Kikkoman is the most celebrated name in soy sauce anywhere in the world, a Japanese house with more than three centuries of brewing behind it. Its enduring reputation rests on a simple philosophy, only four natural ingredients, soybeans, wheat, salt, and water, transformed through months of patient fermentation with koji culture into a shoyu of remarkable depth, with its hallmark clear reddish brown colour, rounded umami, and bright, clean aroma. This Kikkoman soy sauce is the benchmark by which others are measured.

The Regular soy sauce is the classic, all purpose expression, a superb dipping sauce for sushi and sashimi and an everyday seasoning for marinades, glazes, dressings, stir fries, and simmered dishes, reliable and instantly recognisable.

The Low Sodium, or Less Salt, version answers the growing demand for lighter seasoning without compromise. It is naturally brewed in exactly the same way, then finished through a special process that removes around 43 percent of the salt after fermentation, so the full, savoury umami remains fully intact. It lets a kitchen serve health conscious and salt reduced diners the same depth of flavour, and gives chefs finer control over seasoning.

Why choose Sea House Kikkoman Soy Sauce?

• The world’s benchmark soy sauce. Brewed by Kikkoman, a Japanese house with over three hundred years of craft.
• Only four natural ingredients. Soybeans, wheat, salt, and water, naturally fermented and patiently aged.
• Two options, one pedigree. The classic Regular recipe and a Low Sodium version with around 43% less salt.
• Full umami, less salt. The Less Salt sauce keeps its complete savoury depth for lighter, health conscious cooking.
• Formats for every kitchen. From a practical 1L bottle to an 18L bulk container for high volume service.