Japanese style soy sauces, also known as shoyu, is brewed with less salt than their Chinese style counterparts. Roasted wheat and a mixture of yeast and fungal cultures – also known as koji – are key ingredients in Japanese soy sauce. Artificial colouring is rarely, if ever, used.

In Japan, soy sauce is used widely across a lot of recipes to add flavour and colour.

Kikkoman is the most commonly found company that produce and sell soy sauce. They’ve been brewing the condiment for nearly 400 years, and they gained world fame in the 1800s after exhibiting at the Amsterdam and Vienna World Expos.

Today, Kikkoman is the official supplier of soy sauce to the Japanese imperial court and well-known all over the world. Aside from the scale of their operation, their natural brewing methods have changed very little since the 17th century.

Kikkoman also provide a less salt, organic, and gluten free (which also halal friendly) options.