Kikkoman Soy Sauce is well known for its red top two sided pour spout bottles seen in various types of Asian food restaurants throughout the world. It’s also available in various versions and flavors such as, Less Sodium, Organic Soy Sauce, Gluten Free Soy Sauce, Double Fermented Shoyu, Smooth Aromatic Shoyu Soy Sauce, Soy Sauce with Lime, Gluten-Free Sweet Soy Sauce for Rice, 50% Less Sodium Gluten-Free Tamari Soy Sauce, Gluten-Free Tamari Soy Sauce, Tamari Soy Sauce, and Sushi Sashimi Soy Sauce.
Kikkoman soy sauce is brewed, meaning it has been brewed directly from a fermentation process using wheat, soybeans, salt, and water without additional additives. While this is common in some areas of the world, there are many types, consistencies, and flavors of soy sauce derived from different manufacturing processes.
Soy Sauce, according to Wikipedia is an East Asian liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. Soy sauce in its current form was created about 2,200 years ago during the Western Han dynasty of ancient China, and spread throughout East and Southeast Asia where it is used in cooking and as a condiment.
