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Kikkoman Soy Sauce, 33.8 oz

from Kikkoman
4.6 out of 5 stars 51 customer reviews
About the Product
  • Product of Japan

Frequently Bought Together

  • Kikkoman Soy Sauce, 33.8 oz
  • +
  • Kikkoman - Aji-Mirin (Sweet Cooking Rice Wine) 17 Oz.
Total price: $16.57
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Product Description

Sauce Soy Japan Made 33.8 OZ (Note: This Product Description Is Informational Only. Always Check The Actual Product Label In Your Possession For The Most Accurate Ingredient Information Before Use. For Any Health Or Dietary Related Matter Always Consult Your Doctor Before Use.) UPC 041390003509

Product Details

  • Product Dimensions: 1 x 1 x 1 inches
  • Shipping Weight: 2.6 pounds (View shipping rates and policies)
  • ASIN: B003XDIU30
  • UPC: 041390003509
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (51 customer reviews)
  • Amazon Best Sellers Rank: #22,181 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)

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Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.

Customer Reviews

Top Customer Reviews

Our Japanese friends agree! It must say "Kikkoman Extra Fancy Whole Beans Soy Sauce" and MUST be imported from Japan. My family can tell the difference in quality/taste of the US version and the Japanese version. We truly cannot use the 'other' soy sauce.

US version: Water, wheat, soy beans,salt, and sodium benzoate.
The imported soy sauce: Water, soybeans, wheat and salt.

Wheat as the second, not third ingredient, and the addition of a preservative certainly are two major differences. Even if they claim to brew it in the same manner as the Japanese version, the ingredient list is different and this fact results in a different product.

My 'Magic' Chicken (Tori no momo yaki)
6 boneless, skinned thighs
1/4 cup soy sauce
1/4 cup Assi-mirin
1 tsp Youki ginger paste

Prick thighs with fork. Marinate chicken in remaining ingredients for 1 hour, turning frequently.
Heat grill with all burners on, oiling grates just before adding chicken. Place thighs on one side of grill, turning off that burner right after last thigh is added. Cook chicken with indirect heat method, leaving the opposite burner still 'on'. Close lid; wait 10 minutes. When time to turn chicken, transfer thighs to the 'on' side, again turning off when last thigh is added. Turn back on the opposite burner. Close lid and cook another 10 minutes.

To finish: Brush with more mirin and place that side on hot burner to quickly caramelize sugar; remove thighs from grill and sprinkle with coarse salt. Serve
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This seems to be the Japanese version of Kikkoman soy sauce, seems to be more full flavored and darker then the weaker American version. A little goes a long way making it more economical.
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By CJ on December 8, 2012
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I can't read a word on the label except for the brand name but after tasting it ... I could care less!
This is the best soy sauce I've ever used. It not watered down brown salt water. The first time you use it, only use a small amount until you get a hand on the strength or you'll really "over sauce" your foods.
This brand is the best in Japanese foods. I'll choose it first no matter what it is I'm purchasing....soy sauce or whatever it is, you can trust Kikkoman to be the best choice. You can trust this brand.
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I went to the local Asian market and got ripped off for a poor quality product. I found this on Amazon and for a much better price I got a high quality real Japanese product. Japanese soy sauce has more soy than wheat (The opposite is true for American produced sauces). It is savory with a soft finish, perfect for all my rice needs. Highly reccomend this product!
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The same mildly flavored soy sauce one associates with Kikkoman but in something that looks like a water bottle. Given how easily this can get knocked over on a counter or table, I'd rather the container were short and wide than tall and thin.
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This is the soy source which I believe me and most average Japanese people have been having since we are born into the soy source country, Japan. Versatile like Heinz's Ketchup, you can use this on any food, or even mix with other oily stuff like melted butter for your steak, Italian or French dressing for salads with meat or fish where you may want more punch in dressing. And most importantly, this is the base of world-famous Teriyaki source. You don't have to buy Teriyaki source separately; actually most Japanese don't and make our own so that bottles of Teriyaki source are not sold at least as a major household products in local supper markets in Japan.

You can always make your own fresh Teriyaki source by mixing soy source, sugar, and sake by the same ratio. Say, a 15ml spoon for each for 200g meat or fish. Sake is the kind of Japanese alcohol you call Nihonshu, or Seishu as we call it here. Cheapest sake works well, however, when small budget, we substitute sake partially with water and it still works good enough. For sugar, both white and brown works well, actually any kind of sugar works, even artificial one if you are concern with your health problem. Remember soy source and sugar by the same ratio is always the basic rule for Teriyaki flavor, where every Japanese mother tweaks the ratio; less sugar or more sugar, depending on your taste, so add sugar little by little to find your right ratio. For sophisticated Teriyaki flavor, we add Mirin into the mixture of soy source, sugar and sake. Mirin is basically sake with sugar in it so that the mixture stays the same in terms of ingredient, however Mirin gives the depth in sweetness and shiny good looking surface to the ingredient.
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Bought this on a whim because I ran out of my US Kikkoman soy sauce. I'll have to do a side by side tasting because I honestly can't discern a difference with the Japanese variant.
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This is a good soy sauce for cooking and marinades.

It's a bit better than the American version of this brand, in my opinion. Both are relatively mild soy sauce, but this one has more flavor. They are still very similar, but when cooking you may need to be mindful not to use quite as much, as if there's such a thing as too much soy sauce! Of all the soy sauces you can get, this one is simply the easiest to use and improves almost anything that isn't a dessert.
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