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Top Customer Reviews
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
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.
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.Read more ›
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.
Most Recent Customer Reviews
This is the most authentic soy sauce n the U.S.
This particular Kikoman (and one other) are brewed the Japanese way. Read more
What can you say about this? It's THE go-to Soy Sauce, delicious and perfect for both eastern and western dishes. As an ingredient or as a condiment this is good stuff. Read morePublished 3 months ago by Stinky FInger
This stuff is strong!! It lasts me so long because I dilute it with a bit of water (too strong for me to use by itself), but I absolutely love the flavor. Read morePublished 4 months ago by Jessica <3
I have been thoroughly satifyied by this product! Not only does it taste great I really like having the non-English bottle in my refrigerator. Read morePublished 4 months ago by Devin