The moromi ferments for anywhere from a few months to a few years. Like wine, the longer the better (generally, anyway). The raw soy sauce then gets clarified. During this process, oil and sediments are removed. The sauce gets pasteurized to extend the shelf life and to adjust the flavor, color, and aroma. For each kioke, Yamamoto searches in the grove for just the right shoot, cuts it and shaves it down to make elastic strips that he slowly weaves into braided bamboo hoops. These cylindrical hoops are then hoisted atop the barrel and carefully hammered into place to prevent any liquid from seeping out.

Yamaroku – Onggi Yamaroku – Onggi

Japanese soy sauce gets brewed with equal parts roasted wheat and soy. Chinese soy sauce uses mostly soy, with a small amount of other grains like wheat flour. There are also tons of brands to choose from, but for a stronger soy sauce tasting yakiniku tare, the Ebara Yakiniku Sauce is good. Another popular brand from Japan is the Jojoen Yakiniku Sauce. It’s made by a popular yakiniku restaurant chain in Japan. The bottled ponzu sold in American stores contains lemon or lime juice. It tastes a bit less subtle than the Japanese version. Q: We read that you weren’t always planning on going down the soy sauce production road, but what made you decide to continue the family business in the end? This one is from Kikkoman, a popular brand 20 generations strong that is known for its soy sauces. In addition to soy sauce and lemon juice, this ponzu contains sugar, vinegar, a bonito fish sauce, and salt. It may sound like it is full of sodium, but it has 480 milligrams per tablespoon serving—much less than regular soy sauce, making it a great option if you are watching your sodium intake.

Not every soy sauce is all-purpose. Some are good for marinating and dipping, while others prove to be a great addition to dishes like stir fry and Pad Thai. So, identify your need and then decide on which type of soy sauce will best serve that need. What Are the Different Types of Soy Sauce?

Yamaroku 4 Years Aged Kiku Bisiho Soy Sauce, 18 Ounce Yamaroku 4 Years Aged Kiku Bisiho Soy Sauce, 18 Ounce

This one comes in a 16.9-ounce bottle, so you’ll have plenty to use for all your favorite recipes. It is produced in Hong Kong by the Lee Kim Kee brand which has been in business for 135 years. We love its Dark Soy Sauces, but the brand makes over 200 other types of traditional sauces and condiments including teriyaki sauce, abalone sauce, chili oil, hoisin sauce, peanut sauce, rice vinegar, and more.Light Soy Sauce – light soy sauce is salty and has a thinner consistency, the reason why it is used commonly as a dipping sauce. It is best for cooking Chinese dishes or when the recipe needs just a little soy sauce. The ancient Chinese fermented and salted their food to preserve it. They wasted nothing in the process. By the end of the 13th century, the Japanese had made improvements to what they named shoyu (醤油). They began adding wheat in equal parts to soybean. They also began fermenting the sauce a good deal longer. In this complete guide, you’ll learn everything you need to know about Japanese soy sauce… from how it’s made to how it’s used. You’ll also learn about the major types of soy sauces on the market today.