Are all soy sauces the same? We’ll show you what sets them apart

Japanese vs. Chinese soy sauce

One key distinction for  professional chefs to understand is the difference between Japanese and Chinese soy sauce. 

Ingredients:

Also known as 'shoyu', Japanese soy sauce (like Kikkoman) consists only of four natural ingredients - soybeans, wheat, water and salt. Chinese soy sauce often contains artificial ingredients such as flavour enhancers, acidity regulators and preservatives and generally has a higher salt content.

Production:

Another significant difference lies in the production process. In Japan, around 80% of soy sauces are brewed using the so-called 'honjozo' method, in which natural fermentation plays a crucial role. Honjozo is roughly translated to 'naturally brewed' and this is the traditional method to which Kikkoman Soy Sauce is made.  In contrast, only around 40% of soy sauces in China are naturally brewed.

Maturing time:

Soy sauce production in China often involves a shortened fermentation period, whereas in Japan, high-quality soy sauces are fermented for several months, which enhances their flavour and aroma. Kikkoman is naturally brewed for several months, resulting in a complex flavour that’s especially rich in umami, and has over 300 different aroma components.

Light and Dark – or neither:

Chinese soy sauces traditionally come in light or dark varieties. Japanese soy sauces are not categorised in the same way, although they can also vary in colour depending on the brewing process and ingredient proportions. Instead, the manufacturing method and ingredients largely determine how Japanese soy sauces are categorised. As Kikkoman is neither Light or Dark, it can be used widely across all kinds of dishes.

Takeout:

If you value natural, high-quality ingredients, and rich umami flavour, Japanese soy sauce from Kikkoman is an ideal choice. The rule of thumb for a good soy sauce is: the shorter the list of ingredients, the better.

How is soy sauce used in food service

For professional chefs, soy sauce is an extremely versatile ingredient that enhances and enriches dishes:

• Natural flavour enhancer: soy sauce takes your dishes to a new level, giving them a balanced, deep umami flavour. Umami is known to bring out the flavours of other foods.
• Seasoning basic ingredients: ideal for marinades to add extra flavour to meat, fish and vegetables before cooking.
• Colour enhancement: Dark soy sauce gives dishes an appetising, rich colour. Tip: the same result can be achieved with Kikkoman Soy Sauce and a touch of brown sugar – this solution avoids the additives in dark soy sauces.
• Ingredient in dressings and sauces: just a few drops of soy sauce enhance the flavour and depth.
• Even in desserts: sweet dishes acquire a deep, complex flavour. The combination of sweet and salty works perfectly in innovative dessert creations.

Other types of Japanese soy sauce

An interesting aspect of Japanese soy sauce is its variety: according to JAS (Japanese Agricultural Standards), it is categorised into five types based on the length of the fermentation process. From 'tamari', which has the longest maturing period, to 'shiro', with a very short fermentation—the differences in taste and use are remarkable. 'Koikuchi shoyu', the most widely used variety, matures for between three months and two years.

In general, varying the composition of the ingredients and adjustments to the manufacturing process result in different types of soy sauce. Kikkoman Soy Sauce has a complex flavour profile in the mouth, combining salty, slightly acidic, malty and, of course, umami flavours. It is also vegan, making it suitable for all your diners.

Depending on the dish and intended use, different soy sauces may be the right choice. Here are some other varieties you might see:

Koikuchi shoyu

This soy sauce originated in the Tokyo region and is the most commonly used soy sauce in Japan. More than 80% of all soy sauces produced in Japan are koikuchi. It is brewed following the honjozo tradition, using only soybeans, water, sugar and wheat, and has a mild-salty, deep umami flavour. Its longer fermentation period results in a darker colour. Koikuchi is particularly well suited to:

• Sushi: its mild flavour and dark colour complement sushi perfectly.
• Blanched pak choi: adds a pleasant seasoning to the vegetable.
• Chicken wings and steamed aubergines: also ideal for savoury Asian dishes that benefit from the umami flavour.

Usukuchi shoyu

This soy sauce has the highest salt content and is made from essentially the same ingredients (though in different proportions), but it is fermented less. This gives it a lighter colour than koikuchi shoyu. It comes from the Kansai region of Japan and is ideal for dishes where a milder umami note is desired. It is less common outside of Japan. This soy sauce is perfect for:

• Kansai cuisine: gives regional specialities a mild seasoning.
• Broths: often used in clear broths as it produces a lighter colour than darker soy sauces.
• Dishes such as teriyaki salmon, soba noodles with tofu or chicken satay skewers: these dishes benefit from the subtle flavour of the light soy sauce.

Tamari soy sauce (gluten-free)

Tamari is the gluten-free variety of soy sauce. In the UK, Kikkoman Tamari is one of the best-selling products to professional chefs as it can be used across the board. Tamari contains no wheat and is closest to the original recipe from the 7th century. It has a strong umami flavour and in Japan it’s often used with:

• Sushi and sashimi: its intense umami flavour goes well with raw fish.
• Senbei: traditional Japanese rice crackers that can be refined with tamari.

Soy sauce in sweet dishes too: ketjap manis

Not Japanese, but from Malaysia, Indonesia and Thailand, the sweet soy sauce ketjap manis is very popular. Thanks to the generous addition of palm sugar, it has a thicker consistency and is often used as a dip for grilled meats. When cooking with this soy sauce, it's important to use less sugar as it brings its own sweetness. It's perfect for:

• Grilled dishes: especially with grilled meat.
• Southeast Asian cuisine: often used here as a seasoning and dip.

Kikkoman also offers a sweet flavour addition for desserts or a sweet note in savoury dishes with Kikkoman Sauce for Rice.

Making the most of soy sauce in restaurants and commercial kitchens

To unlock the full potential of soy sauce in your kitchen, the right dosing is crucial. Here are some tips for use:

• Season and adjust: start by adding just a few drops, then taste the dish to find the ideal balance.
• Choose the best quality: compare the labels on soy sauce and look for one without any artificial additives.
• When to add it: as a rule, soy sauce is added at the end of cooking to preserve the flavour—except in marinades, where longer soaking is beneficial.

Which soy sauce is best suited to professional kitchens

As a professional, it's important that your soy sauce contains only essential ingredients and is naturally brewed. Check the labels: chemically manufactured soy sauces often contain E numbers, corn syrup and preservatives. The natural brewing method used for our Kikkoman Soy Sauce delivers the full, authentic umami taste without artificial additives.