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.
Remember that all soy sauces should be stored in a cool place.
