Kikkoman Soy Sauce

Kikkoman Traditionally Brewed Soy Sauce (10 fl oz) is a pantry staple that sits comfortably in the international/Asian foods and condiments aisles of American supermarkets, often shelved near rice, noodles, vinegars, teriyaki sauces and other savory seasonings. The bottle — a familiar dark glass with a practical pour-top — signals everyday utility: a few dashes at the table for sushi or a splash in a stir-fry, marinade or salad dressing. This soy sauce markets itself on heritage and simplicity: “traditionally brewed” evokes slow fermentation, and front-of-pack badges such as Non-GMO Project Verified and Kosher certification give it a clean-label halo while the product copy emphasizes “no added preservatives.” It is not marketed to children and carries no bright, playful kid-centric branding; its appeal skews toward home cooks, weeknight chefs, and culturally curious eaters seeking authentic umami. Sensory cues are straightforward — a glossy, dark-brown liquid with a thin, pourable texture, a salty, savory aroma and a mellow, rounded umami finish with a hint of sweetness. Rituals include a measured pour for marinades, a dipping saucer for sushi, or a finishing drizzle to deepen sauces. In plain terms, the product is made by fermenting soybeans and wheat with water and salt; it’s processed in the sense of controlled fermentation and bottling but contains no artificial flavorings or preservatives. In American grocery culture Kikkoman stands as a trusted, broadly recognized brand that bridges pantry practicality with a touch of culinary authenticity.