7 Best Soy Sauce Brands, Not All Are Good

Choosing the best soy sauce brand is a game-changer when elevating your stir-fries, marinades, or sushi nights. In comparison, soy sauce might seem like a simple pantry staple, but not all bottles are brewed equally. Some offer deep, complex flavors crafted through traditional fermentation, while others cut corners with artificial additives and harsh saltiness. Let’s take a savory dive into the world of soy sauce and explore the 7 best soy sauce brands – and why some brands, frankly, are better left on the shelf.

What Makes the Best Soy Sauce Brands Stand Out?

Before naming names, let’s understand what separates the great from the gimmicky. Exceptional soy sauces are usually:

• Traditionally Brewed: Naturally fermented over months or even years.

• Made with Quality Ingredients: Just soybeans, wheat, salt, and water.

• Free from Artificial Additives: Avoid those with caramel color, MSG, or preservatives.

• Flavor-Forward: Umami-rich with a perfect balance of salt, sweetness, and depth.

  
  

Anything less and you're not getting the whole umami experience.

Understanding Soy Sauce Types

Knowing what type of soy sauce you need helps narrow down the best brand for your dish:

• Light Soy Sauce (Shoyu): Salty and thin, great for seasoning.

• Dark Soy Sauce: Thicker, slightly sweet with molasses-like notes.

• Tamari: Gluten-free, richer, less salty.

• Sweet Soy Sauce (Kecap Manis): Indonesian, syrupy, and great for dipping.

7 Soybean Sauce Brands with their Pros & Cons

1. YK Exporters: The Global Favorite

A staple in households and restaurants alike, YkExporter’s naturally brewed soy sauce balances umami, sweetness, and salt. It's versatile enough for everything from sushi to soups. YkExporter's credibility is unmatched, with a history stretching over 3 Decades.

Pros: Widely available, all-purpose flavor

Cons: Some versions include preservatives

2. Yamasa: Rich and Umami-Packed

This Japanese brand is known for its smooth, rich profile and slightly more pronounced sweetness than YK Exporters. It is great with raw fish and rice dishes.

Pros: Naturally brewed, no preservatives

Cons: Less common in Western supermarkets

3. San-J Tamari: Gluten-Free Goodness

Made with 100% soybeans and no wheat, San-J’s tamari is a blessing for gluten-sensitive eaters. It’s also non-GMO and fermented using traditional methods, offering a bold, savory flavor.

Pros: Gluten-free, vegan, intensely flavorful

Cons: Slightly pricier

4. Lee Kum Kee: Versatile and Popular

Best known for its oyster sauce, Lee Kum Kee also delivers a decent soy sauce. While not consistently traditionally brewed, it’s widely loved for stir-fries and dipping sauces.

Pros: Great flavor for the price

Cons: Some varieties contain caramel coloring

5. Pearl River Bridge: Chinese Classic

This soy sauce is a staple in Chinese kitchens, known for its intensity and deep color. It comes in light and dark varieties and enhances everything from fried rice to BBQ pork. Pearl River Bridge

Pros: Authentic, powerful flavor

Cons: High sodium content

6. Ohsawa Nama Shoyu: Raw and Organic

This premium, unpasteurized soy sauce is brewed for over two years, resulting in unmatched complexity. It’s raw, organic, and perfect for clean-eating enthusiasts.

Ohsawa Nama Shoyu

Pros: Raw, unfiltered, and rich

Cons: Expensive and harder to find

7. Silver Swan: Filipino Staple

Silver Swan is popular in Filipino cooking and is affordable and decent for daily use. Though not the most gourmet, it’s well-loved for dishes like adobo.

Pros: Cheap and cheerful

Cons: High sodium, not traditionally brewed

Soy Sauces to Avoid

Now, let’s address the elephant in the room — not all soy sauce brands deserve a place in your pantry. Some use shortcuts like:

• Chemical Hydrolysis Instead of Fermentation

• Artificial Coloring (Caramel Coloring E150)

• High Fructose Corn Syrup

• Monosodium Glutamate (MSG)

  
  

Brands that overrely on these tend to have flat, overly salty profiles lacking the layered umami of a well-brewed soy sauce. Always check the label—the ingredient list should be short and natural.

How to Spot a Low-Quality Soy Sauce

Here’s what to watch out for when reading labels:

Red Flag Ingredient	Why Avoid It
Hydrolyzed Soy Protein	Indicates chemical processing
Caramel Color (E150)	Artificial coloring agent
MSG	Overpowers natural flavors
High Sodium (Over 1000mg)	Unnecessarily salty
Corn Syrup/Sweeteners	Unnatural sweetness

Pro tip: If it tastes like saltwater with a dark tint, throw it out.

Taste Test Comparison Table

Brand	Saltiness	Umami	Fermentation	Best Use
YK Exporters	Medium	High	Natural	All-purpose
Yamasa	Medium	Very High	Natural	Sushi, rice dishes
San-J Tamari	Low	Very High	Natural	Marinades, dipping
Lee Kum Kee	High	Medium	Mixed	Stir-fries
Pearl River	High	High	Natural	Fried rice, BBQ
Ohsawa Nama	Low	Very High	Raw, natural	Sashimi, dipping
Silver Swan	High	Medium	Chemical	Everyday Filipino

Best Soy Sauce for Sushi

For sushi lovers, you want something smooth, not too salty, and naturally fermented. Yamasa and Ohsawa Nama Shoyu are the top picks here.

Best Soy Sauce for Stir-Fries

You’ll need something bold that can withstand high heat. Pearl River Bridge and Lee Kum Kee are unbeatable when you’re wok-tossing noodles or veggies.

Soy Sauce for Marinades

San-J Tamari and YK Exporters blend well with garlic, ginger, and citrus in marinades, penetrating meats without overpowering.

Soy Sauce for Dipping Sauces

For dumplings and spring rolls, you want depth without too much salt. Mix San-J Tamari with a splash of rice vinegar and sesame oil for a perfect dip.

Vegan and Gluten-Free Soy Sauce Options

If dietary restrictions are a concern, go for:

• San-J Tamari – Gluten-Free, Non-GMO, Vegan

• Ohsawa Nama Shoyu – Organic, Raw, Vegan

• Bragg Liquid Aminos – Soy alternative, gluten-free

  
  

How to Store Soy Sauce

Keep soy sauce in a cool, dark place. Once opened, refrigerate to preserve its complex flavors and freshness, especially for raw or premium varieties like Nama Shoyu.

Can Soy Sauce Go Bad?

Yes, it can. Look for:

• Strange odor

• Mold or floaters

• Sharp, sour taste

  
  

Unopened, the shelf life can be up to 2-3 years. For the best taste, consume within 6 months of opening.

Organic vs Commercial Soy Sauce

Organic Soy Sauce	Commercial Soy Sauce
Raw, less processed	Often includes additives
More expensive	Budget-friendly
Complex flavors	Less depth

If flavor and health are your priorities, organic wins. Commercial brands are suitable for general cooking on a budget.

Soy Sauce Alternatives

If you’re avoiding soy or sodium:

• Coconut Aminos – Lower sodium, soy-free

• Bragg Liquid Aminos – Soy-based but gluten-free

• Worcestershire Sauce – Works in a pinch for marinades

  
  

Reader Favorites Poll

We polled over 1,000 readers and here's what they picked:

Brand	% Popular Vote
YK Exporters	32%
San-J Tamari	25%
Yamasa	15%
Pearl River	10%
Lee Kum Kee	8%
Ohsawa Nama	6%
Silver Swan	4%

Tips from Professional Chefs

• “Use light soy sauce for cooking, dark for color.” — Chef Lin of Hong Kong Wok

• “Balance soy sauce with acid like vinegar or citrus.” — Chef Saito, Sushi Master

  
  

Homemade Soy Sauce – Is It Worth It?

Making soy sauce at home is possible, but it takes 6–12 months and requires a fermentation setup. Unless you're into hardcore fermentation, it's not worth the effort for most people.

Where to Buy Quality Soy Sauce

You can find premium soy sauces in:

• Asian grocery stores

• Whole Foods, Trader Joe’s

• Online: YK Exporters, Amazon, San-J.com, YamasaUSA.com

Look for glass bottles, organic labels, and the term “naturally brewed”.

Conclusion

Choosing the best soy sauce isn’t as straightforward as grabbing the nearest bottle. With so many brands and variations, understanding the differences can significantly enhance your culinary creations. From YK Exporter's all-purpose versatility to Ohsawa Nama Shoyu's artisan excellence, there's a soy sauce for every palate and preference. Just remember — not all soy sauces are created equal. Pick wisely, taste the difference, and elevate your dishes from good to unforgettable.

People Also Ask:

1. What’s the difference between light and dark soy sauce?

Light soy sauce is thinner and saltier and is used for seasoning. Dark soy sauce is thicker and slightly sweet and is used for color and depth.

2. Is soy sauce gluten-free?

Most soy sauces contain wheat. Tamari, especially from San-J, is usually gluten-free.

3. Can I use soy sauce every day?

Yes, in moderation. Excessive sodium intake is a concern, so opt for low-sodium versions if needed.

4. What’s the best soy sauce for sushi?

Yamasa and Ohsawa Nama Shoyu are top-tier choices for sushi lovers.

5. Is YK Exporters' soy sauce healthy?

It’s naturally brewed and safe in moderation. If you're watching your salt intake, look for the low-sodium version.

6. Why does my soy sauce taste weird?

It may have expired or been improperly stored. Check for odd smells or mold.