If you love cooking as I do, you must have tried recipes that require you to use soy sauce to add taste, especially Japanese dishes.
If you are trying authentic Japanese dishes, you must ensure that the soy sauce is Japanese for its delicate flavour.
I always use Japanese soy sauce when cooking Japanese food because of its flavours and consistency.
Below are the top 3 best Japanese soy sauces from my experience.
1. Koikuchi Shoyu
This soysauce from Yamasan is made of soy, wheat and water.
There are no chemicals or preservatives used and it is brewed for a year to bring out its rich flavour.
Key specifications
Weight: 360 grams
Brand: Chaganju
Flavour: Deepen 1 Bottle
Key features
Less salt content
Brewed for one year for a Rich umami flavour
Pros
Naturally produced
Offers health benefits
High antioxidant potency
Cons
Quite pricey
Why is this soy sauce on the list?
Thanks to its use of natural ingredients, this soy sauce is free of toxins, and therefore a good pick for people who value food safety.
Usukuchi Shoyu
Kikkoman is a renowned Japanese soy sauce manufacturer, and the Usukuchi is a perfect choice for anyone looking for a lighter soy sauce that will not stain the food too much.
Key specifications
Package weight: 3.66 kilograms
Brand: Kikkoman
ingredients: Salt, water, wheat, rice, soy beans, high fructose corn syrup, alcohol to preserve freshness
Key features
Light coloured soy sauce
Great for delicate dishes
Mild flavour
Pros
Light textured compare to other sauces
Works well as a marinade
Naturally brewed
Cons
Has a short shelf life
Why is this soy sauce on the list?
I chose this soy sauce because it has a thinner texture and lighter colour, plus you can use it for Western dishes.
Tamari Shoyu
Thanks to its mild sweetness and strong flavour, this is the soy sauce to buy if you want the food to taste perfect.
Key specifications
Flavour: TAMARI
Brand: Hama Shoyu
Package weight: 0.66 Kilograms
Key features
Less wheat content
Pros
Good alternative for people allergic to wheat
Rich flavour
Cons
High possibility of damage in transit due to poorly protected packaging
Why is this soy sauce on the list?
This soy sauce has a rich flavour of less wheat, plus it can be a good alternative for people allergic to wheat.
- Artisan Soy Sauce - Kishibori is a Japanese premium soy sauce imported from Japan
- Kishibori Shoyu is fermented in 100-year old barrels on a small island in Japan's inland sea
- Experience the difference in flavor in our soy sauce. Full flavor and great addition to any food
- Smooth and balanced taste - Kishibori Soy has a milder fuller flavor than most soy sauce
- Product Size: 1 bottle - 24 fl oz
- Kishibori Shoyu - Premium Japanese soy sauce. Imported shoyu fermented in 100 year old cedar barrels for 1 year
- Arisinal Soy - Kishibori soy is balanced and unlike any soy sauce. Best enjoyed raw with seafood or your favorite dish
- No preservatives or alcohol - No alcohol allows for a cleaner and richer flavor
- Made In Japan
- Brewed And Aged For 4 Years With Ancient Method Of Using Kioke Wooden Barrels
- Characterized By Its Rich, Mellow Flavor
- Great As Dip For Sushi, Sashimi, Grilled Fish And As A Secret Ingredient For Dishes
- Unique Use With Vanilla Ice Cream Gives It A Caramel Flavor
- Put down the generic soy sauce and experience the real deal. Brewed and aged for 4 years using ancient methods. Using 100 year old Kioke wooden barrels
- This is your original Asian umami gourmet soy sauce with simple ingredients of soy beans, wheat, salt and water. No added preservatives, artificial coloring, Fillers. This is the purest sweet and salty Shout soy sauce in the market.
- Tsurubishio is the flagship series of soy sauce for Yamaroku and is aged the longest between 3-5 years. Served in an easy to open soy sauce dispenser glass container bottle.
- Tsurubishio is characterized as having a rich mellow flavor and is recommended for use in sushi, sashimi, tofu, grilled fish and as a secret ingredient for original dishes. Use it as an ingredient to make Ponzu and Teriyaki sauce or in ramen bowls
- The flavor of tsuru bishio is best described as having a deep, full rounded flavor containing a balanced taste of umami. Unique use with vanilla Ice cream gives it a caramel flavor.
So What’s The Best Japanese soy sauce?
“So, what is the Japanese soy sauce?
Here are my top 3 picks:
Tamari Shoyu
Usukichi Shoyu
Koikuchi Shoyu
If I had to pick just 1, it would be Usukuchi Shoyu because it has a lighter colour, meaning it does not stain the food too much.
Hi all! I’m Cora Benson, and I’ve been blogging about food, recipes and things that happen in my kitchen since 2019.