Buying Soy Sauce: A Buyer’s Guide and Recommendations

Choosing the right soy sauce can be a challenge, given the sheer variety available. Whether for sushi, marinades, or as Asia's quintessential condiment, the differences in flavour, sodium content, and production methods are significant. This guide will help you understand the different types of soy sauce and make an informed decision that suits your culinary needs and personal preferences. We will introduce a selection of products and provide you with objective criteria to help you buy the right soy sauce.

What to Look for When Buying Soy Sauce

To find the perfect soy sauce for your kitchen, a few key characteristics are crucial. Paying attention to these points will make your selection much easier.

1. Production Method: Naturally Brewed vs. Chemically Produced

The quality of a soy sauce is largely determined by its production method.

• Naturally Brewed: Traditionally made soy sauces, often called shoyu, undergo a months-long fermentation process. The main ingredients are typically soybeans, wheat, salt, and water. This method creates a complex, deep flavour known as umami. Products labelled as naturally brewed generally offer a more authentic and richer flavour experience.
• Chemically Produced: These sauces are produced in just a few days through the hydrolysis of soy protein. They often contain added colourings, corn syrup, and other additives to mimic the taste and appearance of a traditionally brewed sauce. While they are usually less expensive, they lack the flavour depth of their naturally brewed counterparts.

2. Sodium Content: Standard or Reduced-Sodium

Sodium content is a key factor that affects both flavour and health considerations.

• Standard Soy Sauces: The sodium content typically ranges from 14g to 18g per 100ml. These sauces deliver the classic, robust, and savoury flavour.
• Reduced-Sodium Soy Sauce: For health-conscious consumers or for dishes where a more subtle salinity is desired, reduced-sodium versions are available. Brands like Kikkoman offer options where the sodium content is significantly lowered without sacrificing the fundamental aroma. A reduced-sodium soy sauce is an excellent choice if you want to manage your salt intake.

3. Intended Use: All-Purpose or Speciality

Not every soy sauce is suitable for every purpose. Japanese soy sauces are broadly divided into two main types:

• Koikuchi Shoyu (Dark Soy Sauce): This is the most common type of Japanese soy sauce and a true all-rounder. It is suitable for cooking, marinating, and as a dipping sauce, for example, as a soy sauce for sushi.
• Usukuchi Shoyu (Light Soy Sauce): This variety is saltier and lighter in colour. It is used in Japanese cuisine when the original colour of the ingredients needs to be preserved, such as in soups or with steamed vegetables.

Recommended Soy Sauce Picks

Here is a selection of soy sauces that stand out for their specific characteristics and applications.

Healthy Boy Shoyu Sauce 250ml

What Makes It Stand Out This traditional Japanese shoyu sauce is naturally brewed from soybeans and wheat. It offers a rich umami flavour, making it a versatile seasoning for Asian cuisine.

Key Facts

• Production: Naturally brewed
• Ingredients: Water, soybeans, wheat, salt, alcohol
• Sodium Content: 14.0g per 100g
• Application: Ideal as a dip for sushi and sashimi, for marinades, and for general seasoning.

Who It's For This sauce is a great choice for home cooks looking for an authentic, all-purpose Japanese soy sauce for daily use, especially as a dip for sushi.

KIKKOMAN Less Salt Soy Sauce PET 975ml

What Makes It Stand Out The Kikkoman soy sauce in its reduced-sodium version delivers the brand's famous full-bodied flavour with significantly less salt. It is also naturally brewed, thus preserving its characteristic aroma.

Key Facts

• Production: Naturally brewed
• Ingredients: Water, soybeans, wheat, salt, spirit vinegar, ethyl alcohol, sugar
• Sodium Content: 9.2g per 100ml
• Application: Universally applicable for cooking, seasoning, and marinating when mindful salt intake is a priority.

Who It's For Perfect for health-conscious consumers and families who don't want to sacrifice the authentic taste of a high-quality soy sauce but wish to reduce their salt intake. The large bottle also offers excellent value for money for frequent use.

YAMASA Soy Sauce Fancy 500 ML

What Makes It Stand Out Yamasa is a brand with over 370 years of history in the traditional art of Japanese brewing. This premium soy sauce is naturally fermented from just four ingredients: soybeans, wheat, salt, and water. The result is an exceptionally balanced flavour with deep umami, a mild aroma, and a characteristic reddish-brown colour.

Key Facts

• Production: Naturally brewed using a traditional method
• Ingredients: Water, soybeans, wheat, salt
• Sodium Content: 14.5g per 100ml
• Application: A high-quality, all-purpose soy sauce that enhances the flavour of sushi and sashimi as well as stir-fries, marinades, and everyday dishes.

Who It's For For gourmets and enthusiasts of authentic Japanese cuisine seeking a premium soy sauce with a rich flavour profile and a long heritage. Its purity and balance make it an excellent choice for a wide variety of dishes.

Looking for More Options?

The world of Asian condiments is vast and diverse. If you are looking for other specialities like tamari (gluten-free soy sauce), white soy sauce, or other seasonings, you will find a broader selection in our category.

? Discover more Japanese seasonings here

Frequently Asked Questions (FAQ)

What is the difference between shoyu and soy sauce?

The term soy sauce is an umbrella term for a variety of condiments made from fermented soybeans. Shoyu is the specific Japanese name for soy sauce that traditionally includes wheat in addition to soybeans. The wheat gives shoyu a slightly sweeter and more complex aroma compared to many Chinese soy sauces, which are often made exclusively from soybeans.

Which soy sauce is best for sushi?

A Japanese koikuchi shoyu (dark, all-purpose soy sauce) is typically used for sushi. It has a balanced ratio of saltiness, sweetness, and umami that complements the flavour of the fish and rice without overpowering it. The featured products from Healthy Boy and Yamasa are classic examples of a good soy sauce for sushi.

How should you store opened soy sauce?

After opening, soy sauce should be stored in a cool, dark place to preserve its aroma and colour. Refrigeration is recommended but not strictly necessary, as the high salt content acts as a natural preservative. A well-sealed bottle will maintain its quality at room temperature for several months. Refrigeration can extend its shelf life. Always follow the manufacturer's instructions on the packaging.