For everyday cooking, all three food professionals interviewed in Christina Manian’s April 2, 2025 article chose Kikkoman Naturally Brewed Soy Sauce. That is a useful shared recommendation—not a blind taste test or proof that one soy sauce is best for every dish. The right choice depends on the style and flavor a recipe needs.
What the three professionals recommended
Manian’s article reports that Amy Kimoto-Kahn, Hiroko Shimbo, and Namiko Hirasawa Chen all recommended Kikkoman Naturally Brewed Soy Sauce for everyday use. Chen, creator of Just One Cookbook, called it her daily-cooking staple for its balanced flavor. Shimbo said “the quality is good, and the price is reasonable.” Those are the interviewees’ assessments, not results from a comparative product test. Read the April 2, 2025 article and interviews.
| # | Preview | Product | Price | |
|---|---|---|---|---|
| 1 |
|
Kikkoman Organic Soy Sauce, 25.40 Fluid Ounce | $11.99 | Buy on Amazon |
| 2 |
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Yamaroku Shoyu Artisan Barrel Aged 4 Year Soy Sauce Tsuru Bishio 18 oz | $44.99 | Buy on Amazon |
| 3 |
|
TAKESAN KISHIBORI SOY SAUCE (Original, 12.2 Fl oz.) | $13.16 | Buy on Amazon |
| 4 |
|
TAKESAN KISHIBORI SOY SAUCE (Original, 24 Fl oz.) | $24.99 | Buy on Amazon |
| 5 |
|
Kikkoman Soy Sauce, 33.8 Ounce | $12.20 | Buy on Amazon |
The shared pick is a koikuchi-style soy sauce, the general-purpose category commonly used for seasoning and cooking. Kikkoman USA describes its Soy Sauce (Non-GMO) as koikuchi, made with water, soybeans, wheat, and salt, brewed in the United States, and aged for months. The manufacturer suggests it for general seasoning, marinades, sauces, dressings, and table use. Check the bottle label for current ingredients and product details; this U.S. product should not be mistaken for a bottle made in Japan. See Kikkoman USA’s product information.
Choose a style that suits the dish
“Best” changes with the recipe: soy sauces differ in color, body, flavor, and production method. Japan’s JAS standard recognizes five categories, each with a distinct role.
#1 Best Overall
- Kikkoman organic soy sauce
- USDA certified organic
- Product of Japan
| Style | Color and character | Common uses |
|---|---|---|
| Koikuchi | General-purpose, balanced soy sauce | Everyday seasoning, cooking, marinades, and sauces |
| Usukuchi | Lighter in color; the Japan Soy Sauce Information Center says it uses around 10% more salt than common soy sauce | Seasoning dishes when you want to preserve the ingredients’ lighter color |
| Tamari | Thick and rich in umami | Sushi and sashimi, grilling, and simmered dishes |
| Saishikomi | Rich in color and flavor; brewed using soy sauce instead of brine | Often served at the table |
| Shiro | Pale and sweet | Soups and chawanmushi, where a dark color would be undesirable |
The Japan Soy Sauce Information Center says koikuchi accounts for around 80% of Japan’s domestic soy sauce production and usukuchi around 10%; the source page does not state a year. Separately, Japan’s Ministry of Agriculture, Forestry and Fisheries says koikuchi accounts for at least 80% of soy sauce products manufactured across Japan, citing its reference materials. These are separate estimates with different wording, not interchangeable measurements. See the Japan Soy Sauce Information Center’s style guide and MAFF’s traditional-food overview.
When a different Kikkoman option may fit
For a lower-sodium choice
Kimoto-Kahn said she typically reaches for Kikkoman Less Sodium. She attributed an approximately 40% salt reduction to salt being removed after fermentation and aging are complete. That figure is her claim as quoted in Manian’s article, not an independently verified laboratory result here; compare the nutrition labels of the specific bottles available to you.
Rank #2
- Put down the generic soy sauce and experience the real deal. Brewed and aged for 4 years using ancient methods. Using 100 year old Kioke wooden barrels
- This is your original Asian umami gourmet soy sauce with simple ingredients of soy beans, wheat, salt and water. No added preservatives, artificial coloring, Fillers. This is the purest sweet and salty Shout soy sauce in the market.
- Tsurubishio is the flagship series of soy sauce for Yamaroku and is aged the longest between 3-5 years. Served in an easy to open soy sauce dispenser glass container bottle.
- Tsurubishio is characterized as having a rich mellow flavor and is recommended for use in sushi, sashimi, tofu, grilled fish and as a secret ingredient for original dishes. Use it as an ingredient to make Ponzu and Teriyaki sauce or in ramen bowls
- The flavor of tsuru bishio is best described as having a deep, full rounded flavor containing a balanced taste of umami. Unique use with vanilla Ice cream gives it a caramel flavor.
For an artisan-style upgrade
Manian’s article names Takesan Kishibori Shoyu Pure Artisan Soy Sauce as an upgraded option. Kimoto-Kahn describes it as barrel-fermented. Treat that as an interviewee’s recommendation and description, not a tested ranking against Kikkoman or other bottles.
Independent reader supportYour contribution helps us test, update, and keep practical guides available for everyone.A practical way to decide
- Choose koikuchi for a versatile bottle that can season everyday cooking.
- Reach for usukuchi when preserving a dish’s pale appearance matters, bearing in mind its higher salt level as described by the Japan Soy Sauce Information Center.
- Choose tamari for a thicker, umami-forward sauce, or shiro when you want seasoning without adding much color.
- If sodium is a concern, compare the nutrition facts on the exact products you are considering rather than relying only on a percentage quoted in an interview.
For a cook who wants one everyday starting point, the three professionals’ shared Kikkoman recommendation is the clearest answer. For a particular dish, matching the sauce style to the desired color, intensity, and use is more informative than treating any one bottle as universally best.
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1Repair Windows errors before they cause bigger problems2Scan for outdated or missing drivers - takes under a minute3Clear out junk files and repair common Windows errorsRank #3
- This koikuchi soy sauce is made from selected whole soybeans, wheat, and sun-dried salt, naturally brewed for over a year in cedar vats, and pressed directly from the mash.
- In soy sauce breweries, the koji mold that grows soy sauce lives for decades, creating a flavor that is unique to that brewery. The soy sauce is aged for more than one year to produce a rich, thick "hishio moromi" that is full of umami ingredients and has the richness and depth that only naturally brewed soy sauce can have.
- Kishibori Soy Sauce is made by pressing the mash slowly matured in wooden barrels on Shodoshima island of Japan with mild climate.
- The keys to Kishibori Soy Sauce are to use no artificial preservatives or sweeteners, to age soy sauce in the traditional way in wooden barrels, and to carefully pack each bottle in a special wrapping paper. The special flavor of this freshly pressed soy sauce is expressed in its full-bodied taste, beautiful color, and rich aroma.
- Enjoy its delicate flavor on its own. Or you can also enjoy its enhanced roasty aroma by pouring the sauce over grilled beef or chicken, or using it on fish or fried rice dishes.
Sources: Christina Manian’s interview article; Kikkoman USA product page; Japan Soy Sauce Information Center; Japan MAFF; JAS 1703:2021 tentative translation.
Quick Recap
Best Value
- All purpose seasoning
- Its complex flavor, delicate aroma and appealing reddish-brown color complement and intensify the natural flavor, aroma and color of foods without masking or overpowering.
- A Must try for soy sauce connoisseurs
Rank #4
- This koikuchi soy sauce is made from selected whole soybeans, wheat, and sun-dried salt, naturally brewed for over a year in cedar vats, and pressed directly from the mash.
- In soy sauce breweries, the koji mold that grows soy sauce lives for decades, creating a flavor that is unique to that brewery. The soy sauce is aged for more than one year to produce a rich, thick "hishio moromi" that is full of umami ingredients and has the richness and depth that only naturally brewed soy sauce can have.
- Kishibori Soy Sauce is made by pressing the mash slowly matured in wooden barrels on Shodoshima island of Japan with mild climate.
- The keys to Kishibori Soy Sauce are to use no artificial preservatives or sweeteners, to age soy sauce in the traditional way in wooden barrels, and to carefully pack each bottle in a special wrapping paper. The special flavor of this freshly pressed soy sauce is expressed in its full-bodied taste, beautiful color, and rich aroma.
- Enjoy its delicate flavor on its own. Or you can also enjoy its enhanced roasty aroma by pouring the sauce over grilled beef or chicken, or using it on fish or fried rice dishes.
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on Amazon at the time of purchase will apply.
