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.
Shibanuma Soy Sauce has been making soy sauce in wooden barrels since 1688. Today, it is focusing on exports through taste customisation, quality maintenance, and labeling compliance. It has also developed single-use portion packs, including the Soy Sauce and Wasabi Dispen Pak. This easy-to- use, mess-free pack is a revolutionary product for food service; it can be snapped open singled-handed. The company also offers bespoke pack design for high volume orders.
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.