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Soy Sauce

Soy Sauce
A staple of Oriental cuisine, soy sauce adds flavour to many dishes, both in cooking and at the table. Made from soy beans, wheat and salt, and fermented for several months, Japanese soy sauce has a rich aroma and a salty, subtle and complex flavour. Koikuchi shoyu, developed in the east of Japan, is dark coloured with a slightly fruity flavour that reduces fishy and meaty smells in cooking. Usukuchi shoyu, originally favoured in the west of Japan, has a lighter colour and saltier taste than koikuchi.

KIKKOMAN Naturally Brewed Soy Sauces and Teriyaki Sauces
Kikkoman Trading Europe GmbH

The world’s largest producer of soy sauce, KIKKOMAN has been perfecting the art of naturally brewed soy sauce since the 17th century using just soy beans, wheat, salt, and water, with no artificial flavourings, colourings, or preservatives. KIKKOMAN Soy Sauce develops its glossy colour and complex flavour during brewing, which lasts up to six months. KIKKOMAN Soy Sauce is available in regular, less-salt, sweet, and tamari gluten-free varieties, all completely natural. KIKKOMAN also offers a range of Teriyaki Sauces, available in five varieties.

KIKKOMAN Naturally Brewed Soy Sauces and Teriyaki Sauces

Shoda "Double Fermented" Naturally Brewed Soy Sauce
Shoda Shoyu Co., Ltd.

Producing premium soy sauce for over a century, Shoda has been active in bringing their products and Japan's culinary traditions to the rest of the world. Soy sauce lies at the very heart of Japanese cuisine, and Shoda's "Double Fermented" Naturally Brewed Soy Sauce stands at the pinnacle of quality. Produced using specially-developed brewing techniques, this soy sauce has an elegant aroma, beautiful colour and rich flavour. Shoda offers a selection of all types of soy sauce, available in volumes ranging from bulk sizes to small sachets.

Shoda \"Double Fermented\" Naturally Brewed Soy Sauce