Скачать или смотреть 5 Soy Sauce Brands to Never Buy And 5 That Are Actually Brewed

Soy sauce might be the most misleading bottle in the grocery store. Two labels can look almost identical, but one is a slow-fermented brewed shoyu that brings real umami and aroma, and the other is a rushed shortcut: brown, salty liquid built from hydrolyzed soy or vegetable protein and “flavor” fixes.

In this Built To Eat breakdown, we split soy sauce into two sides: the bottles to stop buying, and the brands that are actually brewed through real fermentation. This isn’t about being fancy. It’s about learning the single easiest label check so you can tell if you’re buying traditional brewing or chemical shortcuts.

We cover common “shortcut” styles like store-brand soy sauce, La Choy-style Americanized soy, takeout packet soy sauce, liquid aminos, and HVP-heavy chemical lines. Then we flip to brewed options that actually ferment for months, like Kikkoman Traditionally Brewed, Yamasa, San-J Tamari, and Chinese light/dark workhorses (Lee Kum Kee or Pearl River Bridge), finishing with a true upgrade bottle like double-brewed soy sauce.

Quick rule: if your ingredient list leads with hydrolyzed vegetable protein (HVP) or hydrolyzed soy protein, you’re not buying brewed soy sauce. You’re buying a flavor shortcut.

What soy sauce is in your cabinet right now? Drop the brand below.

#soysauce #foodlabels #groceryshopping

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