Recommended models: Purple Brewed Soy Sauce, Fresh Soy Sauce, Pure Brewed Soy Sauce, Chef's Royal Soy Sauce, Braised King Old Soy Sauce, Sashimi Soy Sauce for Yusheng Sushimi, Maruzu Soy Sauce Series, Organic Soy Sauce Series, Thin Salt Soy Sauce Series, Freshly Squeezed Soy Sauce Series
 
Kikkoman is a Japanese national treasure brand, dating back to 1630 and has a history of more than 350 years. In 1939, Kikkoman was built as a "Imperial Collection" exclusively for the Emperor of Japan, and since then it has established an unshakable position in Japan, and currently has a market share of 31% in Japan, far behind the second and third Yamasa and Shoda, and is well deserved to be the first soy sauce brand in Japan.
 
Kikkoman, which is invincible in the Japanese market, was also the first company to practice internationalization. After World War II, Kikkoman entered the U.S. market, and by 2013 the U.S. soy sauce market had exceeded 55%. Kikkoman products are sold in more than 100 countries and regions around the world, and the world's largest sales volume is the world's largest product, and it can be said that "KIKKOMAN" has long been synonymous with "delicious soy sauce".
 
When it comes to soy sauce, the most important thing is the brewing process, and Kikkoman has always insisted on using the most flavorful brewing process. This brewing process is a traditional Japanese brewing process, which is made by cooking soybeans, wheat and other grains, saccharifying the koji, and fermenting with salt. No chemical agent is added in the brewing process, which is also the biggest difference between this brewing and China's high-salt dilute fermentation process, which requires a longer brewing time and a richer and more delicate flavor. In addition, in terms of raw material processing, wheat in Japanese soy sauce is generally roasted to allow maltol and other aroma components to fully volatilize, making the sauce more rich and mellow.
 
Compared to 85% of Japanese soy sauce manufacturers who also use this brewing process, the biggest difference between Kikkoman and Kikkoman is the use of Kikkoman, which has been cultivated exclusively for generations, and is composed of a variety of unique strains that make soybeans and wheat more fully fermented, and volatilizes more than 300 fragrant aromas, and the five flavors of sour, sweet, bitter, salty, and fresh are blended together to form Kikkoman's unique taste, which is favored by soy sauce lovers around the world.
 
Kikkoman soy sauce is mainly umami soy sauce, including maru soybean soy sauce, freshly squeezed soy sauce, organic soy sauce, thin salt soy sauce, light soy sauce, sweet soy sauce, and loofah soy sauce. One of the most popular is the Maru soybean soy sauce, which is an improved version of Kikkoman's Tibetan soy sauce, which is made from unfatted round soybeans and high-quality wheat, and is fermented for 6 months to fully release the flavor of the beans and wheat, and the flavor of the sauce is more pure and natural.
 
The freshly squeezed soy sauce series is also quite distinctive, brewed at low temperature, because it has not been heated, the soybean and wheat aroma is more pure and natural, fresh and sweet, refreshing, compared with the pill soybean has a layer of sourness, with fresh and elegant ingredients have a unique flavor. However, the taste period is shorter, and the use of press-type packaging bottles can control the amount of pouring with each press, and at the same time prevent air from entering the bottle, prevent the soy sauce from being oxidized, and better preserve the original flavor of soy sauce.
 
If you're looking for a healthy diet, the organic soy sauce series and the thin-salt soy sauce series are good choices. Organic soy sauce is made from organic soybeans and wheat, and has passed JAS organic certification, so it is safe to eat. The thin-salt soy sauce is treated with a 50% reduction in salt, and the sodium content is greatly reduced, but the umami flavor is not reduced, and the color is warm and soft, adding sweetness to the light dishes. In addition, sushi soy sauce is known as a sushi companion, and when you eat sushi, it tastes more delicious when you dip it.
 
The above products are all local products in Japan, and they need to be purchased through overseas shopping or purchasing agents. In China, Kikkoman, known as the 10,000-character character, is produced in Kunshan, Jiangsu Province, and produces Chinese-style soy sauce suitable for Chinese cuisine, including purple brewed soy sauce, fresh and mellow soy sauce, pure brewed soy sauce, chef's soy sauce, braised king soy sauce, etc. Purple brewed soy sauce is made to commemorate the inheritance of the restaurant "Purple MARASAKI", brewed for more than a year, with zero food additives, rich bean aroma, mellow taste in the mouth, and adds more style to the delicacies. The price is more expensive, about 35 yuan for 500ml.
 
The fresh soy sauce has a slightly sweet taste, a beautiful and soft taste, and a delicate and refreshing texture with fragrant vegetables, with good color and taste. Pure brewed soy sauce has a stimulating salty taste, a delicious and harmonious taste, and a rich soy flavor, which is suitable for cooking home-cooked side dishes such as stir-fried and cold salad. Braised Wang Lao soy sauce is rich in fresh fragrance, ruddy and bright in color, suitable for braised and stewed dishes, good coloring effect, fresh and mellow soy sauce and pure brewed soy sauce price is the same, 500ml standard pack is about 23 yuan, braised Wang Lao soy sauce is more affordable, 1.8L large bottle is only 30 yuan.