Join Kikkoman Kitchens Australia
History of Soy Sauce
For centuries, soy sauce has been an indispensable ingredient in Japanese and Chinese cuisines - but these days, the taste of soy sauce goes beyond Japanese and Chinese food.
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Soy Ceremony
At Kikkoman, we've been following the same time-honored natural brewing process to make soy sauce for more than 300 years.
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Cooking With Soy Sauce
The slow brewing process of only natural ingredients-water, soybeans, wheat and salt-results in a superior soy sauce with distinct rich flavor, color and aroma.
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Brewed vs Non Brewed
You may be surprised to learn that there are two distinct types of soy sauce on the market today. Non-brewed soy sauce is made using hydrolysed vegetable protein (HVP).
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Virtual Taste Test
Kikkoman Naturally Brewed Soy Sauce takes months to make, using the same natural brewing process we've been using for more than 300 years. Try this virtual taste test.
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