Soy sauce has a history of about 3000 years. Its departure is known as China, but a variety of soy sauces have been developed in Japan and South Korea. Soy sauce is a typical basic seasoning of Korea and Japan. It is widely known as a universal seasoning with three cooking staples - flavor, aroma and color. Soy sauce, is widely used in many different kind of meals in Korea but soy sauce in Japan is one of most important seasoning that most of the dishes contain soy sauce. Many people think of soy sauce as just one type of soy sauce, but in fact, there are very different types of soy sauce. Soy sauce that is mainly used for stir-frying, and deep-fried, and Tamari soy sauce is used for sushi and teriyaki. Start enjoying a variety of Japanese and Korean soy sauces at NikanKitchen!
Dark Soy Sauce
Light Soy Sauce