Japanese Soy Sauce Guide: Kikkoman, Yamasa & Artisan Picks
Not all soy sauce is created equal.
Japanese Soy Sauce vs Others
Japanese soy sauce (้คๆฒน, shoyu) is naturally brewed over months, producing complex flavors. Chinese soy sauce and chemically produced versions lack this depth.
Types of Japanese Soy Sauce
Koikuchi (Dark/Regular)
The standard. Used for cooking and dipping. Bold, balanced flavor. This is what most people mean by "soy sauce."
Usukuchi (Light)
Lighter color but actually saltier. Used in Kyoto/Kansai cooking where you want flavor without darkening the dish.
Tamari
Made with little or no wheat โ naturally gluten-free (check labels). Richer, thicker, perfect for sashimi dipping.
Best Brands
- Kikkoman Marudaizu โ Whole soybean version of Kikkoman. Richer than the standard export version.
- Yamasa โ Japan's oldest soy sauce maker (est. 1645). Slightly sweeter profile.
- Kishibori Shoyu โ Artisan small-batch. Complex and nuanced. The soy sauce for people who love food.
Pro Tip
Japanese soy sauce from Japan tastes different from the export versions. Order directly from Amazon Japan for the authentic product.
Looking for more? Browse our curated product picks โ all available to ship from Japan.