Have you ever started making some Italian dish, and it doesn’t feel complete when it comes to its taste? It happens quite often, but don’t worry because soy sauce is especially about enhancing the odor, taste, and flavor. We have come up with some of the best soy sauces. These sauces will boost the zest of food and have antioxidant properties that will affect your health positively.
Like other sauces such as mustard or hot sauces, soy sauces come in various varieties with diverse flavors and usage. Soy sauce can be paired with a particular dish or with certain flavors and be added in your daily cooking. We have mentioned below some of the best soy sauces that you would surely like to consider.
Table of Contents
Best Soy Sauces
| Image | Best Soy Sauces | Rating |
|---|---|---|
 | 1. San-J Tamari Premium Soy Sauce | 99% |
 | 2. Kikkoman Soy Sauce | 96% |
 | 3. Yamasa Soy Sauce | 92% |
 | 4. Yama Roku Shoyu Pure Artisan Dark Soy Sauce | 89% |
 | 5. Gold Mine Natural Food Co Nama Shoyu | 85% |
Want to know more?
Here are our best soy sauce reviews.
1. San-J Tamari Premium Soy Sauce
San-J Tamari is a Japanese sauce that contains almost zero amount of wheat. Due to this property, it falls under the category of no wheat soy sauce. That is why people with gluten allergy can consume it freely. Tamai sauce is agitated naturally for about six months by using high-quality soybeans. These soybeans are GMO-free, and the sauce is 100% organic with no artificial preservation addition.
Due to the delayed fermentation process, the soy sauce has a unique and different taste. The sodium level is quite low in this particular soy sauce. Only one-eighth of sodium is present in one teaspoon of soy sauce. Its less salty flavor provides a mild essence in the food items, keeping it natural and Organic. Having the thick consistency of this soy sauce, it is perfect for making dipping and marinating the meat.
The sauce is purely made up of hundred percent soybeans, with no additional ingredients added. Contains antioxidant properties that have many health benefits. The soy sauce comes at a cheaper price and strong, consistent flavor, and this sauce is the best choice to make. The ten oz bottle is sufficient to be used throughout the month.
Why do we like it?
- Gluten-free
- Less mild
- Low amount of sodium present
- GMO-free
2. Kikkoman Soy Sauce
Kikkoman soy sauce is a naturally fermented sauce that contains a very medium amount of sodium which is a plus point. It is perfect for people who like to get a hand on salty flavors. The sauce enhances umami flavor in foods. The Kikkoman soy sauce is available in a 10 oz bottle that is mostly sufficient for a month or two.
The good thing is it doesn’t contain any allergens or preservatives. One can add this sauce to all kinds of dishes. This soy sauce is kosher certified. Adding Kikkoman soy sauce to food doesn’t require additional addition of salt. Great for addition in sautéing, deep fry, and stir-frying vegetables.
Another fun fact about this sauce is that the salt is removed, and natural flavor, taste, and aroma were maintained during the fermentation process. This soy sauce has no fat content in it and gives 10kcal for every teaspoon. The soy sauce has thick uniformity and is made up of 100% soybeans; it may contain a little milk to enhance the taste.
Why do we like it?
- Salty taste
- All-purpose seasoning
- Umami flavor
- Kosher certified
3. Yamasa Soy Sauce
Deliciously rich flavor with a fresh, fiery smell and splendid red tone. This favored brand is chosen by numerous individuals of Japan’s best eateries. Yamasa is a rich in flavor and red shading soy sauce. It’s very dim, and it has an intense taste. Use it to make your food stick out and make even the easiest dishes all the more remarkable.
No added substances; however, it contains liquor. In Japan, the norm for soy sauce (shoyu) is Kikuchi, which means “rich taste.” Most exemplary shoyu is dull (practically dark) with a profound and rich smell. Be that as it may, we needed to go with Yamasa shoyu as the top pick for the wellbeing of Japanese sauce for custom.
Yamasa is the most seasoned maker of shoyu in Japan (1645) and has been developing a similar strain of koji shape for quite a long time. Additionally, the fermenting interaction has continued as before since its beginning. The sauce’s splendid red color makes it stand apart from the group and favors shoyu among top-of-the-line Japanese cafés.
Why do we like it?
- Fresh taste
- Red tone
- All-purpose use
- Cheap price
4. Yama Roku Shoyu Pure Artisan Dark Soy Sauce
Yama Roku is an unpredictable, wealthy in flavor but gentle sauce. It is a standout amongst other packaged soy sauces, and it’s no big surprise since it’s matured in 100-year-old barrels for a very long time. It doesn’t engulf dishes, and it’s not very costly and contains a powerful taste with the touch of a smooth odor. This soy sauce is matured in a long-time barrel to create a rich, complex flavor that is smooth and smooth, without sharp notes that would overwhelm a dish.
Since it’s an 18-ounce bottle, you’ll have a lot to work with, regardless of whether you’re cooking for an enormous group or family. This flavorful sauce is blended and matured for a very long time utilizing old techniques. This is your unique Asian umami specialist soy sauce with basic soybeans, wheat, salt, and water with no additional additives, counterfeit shading, and fillers. The soy sauce is the most flawless, sweet, and pungent soy sauce in the market.
Yama Roku is described as having a rich, smooth flavor and is suggested for use in raw fish, sashimi, tofu, grilled fish, and as a mysterious element for unique dishes. Use it as a fixing to make Ponzu and Teriyaki sauce or in ramen bowls. This kind of soy sauce is best depicted as having a profound, full adjusted flavor containing a decent umami taste. Using it with vanilla Ice cream gives it a caramel flavor.
Why do we like it?
- Affordable
- Powerful taste
- GMO-free
- Can be used as topping on ice-cream
5. Gold Mine Natural Food Co Nama Shoyu
Shoyu soy sauce is a Japanese sauce that is quite similar to Chinese formed say sauce with a pinch of unique taste. This sauce is matured for two consecutive seasons in barrels, which enhances the mind-boggling flavor. Additionally, it’s not pasteurized, so it holds the catalysts from maturation, and is normally low in sodium due to the cycle used which includes less salt.
The shoyu soy sauce is likewise natural, fit, and has zero additional additives. Since Japanese food commends effortlessness, it nearly feels as though any fixing can just be combined with soy sauce, and it would be sufficient. The beneficial thing is it doesn’t contain any allergens or additives. One can add this sauce to a wide range of dishes.
This soy sauce is 100 % genuine. If you are adding this soy sauce in your dishes, you won’t have to add additional salt. Extraordinary for expansion in sautéing, Deep fry, and pan-searing vegetables. Another great reality about this sauce is that the salt is taken out during the aging cycle, and regular flavor, taste, and fragrance were kept up.
Why do we like it?
- No additives
- Kosher certified
- Regular taste
- No allergens
Soy Sauce Buyer’s Guide
As you can see, soy sauce comes in great variety depending upon the taste and flavor. Out of all these kinds of soy sauce, you can pick the flavor which goes well with your sense of taste. Here are some of the things you might be interested in knowing before buying the soy sauce for your kitchen.
Type
Soy sauce, similar to grill sauce, arrives in a widespread scope of flairs. Focusing on the kind of soy sauce will assist you with picking the one you like. Average soy sauces are formed in one or the other, china or Japan. Although others are made in different nations, as well as in US. Design ranges from bright to gloomy, Low sodium to high sodium and other such varieties. So, choosing the type of soy sauce that is in accordance to your needs is essential if you want to enjoy have the unique soy sauce flavor in your dishes.
Maturing
Maturing of the sauce means the time applied on its fermentation. The more time given to the soy beans to get fermented the more enhanced its flavor gets. Maturing not only gives a great taste but also increases the shelf life. Also, less artificial flavors and preservatives are needed to keep the sauce fresh and flavorful. Approximately a good sauce prepared needs five to eight months to get mature.
Sodium Concentration
Soy sauces are exceptionally intense, while some are low in sodium and still have an extravagant flavor, so a reduced amount of it can be utilized. If somebody is observing their salt admission, it’s imperative to look for the sodium content. It’s upon you whether you like to have the one with more sodium content or less. Depending upon your taste. But having low sodium content in soy sauce gives a more natural and organic taste.
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