There are so many varieties of soy sauce on the market these
days, it is hard to know which to choose. There are Chinese and
Japanese soy sauce types that are both naturally and chemically
manufactured, and there are a number of all-purpose and
specialized sauces. As a general rule of thumb, it is best to
avoid chemically manufactured sauces. Kikkoman soy sauces are
naturally brewed, made from three ingredients - soybeans, wheat
and salt.
Kikkoman's most popular soy sauce is regular soy
sauce, which has a deep reddish-brown color and a wonderfully
rich flavor. It is used in cooking and as a table-top seasoning,
much like salt and pepper.
Kikkoman also offers several
variations of soy sauce. One such variation is Light Color Soy
Sauce. This special soy sauce, which is slightly saltier than
regular soy sauce, is clearer - thus ingredients retain their
natural colors in cooking. Light Color Soy Sauce is generally
used only for cooking.
Another variation is less sodium soy
sauce, in which the salt content is reduced using Kikkoman's
technology - while retaining the soy sauce's original
full-bodied flavor.
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