What is the BEST soy sauce? So many to choose, does it matter? | Marion’s Test Kitchen

What is the BEST soy sauce for you? Does it actually matter which soy sauce you use? Is it actually worth it to buy the more expensive soy sauce? Join me as I test out SO MANY soy sauces.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
​Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.

[@Shelsight]

I love seeing the team behind the camera every now and then. You guys must have such a blast working together..! :)

[@Marionskitchen]

We really do. I have the best team!!!

[@guykoppi2525]

OMG! Finally, someone is addressing the all-important question of soy sauce quality. It’s so totally important and yet subjective. I already know which one I prefer, but so nice to know someone of Marion’s stature recognizes the importance of the nuances of the different brands. Keep on keeping on, Marion!

[@Marionskitchen]

Thanks Guy! 🙌🙌🙌

[@bsugarplum]

I totally agree I was waiting for someone to break this down and give some guidance on good choices. I currently have 7 different types of soy sauce in my pantry. This will help narrowing down some of the clutter. Now please do one on Oyster sauces.😁

[@TiannNChong]

@@bsugarplum 7?!??!

[@gabrielqchan8124]

I use Lee Kum Kee… also various versions of light - standard, premium and superior, Japanese for cooking and for sashimi/sushi, and dark soy sauce - mushroom and sweet dark. I totally get you on having different types. Same applies to chilli condiments!

[@roxannelucky]

I really appreciate these product comparisons. I LOVE Asian foods from many cultures and want to get better at using the ingredients. Love watching you Marion!

[@Marionskitchen]

Glad you found it useful!! Thanks for the feedback!

[@Heskey-pn1yc]

Totally agree with Marion, have a few different types of soy sauces in the kitchen for different crusine for the most authentic taste. But for Chinese light soy sauce the first extract soy fermentation always taste the best. First extract tend to be thicker and darker. The subsequent extract of the soy ferment produce more budget friendly ones. Colour looks lighter and texture more watery.

[@kimberleyg4657]

I'm half Japanese growing up here in the US we only had two choices kikkoman and La Choy. Now you can go into any supermarket and have a much larger selection. Since I grew up eating Japanese we always used kikkoman. But, I actually prefer Chinese or Korean. When I started cooking Chinese dishes I still had to use kikkoman since I couldn't find Chinese style soy sauce. Finally found an market that carried a large variety of ingredients. Yay.being military. My favorite soy sauce for Chinese and Korean is Kimlan dark. Korean neighbors used that brand. I might have to look for Pearl River premium. We have almost a dozen asian markets in this area now. Growing up we only had one. My mom use to go there to get instant ramen. They only carried ichiban original. That was before top ramen and its dozen flavors. To this day I can't stand to eat ichiban original. I'll eat any flavor but that one. Please to all that is holy do not, I repeat do not use La Choy soy sauce. That is not soy sauce. That's basically a chemical experiment.

[@wongfeihung1847]

Pearl River Bridge soy sauce is literally the BEST Chinese soy sauce! Our family has been using this brand in like FOREVER!

[@TracieSmithpomeranian]

Thank you for sharing this experiment. As someone who grew up eating Asian Cuisines, this video gives a clarity to those who didn't grew up eating authentic Asian foods. I grew up eating Lo Mein out of cans. My fellow American commenters know what I am talking about. For those who don't know, don't worry you're not missing anything. Trust me! As I've gotten older I have tried different authentic Asian foods. My family moved to Florida in 1994. Colonial Drive is blocks of Asian Restaurants. I'll never forget this no matter old I get. My mom and I got cocky and tried Vietnamese restaurant. Here is two white women who had NEVER had tried any other Asian food besides Chinese. The Vietnamese restaurant was beautiful. You really felt like you walked into Vietnam. OMG! We weren't ready for how damn spicy this cuisine was. Needless to say we had our soup paid and got to hell out with our remaining taste buds that didn't feel like they were on fire.

[@debbycoley]

Thanks a million for this wonderful tutorial! ❤️

[@LizKum]

Thank you Marion. It’s so knowledgeable. I’ll be more picky when choosing my next bottle.

[@SkkyJuse]

Marion, this was fantastic to watch. I, too, have multiple soy sauces, as with fish sauces (another episode?), and really enjoy the different nuances that they bring to different cuisines.

[@DrBrunoRecipes]

Excellent 👌🏻 Greetings from Scotland 😊 Have a great day everyone 🌻

[@catmom1322]

After having tried various soy sauces, I have settled on Kikkoman & I buy the low-sodium version. Perfect!

[@trangy21]

Loved the video. I have always wondered what each of the soy sauces tasted like but didn't want to buy a whole bunch. Thanks so much Marion 😊

[@jimpurcell]

Thanks! Helpful!

[@johnslashinski957]

Enjoyed the comparisons.

[@kehindenuren5167]

This is really great

[@SallyGreenaway]

brilliant video thank you

[@rosienguyen2150]

Great information

[@mandyfox2962]

I'm a Pearl River Bridge girl all the way. Possibly because my local Chinese restaurant growing up used that one and I'm familiar with it. Looking forward to trying the premium version of this

[@miseentrope]

Thanks, Marion and crew, and comments. More of these comparison vids, please and thank you. What is "best" for one person or cuisine isn't "best" for someone else's taste or foodways. Like beverage tasting...or oils/vinegars and their usage....I appreciate your working that into this post. 🥰

[@hubertnl]

Love this idea! Would be great to see your favourite utensils too.

[@pretendtobenormal8064]

Awesome video, Marion! Standard Pearl River Bridge light is my go-to, but now I'm going to have to give the Golden Label variety a try...

[@priayief]

What an intriguing and interesting test! I'll probably end up getting two different soy sauces to compare. But I know that when I'm cooking, I'll simply get confused if I even have to choose between two varieties. How you can make decisions based on your particular cuisine is way beyond my abilities. Many thanks for your efforts in posting these videos. Cheers from Canada.

[@chotisidunya1210]

Very good recipe 👌

[@gabba5423]

Thanks Marion love your videos. Informative love your laughter ❤

[@lroberts4162]

Thank you. Great video

[@pipster06]

I am obsessed with Kikkoman! But this has made me want to try the Thai soy sauce, at least for fried rice (Kikkoman is nice as a spoonful in some white rice for Japanese dishes etc, but I find it too dark and strong for fried rice). This is now on my list, thanks for this fun and lightly informative vid Marion 😊

[@EveryFilmLoverTV]

I've been learn so much on your channel Marion. Keep up the energy we love you ❤️❤️😘

[@mcsteveuche246]

This is awesome

[@qwertyqwert2772]

Love this ❤️

[@PrincessTash2599]

Please do fish sauce or oyster sauce next!!

[@Becausing]

Check out Pailin's Kitchen/Hot Thai Kitchen's videos on fish sauce and oyster sauce. She also has a good soy sauce video in her in-depth series on key Thai ingredients: palm sugar, tamarind, grocery store curry paste, coconut milk, galangal, and a few others.

[@ritaparagon9442]

Excellent video

[@Serena_Mueller]

*takes notes ahead of next trip to the Asian market*

[@hansiniwickramarathne108]

Oh finally!!!! I have been waiting for this video for a loooooong time! 🤩

[@LizzieBurnett]

Absolutely loveeeee this! I feel like this is an area that is missing on the internet and I found it so interesting to watch. I learnt so much and found it very fascinating. Would love to see other videos like this on other products 😍

[@Marionskitchen]

Awesome! So glad you liked it! Happy to do more! Thanks for the feedback!

[@katehamilton7796]

You validated me today - I have always tried to match oil and condiments I have light, dark, kikkoman and ketjap manis!

[@kboyd116]

I enjoy your happiness that shines through…

[@C.G.C-Solution-Tv]

I love your cooking

[@dalar2]

This was amazing, thank you

[@Marionskitchen]

You're so welcome!

[@esseobi2032]

Lovely video. Now I know which to buy!

[@simonsaoud4621]

Thank you team for such a wonderful video and comparison. I know the next time I buy soy sauce, I will be looking for those brands in my Asian market. I was there just last week scratching my head going I need to research this. Your timing could not have been more impeccable.. Because I often do Marian's recipes, I now need to pay closer attention to know which soy sauce she's adding to the recipe. Thank you for taking the stress off of my shoulders as there had to have been at least 25 soy sauces to choose from. 🤗

[@aeasyguyjetlee]

I like this video very much. Please do more

[@tracyhou5581]

Hi Marion, I loved watching your videos and give me a lot of ideas for my cuisine. It is good to have comparison the products for choosing. I normally use Tai Hua brand light soy sauce made from singapore as my favourite as recommend. By the way, thanks the effort for the videos.

[@efeumukoro9792]

I love this video

[@innedywifimoney6793]

Love it

[@Jo-bo1mp]

We love you Marion!!! Love the content❤️

[@DeLyonsIncome]

Good one

[@agadaadaidu4920]

Good job Marion

[@idowuidowu2990]

I love this

[@marindado556]

Amazing! This was so helpful. I have the healthy boy brand, pearl River and Kikkoman in my cabinets!! And also the pearl River dark soy sauce. And also 2 different brands sweet indonesian Kecap (Manis and medja) . And a very premium artisan Japanese soy sauce and Kecap that I only use for dipping of finishing touches. Mmmmmm love me some soyyysauce!!!

[@Marionskitchen]

Your soy sauce arsenal sounds just like my own personal one! 🙌🙌🙌

[@leahshull4585]

You have no idea how much I appreciate this video! Feeling fully justified with my multiple bottles of soy sauce.👍

[@yeahnahbeauty]

currently use kikomans but now im going to try the gold lable pearl river

[@jrran8650]

Hi Marian I absolutely love your channel thank you for all the work I was wondering if you could do a video on basic spices you need to cook along side you. I've never really cooked Asian food before and a lot of times I want to cook alongside your videos and I'm missing one or two spices or I can't find a certain spice if there could be like a collection of 10 go to spices that would be very helpful thanks I appreciate all your work

[@tomsparks6099]

I appreciate this because I hate Kikkoman products and I prefer some umami versus salty.

[@deborahgrantham7387]

Great video👍

[@Gorkilein]

A very good Video. Finally something to decide on. Sadly that Chinese you showed isn't available in my Chinese foods store.

[@rodwilliams5074]

I use the sight,smell and taste test when cooking and adjust if necessary. I love your videos Marion. Greetings from Gympie.👍

[@mscott976]

I regularly use the Thai soy sauce but keep several others also. Thanks for the comparisons. I’m fortunate as I have several large Asian supermarkets near me so the selection of ingredients as superb.

[@Delzy_224]

Great cooking 👍😊

[@joelewis8770]

I like Lee Kum Kee's dipping soy sauce. Great for dimsum.

[@jax_08]

That was awesome! Thank you so much for this. I've just recently discovered that I have options in the soy sauce realm and then the question of... Which one is the best?!

[@kvngyomex1710]

Love you guys 🥰

[@BBWMASSAGE_AND_FITNESS]

Nice one

[@Ohyeahhahaha]

Pearl River Bridge - a Cantonese classic😋

[@thaobenn6339]

Thank you so much for sharing this video, Marion. I now know which the best soya sauce is. 👍👍👏👏

[@SueK2001]

I also use soy sauce from country of origin for that country’s cuisine. I giggled a bit because I have always used the premium Pearl River Bridge soy sauce and I’m glad to see it here! Thanks Marion!

[@Marionskitchen]

I’m totally converted!!

[@micheltibon6552]

Nice video and important for me as a Dutch Indonesian guy. I always buy the Pearl River Light and Dark brand. I will replace the Dark version with the Premium one next time I shop. Due to the limited cupboard space I have to limit it to these two soy sauce flavours. Next video test the vinegars😀 as I use it often for mixing with some soy sauce to make a dip sauce for my loempia. Can you react to the last Taste Atlas ranking😀 where Asian cuisine ranks low compared to European cuisine. There is some food for thought😀 needed.

[@PearlRiverBridgeHK]

Thanks Marion Grasby ~

[@DanielSosnoski]

I just acquired a bottle of Jammy Chai soy sauce. It's been in production since 1608 and is considered the number-one brand. So, like you did here, I set up a blind tasting station where you could sample it with three other brands (Kikkoman light and regular, and a vintage aged Taiwanese brand called Wan Ja Chan). The Jammy Chai has a depth of flavor and is less sodium forward than the others. I highly recommend it.

[@stardust9072]

My favourite for light soy sauce is orchid brand (for half boiled eggs) and lee kum kee's selected soy sauce (best on fried rice or fried salmon).

[@DLROWOLL3H]

I just bought the gold label, pearl river bridge soy sauce and you were right. It's the best of the five brands you tried and tested. Thanks for this video and my new favourite soy sauce to buy now.

[@sallyl5073]

I love #2 Kikkoman soy sauce . Just because the ingredients is very clean, no preservatives. You could dilute soy sauce with water to make it less salty. I always buy it from Costco. Cheaper than a supermarket. Other brands mostly have preservatives. Loved your content. 🥰🥰.

[@bingbingpeony]

after viewing this vid, i immediately went out to purchase the premium chinese soy sauce. so glad you did this taste test & that my neighborhood asian grocer had this brand. i love it. i still like my san-j shoyu but this pearl river bridge is rocking my world right now. mant thx for taste test vids !

[@sarakatharina2928]

I use two soy sauces at home, one for cooking, one for salads and dips. But I will try the golden label. Thank you!

[@brokenglassshimmerlikestar3407]

Very interesting test!! Wish more soy sauces were included though, there are just sooooooo many brands and varieties

[@Josephineasigene]

Woo so many sources

[@jamiuola1992]

Lovely

[@marshall5021]

I love videos like this, I'd love to see your take on biscuits and gravy and could you do another video like this but for like oyster sauce or fish sauces?

[@joshsun1446]

I think a saw a video from another KZbinr doing oyster sauce and fish sauce, if you search for it you’ll see. But yeah I’d love to see Marion’s version!

[@Becausing]

Check out Pailin's Kitchen/Hot Thai Kitchen's videos on fish sauce and oyster sauce. She also has a good soy sauce video in her in-depth series on key Thai ingredients: palm sugar, tamarind, grocery store curry paste, coconut milk, galangal, and a few others.

[@T_Man-mm9sz]

Great video! Very informative. Nice presentation. Great production. I'm recently retired and have taken up cooking as my new hobby/passion. I'll be heading to the Asian market today to buy some Pear River Bridge Premium soy sauce (along with some Lee Kum Kee hoisin sauce and Red Boat fish sauce). Given that the cost associated with the sauce going into a dish is relatively small compared to the cost of all the other ingredients, I'm inclined to not skimp on the sauces and to just get the best available.

[@debmccloskey1664]

Try Aloha Shoyu from Hawaii, less salty. I prefer it to others that I've tried.

[@matthewtoohey4103]

Thanks for this, Marion. I feel more educated about soy sauce now. Can you do one of these for dark sweet soy sauces, too, please? I'm curious to see how Indonesian kecap manis holds up against its rivals from other countries.

[@clairewright8153]

And then fish sauce

[@stardust9072]

Malaysia's best kicap manis is KIPAS UDANG brand and it's also the priciest.

[@waltonkate]

Kecap manis Bango ftw

[@kathymau3117]

A favorite here in Hawaii is Aloha Shoyu brand soy sauces. There is original, lower salt, gluten-free, gold premium, and tamari.

[@janayh2817]

Marion, your laugh is so infectious 😂

[@a-stardesigns1453]

As someone who went to the Asian market and picked the soy sauce with the most signature-sounding name with no data, I'm so glad to see Pearl River Gold Label did well haha

[@Marionskitchen]

🤣🙌

[@Natalie-health-wellness]

I love these videos, Ives used all them but never tried the Thai soy sauce…. I will definitely try cooking with it especially for my Thai cooking. I would love more information videos on other sauces and flavours of Asia. My favourite one is the premium pearl brand too. When I’m desperate I will use lee Kum kee premium.

[@SkkyJuse]

Ooh, definitely try the Thai Boy Brand sauce. It’s very good, and surprising, because the color is so much lighter.

[@mmh290]

I love this channel and use so many of the recipes. Initially when I saw Marion about to test the soy sauce, all I could fixate on was the white blouse😆😂🤣 I always get it on my clothes! I grew up eating Kikkoman, and I can totally relate to the taste buds getting used to it. I can taste a difference in dishes and actually don’t like the other flavors.

[@nancyedwards4847]

Thanks this is a great deal, now people will know the different soy sauces available

[@SgtRocko]

My personal favourite is the Pearl River Mushroom flavoured soy. My Korean hub and his family all INSIST on spending more for Sempio 701 (when 701 disappeared from the shelves here in our part of the US fpr most of 2022, I heard wailing that the 501 "just isn't as good"). Korean soup soy is really good, and reminiscent of Maggi's Jugo. Now... with Asian VINEGARS... I say Kong Yen's black vinegar is THE hands-down best. I like Zhenjiang and Chinkiang vinegars, but the Kong Yen is an absolute standout. Great video, thank you!

[@uncletaku]

I'm used to using Kikkoman but I'm intrigued to try the premium Pearl River Bridge soy sauce. Thanks for the video!

[@Marionskitchen]

No problem!

[@lesliekingsley4993]

Most informative Marion, thank you! My preference has always been for Pearl River Bridge for cooking and as a base for seasoned soy sauces, and Kikkoman for table use. l have not ever used Healthy Boy - tempted to purchase but baulked at the relatively long list of additives (see below). Ingredients: Healthy Boy - Water 25.4%, Defatted Soybean 25.0%, Wheat 25.0%, Salt 18.0%, Sugar 6.3%, Flavour Enhancer (E621 - Monosodium glutamate, E631 - Disodium inosinate, E627 - Disodium guanylate) 0.2%, Preservative (E211 - Sodium benzoate) 0.1%, Colour (E150c Natural caramel colour), Artificial Soy Sauce Flavour. Pearl River Bridge - Water, Soybeans, Salt, Wheat Flour & Potassium Sorbate (Less than 1/10 of 1% as Food Preservative). Kikkoman - soybeans, wheat, salt and water

[@esseobi2032]

Thank you!

[@barnabasage]

Your food and recIpes I will like to taste every day

[@robinvarnadoe7434]

Hmmm, now I have to see if I can find the other two as I already have kikkomen. I found kikkomen gluten free in the red label and I also enjoy that one on rice it seems to be a little thicker and sweeter.

[@tmackie1694]

Aloha! Yay, shoyu video! Based on colours and your descriptions, I guessed the countries correctly. IMO Kikkoman rules! 😉 In my house, Kikkoman Low Salt is our daily.

[@elainelee4828]

I have those 3 in my kitchen cabinet ( the green less sodium Nikkoman) Over the years, I feel like to keep them, subconscious choice, didn’t think about why

[@futuredoc7303]

I used to use common well-known brands like Kikkoman, but the game changer for me was switching over to Wan Ja Shan premium soy sauce. The quality and taste is unmatched. I even bought a far more expensive high quality Japanese soy sauce but it still didn't compare. That being said, certain types of soy sauce are best suited to certain food types. However, if you want just one brand and you want the best, I couldn't recommend Wan Ja Shan more.

[@rtflone]

Found the Wan Ja Shan on Amazon but the sodium content threw me off trying it. Almost 40% sodium on their most premium. Not happening for this old boy..

[@darinwade1973]

love the dark brown full of beneficial nutrition excellent for making thick sauces and the flavor is awesome love the salty taste which has beneficial Iodine for your thyroid health. I also add it to my orange juice to make a good collagen and elastin drink love ya Marion you make excellent asian dishes now I know how to prepare keep up the good work of teaching my favorite teaching is 3 recipe noodles ive watch and learn how to make noodles and mastered it down

[@rachelbhall]

The BEST soy sauce in the world is from Phnom Penh in Cambodia. It’s the Ox Label with the ox on it! It’s the BEST!

[@MC-pm3gp]

Lee Kum Kee superior is my favorite, I think it's on par with the better quality Pearl River Bridge. Maybe even better :)

[@paigewillow8768]

So helpful. I need to get the thai and the premium chinese brand. I mostly use the regular Chinese brand bc thats what you commonly see in my local grocery.