Kikkoman is one of Japan’s oldest and largest soy sauce producers, headquartered in Noda, Chiba. The company was formally founded in 1917 from the merger of eight family producers, though the Mogi and Takanashi families’ soy-sauce making tradition dates to the 17th century.
What they’re known for
Kikkoman’s flagship is a koikuchi (dark) soy sauce, naturally brewed over several months. Their green-capped “Less Salt” variant is a common alternative in low-sodium cooking. Beyond soy sauce, Kikkoman produces teriyaki marinades, ponzu, tamari (gluten-free), and other Japanese pantry staples.
Buying guide
- Standard kitchen use: the red-cap Naturally Brewed Soy Sauce
- Low-sodium needs: the green-cap Less Salt variant
- Gluten-free: their Tamari Soy Sauce
- Dipping / finishing: the Sashimi Soy Sauce is darker and richer