Soy sauce is a standard seasoning in Japan. It is also well known overseas, and many people use it on a regular basis as an all-purpose seasoning. Many people may want to buy soy sauce when they come to Japan.
Here are eight recommended soy sauces available in Japan.
KIKKOMAN | Dateshimashite Shiboritate Nama Shoyu 450ml
Unlike regular soy sauce, KIKKOMAN’s freshly squeezed, unpasteurized soy sauce has not undergone the heat treatment known as “hi-ire”. The bright color, light flavor, and mild aroma of this fresh soy sauce enhances the taste of food. It is rich in flavor, so we recommend using it not only for dipping or pouring over food, but also for stir-frying or simmering.
In addition, the double-layered, hermetically sealed eco-bottle prevents the soy sauce from being exposed to air, thereby protecting the freshness of the soy sauce and preventing its flavor from deteriorating. <Basic Information Name: KIKKOMAN DOKUTSUFUSHIN SHIBORITATE Nama Shoyu (freshly squeezed soy sauce)
Distributor: Kikkoman Corporation
Suggested retail price: 311 yen (excluding tax)
Yamasa Shoyu | Freshness Life Specially Selected Round Soy Soy Sauce 600ml
Yamasa Shoyu’s Freshness Life Specially Selected Round Soy Soy Sauce is made from round soybeans and has a rich flavor, gorgeous aroma, and deep richness. We are committed to maintaining the freshness of our soy sauce and use a freshness eco-bottle that prevents oxidation for 120 days at room temperature after opening. Even the last drop of soy sauce can be used up while maintaining the freshness of freshly made soy sauce.
The bottle is also shaped to be easy to hold, making it easy to adjust the amount of liquid and pour. <Basic Information Name: Yamasa Fresh Seikatsu Tokusen Marubeni Soy Sauce
Distributor: Yamasa Soy Sauce Co.
Suggested retail price: 390 yen (excluding tax)
Kamada soy sauce | dashi shoyu 500㎖
Kamata Soy Sauce’s dashi soy sauce has been loved for over 50 years since its launch in 1965. It is a richly flavored dashi shoyu made by blending the finest honjozo soy sauce, which has been evolving for over 230 years since the first year of the Kansei Era, with ichiban dashi (broth). The dashi is made from three carefully selected ingredients from all over Japan: mackerel and bonito flakes from Yakushima Island and kelp from Hokkaido. Because it contains plenty of dashi, it is sure to save you the time and effort of making dashi and reduce the cooking time. <Basic Information Name: Dashi Shoyu
Distributor: Kamata Soy Sauce Co.
Suggested retail price: 518 yen (tax included)
Higashimaru Soy Sauce – Super Special Maru-Soy Usukuchi Ginjun Houmun 400ml
Higashimaru Soy Sauce’s Super Special Marusukuji Soy Sauce Ginjun Houjun is made from 100% Japanese whole soybeans, Japanese wheat, and Japanese rice, which gives this light soy sauce a mellow aroma that is very appealing. The mildness and deep flavor are achieved by two-stage aging of the round soy sauce and rice malt. Its mellow aroma is appealing. The fresh bottle has a double-layered structure to prevent oxidation, and the freshly made taste can be kept at room temperature for 90 days. It can be used not only for boiling and cooking, but also for dipping and pouring, expanding the range of dishes. <Basic Information Name: Super Special Round Soybeans Sukuchi Ginshun Houjun
Distributor: Higashimaru Shoyu Co.
Suggested retail price: 374 yen (excluding tax)
Higashimaru Shoyu |Oyster Dashi Shoyu 400ml
This dashi soy sauce combines the umami of Setouchi oyster extract with bonito and kelp dashi and a special soy sauce made from a blend of usukuchi soy sauce. It has a mellow and deep taste. Because it is a light soy sauce, the color and flavor of the ingredients can be used in cooking. It also contains 25% less salt than regular dark soy sauce, making it a recommended soy sauce for those who are concerned about salt content. <Basic Information Name: Oyster Dashi Soy Sauce
Distributor: Higashimaru Shoyu Co.
Suggested retail price: 390 yen (excluding tax)
Asamura Saki | Oyster Soy Sauce 600ml
Asamura-Saki’s Oyster Soy Sauce is a premium thick soy sauce made by extracting the flavorful extract from fresh Hiroshima oysters and blending it with honjozo soy sauce. In addition to bonito, kelp, and other dashi, sugar and mirin are added in moderation to achieve a mellow aroma and deep richness. This soy sauce has been awarded the Monde Selection top gold medal and the iTi two-star superior taste award. It can be used not only as a dipping sauce, but also for simmered dishes and soups. For first-timers, we recommend serving it over rice with egg. <Basic Information Name: Oyster Soy Sauce
Distributor: Asamura Saki Co.
Suggested retail price: 421 yen (tax included)
Fundokin|Mashimi Shoyu Amakuchi 360ml
FUNDOKIN’s Amakuchi Sashimi is a sweet soy sauce from Kyushu. Based on Koikuchi soy sauce, sugar and hon mirin (Japanese sweet cooking rice wine) are added to give it a sweet taste. It is characterized by its rich sweetness, and with the addition of a thickening agent, it has a flavor suitable for sashimi and sushi. This soy sauce should be tried not only by those who like sweet soy sauce, but also by those who have only tasted dry soy sauce. <Basic Information Name: Amakuchi Sashimi
Distributor: Fundokin Soy Sauce Co.
Suggested retail price: 290 yen (excluding tax)
Fundokin | Golden Murasaki Sweet Soy Sauce 720ml
FUNDOKIN’s Golden Murasaki is an easy-to-use dark soy sauce with just the right amount of sweetness and richness, and a good balance of color, taste, and aroma. Golden Murasaki Sweet Soy Sauce is the sweetest type in the series. It is suitable not only for simmered dishes, but also as a dipping sauce for grilled tofu, natto (fermented soybeans), pickles, etc., as well as for sashimi, sushi, etc. <Basic Information Name: Golden Murasaki Akachichi
Distributor: Fundokin Shoyu Co.
Suggested retail price: 365 yen (excluding tax)
Conclusion
In this article, we have introduced eight recommended soy sauces available in Japan.
Soy sauce comes in many flavors, including light and dark, sweet and dry. It will be necessary to choose the soy sauce that best suits your taste preferences and nest-dismantling dishes.
When you visit Japan, why not try different types of soy sauce, find the one you like best, and bring it back as a souvenir?
