All answers at a glance

The amount of soy sauce that you use depends on the dish that you are cooking and your personal preferences. Make sure that you don't mask the natural flavours of the ingredients in your meal by using too much seasoning. Kikkoman naturally brewed soy sauce enhances the natural flavour of foods. Chemically manufactured soy sauces, in contrast, have an intensive, synthetic flavour that can quickly ruin the flavour of the dish.

You don't need to use any salt at all if you season your dish with soy sauce.

After opening the bottle, the soy sauce should be used within a few weeks, otherwise it loses its flavour.

It is best to store the open bottle in the refrigerator where the soy sauce is protected from the effects of light and heat.

Although soy sauce comes from Asia, it can also be used in European cuisine. The aromatic flavour of Kikkoman naturally brewed soy sauce makes it the perfect seasoning for sauces, soups, salad dressings and many other foods.

By its colour, flavour and aroma. However, it's difficult to sample the product at the supermarket. The best thing to do is take a close look at the list of ingredients. Kikkoman naturally brewed soy sauce contains only four natural ingredients: soybeans, wheat, water and salt. It doesn't contain any colourings or flavour enhancers.

No, Kikkoman soy sauce contains only four natural ingredients: soybeans, wheat, water and salt. These are combined in a natural fermentation process to create Kikkoman naturally brewed soy sauce. It does not contain any chemical flavour enhancers, preservatives or colourings.

In term of soy sauce there is absolutely no difference. As far as the bottle itself is concerned the bell-shaped (dispenser) bottle might be re-filled and re-used. It is even suitable for the dishwasher.

It is created by the "Maillard reaction", which takes place around two to three months after the brewing process commences. The "Maillard reaction" is quite simply a non-enzymatic browning reaction in which amino acids (proteins) and reducing carbohydrates (sugar) are converted into new compounds. This chemical phenomenon was named after the French biochemist, Louis Camille Maillard (1878-1936), who discovered it in 1912, analysed it and conducted experiments with it. Naturally-brewed Kikkoman soy sauce should always be kept tightly sealed and stored in a cool place after opening so that its characteristic colour and incomparable aroma remain intact.

Most Chinese soy sauce is produced using a shorter brewing process, as well as having a higher salt content than the Japanese type. Also some Chinese brands are a mixture between a brewed soy sauce and a chemical one.

No, Kikkoman naturally brewed soy sauce is a Japanese one, which you may
also use for Chinese dishes.

Pure ingredients, a natural brewing process and a full flavour consisting of about 300 different aromas is the secret of Kikkoman, combined with over 300 years of brewing experience.

Kikkoman takes great care to ensure that only pure ingredients are used in its natural production process. As a result, all Kikkoman products that are manufactured in the Netherlands are produced with Non-GMO soy beans.

We would like to invite you to consult our product site where you will discover our full range.