Its easy to find and budget-friendly.
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Japanese cuisine is one of my all-time favorites.
The culinary experience was nothing short of life-changing for this budding foodie.
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Fast forward to today, and Japanese is my top choice when eating out.
This sparked curiosity around what widely available variety Japanese chefs often turn to.
After polling a handful of them, I found that they all reach for the same brand!
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Shimbo agrees, sharing, the quality is good, and the price is reasonable.
This soy sauce offers that signature umami flavor Japanese food lovers have come to expect.
Meanwhile, Kimoto-Kahn typically reaches for theirLess Sodiumvariety.
By removing the sodium after fermentation, Kikkomans Less Sodium soy sauce maintains a more traditional soy sauce flavor.
And these chefs have plenty of uses for this accessible soy sauce in the kitchen.
No day passes without using soy sauce in my kitchen!
Kimoto-Kahn also uses Kikkoman in fried rice and marinades for chicken, salmon, beef, or vegetables.
It’s fermented in 100-year-old barrels on a small inland island of Japan called Shodoshima.
To learn more about our approach to product recommendations, seeHERE.
