Soy Sauce

• Naturally brewed Japanese soy sauce from the well-known brand Kikkoman
• Can be used for cooking or with sushi
• Also suitable for sauces and marinades Read more

Soy sauce is mainly used in Asian cuisine and in various dishes from Western cuisine. Read more

The one and only ABC Ketjap Manis is a sweet soy sauce from Indonesia. This thick, syrupy soy sauce has a very sweet taste and is mainly used in Indian and Surinamese cuisine for sambals, noodles, fried rice and meat dishes. Read more

This sweet soy is one of the thickest kecaps available. It is mainly used in the Indonesian and Surinamese cuisine for sambals, fried noodles, fried rice and meat dishes. Read more

Superior Light Soy Sauce. Read more

This Premium Dark Soy Sauce is brewed using natural, traditional methods to accentuate for deep colour and lustre. it is ideal for adding a rich and naturally deep colour to casseroles and stews. Read more

Nasi goreng, bami, meat dishes and sambals are the dishes that are prepared with the one and only soy sauce. For Surinamese and Indian cuisine. Read more

This Premium Light Soy Sauce is naturally brewed with non-GMO soybeans. It has a rich soy flavor and aroma that will subtly enhance the "taste" of a dish. Read more

Ketjap Medja Kaki Tiga gives a beautiful color and rich flavor to dishes. It is a delicious sweet ketjap produced from naturally brewed soy sauce and sweetened with sugar syrup Read more

This Dashi-iri Ponzu Yuzu is a citrus vinegar with soy sauce, dashi, yuzu, bonito and seaweed. You can use this citrus vinegar to give extra flavor to, for example, fish or oysters. Read more

ABC Kecap manis (Sweet soy sauce) is a key ingredient in the Indonesian cuisine. Use this thick, dark and aromatic soy sauce, that is sweetened with palm sugar, in marinades, dip sauces or as a flavor enhancer! Read more

Kikkoman Tamari is a gluten-free soy sauce rich in umami flavour, ideal for various culinary applications. Made without wheat.
• Gluten-free
• Rich in umami Read more

Discover the real taste with ABC Kecap Manis Sedang. This versatile sweet soy sauce makes it easy to prepare tasty dishes. Ideal for a cozy meal with friends or family. Read more

Ketjap Asin is a salty soy sauce from ABC, the most famous brand from Indonesia.
• Dark sweet soy sauce that gives the brown color to stir-fries
• Can be used in marinades, sauces and stir-fries Read more

The one and only ABC Ketjap Manis is a sweet soy sauce from Indonesia. This thick syrupy soy sauce has a sweet taste and is mainly used in the Indonesian and Surinamese kitchen for sambals, bami, nasi and meat dishes. Read more

This sweet soy sauce is one of the thickest sweet soy sauces available. Is mainly used in Indian and Surinamese cuisine for sambals, bami, nasi and meat dishes. Read more

Japanese broth with soy sauce and mirin. The basis for soup, dip sauces, marinades and more. Read more

This Kikkoman Soy Sauce Less Salt is the perfect choice because it contains 43% less salt while keeping the original taste intact. Read more

Pearl River Bridge Dark Soy Sauce is a well-known and high-quality soy sauce, loved for its rich flavor and dark color. This sauce is an essential ingredient in Asian cuisine and is often used to add extra flavor and depth to dishes. Read more

This tasty soy sauce from Healthy Boy is extracted from only the best quality soybeans. This sweet variant gives a typical sweet taste to every dish. Use it for cooking, or just as a condiment on the table. Read more

Thai Black Soy Sauce made from carefully selected soybeans. • Suitable for stir-frying, marinades and dips • Gives a dark colour to the dish • Naturally fermented Read more

Soy sauce is mainly used in Asian cuisine and in some dishes from Western cuisine. Read more

Golden Mountain Seasoning sauce instantly improves the taste of Thai-Chinese and continental dishes. This sauce is imported from Thailand and adds a delicious taste to Thai food. Read more

The one and only ABC Ketjap Manis is a sweet soy sauce from Indonesia. This thick syrupy soy sauce has a sweet taste and is mainly used in the Indonesian and Surinamese kitchen for sambals, bami, nasi and meat dishes. Read more