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There's only one way to make the highest quality soy sauce: follow time-honored traditions that have endured centuries.
Discovered in China more than 2,500 years ago, soy sauce is thought to be one of the world's oldest condiments. It has remained a cornerstone of many Asian cuisines. Today, it is increasingly known in the West as a flavoring and flavor-enhancing ingredient for many types of foods.
The natural brewing of soy sauce is accomplished in three distinct steps: koji-making, brine fermentation and refining.
All seasoned cooks have their secret ingredients they use to add that last, elusive layer of flavor to their dish that brings everything together. Asian chefs have been using naturally brewed soy sauce in this capacity for over two hundred years, and now the rest of the cooking world is catching on.
At Kikkoman, we've been following the same time-honored natural brewing process to make soy sauce for more than 300 years. So it should come as no surprise that we're a company with a healthy respect for tradition.