Soy Sauce
Buy authentic aged soy sauce | Japanese soy sauce
Soy sauce is absolutely central to Japanese cuisine. This fermented soybean condiment is used to add umami, or simply as a dipping sauce. From light soy sauce and white soy sauce, to more dark soy sauce and even smoked soy sauce, we have a wide range of high-quality products. Browse our other soy sauce options too, such as wheat-free tamari shoyu or citrussy yuzu soy.
For something extra special, try Kamebishi’s premium-grade aged Japanese soy sauces, crafted from fermented soybeans and organic wheat. The flavour and balance relies on the exact replication of a 250-year-old process, diligently overseen by the Okada family - right up to the 17th generation of today.
Whole soybeans are steamed and naturally inoculated with mushiro-koji mould, before being mashed with roasted wheat (unlike Chinese soy sauces). They then undergo further ageing in 100-year-old cedar barrels. All production is still carried out in the old samurai house where the family began the business in 1753.
Get inspired with some recipes
Smoky Homemade Baked Beans Recipe
A smoky, umami-rich twist on a classic favourite, these beans are delicious on toast, as a side, or straight from...
Wasabi, Cucumber and Cauliflower Pickle Recipe
My wasabi cucumber pickle is a recipe straight from my Mother’s garden in Japan.
Time Saving Kaeshi Sauce Recipe
This simple kaeshi uses only soy sauce, mirin and sugar, without dashi, and it gives a clean and versatile flavour.