Fundodai "Clear" Soy Sauce
Salty, rich soy flavor that’s completely clear in color? From the masters at Fundodai, this clear shoyu made in Japan was inspired by clear colas and non-alcoholic beers, quickly gaining international attention for its unique attributes. Just as full of complex flavor as a typical dark soy sauce, this shoyu is ideal for incorporating into dishes without altering the color like traditional soy would. Transparent or “invisible,” the clear salinity is matched with sweet boozy notes, a bit of tang and tons of umami. Use it anywhere you would soy sauce, especially in dishes in which you’d prefer to avoid a color change. We especially like it to season a lightly colored soup, raw or cooked fish or a fresh pot of rice.
Fundodai Irizake- Ancient Japanese Seasoning
Translating to “roast sake,” Fundodai’s Irizake is the special Japanese seasoning that you’ve probably never heard of. And we truly believe it will change the way you cook. An ancient Japanese seasoning that predates soy sauce, it’s made by combining bonito flakes and plum vinegar with sake for a less salty condiment that can be used in a wide variety of dishes. Fundodai’s Irizake has a savory-sweet depth from the concentrated sake, along with smoky, fishy sweet notes from the katsubushi, plus a tart, savory, fruity plum flavor that cuts through and lingers on your palate. It can serve the role of soy sauce but sets itself apart thanks to the complexity of the blended flavors. Mix it into sauces, vinaigrettes and marinades; use as a seasoning for rice; as a dipping sauce for shabu shabu or sashimi; as a brine for salmon and so much more. It pairs especially well with roasted vegetables, like summer squash or charred cabbage.
Nitto Jozo White Tamari
Note that while tamari is often used as a term for gluten-free soy sauce, Nitto Jozo’s White Tamari is actually all wheat-based. (In Japan, tamari simply refers to a liquid that is pressed out of another substance—in this case, wheat.) This sauce is malty-sweet and slightly tangy, a great choice for those who want the umami flavor of soy sauce with less saltiness.
Shibanuma Yakiniku BBQ Sauce
Translating to “grilled meat” in Japanese, yakiniku is a social style of cooking and eating around a communal grill. Popular throughout Japan, family and friends gather around a tabletop grill to cook meat, vegetables and fish together before dipping them into a several kinds of yakiniku sauces. Shibanuma’s Yakiniku BBQ Sauce is inspired by this concept. Crafted by a 330-year-old esteemed Japanese soy sauce maker, it is no surprise that the first ingredient in this sauce is an umami-rich soy sauce, which is brewed and aged in wooden barrels. The soy is then combined with onion, fruity apple and zingy sansho pepper—a fragrant and floral Japanese peppercorn—to cut through the richness and balance out the flavors. The result? A complex grilling sauce that works just as well as a marinade as it does drizzled over rice.
Yokofuku Japanese Garlic Paste with Shio Koji
Crafted from Japanese-grown garlic, this velvety, creamy paste is a game-changing flavor booster—every jar contains two whole heads of garlic, finished with a hint of fermented funk from shio koji. Its texture resembles garlic butter—the garlic is raw when pureed into paste. The paste is ready to use out of the jar, bringing garlic, salt and umami to dishes without making a sticky, pungent mess of your hands or cutting board.
The first note is a bold hit of sweet garlic, with zero pungency or bite to follow up. The koji provides an earthy, rounded sweetness like other fermented ingredients—like gochujang or miso—and is our secret to perfect marinades. Shio koji’s enzymes break down proteins, for juicy, tender meat and fish. Mix it into marinades or brines (the fast-working shio koji save tenderizing time), toss with stir-fries or pastas, stir into soup or rub as is on to steak or chicken legs. We also like it as a condiment—slather it on toasted bread, serve on a charcuterie board or with antipasti, dish some up alongside grilled vegetables or fried chicken. This premium seasoning is made with zero artificial additives.
Nihonichi Premium Tamari
Tamari, the liquid byproduct that results from pressing miso, is so much more than gluten-free soy sauce (a common misconception among American cooks). This premium tamari from Nihonichi is darker, richer and less salty in flavor than the soy sauce in your cabinet, adding layers of umami and a sweet finish—reminiscent of miso—with just a splash. It’s produced in Japan by a revered shoyu manufacturer that traces its roots back to the 1700s. And unlike grocery store brands that may muddy and darken the flavors of your dish, this tamari, naturally brewed in wooden vats, is deeply flavorful and pourable, perfect to add to just about any dish.
Yuasa Ki-ippan Kuromame Shoyu
Made from premium black soybeans and aged in cedar barrels for over two years, this Ki-ippan Kuromame Shoyu is thick and rich in flavor—full of funk, earthiness and a bit of sweetness. Crafted by fifth-generation Japanese company Yuasa Soyu Sauce Co. in Yuasa—a traditional brewing city that’s like a living soy sauce museum—it has won the Grand Gold Medal at the Monde Selection for 10 consecutive years. The deep umami and sweet notes that make this shoyu stand out come from the premium black soybeans, sourced from Tanba in Hyogo Prefecture. Known also as “Kuromame,” they have a black skin and white interior, and contain a distinctive taste. Use this anywhere you would soy sauce, from dumplings to meat to noodles, or in marinades, dipping sauces and salad dressings.
Suehiro Double Brewed Soy Sauce
Since 1879, Suehiro has used the same traditional methods to make their small-batch soy sauces in Japan’s Tatsuno City, Hyogo Prefecture. We were especially wowed by their Double-Brewed Soy Sauce, or Saishikomi, which is deeply layered in comparison to any run-of-the-mill grocery version. Unlike most on the market, this soy is brewed not once but twice, first delicately with soybeans, wheat, salt, water and koji. Then, the mixture is brewed again, this time without salt or water, yielding an earthy, rich and viscous soy sauce that stands apart. It’s salty, but less so than other brands, with funky, coffee-like notes that round out into a dark, almost burnt caramelly sweetness. Use it anywhere you would soy sauce, but we love it most served simply with dishes that have few ingredients, like hand rolls and sashimi.
Ito Shoten Tamari
Tamari, the liquid byproduct that results from pressing miso, is so much more than gluten-free soy sauce (a common misconception among American cooks). The distinct tamari from Ito Shoten—based in the Aichi Prefecture, a region of Japan known for deeply rich, uncommonly dark miso—is so complex it’s no wonder it has been likened to a wine. Aged in cedar barrels that are over 100 years old, Ito Shoten’s tamari develops a dark, almost inky color, as well as a wine-like depth and body. Its heady, malty aroma promises plenty of meaty savoriness, as well as caramel notes, deep umami and a lively salinity. This tamari is one to treasure: use it raw in small quantities to finish dishes where its flavor will shine, almost like a soy extract rather than a condiment. Its complexities get lost when it’s cooked into a sauce or dish.
Hanamaruki Foods Liquid Shio Koji
A traditional condiment made from fermented malted rice, shio koji is known in Japan for packing a punch of umami into everything from marinated meats to savory soups. All shio kojis aren’t created equal, though, for Hanamaruki Foods distills the powerful flavor properties of this essential Japanese ingredient into an easy-to-use liquid form—the only Liquid Shio Koji available on the market—to create the ultimate pantry secret weapon. We love the condiment’s clean, yet bold flavor: salty rounded out with a pronounced sweetness and burst of umami. It’s made by pressing shio koji in its original paste form and filtering until it yields the clear, golden-hued liquid. The product isn’t heat-treated, so its enzymes remain active and effective in rendering meat remarkably moist and juicy, balancing bitterness in veggies like eggplant and adding amino acids for a full-flavored finish to any dish to truly change the way you cook. Use as a marinade for meats and fish, drizzle into salad dressings and sauces to balance savory flavors, or incorporate into baked goods to add a layer of tantalizing complexity.
Marukin Koikuchi 40% Reduced Salt Soy Sauce
Most low-sodium soy sauces lack flavor or complexity, but this premium product from Marukin packs a ton of rich umami flavor with half the salt. Established in 1907, Marukin is one of only 1% of Japanese soy sauce producers that maintain traditional production methods from the past century. Their low-sodium sauce is made from the same ingredients as regular soy sauce and is fermented in cedar barrels over a hundred years old; the natural bacteria and yeast that live on the barrels and in the air slowly ferment the soybeans into this naturally sweet, malty and complex sauce. It's the perfect substitute for regular soy sauce for anyone who is looking to reduce their sodium intake without sacrificing flavor. Add this reduced sodium soy sauce to any number of dishes, marinades and sauces.
Hanamaruki Foods: Liquid Shio Koji
A traditional condiment made from fermented malted rice, shio koji is known in Japan for packing a punch of umami into everything from marinated meats to savory soups. All shio kojis aren’t created equal, though, for Hanamaruki Foods distills the powerful flavor properties of this essential Japanese ingredient into an easy-to-use liquid form—the only Liquid Shio Koji available on the market—to create the ultimate pantry secret weapon. We love the condiment’s clean, yet bold flavor: salty rounded out with a pronounced sweetness and burst of umami. It’s made by pressing shio koji in its original paste form and filtering until it yields the clear, golden-hued liquid. The product isn’t heat-treated, so its enzymes remain active and effective in rendering meat remarkably moist and juicy, balancing bitterness in veggies like eggplant and adding amino acids for a full-flavored finish to any dish to truly change the way you cook. Use as a marinade for meats and fish, drizzle into salad dressings and sauces to balance savory flavors, or incorporate into baked goods to add a layer of tantalizing complexity.
Morita Mirin-Type Condiment
Pale gold and lightly sweet, this mirin-type condiment is a staple in Japanese pantries for bringing a hint of umami to broths and more. Compared to other mirins you can find in the store, this has much more character and nuance, while supermarket versions can skew heavy, syrupy and astringent. This one has the gentle sweetness and complexity of fermented rice that we want without tipping into syrupy, with a hint of salt that doesn’t overpower the slightly savory and sweet character of the fermented rice base. If you can’t have the real-deal hon mirin, mirin-type condiments are great alternatives, and this is one of the best we’ve tried.
Nihonichi Yaki Senka Grill Sauce
Produced in Japan by a revered shoyu manufacturer that traces its roots back to the 1700s, Nihonichi’s “Japan’s Best” Yaki Senka Grill Sauce offers a unique gingery profile that’s salty-sweet and carries a kick. Exclusive in the U.S. to Milk Street, it features a base of Nihonichi’s natural brewed soy sauce made in wooden vats, mixed with miso and garlic, then offset by sweet apple juice and ginger zest. Sweet and fruity, balanced by the salinity of rich soy and savory miso, use this gently spicy sauce to marinate fish, glaze grilled meats and tofu, toss into stir-fries, noodles, vegetables and more. It’s also great as a dipping sauce or thinned out in a dressing.
Yamashin Tosa Bonito Shoyu
Yamashin Tosa Shoyu, a unique dashi shoyu from Japan, offers a remarkable smoky-sweet flavor profile. A combination of deep, rich bonito (katasubushi) stock from Tosa, Kochi Prefecture—free of added sugars, yet naturally sweet—and soy sauce, the result is smoky, salty and umami-rich. A flavorful stand-in for regular soy sauce, it's ideal for enhancing fish, sushi, soup, eggs and more.