally brewed" on the label, develops complex and nuanced flavours. In contrast, chemically produced soy sauces are made using a rapid process, which often results in a flatter, saltier flavour profile. A look at the ingredients list is revealing: naturally brewed sauces typically consist of just water, soybeans, wheat (for shoyu), and salt.

Our Top Soy Sauce Picks for Your Kitchen

Based on the criteria above, we've curated a selection of soy sauces that cater to different needs.

KIKKOMAN Shoyu Dispenser 150ml

Why It Stands Out:Kikkoman Soy Sauce is a classic and the epitome of Japanese shoyu. It is naturally brewed according to a traditional recipe using only four ingredients: water, soybeans, wheat, and salt. The convenient 150ml tabletop dispenser allows for clean and precise pouring.

Pros:

• Versatile Use: Its balanced, savoury flavour complements almost any dish, whether as a dip, in marinades, or for seasoning at the table.
• Naturally Brewed: The fermentation process ensures a full-bodied and complex aroma.
• Convenient Dispenser: The design prevents drips and keeps the sauce fresh.

Who It's For: Anyone looking for a reliable, all-purpose soy sauce for daily use. It's the ideal choice for beginners to Asian cuisine as well as experienced home cooks who value authentic flavour.

View Kikkoman Shoyu Now

Yamasa less salt soy sauce 150ml

Why It Stands Out: This reduced-sodium soy sauce from Yamasa offers the rich umami flavour of a traditionally brewed sauce but with significantly less salt. According to the manufacturer, the salt content is 3.3g per 100ml, allowing for mindful seasoning without sacrificing its characteristic taste.

Pros:

• Reduced Sodium Content: Ideal for a salt-conscious diet.
• Full Flavour: Despite having less salt, it retains its deep, complex aroma.
• High Quality: Yamasa is a renowned Japanese brand known for its high-quality, naturally brewed sauces.

Who It's For: Health-conscious consumers, families with children, and any cook who wants to precisely control the salt level in their dishes without compromising on taste.

View Yamasa Reduced-Sodium Soy Sauce Now

KIKKOMAN NL Soy Sauce Gluten Free (Tamari) Dispenser 150ml

Why It Stands Out: This sauce is a gluten-free soy sauce of the Tamari type. It is made without wheat, making it an excellent choice for people with celiac disease or gluten intolerance. Its flavour is smooth yet rich and full-bodied.

Pros:

• Certified Gluten-Free: Safe for those who must avoid gluten.
• Rich Tamari Flavour: Bolder and with a less salty finish than many shoyu sauces, it's ideal for cooking and marinating.
• Simple Ingredients: Made with only water, soybeans, salt, and spirit vinegar.

Who It's For: Individuals with gluten intolerance and anyone who prefers the more intense, complex flavour of tamari. It is an excellent cooking sauce that adds exceptional depth to dishes.

View Kikkoman Gluten-Free Tamari Now

Looking for More Options?

The world of seasoning sauces is vast. If you're looking for different bottle sizes, special flavours, or other Asian sauces, you might find the right product in our broader selection.

Discover More 150ml Sauces Here

Frequently Asked Questions (FAQ)

1. What is the difference between light and dark soy sauce? Light soy sauce has a thinner consistency, is saltier, and is often used for seasoning during cooking or as a dipping sauce, as it doesn't significantly alter the dish's colour. Dark soy sauce is thicker, less salty, and has a slightly sweet note from a longer aging process and often the addition of molasses. It is mainly used to add colour to dishes like braised meats or fried rice. The Japanese soy sauces presented here (shoyu, tamari) are all-rounders and are not directly comparable to this Chinese classification.

2. How do I store soy sauce correctly? Unopened bottles should be stored in a cool, dry, and dark place. After opening, it is recommended to keep soy sauce in the refrigerator. This slows down the oxidation process, which can darken the colour and affect the aroma over time.

3. Can you use any soy sauce for sushi? Generally, yes, but a light, not-too-overpowering Japanese soy sauce (shoyu) is traditionally preferred for sushi. Its balanced flavour complements the delicate taste of the fish without masking it. A strong tamari or a very salty sauce might be perceived as too intense.