A Guide to Choosing the Best Soy Sauce

Best for dipping

This Kikkoman soy sauce is a great all rounder and a Japanese staple. It has a strong, salty flavour balanced by a rounded sweetness that makes it perfect for pairing with sushi and dumplings. It also comes in a handy pouring pot so great to keep on the table.

Best for luxury dipping

Poon's soy sauce is made with organic soy beans, using a traditional recipe from southern Taiwan. The sauce is fermented in earthenware jars to ensure the purest, ‘beaniest’ soy sauce flavour possible.

Best for sushi

Unpasteurised soy sauce has a more subtle flavour and a sweeter aroma than other varieties. It’s the perfect pairing with sushi, as it won’t overpower the delicate flavour of the fish.

Best for fried rice

When cooking fried rice, you’ll want to use a darker soy sauce for sweeter caramel notes and to add that beautiful bronzed colour to your dish. A simple Chinese dark soy sauce will suffice.

Best for ramen

To make shoyu tare for your ramen broth we’d recommend using a Japanese soy sauce such as Kikkoman Shoyu, combining it with your chosen flavours such as dried mushrooms, miso or sake before adding to your ramen bowl.

Best for marinating

Mushroom soy sauce is great for adding umami depth with a mellower salty-sweet flavour. It also adds a rich colour to your marinade.

Best for seafood

Transparent or white soy sauce is best for white fish and seafood dishes where you want to see the true colour of the ingredients - it has a more subtle taste and therefore won’t overpower the delicate flavours of seafood, or discolour the flesh.

Best for soups and broths

Korean soy sauce is slightly saltier than Japanese or Chinese varieties and less sweet. Its light brown colour allows the rich colours of vegetables and other ingredients to shine.

Best gluten-free soy sauce

Lee Kum Kee’s soy sauce is made with cornstarch instead of wheat, which means it’s gluten free. A light style of soy sauce, this is a good all rounder for adding flavour and seasoning to dishes.

Frequently Asked Questions

What is soy sauce made from?

Soy sauce is usually made from four main ingredients; soybeans, wheat, salt and water.

Is soy sauce gluten-free?

While soy sauce has ‘soy’ in the name it is made with wheat so it’s not actually gluten free. There are gluten-free options available however, such as Lee Kum Kee’s GF Soy Sauce. Japanese Tamari Soy Sauce is also naturally gluten free, as it is made by fermenting miso.

Is soy sauce vegetarian or vegan?

Soy sauce is made with entirely plant-based products so it is vegetarian and vegan. 

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If you're making a Chinese dish, choosing a good soy sauce is crucial to achieving authentic flavour. Light soy works wonders for seasoning, adding that savoury depth to stir-fries or dipping sauces.

For those wanting to bring out more flavour, light soy sauce provides a strong, balanced seasoning. Its salty profile enhances dishes like fried rice or noodles, making it a versatile addition to any kitchen. When the recipe calls for a simple yet tasty touch, light soy should be your go-to.

For a darker impact (but not necessarily stronger flavour), dark soy sauce is the ideal choice. It is often used for braised dishes and marinades, where a rich brown colour adds to the overall presentation.

Many Chinese chefs recommend using a mix of both light soy and dark soy, with other flavourings, to achieve the perfect balance of sweetness and saltiness in traditional recipes.

Whether you're preparing a stir-fry or experimenting with vegetarian dishes, adding the right soy sauces will elevate your cooking to the next level.

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For more inspiration, why not try cooking Chinese stir fry with beancurd knots, broccoli and mushrooms, or make Korean sticky pork ribs.