10 Best Soy Sauces in 2022 (Chef-Reviewed)
Soy sauce is a versatile and common condiment used across the world to add a distinctly salty yet savory taste to many dishes, from traditional cultural dishes such as chicken adobo to more casual dishes such as fried rice. However, soy sauce can vary drastically in taste and texture across types, brands, and country of origin. Some sauces are sweeter and more viscous, while others are more salty and thin.
Due to the plethora of soy sauce types and brands, finding the ideal sauce has become difficult. To help, we combed through reviews to compile a list of the 10 best soy sauces. Heading off our list is the classic Kikkoman Less Sodium Soy Sauce for its well-rounded flavor and low sodium health benefits. To see why we selected this and the other soy sauces, check out our buying guide. It contains some tips and suggestions on how to pick the best soy sauce for your culinary needs.
Quick List - Top Soy Sauce
Jim Quast (JQ) is a lifelong professional restaurant and corporate R&D chef who loves everything food-related and the tools, both big and small, to make those great food memories. He's a super huge BBQ, grill, and kitchen gadget fanatic. JQ has spent the last 30+ years trying to figure out what works to make your kitchen life easier and fun. If you can use it to slice it, dice it, cook it, smoke it, or store it, he's been there checking it out. Food = Life!
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How to Choose Soy Sauce
There are various categories for you to consider before choosing a soy sauce, including types of soy sauce, the production process, and the style. Depending on the region and type that you choose, you can hone in on the perfect flavor for your dishes!
Choose a Style of Soy Sauce
While all soy sauces may look the same in their bottles, there are many distinctions between light and dark soy sauces, which stems from their length of aging. Reaching for the wrong style of soy sauce can make an otherwise delicious dish taste off-putting.
Light Options for a Straightforward Salty Flavor
Light soy sauce is aged for little to no time, making its color light, texture thin, and flavor fresh and salty. The straightforward flavor makes this soy sauce great for use in quickly cooked dishes where the added salt won't affect the overall flavor profile, such as soups and stir fries.
Plus, since it won't affect the color of your dish much, light soy sauce is also used for dishes where having a light color matters, such as with delicate white fish and clear broths.
Dark Options for Rich, Bold Flavor
Dark soy sauce, depending on the product, can be aged for just a year or for several decades. That aging process makes the soy sauce dark and viscous. Plus, the flavor becomes more full-bodied and robust. Some cultures add sugar or molasses to make the flavor even more complex.
Because it has such a strong flavor, dark soy sauce works well in braised dishes and marinades, especially if you want your dish to look darker. For example, it is used in Northern Chinese stir fries and Shanghai 'red-cooked' meat dishes to make them look more caramelized.
Consider the Country of Origin
Just as every culture's cuisine offers a distinct flavor profile, so does each country's soy sauce. While there is no hard rule preventing you from using a Japanese soy sauce in a Korean dish, using a soy sauce that matches the dish you are making will ensure a consistent flavor.
Japanese Soy Sauces Offer Variety
The most commonly used is dark soy sauce, or koikuchi, as it offers a balance between saltiness and savoriness. If you are familiar with Kikkoman's regular soy sauce, then you know what koikuchi tastes like. On the other hand, light soy sauce, or usukuchi, is mainly paired with lighter foods, such as dashi stock or lean meats.
For more specialized meals, you can use specialized soy sauces as well. For example, shiro soy sauce, or white soy sauce, is made with a low proportion of soybeans to a high amount of wheat. This makes for a very light colored sauce. It's frequently used to make tamagoyaki, a rolled egg omelet, and chawanmushi, an egg custard.
There is also tamari, which is technically not a soy sauce, as it is a byproduct of miso production. However, since it is usually created without wheat, it makes for a gluten-free alternative to soy sauce. Just be warned that some modern tamari brands do use wheat in their products, so double check labels when purchasing.
Chinese Soy Sauces for Bold Flavor
Chinese soy sauces are brewed with little to no wheat, creating a more solidly savory flavor. One thing to note is that Americanized brands categorize Chinese soy sauces in two categories: light and dark. However, soy sauces imported from China won't be labeled similarly, unless they're from Southern China. If you're looking for a particular sauce, read carefully!
Light soy sauces, also called thin or superior soy sauces, are considered all-purpose soy sauce in Cantonese cuisine. As the flavor is salty and straightforward, it's used in everything from light dishes to stir fries to dipping sauces.
Dark soy sauce, also called black soy sauce, has a sweet flavor and thick consistency. It's used more in slow and long cooking, such as braises and red-cooked dishes. For example, when making a dish that celebrates soy sauce, such as red braised pork belly, dark soy sauce provides a rich, caramel color and sweet undertone.
Korean Soy Sauce for Korean Cooking
The other kind of Korean soy sauce is all-purpose soy sauce, or ganjang. Ganjang is analogous to dark soy sauce due to its dark color and complex flavor. As it's all-purpose, it can be used in nearly every kind of cooking, from stir-frying and braising to marinating and grilling, as well as for dipping sauces.
Depending on how it's made, ganjang has specific names. Naturally brewed ganjang is called yangjo ganjang. A mix of chemically and naturally brewed ganjang is called jin ganjang. There are recipes that call for jin ganjang, even though it has a processed flavor, due to it being nostalgic. However, if you want to avoid chemicals, you can easily sub in yangjo ganjang.
Thai, Indonesian, or Taiwanese Soy Sauce for a Sweet Note
Thai light soy sauce is milder than East Asian ones, making it versatile. Thai dark soy sauce has a unique flavor profile characterized by higher sweetness and thicker consistency. There are flavored options, such as mushroom, and there's a specific variety called Thai sweet dark soy sauce. This is the sweetest on offer, often used as a dipping sauce.
Indonesia is known for its signature soy sauce, called kecap manis. It is thick and sweet, perfect for iconic Indonesian dishes like nasi goreng, or fried rice, and ayam kecap, or roasted chicken. For a medium sweet soy sauce, there's kecap manis sedang. Finally, there's the kecap asin, which is similar to Chinese light soy sauce.
Taiwanese soy sauce also has a notable variant, soy paste. It is soy sauce cooked with rice starch, giving it a more viscous texture. Plus, the rice starch adds a note of sweetness. The final product has the texture of oyster sauce, and a balance of soy and sweet flavors.
Consider the Production Process
Regarding the production process, there are two styles: traditional and chemical. Each type has its pros and cons that should be considered before purchasing.
Traditional Methods for a Rich Taste
For this method, soybeans are soaked in water and fermented with wheat and salt. The process can take up to five to eight months, sometimes even longer for specialty brands, since this method uses natural fermentation agents.
Compared to soy sauce made from chemical processes, the price is a bit more expensive. Yet, the taste is richer and more complex. For some types of soy sauce such as thick and dark soy sauce, sugar, amino acids, or starches are added to create umami flavor during the fermentation process.
Chemical Production Offers a Lighter Flavor
Chemical processes involve the use of hydrolysis to shorten the fermentation time from months to only a few days. The price is more affordable than a traditional brewed method.
However, its color and taste aren't as rich as those made from a natural brewed method, so coloring, salt, and extra flavor tend to be added afterward.
Pay Attention to the Type of Soy
When choosing ingredients to make soy sauce, factories have two options for soybeans: natural soybeans or defatted soybeans. For soy sauce with natural soybeans, the oil content left in the beans helps form glycerol, adding a subtle fatty and rich flavor to the sauce.
Meanwhile, soybeans that have been defatted bring to the soy sauce a light, pleasant taste. Each type of soybean gives the soy sauce its own uniqueness. Based on your preferences, you can choose the flavor profile best suited to you.
Consider Reduced Sodium or Flavored Options
If you have dietary restrictions but crave soy sauce's taste, don't fret. Many brands offer reduced sodium versions, especially for their light soy sauces. Companies can remove around 20 to 50 percent of the salt from their soy sauces after brewing. This is great if you need to reduce your intake or want to control how salty your dishes get.
Getting a flavored soy sauce is a great way to add an extra punch to your dishes. There is soy sauce made with dashi, a Japanese broth of kelp and dried fish, which can be used for soup, stir-fried vegetables, and stews. Other choices are mushroom or vegetable soy sauce. There's even MSG seasoned soy sauce for boosted flavor.
10 Best Soy Sauce Ranking
Products | Image | Click to purchase | Key features | |
|---|---|---|---|---|
1 | Kikkoman Naturally Brewed Soy Sauce | | Best All-Purpose Soy Sauce With Less Salt | |
2 | Lee Kum Kee Premium Dark Soy Sauce | | Best Dark Soy Sauce to Bring Out Flavors in Stir Fry | |
3 | Chung Jung One | | Best Soy Sauce for Soups and Soupy Dishes | |
4 | ABC | | Best for a Sweet, Then Salty Taste | |
5 | Pearl River Bridge Golden Label Superior Light Soy Sauce | | Best Light Soy Sauce for Fresh, Salty Flavor | |
6 | San-J Tamari Gluten-Free Soy Sauce | | Best Gluten-Free Tamari | |
7 | Healthy Boy Brand | | Best Flavor Bomb Soy Sauce With Mushroom Extract | |
8 | Sempio | | Best All-Purpose Korean Soy Sauce | |
9 | Bourbon Barrel Foods Bluegrass Soy Sauce | | Best American Soy Sauce With a Hint of Oak and Bourbon | |
10 | Kimlan | | Best Soy Sauce for Dipping or Drizzling |
Best All-Purpose Soy Sauce With Less Salt
Pros:
- 38 percent less sodium than the classic Kikkoman Naturally Brewed Soy Sauce
- Kosher-friendly
Cons:
- Reviewers mention that it's too salty for use as a dipping sauce
Kikkoman Less Sodium Soy Sauce has had 38 percent of its salt content taken out after brewing. That way, it keeps a complex flavor while allowing you more control over the saltiness of your dishes. The key lies in Kikkoman's process of aging the soy sauce for several months, drawing out natural umami boosters from the ingredients.
Reviewers found that even with reduced sodium, the soy sauce's flavor was still rich and flavorful. Some reviewers have been using this soy sauce for years, saying the taste has remained consistent. While some reviewers think that it still could be less salty, so that they could use this as a dipping sauce for sushi, most are happy to use it over the classic Kikkoman sauce.
Best Dark Soy Sauce to Bring Out Flavors in Stir Fry
Pros:
- Concentrated form means it will be used slowly and last longer
- Dark color will easily color dishes
Cons:
- Reviewers mention the cap can be messy to use
- Since it's concentrated, it may be overly salty on its own
If you want to add extra flavor to your stir-fries, just like the best Chinese restaurants, then you should consider using this dark soy sauce. This soy sauce is traditionally brewed, so it has a rich soy flavor that's the result of natural fermentation. Its color is listed as reddish brown, making it perfect for Chinese red-cooked dishes.
Many reviewers found that this soy sauce is a great base for restaurant-quality recipes from a wide variety of East Asian cuisines. Others mentioned that it doesn't have much of a smell, making it easier to use in shared spaces. While others expressed frustration over the messy cap, they still loved the soy sauce's complex flavor enough to work around it.
Best Soy Sauce for Soups and Soupy Dishes
Pros:
- Inclusion of sea tangle extract, a type of seaweed, adds a briny flavor
- Despite being a dark-flavored soy sauce, pours as a light color
Cons:
- Reviewers mention that it can be overwhelming if used as a dipping or finishing sauce
This naturally-brewed sauce is called soup soy sauce in Korean, but can be used in a wide variety of cooking. Due to its inclusion of sea tangle extract, this product adds a briny and savory flavor to any dish, such as soups, stews, braises, and noodle dishes. If you want to use this soy sauce as a dipping sauce or salad dressing, dilute it with water or broth to make it less overwhelming.
Reviewers mentioned that this product, as the name suggests, is better suited for soups and watery dishes, as on its own it has an overpowering taste. However, those who want to make Korean dishes such as miyukguk, or seaweed soup, love how this product rounds out their dish. They note that despite its dark soy sauce flavor, its color dilutes clear in soups.
Best for a Sweet, Then Salty Taste
Pros:
- Added palm sugar creates a caramelizing property in dishes
- The focus on sweetness makes salt control easier
Cons:
- Some reviewers found it far too sweet
Kecap manis is a thick, black, syrupy sauce that is made up of roughly 15 percent liquid soy sauce and 85 percent water and palm sugar. It adds a sweetly savory kick to stir-fried rice and noodles, meat marinades, and other dishes involving sautéing. It is also commonly used as a topping to fried eggs, steak, and anything else you want to add a hint of sweetness to.
Reviewers love using this sauce in almost everything, noting that its unique texture and sweet-salty flavor combination enhances their Asian dishes. Others mention experimenting with it as a topper and marinade for hearty fish and meats. While some dislike how quickly the lid can get messy from the sugar, they find the taste to be unparalleled.
Pearl River BridgeGolden Label Superior Light Soy Sauce
Best Light Soy Sauce for Fresh, Salty Flavor
Pros:
- Intense salt flavor is balanced by a hint of sweetness
- Production method allows for a fresh taste
- Can be used on its own as a dipping sauce
Cons:
- May need to alter your recipe since it's saltier than other types
Golden Label Superior Light soy sauce comes from the first batch of the first stage of the open-air, sunlit fermentation method. That makes this light soy sauce have a fresh, intensely salty flavor with a sweetness at the end. The color is clear pale amber, that works well for soup dishes such as hot and sour soup. It is great as a marinade, or as a dipping sauce.
Nevertheless, many reviewers stated that the soy sauce was really salty and should only be used sparingly. Some suggested using only a few drops when dipping or neutralizing it with other sauces. Other reviewers noted that the high level of saltiness allowed them to use less, extending the life of their soy sauce.
Best Gluten-Free Tamari
Pros:
- Brewed without wheat for a gluten-free experience
- No artificial preservatives or aditives
Cons:
- Reviewers mention that the lid can be messy
If you're looking for a gluten-free option, this San-J's tamari soy sauce is a great choice. With 100% soy and no wheat, it has a milder and complex flavor similar to, but not the same as, soy sauce. When added to dishes, tamari still brings out the savory flavors within the other ingredients, so it makes a great alternative for those sensitive to gluten.
Some reviewers said that the soy sauce was salty, so keep that in mind when using it as a condiment or a cooking ingredient. Many praise the flavor, however, as being incredibly versatile, so this sauce can be added to a plethora of dishes. One reviewer adds a dash of tamari to some sauteed vegetables for a simple but tasty side dish.
Best Flavor Bomb Soy Sauce With Mushroom Extract
Pros:
- Mushroom extract adds a natural umami booster
- Halal-certified
Cons:
- It can be too salty in some dishes, especially reduction cooking methods
This Thai dark soy sauce is first naturally brewed, then infused with mushroom extract, making the final product incredibly savory through natural means. This flavor booster is recommended for use in both slow cooked dishes and as an addition to dipping sauces and marinades. Due to it having a dark soy sauce base, it can be a bit salty, however.
Reviewers say that they can really taste the mushroom flavor both in the sauce itself and in the dishes they add the sauce to. While some dislike the inclusion of MSG, others note that this sauce is powerfully flavorful. Many say to use it sparingly in recipes or enjoy it as a dipping sauce.
Best All-Purpose Korean Soy Sauce
Pros:
- Mix of chemical and natural brewed soy sauce gives a robust soy flavor
- Ingredients are non-GMO certified
Cons:
- Use of defatted soybeans and chemical brewing processes can be off-putting to some
Sempio's Jin-S soy sauce boasts a robust, hearty flavor due to its unique composition. Made of a blend of 93 percent chemically brewed sauce and seven percent naturally brewed sauce, this soy sauce will not lose its savory and salty flavor even if you cook on high heat. It is great for marinades, stir fries, and Korean dishes.
Reviewers note that the thin, watery texture is great for Korean food, but it might not translate well to dishes where a thicker texture helps the final product. However, overall, many enjoy this product's salty flavor. They say it's versatile and works well for soups and fried rice.
Bourbon Barrel FoodsBluegrass Soy Sauce
Best American Soy Sauce With a Hint of Oak and Bourbon
Pros:
- Micro-brewing process allows for a gently fermented flavor
- Adds an aroma of oak and bourbon to dishes
Cons:
- Reviewers note the cap can be loose
Bluegrass soy sauce is micro-brewed from whole Kentucky grown non-GMO soybeans, red winter wheat, and limestone-filtered Kentucky spring water. It's aged in old bourbon barrels, giving it a unique taste and aroma that's smoky and woody.
Reviewers point out that the bottle is smaller than most brands, so keep that in mind when ordering. However, those who enjoyed the flavor's subtly smoky taste on noodle dishes and sashimi said it was worth a try. Some mentioned it making a great gift for foodies in your life.
Best Soy Sauce for Dipping or Drizzling
Pros:
- Added starch creates a slight thickening property in dishes
- Added sugar adds balance to the salty flavor
Cons:
- Thick texture makes application in soupy dishes difficult
This Taiwanese soy sauce puts a starchy spin on Kimlan's classic soy sauce. Soy paste is a mixture of soy sauce and rice starch, making the final product more viscous, a little sweeter, and overall savory. Kimlan recommends putting this paste in stewed, braised, and simmered dishes for its soy flavor and slight thickening properties.
What Is Soy Sauce?
Soy sauce is a condiment traditionally used in Southeast and East Asian cuisine. The main ingredients in soy sauce include soybeans, wheat, salt, and fermenting agents such as yeast or mold. The first step to produce soy sauce is to put mold into a mixture of soy and wheat and let it ferment. Afterward, the mix is poured into saltwater.
To give soy sauce a deep, rich taste, the quality of the ingredients and production method are of utmost importance. Each brand has its own fermentation process and source of ingredients. That's why there are differences between different brands' soy sauces.
Soy sauce is low in calories, approximately eight per tablespoon. It is a good source of vitamin B3, amino acids, and minerals such as iron, phosphorous, and manganese. It is also vegan-friendly.
Want to Try Other Kinds of Sauces?
We've reviewed other soy-based sauces that are great for all kinds of cuisines. Check out the links below to find out more.
Buying Guide Reviewed by Executive R&D Chef Jim Quast
This expert reviewed the contents of the buying guide for accuracy and provided factual corrections when necessary. They did not participate in the product selection process, nor are they affiliated with any of our choices unless explicitly stated so.
Top 5 Soy Sauce
No. 1: Kikkoman｜Naturally Brewed Soy Sauce
No. 2: Lee Kum Kee｜Premium Dark Soy Sauce
No. 3: Chung Jung One｜
No. 4: ABC｜
No. 5: Pearl River Bridge｜Golden Label Superior Light Soy Sauce
View Full RankingThe descriptions of each product are referenced from content available on manufacturer, brand, and e-commerce sites.
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