Soy Sauce Sales

Soy Sauce Sales Market Outlook

The global soy sauce market is poised to reach approximately $6.4 billion by 2025, with a compound annual growth rate (CAGR) of 5.8% during the forecast period from 2025 to 2035. The rising popularity of Asian cuisine and the increasing use of soy sauce as a versatile condiment in various culinary applications are key factors driving market growth. Additionally, health-conscious consumers are seeking low-sodium and organic options, further contributing to the expansion of soy sauce variants in global markets. The growth of the food service industry and the rising trend of gourmet cooking at home are also expected to bolster demand for soy sauce in the coming years. As the global population continues to grow, the demand for flavorsome and umami-rich ingredients like soy sauce is likely to surge.

Growth Factor of the Market

The soy sauce market is witnessing significant growth due to various factors that align with contemporary culinary trends and consumer preferences. The globalization of food culture has resulted in an increasing appreciation for Asian flavors, with soy sauce being a staple ingredient in many dishes. Furthermore, the growing trend of home cooking, accelerated by the COVID-19 pandemic, has led to a surge in demand for soy sauce as consumers experiment with new recipes and cuisines in their kitchens. Health and wellness trends are also influencing consumer choices, prompting a shift towards low-sodium and organic soy sauce products. The rise of e-commerce platforms has made soy sauce more accessible to consumers, allowing for greater product variety and convenience. Moreover, the food service sector, including restaurants and catering services, continues to expand, driving bulk purchases of soy sauce to meet the evolving tastes of diners.

Key Highlights of the Market

• Projected market size of $6.4 billion by 2025 with a CAGR of 5.8% from 2025 to 2035.
• Increasing consumer interest in Asian cuisine as a global trend.
• Rise in demand for low-sodium and organic soy sauce options.
• Significant growth in the food service industry contributing to bulk purchasing.
• Expansion of e-commerce channels facilitating easy access to various soy sauce products.

By Product Type

Regular Soy Sauce:

Regular soy sauce is one of the most widely consumed varieties globally, characterized by its rich and savory flavor profile. This type of soy sauce is made using traditional fermentation methods, which have been passed down through generations. Regular soy sauce is often used as a condiment, marinade, or ingredient in cooking, making it a versatile staple in both household and commercial kitchens. The demand for regular soy sauce remains strong due to the increasing popularity of Asian cuisines, which rely heavily on this ingredient for authentic flavor. As consumers become more adventurous with their culinary experiences, the use of regular soy sauce in diverse dishes continues to rise, further solidifying its market position.

Low-Sodium Soy Sauce:

Low-sodium soy sauce is gaining traction among health-conscious consumers looking to reduce their sodium intake without sacrificing flavor. This variant is specially formulated to contain less salt compared to regular soy sauce, making it a suitable option for those managing hypertension or overall health. The growing awareness of health and wellness is driving the demand for low-sodium products across the food industry, including soy sauce. As more consumers prioritize nutritious diets, manufacturers are expanding their range of low-sodium soy sauce offerings, thereby enhancing market growth. By providing a flavorful alternative that aligns with health trends, low-sodium soy sauce is carving out a significant niche in the market.

Tamari Soy Sauce:

Tamari soy sauce, known for its gluten-free formulation, is becoming increasingly popular among consumers with dietary restrictions or those adopting gluten-free diets. Traditionally made as a byproduct of miso production, tamari has a thicker consistency and a richer flavor compared to regular soy sauce. This unique flavor profile appeals to gourmet cooks and health-conscious consumers alike, driving its demand in both the household and food service sectors. The rise of gluten-free diets and the growing number of consumers seeking alternative flavoring options contribute to the increasing popularity of tamari soy sauce. As awareness of dietary needs continues to grow, tamari is well-positioned to capture a larger share of the soy sauce market.

Ponzu Sauce:

Ponzu sauce, a citrus-based soy sauce alternative, is gaining popularity for its unique and refreshing flavor. Often used as a dipping sauce or dressing, ponzu provides a tangy twist to traditional soy sauce applications. The growing trend of fusion cuisine and the increasing interest in Japanese cooking are driving the demand for ponzu sauce among consumers. As chefs and home cooks look for innovative ways to incorporate flavors into their dishes, ponzu sauce is being recognized for its versatility and ability to enhance various recipes. This trend is expected to continue, further solidifying ponzu's position within the soy sauce market.

Others:

The 'Others' category encompasses various specialty soy sauces, including organic, flavored, and artisan varieties. As consumer preferences evolve, there is a growing segment of the market that seeks unique and premium products, which has led to the emergence of specialty soy sauces. These products often incorporate different ingredients or flavors, enhancing the traditional soy sauce experience. The trend toward premiumization and the willingness of consumers to pay for high-quality products are fueling growth in this segment. As awareness of diverse culinary applications continues to rise, the 'Others' category is likely to expand further in the soy sauce market.

By Application

Food Industry:

The food industry remains the largest application segment for soy sauce, encompassing various sectors such as restaurants, catering, and food manufacturing. Soy sauce is a fundamental ingredient in numerous dishes, including marinades, sauces, and seasonings, making it indispensable to chefs and food manufacturers. The rising popularity of Asian cuisine and fusion dishes has contributed significantly to the demand for soy sauce within the food industry. Additionally, the growth of ready-to-eat meals and packaged foods often incorporates soy sauce for flavor enhancement, further driving market expansion. As the food industry continues to innovate and diversify, the reliance on soy sauce as a flavoring agent is expected to strengthen.

Household:

In the household sector, soy sauce is widely used as a staple condiment in everyday cooking. The growing trend of home cooking, especially during the pandemic, has increased the consumption of soy sauce among consumers experimenting with various recipes. Households are increasingly incorporating soy sauce into their culinary practices, from stir-fries to marinades and salad dressings. The demand for convenient and easy-to-use products is driving the growth of bottled soy sauces in retail settings. As families seek to create restaurant-quality meals at home, the household segment for soy sauce is anticipated to witness substantial growth in the coming years.

Restaurants:

The restaurant sector is a significant contributor to the soy sauce market, as chefs utilize this versatile ingredient to enhance flavors in a wide range of dishes. From Asian restaurants to Western cuisine, soy sauce is commonly featured on menus due to its ability to add depth and umami to food. The increasing number of dining establishments and the growing trend of gourmet dining experiences are propelling the demand for soy sauce in restaurants. Moreover, as consumers become more adventurous in their culinary choices, restaurants are experimenting with different types of soy sauce to create unique flavor profiles. This trend is likely to continue, sustaining growth within the restaurants segment of the soy sauce market.

Others:

The 'Others' category in the application segment includes various uses of soy sauce beyond traditional cooking and dining. This may involve applications in food processing, where soy sauce is used as an ingredient in packaged products, and in culinary experiments where food scientists and chefs seek to create innovative flavor combinations. Additionally, soy sauce is increasingly being used in the preparation of snacks and ready-to-eat products, catering to the convenience-seeking consumer. As culinary exploration continues, this segment offers opportunities for growth as new applications for soy sauce emerge.

By Distribution Channel

Supermarkets/Hypermarkets:

Supermarkets and hypermarkets are the primary distribution channels for soy sauce, providing consumers with a wide range of brands and product variants under one roof. The convenience of shopping at large retail outlets allows consumers to easily compare products and select their preferred soy sauce. Additionally, supermarkets often feature promotional offers and discounts, driving higher sales volumes for soy sauce. The growing trend of organized retailing and increased footfall in supermarkets post-pandemic are contributing to the continued dominance of this distribution channel. As consumers become more discerning about their purchases, the variety and quality of soy sauce products available in supermarkets are likely to enhance consumer interest.

Convenience Stores:

Convenience stores play a pivotal role in the soy sauce market by catering to on-the-go consumers and those seeking quick meal solutions. The availability of soy sauce in convenience stores offers accessibility for consumers who may not have the time to visit larger retail outlets. These stores often stock popular soy sauce brands in smaller packaging, making it easier for consumers to purchase soy sauce as needed. The trend of snacking and quick meal preparation has led to an increase in soy sauce sales through convenience stores as consumers look for easy-to-use condiments to enhance their meals. This distribution channel is poised for growth as busy lifestyles continue to shape consumer shopping behaviors.

Online Retail:

Online retail has emerged as a significant channel for soy sauce distribution, particularly in the wake of the COVID-19 pandemic, which accelerated the adoption of e-commerce. Consumers are increasingly turning to online platforms to purchase soy sauce due to the convenience and variety available. E-commerce offers the advantage of easy access to specialty and gourmet soy sauce products that may not be available in local stores. Furthermore, online retailers often provide customer reviews and ratings, helping consumers make informed choices. The expansion of delivery services and subscription models is also enhancing the online shopping experience for soy sauce. As more consumers embrace digital shopping, the online retail segment is expected to grow substantially in the soy sauce market.

Others:

The 'Others' category encompasses alternative distribution channels such as specialty stores, food service distributors, and direct-to-consumer initiatives by manufacturers. Specialty stores often focus on organic or gourmet soy sauce options, catering to niche markets with specific dietary preferences. Food service distributors play a crucial role in supplying soy sauce to restaurants and catering businesses, ensuring that these establishments have access to high-quality products. Direct-to-consumer initiatives, including subscription boxes and branded e-commerce platforms, are also gaining traction as manufacturers seek to engage directly with consumers and build brand loyalty. This diverse distribution landscape contributes to the overall growth of the soy sauce market.

By Ingredient Type

Soybeans:

Soybeans are the primary ingredient in soy sauce production, serving as a crucial source of protein and flavor. The fermentation process of soybeans results in the rich umami taste that soy sauce is renowned for. As demand for soy sauce rises, the need for high-quality soybeans is becoming increasingly vital. Sustainability and sourcing practices are also emerging as key considerations within the ingredient supply chain, prompting manufacturers to seek non-GMO and organic soybean options. The growing emphasis on health and quality is likely to influence the sourcing of soybeans in the soy sauce market, fostering innovation in production methods.

Wheat:

Wheat serves as an essential ingredient in many traditional soy sauce varieties, contributing to the flavor and texture of the final product. The use of wheat enhances the fermentation process, resulting in a balanced taste profile that pairs well with various dishes. As consumers become more health-conscious, some manufacturers are exploring gluten-free alternatives, leading to the rise of soy sauces that do not include wheat. However, for traditional soy sauce production, wheat continues to play a significant role, and its availability is crucial to ensuring consistent quality. The wheat segment is expected to remain relevant as more consumers appreciate the nuances of flavor it brings to soy sauce.

Salt:

Salt is a fundamental component of soy sauce, not only for flavor but also for its role in the fermentation process. The salinity of soy sauce varies based on the type and production method, with some consumers seeking lower-sodium options. The demand for low-sodium soy sauce is driving innovation in salt-reduction techniques without compromising taste. Furthermore, the growing awareness of health-related issues linked to high sodium consumption is influencing consumer preferences, leading to an increase in the availability of reduced-salt soy sauce products. As the focus on health and wellness continues to gain momentum, the salt segment in soy sauce will adapt to meet evolving consumer demands.

Water:

Water is a crucial ingredient in soy sauce production, serving as the medium for fermentation and extraction of flavors. The quality of water used can significantly impact the final product's taste and consistency. Manufacturers are increasingly aware of the importance of water quality, focusing on sourcing clean and pure water for soy sauce production. Additionally, advancements in water treatment technology are allowing for improved sustainability practices in soy sauce manufacturing. The water segment, while often overlooked, plays a vital role in ensuring that soy sauce meets the high standards of flavor and safety that consumers expect. As the industry evolves, the way water is sourced and utilized will be an essential consideration for production methods.

Others:

The 'Others' category encompasses additional ingredients that may be used in specialty soy sauces, including flavorings, preservatives, and organic additives. As consumers seek unique flavor profiles and healthy alternatives, manufacturers are experimenting with various ingredients to differentiate their products. This could include the use of natural flavor enhancers, organic ingredients, or innovative fermentation techniques. The trend toward artisanal production is also influencing the use of specialty ingredients in soy sauce, appealing to consumers who value quality and craftsmanship. As the market continues to grow, the 'Others' category is expected to expand, reflecting the diverse preferences of consumers looking for unique soy sauce experiences.

By Region

The soy sauce market is characterized by significant regional variations, with Asia Pacific being the dominant region, accounting for approximately 45% of the global market share. The strong cultural ties to soy sauce in countries like China, Japan, and South Korea contribute to its high consumption in this region. The market in Asia Pacific is projected to grow at a CAGR of 6.2% from 2025 to 2035, driven by the increasing popularity of Asian cuisines worldwide and the rise of restaurant and food service industries. The growth of e-commerce platforms in Asia is also facilitating wider distribution and accessibility of various soy sauce products to consumers.

North America is another key region for the soy sauce market, with a growing consumer base that is increasingly experimenting with international flavors. The demand for soy sauce in North America is expected to rise significantly, attributed to the growing interest in Asian cuisine and the trend of home cooking. The region accounts for around 20% of the global market share, with a projected CAGR of 5.5% during the forecast period. Influenced by health trends, North American consumers are also seeking low-sodium and organic soy sauce options, further boosting market growth. Europe follows closely, with a rising appreciation for diverse culinary experiences, leading to increased adoption of soy sauce in various applications.

Opportunities

The soy sauce market presents numerous opportunities for growth, particularly in the realm of innovation and product diversification. As consumers become more health-conscious, there is an increasing demand for low-sodium, organic, and gluten-free soy sauce options. Manufacturers can capitalize on this trend by developing products that cater to specific dietary needs, including those with allergies or intolerances. Additionally, the growing popularity of plant-based diets represents an opportunity for soy sauce producers to position their products as suitable flavor enhancers for vegan and vegetarian dishes. The introduction of unique flavor profiles, such as infused or specialty soy sauces, can also attract adventurous consumers seeking new culinary experiences.

In addition to product innovation, the rise of e-commerce and online retail channels provides a significant opportunity for soy sauce brands to reach a broader audience. As consumers increasingly turn to online platforms for their shopping needs, brands can leverage digital marketing strategies to enhance their visibility and engage with consumers directly. Subscription box services and direct-to-consumer sales models can also foster brand loyalty and encourage repeat purchases. Furthermore, collaborations with food influencers and chefs can help promote soy sauce products in creative ways, driving consumer interest and expanding market reach. Overall, the soy sauce market is ripe with potential for growth through innovation, targeted marketing, and strategic partnerships.

Threats

Despite the growth prospects in the soy sauce market, several threats may impact the industry's stability and trajectory. One of the primary concerns is the rising competition from alternative condiments and flavoring agents, such as teriyaki sauce, fish sauce, and other regional sauces that may offer similar flavor profiles. As consumer preferences evolve, there is a risk that traditional soy sauce may lose market share to these alternatives, particularly among younger consumers who are open to trying new flavors. Additionally, the increasing awareness of health issues related to sodium consumption poses a challenge for soy sauce producers, as consumers become more cautious about including high-sodium products in their diets. This trend may necessitate further product reformulations and innovations to maintain consumer interest.

Moreover, the soy sauce market faces challenges related to supply chain disruptions and raw material availability. Factors such as climate change, fluctuating agricultural production, and trade policies can impact the sourcing of key ingredients like soybeans and wheat. Such disruptions may lead to increased production costs and affect the overall pricing of soy sauce products. Furthermore, changing consumer regulations and labeling requirements in different regions can pose compliance challenges for manufacturers, potentially limiting market entry or expansion opportunities. Addressing these threats will require strategic planning and adaptability within the soy sauce industry to ensure sustainable growth and resilience in the face of changing market dynamics.

Competitor Outlook

• Kikkoman
• Yamasa
• Lee Kum Kee
• San-J International
• Ohsawa Organic
• Kadoya
• Thai Kitchen
• Blue Dragon
• Hikari Miso
• Bamboo House
• Chung Jung One
• Amoy
• Ohsawa Organic
• Earth's Best
• Red Boat Fish Sauce

The competitive landscape of the soy sauce market is characterized by a mix of established players and emerging brands that continuously innovate to meet consumer demands. Kikkoman, one of the most recognized names globally, has a rich heritage in soy sauce production and offers a diverse range of products, including organic and low-sodium options. The company's strong marketing strategies and commitment to quality have solidified its position as a market leader. Similarly, Lee Kum Kee is renowned for its premium soy sauce products and has expanded its offerings to include various Asian sauces, catering to a wide audience. With a focus on authenticity and traditional production methods, these established companies maintain a competitive edge in the market.

Emerging brands like San-J International are capitalizing on the increasing demand for gluten-free and organic soy sauce products. San-J has positioned itself as a leader in gluten-free soy sauce, leveraging the growing consumer awareness surrounding dietary restrictions. Their innovative approach to product development and emphasis on quality ingredients are gaining traction in the market. Additionally, specialty brands like Ohsawa Organic are catering to niche markets interested in artisanal and organic soy sauce options. These emerging brands are reshaping the competitive landscape by introducing unique flavors and formulations, appealing to health-conscious consumers seeking alternatives to traditional soy sauce.

Overall, the soy sauce market is witnessing a dynamic competitive environment where innovation, quality, and consumer engagement are key drivers of success. Companies are continuously exploring new flavor profiles, packaging solutions, and marketing strategies to capture the attention of consumers. As the market evolves, the focus on sustainability and ethical sourcing of ingredients is also becoming increasingly important, prompting companies to adopt environmentally friendly practices. By staying attuned to consumer preferences and industry trends, established and emerging players alike can navigate the competitive landscape and thrive in the growing soy sauce market.

• 1 Appendix

  • 1.1 List of Tables
  • 1.2 List of Figures

• 2 Introduction

  • 2.1 Market Definition
  • 2.2 Scope of the Report
  • 2.3 Study Assumptions
  • 2.4 Base Currency & Forecast Periods

• 3 Market Dynamics

  • 3.1 Market Growth Factors
  • 3.2 Economic & Global Events
  • 3.3 Innovation Trends
  • 3.4 Supply Chain Analysis

• 4 Consumer Behavior

  • 4.1 Market Trends
  • 4.2 Pricing Analysis
  • 4.3 Buyer Insights

• 5 Key Player Profiles

  • 5.1 Amoy
    • 5.1.1 Business Overview
    • 5.1.2 Products & Services
    • 5.1.3 Financials
    • 5.1.4 Recent Developments
    • 5.1.5 SWOT Analysis
  • 5.2 Kadoya
    • 5.2.1 Business Overview
    • 5.2.2 Products & Services
    • 5.2.3 Financials
    • 5.2.4 Recent Developments
    • 5.2.5 SWOT Analysis
  • 5.3 Yamasa
    • 5.3.1 Business Overview
    • 5.3.2 Products & Services
    • 5.3.3 Financials
    • 5.3.4 Recent Developments
    • 5.3.5 SWOT Analysis
  • 5.4 Kikkoman
    • 5.4.1 Business Overview
    • 5.4.2 Products & Services
    • 5.4.3 Financials
    • 5.4.4 Recent Developments
    • 5.4.5 SWOT Analysis
  • 5.5 Blue Dragon
    • 5.5.1 Business Overview
    • 5.5.2 Products & Services
    • 5.5.3 Financials
    • 5.5.4 Recent Developments
    • 5.5.5 SWOT Analysis
  • 5.6 Hikari Miso
    • 5.6.1 Business Overview
    • 5.6.2 Products & Services
    • 5.6.3 Financials
    • 5.6.4 Recent Developments
    • 5.6.5 SWOT Analysis
  • 5.7 Lee Kum Kee
    • 5.7.1 Business Overview
    • 5.7.2 Products & Services
    • 5.7.3 Financials
    • 5.7.4 Recent Developments
    • 5.7.5 SWOT Analysis
  • 5.8 Bamboo House
    • 5.8.1 Business Overview
    • 5.8.2 Products & Services
    • 5.8.3 Financials
    • 5.8.4 Recent Developments
    • 5.8.5 SWOT Analysis
  • 5.9 Earth's Best
    • 5.9.1 Business Overview
    • 5.9.2 Products & Services
    • 5.9.3 Financials
    • 5.9.4 Recent Developments
    • 5.9.5 SWOT Analysis
  • 5.10 Thai Kitchen
    • 5.10.1 Business Overview
    • 5.10.2 Products & Services
    • 5.10.3 Financials
    • 5.10.4 Recent Developments
    • 5.10.5 SWOT Analysis
  • 5.11 Chung Jung One
    • 5.11.1 Business Overview
    • 5.11.2 Products & Services
    • 5.11.3 Financials
    • 5.11.4 Recent Developments
    • 5.11.5 SWOT Analysis
  • 5.12 Ohsawa Organic
    • 5.12.1 Business Overview
    • 5.12.2 Products & Services
    • 5.12.3 Financials
    • 5.12.4 Recent Developments
    • 5.12.5 SWOT Analysis
  • 5.13 Red Boat Fish Sauce
    • 5.13.1 Business Overview
    • 5.13.2 Products & Services
    • 5.13.3 Financials
    • 5.13.4 Recent Developments
    • 5.13.5 SWOT Analysis
  • 5.14 San-J International
    • 5.14.1 Business Overview
    • 5.14.2 Products & Services
    • 5.14.3 Financials
    • 5.14.4 Recent Developments
    • 5.14.5 SWOT Analysis

• 6 Market Segmentation

  • 6.1 Soy Sauce Sales Market, By Application
    • 6.1.1 Food Industry
    • 6.1.2 Household
    • 6.1.3 Restaurants
    • 6.1.4 Others
  • 6.2 Soy Sauce Sales Market, By Product Type
    • 6.2.1 Regular Soy Sauce
    • 6.2.2 Low-Sodium Soy Sauce
    • 6.2.3 Tamari Soy Sauce
    • 6.2.4 Ponzu Sauce
    • 6.2.5 Others
  • 6.3 Soy Sauce Sales Market, By Ingredient Type
    • 6.3.1 Soybeans
    • 6.3.2 Wheat
    • 6.3.3 Salt
    • 6.3.4 Water
    • 6.3.5 Others
  • 6.4 Soy Sauce Sales Market, By Distribution Channel
    • 6.4.1 Supermarkets/Hypermarkets
    • 6.4.2 Convenience Stores
    • 6.4.3 Online Retail
    • 6.4.4 Others

• 7 Competitive Analysis

  • 7.1 Key Player Comparison
  • 7.2 Market Share Analysis
  • 7.3 Investment Trends
  • 7.4 SWOT Analysis

• 8 Research Methodology

  • 8.1 Analysis Design
  • 8.2 Research Phases
  • 8.3 Study Timeline

• 9 Future Market Outlook

  • 9.1 Growth Forecast
  • 9.2 Market Evolution

• 10 Geographical Overview

  • 10.1 Europe - Market Analysis
    • 10.1.1 By Country
      • 10.1.1.1 UK
      • 10.1.1.2 France
      • 10.1.1.3 Germany
      • 10.1.1.4 Spain
      • 10.1.1.5 Italy
  • 10.2 Asia Pacific - Market Analysis
    • 10.2.1 By Country
      • 10.2.1.1 India
      • 10.2.1.2 China
      • 10.2.1.3 Japan
      • 10.2.1.4 South Korea
  • 10.3 Latin America - Market Analysis
    • 10.3.1 By Country
      • 10.3.1.1 Brazil
      • 10.3.1.2 Argentina
      • 10.3.1.3 Mexico
  • 10.4 North America - Market Analysis
    • 10.4.1 By Country
      • 10.4.1.1 USA
      • 10.4.1.2 Canada
  • 10.5 Soy Sauce Sales Market by Region
  • 10.6 Middle East & Africa - Market Analysis
    • 10.6.1 By Country
      • 10.6.1.1 Middle East
      • 10.6.1.2 Africa

• 11 Global Economic Factors

  • 11.1 Inflation Impact
  • 11.2 Trade Policies

• 12 Technology & Innovation

  • 12.1 Emerging Technologies
  • 12.2 AI & Digital Trends
  • 12.3 Patent Research

• 13 Investment & Market Growth

  • 13.1 Funding Trends
  • 13.2 Future Market Projections

• 14 Market Overview & Key Insights

  • 14.1 Executive Summary
  • 14.2 Key Trends
  • 14.3 Market Challenges
  • 14.4 Regulatory Landscape

Segments Analyzed in the Report

The global Soy Sauce Sales market is categorized based on

By Product Type

• Regular Soy Sauce
• Low-Sodium Soy Sauce
• Tamari Soy Sauce
• Ponzu Sauce
• Others

By Application

• Food Industry
• Household
• Restaurants
• Others

By Distribution Channel

• Supermarkets/Hypermarkets
• Convenience Stores
• Online Retail
• Others

By Ingredient Type

• Soybeans
• Wheat
• Salt
• Water
• Others

By Region

• Asia Pacific
• North America
• Europe
• Latin America
• Middle East & Africa

Key Players

• Kikkoman
• Yamasa
• Lee Kum Kee
• San-J International
• Ohsawa Organic
• Kadoya
• Thai Kitchen
• Blue Dragon
• Hikari Miso
• Bamboo House
• Chung Jung One
• Amoy
• Ohsawa Organic
• Earth's Best
• Red Boat Fish Sauce