Kikkoman Naturally Brewed Soy Sauce is a 5 fl oz (148 mL) pourable bottle of traditionally fermented soy sauce made from soybeans, wheat, water, and salt. Allergen notice: contains soy and wheat. It is available as a single bottle or in packs of 3 and 6, shipped fast from New Jersey.
Kikkoman Soy Sauce: Naturally Brewed Umami, Contains Soy and Wheat
- Naturally brewed — fermented over several months using traditional methods, not chemically produced
- Four-ingredient recipe — soybeans, wheat, water, and salt, with no added MSG
- Contains soy and wheat — allergen notice printed on every bottle; not gluten-free
- 920 mg sodium per 1 tbsp serving — 10 calories per serving
- Pourable bottle — an easy-pour cap suited to cooking, marinating, dipping, and table use
- 5 fl oz (148 mL) bottle — available as a single bottle or in packs of 3 and 6
How to Use
Add it to a wok or pan while stir-frying vegetables, meat, or noodles, or use it as a base for marinades on chicken, beef, pork, or tofu. Serve it as a dipping sauce for sushi, dumplings, and spring rolls, or stir a splash into ramen broth or miso soup. Store the bottle at room temperature before opening; after opening, keep it tightly capped and refrigerate for the best flavor, using it within a few months.
About Kikkoman
Kikkoman has brewed soy sauce using a natural fermentation process since 1630 in Japan and is now sold in more than 100 countries. Kikkoman Naturally Brewed Soy Sauce ferments soybeans, wheat, water, and salt over several months to develop its umami flavor, rather than using fast chemical hydrolysis. Because it contains wheat and soy, anyone with those allergies should read the printed label before use. Browse more pantry staples in our Grocery & Gourmet Food collection. Learn more at kikkomanusa.com.
Frequently Asked Questions
Does Kikkoman Soy Sauce contain allergens?
Yes. Kikkoman Naturally Brewed Soy Sauce is made from soybeans, wheat, water, and salt, so it contains both soy and wheat and is not gluten-free. There is no dedicated allergen-free facility statement on the standard bottle. Anyone with a soy or wheat allergy should read the printed ingredient panel before use, since labeling can change between production runs.
How should I use and store Kikkoman Soy Sauce?
Use it in stir-fries, marinades, soups, and dressings, or serve it as a dipping sauce for sushi, dumplings, and spring rolls. A splash also deepens the flavor of ramen broth or fried rice. Keep the sealed bottle at room temperature before opening; once opened, close the cap tightly and refrigerate, using it within a few months for the best flavor.
What is the difference between Kikkoman Naturally Brewed Soy Sauce and Kikkoman Less Sodium Soy Sauce?
Regular Kikkoman Naturally Brewed Soy Sauce has about 920 mg of sodium per 1 tbsp serving, while Kikkoman Less Sodium Soy Sauce has about 575 mg per serving, roughly 37 percent less. Both are naturally brewed from soybeans, wheat, water, and salt and share a similar flavor. Choose Less Sodium if watching sodium but still wanting the traditional Kikkoman taste.
Where is Kikkoman Soy Sauce made?
Kikkoman brews soy sauce at facilities in Japan and the United States using the same traditional fermentation process developed centuries ago. For the exact plant that produced a specific bottle, read the printed label, since Kikkoman makes this recipe at more than one location and details can vary by production run.