Made with only the finest natural ingredients, authentic Kikkoman soy sauce is the ideal all-purpose seasoning for professional kitchens. The signature fermentation process, perfected over 300 years, produces high levels of umami flavour and aromas which perfectly enhances flavour of both classic Asian and western dishes, from sauces, soups and salads and even in desserts.

First created in 17th century Japan, the traditional soy sauce recipe remains unchanged, and today Kikkoman is the leading global producer of soy sauce. Quality is at the heart of the company which is why only four pure ingredients – soybeans, wheat, salt and water – go into each bottle of Kikkoman Soy Sauce. The unique, unhurried natural brewing process provides a full-bodied taste, meaning your diners can enjoy the very best flavour experience with zero artificial additives.

In addition to its classic Naturally Brewed Soy Sauce, Kikkoman also make a Less Salt Soy Sauce with 43% less salt, and a Gluten-Free Tamari Soy Sauce to suit wider dietary needs, but without compromising on flavour. The foodservice range also includes versatile Teriyaki Marinade and Teriyaki Glaze, ideal for stir fries and barbecue; a Lemon Ponzu, Sesame Sauce and Poke Sauce that are perfect for dips and dressings, plus many more specialist products, all available in 1L PET bottles.

Chefs can find more info and recipe inspiration on the Kikkoman Professionals website.

What sets Kikkoman Soy Sauce apart from other soy sauces:

  • 100% pure, made with only 4 natural ingredients
  • Naturally brewed resulting in a rich umami taste
  • Versatile universal seasoning across all cuisines

Know your soy sauces


Not all soy sauces are the same.  Japanese and Chinese soy sauces are the most famous varieties. Also known as ‘shoyu’, Japanese soy sauce (like Kikkoman) consists only of four natural ingredients and is distinguished by its full-bodied and aromatic flavour. Chinese soy sauce is either dark or light in colour and often contains artificial ingredients and colourings and generally has a higher salt content. As Kikkoman is neither light or dark, it can be used widely across all kinds of dishes.

The rule of thumb for a good soy sauce is the shorter the list of ingredients, the better. And “naturally brewed” on the label means more umami, coveted by chefs for bringing out the flavours of other food.