Soy Sauces of all TYpes

Soy sauce is a savory, umami-rich condiment made from fermented soybeans, grains, brine, and mold cultures. It is one of the most versatile and widely used seasonings, originating from East Asia and now enjoyed worldwide. Soy sauce adds depth of flavor to dishes, balancing saltiness with subtle sweetness and earthy undertones. It can be used as a dipping sauce, marinade, or cooking ingredient, enhancing stir-fries, soups, sushi, and more.

Soy sauce varies in taste, color, texture, and aroma based on its ingredients, brewing process, and region of origin. From the deep and complex flavors of traditional brews to lighter, sweeter variations, soy sauces cater to diverse culinary traditions and preferences.

Types of Soy Sauce

Light Soy Sauce (Chinese)

Thin, light in color, and salty, ideal for flavoring dishes without darkening them.
Commonly used in Chinese cooking.

Dark Soy Sauce (Chinese)

Thicker, darker, and sweeter, with molasses or caramel added during fermentation.
Often used to enhance color and depth in stews and braises.

Japanese Soy Sauce (Shoyu)

Koikuchi Shoyu: The most common type, with a balanced flavor, suitable for all-purpose use.

Usukuchi Shoyu: Lighter in color but saltier than koikuchi, often used in Kansai-region cuisine.

Tamari: Gluten-free soy sauce with a richer, less salty flavor. Originally a byproduct of miso production.

Saishikomi Shoyu: Double-fermented soy sauce with an intense flavor, perfect as a dipping sauce.

Shiro Shoyu: A light-colored soy sauce with a sweet, mild flavor, used in dishes where color is critical.

Korean Soy Sauce (Ganjang)

Hansik Ganjang: Traditional Korean soy sauce, often used in temple cuisine for soups and stews.

Jin Ganjang: Modern soy sauce, blended for general cooking.

Sweet Soy Sauce (Kecap Manis)

A thick, syrupy Indonesian soy sauce flavored with palm sugar, perfect for marinades, stir-fries, and dipping.

Mushroom Soy Sauce

Infused with mushrooms during fermentation for a rich, earthy flavor. Used in vegetarian and mushroom-centric dishes.

Low-Sodium Soy Sauce

Specially brewed to have less salt while maintaining flavor. Ideal for health-conscious cooking.

Organic Soy Sauce

Made with organically grown soybeans and grains, free from artificial additives.

Fish Soy Sauce

Made with fermented fish instead of grains, combining soy sauce’s umami with fish sauce’s brininess.

White Soy Sauce (Shiro Shoyu)

Lighter in color and used in dishes where soy flavoring is needed without darkening the dish.

Thai Soy Sauce

Thin Soy Sauce: Mild and light, used in Thai stir-fries.

Black Soy Sauce: Sweet and thick, similar to Kecap Manis.

Golden Mountain Sauce: A popular Thai soy sauce with a slightly sweeter, less salty profile.

Philippine Soy Sauce (Toyo)

Typically mixed with vinegar for a balance of salty, sweet, and sour flavors in Filipino cuisine.

Hydrolyzed Soy Sauce

Chemically produced instead of brewed, often used in commercial sauces and marinades for strong, immediate flavor. (We do NOT sell hydrolyzed soy sauces because they are made from chemicals instead of natural ingredients.)