Frequently asked questions
1. How much soy sauce do I need to use?
2. Do I still need salt if I use soy sauce?
3. How long does soy sauce keep after the bottle has been opened?
4. How should soy sauce be stored?
5. Is soy sauce only suitable for Asian dishes?
6. How can you tell that a soy sauce is naturally brewed?
7. Does Kikkoman contain synthetic additives?
8. What is the difference between Kikkoman's bell shape bottle and its yellow labelled bottle?
9. How is the transparent, reddish-brown colour of Kikkoman soy sauce created?
10. What is the difference between Chinese and Japanese soy sauce?
11. Is Kikkoman a Chinese soy sauce?
12. What are the major benefits from using only Kikkoman?
13. Is Kikkoman soy sauce made from genetically-modified soybeans?
14. What types of soy sauce does Kikkoman produce?
All answers at a glance
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