The global Shoyu market size is expected to reach $ 4814 million by 2032, rising at a market growth of 4.4% CAGR during the forecast period (2026-2032).
Japanese-style soy sauce is a Japanese-style fermented seasoning made from soybeans, wheat, salt, and water as basic raw materials through processes such as koji making, brine fermentation, pressing, pasteurization, filtration, and aging. Its fundamental differences from ordinary Chinese soy sauce, Korean ganjang, and Southeast Asian sweet soy sauce lie in the fact that its raw material ratio, fermentation microorganisms, aroma structure, color control, saltiness balance, and usage scenarios are all built around the Japanese culinary system. Typical Japanese-style soy sauce emphasizes a balance of saltiness, umami, slight sweetness, acidity, bitterness, and fermented aroma. It can be used directly as a dipping sauce for sushi, sashimi, cold tofu, and grilled dishes, and can also be used for simmered dishes, teriyaki, soup bases, pickling, and compound seasoning sauces. According to the Japanese Agricultural Standards, or JAS, Japanese-style soy sauce is mainly divided into five types: koikuchi soy sauce, usukuchi soy sauce, tamari soy sauce, saishikomi soy sauce, and shiro soy sauce. Among them, koikuchi soy sauce is the most common basic type, usukuchi soy sauce places greater emphasis on light-colored seasoning, tamari soy sauce highlights a stronger soybean aroma and richer mouthfeel, saishikomi soy sauce is mostly used for dipping and high-end seasoning, and shiro soy sauce is suitable for dashi and light dishes that need to preserve the original color of the ingredients.
Japanese-style soy sauce is a niche flavor product in the Chinese market, shaped around Japanese cuisine, Asian fusion dining, and mid- to high-end household seasoning needs. It provides users with umami, aroma, color, and a savory-salty balance that are closer to the Japanese culinary system, and mainly serves usage scenarios such as sushi, sashimi, ramen, teriyaki, grilled dishes, sukiyaki, cold tofu, Japanese-style rice bowls, prepared Japanese meals, and compound seasoning sauces. China has a large basic soy sauce consumption market, and soy sauce remains one of the core categories in the condiment sector. In the first quarter of 2025, soy sauce accounted for a relatively high share of China’s condiment category, while low-salt, low-sodium, and health-oriented soy sauce continued to be regarded as important growth directions. However, the growth logic of Japanese-style soy sauce differs from that of ordinary soy sauce. It depends more on the penetration of Japanese restaurants, the standardization of chain restaurants, imported food retailing, membership-based supermarkets, cross-border e-commerce, and young consumers’ growing awareness of Japanese flavors. China was long one of the largest overseas markets for Japanese restaurants. In 2023, there were approximately 99,500 Japanese restaurants in China. Although the number has declined in recent years due to the economic environment and adjustments in the catering structure, the large existing restaurant base still forms the main demand foundation for Japanese-style soy sauce in the Chinese market.
The upstream supply chain of Japanese-style soy sauce in China mainly includes soybeans, defatted soybeans, wheat, salt, koji cultures, yeast, lactic acid bacteria, food additives, packaging materials, and cold-chain or ambient warehousing and logistics systems. The downstream market is concentrated in Japanese restaurants, sushi chains, ramen chains, bakery and convenience-store fresh food, central kitchens, prepared food companies, high-end retail, and household cooking. Compared with the Japanese domestic market, the Chinese market is characterized by more scenario-based demand, more segmented channels, and a wider price range. Imported Japanese-style soy sauce usually plays the role of brand endorsement and high-end consumption, while localized Japanese-style soy sauce provides cost-effective supply and bulk usage for foodservice channels. Prices of upstream soybeans and wheat, packaging costs, exchange rates, import duties, and international logistics all affect the price of imported products. Chinese domestic companies with fermentation production capabilities, seasoning R&D capabilities, and foodservice customer development capabilities can reduce costs and strengthen supply stability through local production. In terms of policy, China’s Food Safety Law, national food safety standards, imported food supervision, allergen and labeling requirements, and the trend toward salt reduction and healthy consumption will all affect formula labeling, customs clearance, channel access, and product promotion for Japanese-style soy sauce in China. On the Japanese side, agricultural, forestry, fishery, and food export policies, together with overseas promotion of Japanese cuisine, will continue to improve category awareness of Shoyu. At the same time, China’s regulation of Japanese food imports and changes in consumer confidence will also encourage companies to place greater emphasis on localized production, transparent labeling, and stable supply.
In the future, Japanese-style soy sauce and sushi soy sauce used by mass-market restaurants will be affected by local substitutes, foodservice cost control, and platform channel competition, leaving limited room for price increases. By contrast, products such as original Japanese imports, naturally brewed soy sauce, organic soy sauce, low-salt soy sauce, gluten-free soy sauce, wooden-barrel fermented soy sauce, saishikomi soy sauce, white soy sauce, and sashimi-specific soy sauce will still have stronger premium potential. These products mainly target high-end Japanese restaurants, premium supermarkets, and household consumers who value flavor authenticity. In terms of output, the Chinese market will not mainly rely on growth in Japanese exports, but will instead form a structure in which imported brands maintain high-end recognition, local production expands mid-range supply, and foodservice customization drives bulk consumption. According to data compiled by Japan’s Ministry of Agriculture, Forestry and Fisheries based on Ministry of Finance trade statistics, Japan’s soy sauce exports reached JPY 13.88 billion in 2025, up 15.4% year on year. However, the main export destinations were Hong Kong, the United States, Singapore, Taiwan, and Thailand, while mainland China did not appear among the top five. This suggests that demand for Japanese-style soy sauce in mainland China may be met more through local sales systems, Hong Kong and Macau re-exports, cross-border channels, and localized production, rather than being determined entirely by direct exports from Japan. Therefore, Japanese-style soy sauce in China is unlikely to become a mass-market low-price soy sauce category, but it will benefit from the chain development of Japanese restaurants, diversification of household cooking, rising acceptance of Japanese flavors among younger consumers, and health-oriented trends such as low salt, organic products, and clean labels. It is expected to gradually evolve from a niche imported condiment into a growing specialty category with stable foodservice demand and mid- to high-end retail demand.
This report studies the global Shoyu production, demand, key manufacturers, and key regions.
This report is a detailed and comprehensive analysis of the world market for Shoyu and provides market size (US$ million) and Year-over-Year (YoY) Growth, considering 2025 as the base year. This report explores demand trends and competition, as well as details the characteristics of Shoyu that contribute to its increasing demand across many markets.
Highlights and key features of the study
Global Shoyu total production and demand, 2021-2032, (Million Liters)
Global Shoyu total production value, 2021-2032, (USD Million)
Global Shoyu production by region & country, production, value, CAGR, 2021-2032, (USD Million) & (Million Liters), (based on production site)
Global Shoyu consumption by region & country, CAGR, 2021-2032 & (Million Liters)
U.S. VS China: Shoyu domestic production, consumption, key domestic manufacturers and share
Global Shoyu production by manufacturer, production, price, value and market share 2021-2026, (USD Million) & (Million Liters)
Global Shoyu production by Type, production, value, CAGR, 2021-2032, (USD Million) & (Million Liters)
Global Shoyu production by Application, production, value, CAGR, 2021-2032, (USD Million) & (Million Liters)
This report profiles key players in the global Shoyu market based on the following parameters - company overview, production, value, price, gross margin, product portfolio, geographical presence, and key developments. Key companies covered as a part of this study include Kikkoman, Yamasa, San-J, Aloha Shoyu, Chiba Shoyu, Fundokin Shoyu, Shoda Shoyu, Kamada Soy Sauce, Higashimaru Shoyu, Takesan, etc.
This report also provides key insights about market drivers, restraints, opportunities, new product launches or approvals.
Stakeholders would have ease in decision-making through various strategy matrices used in analyzing the World Shoyu market
Detailed Segmentation:
Each section contains quantitative market data including market by value (US$ Millions), volume (production, consumption) & (Million Liters) and average price (US$/Liter) by manufacturer, by Type, and by Application. Data is given for the years 2021-2032 by year with 2025 as the base year, 2026 as the estimate year, and 2027-2032 as the forecast year.
Global Shoyu Market, By Region:
United States
China
Europe
Japan
South Korea
ASEAN
India
Rest of World
Global Shoyu Market, Segmentation by Type:
Koikuchi Shoyu
Usukuchi Shoyu
Tamari Shoyu
Saishikomi Shoyu
Shiro Shoyu
Global Shoyu Market, Segmentation by Production Method:
Honjozo Soy Sauce
Mixed-Brewed Soy Sauce
Formulated Soy Sauce
Global Shoyu Market, Segmentation by Flavor Positioning:
Standard Umami-Salty Profile Shoyu
Light-Colored Delicate Profile Shoyu
Rich Aromatic Profile Shoyu
Other
Global Shoyu Market, Segmentation by Application:
Foodservice Kitchen Seasoning Use
Food Industrial Processing Use
Premium Gift and High-End Consumer Use
Others
Companies Profiled:
Kikkoman
Yamasa
San-J
Aloha Shoyu
Chiba Shoyu
Fundokin Shoyu
Shoda Shoyu
Kamada Soy Sauce
Higashimaru Shoyu
Takesan
Lee Kum Kee
Amoy Food
Kimlan Foods
Wan Ja Shan
Sempio
Danyang Yihe Food
Pearl River Bridge
Key Questions Answered:
1. How big is the global Shoyu market?
2. What is the demand of the global Shoyu market?
3. What is the year over year growth of the global Shoyu market?
4. What is the production and production value of the global Shoyu market?
5. Who are the key producers in the global Shoyu market?
6. What are the growth factors driving the market demand?

1 Supply Summary
1.1 Shoyu Introduction
1.2 World Shoyu Supply & Forecast
1.2.1 World Shoyu Production Value (2021 & 2025 & 2032)
1.2.2 World Shoyu Production (2021-2032)
1.2.3 World Shoyu Pricing Trends (2021-2032)
1.3 World Shoyu Production by Region (Based on Production Site)
1.3.1 World Shoyu Production Value by Region (2021-2032)
1.3.2 World Shoyu Production by Region (2021-2032)
1.3.3 World Shoyu Average Price by Region (2021-2032)
1.3.4 China Shoyu Production (2021-2032)
1.3.5 China Shoyu Production (2021-2032)
1.3.6 Hong Kong China Shoyu Production (2021-2032)
1.3.7 China Taiwan Shoyu Production (2021-2032)
1.3.8 South Korea Shoyu Production (2021-2032)
1.3.9 North America Shoyu Production (2021-2032)
1.4 Market Drivers, Restraints and Trends
1.4.1 Shoyu Market Drivers
1.4.2 Factors Affecting Demand
1.4.3 Shoyu Major Market Trends
2 Demand Summary
2.1 World Shoyu Demand (2021-2032)
2.2 World Shoyu Consumption by Region
2.2.1 World Shoyu Consumption by Region (2021-2026)
2.2.2 World Shoyu Consumption Forecast by Region (2027-2032)
2.3 United States Shoyu Consumption (2021-2032)
2.4 China Shoyu Consumption (2021-2032)
2.5 Europe Shoyu Consumption (2021-2032)
2.6 Japan Shoyu Consumption (2021-2032)
2.7 South Korea Shoyu Consumption (2021-2032)
2.8 ASEAN Shoyu Consumption (2021-2032)
2.9 India Shoyu Consumption (2021-2032)
3 World Manufacturers Competitive Analysis
3.1 World Shoyu Production Value by Manufacturer (2021-2026)
3.2 World Shoyu Production by Manufacturer (2021-2026)
3.3 World Shoyu Average Price by Manufacturer (2021-2026)
3.4 Shoyu Company Evaluation Quadrant
3.5 Industry Rank and Concentration Rate (CR)
3.5.1 Global Shoyu Industry Rank of Major Manufacturers
3.5.2 Global Concentration Ratios (CR4) for Shoyu in 2025
3.5.3 Global Concentration Ratios (CR8) for Shoyu in 2025
3.6 Shoyu Market: Overall Company Footprint Analysis
3.6.1 Shoyu Market: Region Footprint
3.6.2 Shoyu Market: Company Product Type Footprint
3.6.3 Shoyu Market: Company Product Application Footprint
3.7 Competitive Environment
3.7.1 Historical Structure of the Industry
3.7.2 Barriers of Market Entry
3.7.3 Factors of Competition
3.8 New Entrant and Capacity Expansion Plans
3.9 Mergers, Acquisition, Agreements, and Collaborations
4 United States VS China VS Rest of the World
4.1 United States VS China: Shoyu Production Value Comparison
4.1.1 United States VS China: Shoyu Production Value Comparison (2021 & 2025 & 2032)
4.1.2 United States VS China: Shoyu Production Value Market Share Comparison (2021 & 2025 & 2032)
4.2 United States VS China: Shoyu Production Comparison
4.2.1 United States VS China: Shoyu Production Comparison (2021 & 2025 & 2032)
4.2.2 United States VS China: Shoyu Production Market Share Comparison (2021 & 2025 & 2032)
4.3 United States VS China: Shoyu Consumption Comparison
4.3.1 United States VS China: Shoyu Consumption Comparison (2021 & 2025 & 2032)
4.3.2 United States VS China: Shoyu Consumption Market Share Comparison (2021 & 2025 & 2032)
4.4 United States Based Shoyu Manufacturers and Market Share, 2021-2026
4.4.1 United States Based Shoyu Manufacturers, Headquarters and Production Site (States, Country)
4.4.2 United States Based Manufacturers Shoyu Production Value (2021-2026)
4.4.3 United States Based Manufacturers Shoyu Production (2021-2026)
4.5 China Based Shoyu Manufacturers and Market Share
4.5.1 China Based Shoyu Manufacturers, Headquarters and Production Site (Province, Country)
4.5.2 China Based Manufacturers Shoyu Production Value (2021-2026)
4.5.3 China Based Manufacturers Shoyu Production (2021-2026)
4.6 Rest of World Based Shoyu Manufacturers and Market Share, 2021-2026
4.6.1 Rest of World Based Shoyu Manufacturers, Headquarters and Production Site (State, Country)
4.6.2 Rest of World Based Manufacturers Shoyu Production Value (2021-2026)
4.6.3 Rest of World Based Manufacturers Shoyu Production (2021-2026)
5 Market Analysis by Type
5.1 World Shoyu Market Size Overview by Type: 2021 VS 2025 VS 2032
5.2 Segment Introduction by Type
5.2.1 Koikuchi Shoyu
5.2.2 Usukuchi Shoyu
5.2.3 Tamari Shoyu
5.2.4 Saishikomi Shoyu
5.2.5 Shiro Shoyu
5.3 Market Segment by Type
5.3.1 World Shoyu Production by Type (2021-2032)
5.3.2 World Shoyu Production Value by Type (2021-2032)
5.3.3 World Shoyu Average Price by Type (2021-2032)
6 Market Analysis by Production Method
6.1 World Shoyu Market Size Overview by Production Method: 2021 VS 2025 VS 2032
6.2 Segment Introduction by Production Method
6.2.1 Honjozo Soy Sauce
6.2.2 Mixed-Brewed Soy Sauce
6.2.3 Formulated Soy Sauce
6.3 Market Segment by Production Method
6.3.1 World Shoyu Production by Production Method (2021-2032)
6.3.2 World Shoyu Production Value by Production Method (2021-2032)
6.3.3 World Shoyu Average Price by Production Method (2021-2032)
7 Market Analysis by Flavor Positioning
7.1 World Shoyu Market Size Overview by Flavor Positioning: 2021 VS 2025 VS 2032
7.2 Segment Introduction by Flavor Positioning
7.2.1 Standard Umami-Salty Profile Shoyu
7.2.2 Light-Colored Delicate Profile Shoyu
7.2.3 Rich Aromatic Profile Shoyu
7.2.4 Other
7.3 Market Segment by Flavor Positioning
7.3.1 World Shoyu Production by Flavor Positioning (2021-2032)
7.3.2 World Shoyu Production Value by Flavor Positioning (2021-2032)
7.3.3 World Shoyu Average Price by Flavor Positioning (2021-2032)
8 Market Analysis by Application
8.1 World Shoyu Market Size Overview by Application: 2021 VS 2025 VS 2032
8.2 Segment Introduction by Application
8.2.1 Foodservice Kitchen Seasoning Use
8.2.2 Food Industrial Processing Use
8.2.3 Premium Gift and High-End Consumer Use
8.2.4 Others
8.3 Market Segment by Application
8.3.1 World Shoyu Production by Application (2021-2032)
8.3.2 World Shoyu Production Value by Application (2021-2032)
8.3.3 World Shoyu Average Price by Application (2021-2032)
9 Company Profiles
9.1 Kikkoman
9.1.1 Kikkoman Details
9.1.2 Kikkoman Major Business
9.1.3 Kikkoman Shoyu Product and Services
9.1.4 Kikkoman Shoyu Production, Price, Value, Gross Margin and Market Share (2021-2026)
9.1.5 Kikkoman Recent Developments/Updates
9.1.6 Kikkoman Competitive Strengths & Weaknesses
9.2 Yamasa
9.2.1 Yamasa Details
9.2.2 Yamasa Major Business
9.2.3 Yamasa Shoyu Product and Services
9.2.4 Yamasa Shoyu Production, Price, Value, Gross Margin and Market Share (2021-2026)
9.2.5 Yamasa Recent Developments/Updates
9.2.6 Yamasa Competitive Strengths & Weaknesses
9.3 San-J
9.3.1 San-J Details
9.3.2 San-J Major Business
9.3.3 San-J Shoyu Product and Services
9.3.4 San-J Shoyu Production, Price, Value, Gross Margin and Market Share (2021-2026)
9.3.5 San-J Recent Developments/Updates
9.3.6 San-J Competitive Strengths & Weaknesses
9.4 Aloha Shoyu
9.4.1 Aloha Shoyu Details
9.4.2 Aloha Shoyu Major Business
9.4.3 Aloha Shoyu Shoyu Product and Services
9.4.4 Aloha Shoyu Shoyu Production, Price, Value, Gross Margin and Market Share (2021-2026)
9.4.5 Aloha Shoyu Recent Developments/Updates
9.4.6 Aloha Shoyu Competitive Strengths & Weaknesses
9.5 Chiba Shoyu
9.5.1 Chiba Shoyu Details
9.5.2 Chiba Shoyu Major Business
9.5.3 Chiba Shoyu Shoyu Product and Services
9.5.4 Chiba Shoyu Shoyu Production, Price, Value, Gross Margin and Market Share (2021-2026)
9.5.5 Chiba Shoyu Recent Developments/Updates
9.5.6 Chiba Shoyu Competitive Strengths & Weaknesses
9.6 Fundokin Shoyu
9.6.1 Fundokin Shoyu Details
9.6.2 Fundokin Shoyu Major Business
9.6.3 Fundokin Shoyu Shoyu Product and Services
9.6.4 Fundokin Shoyu Shoyu Production, Price, Value, Gross Margin and Market Share (2021-2026)
9.6.5 Fundokin Shoyu Recent Developments/Updates
9.6.6 Fundokin Shoyu Competitive Strengths & Weaknesses
9.7 Shoda Shoyu
9.7.1 Shoda Shoyu Details
9.7.2 Shoda Shoyu Major Business
9.7.3 Shoda Shoyu Shoyu Product and Services
9.7.4 Shoda Shoyu Shoyu Production, Price, Value, Gross Margin and Market Share (2021-2026)
9.7.5 Shoda Shoyu Recent Developments/Updates
9.7.6 Shoda Shoyu Competitive Strengths & Weaknesses
9.8 Kamada Soy Sauce
9.8.1 Kamada Soy Sauce Details
9.8.2 Kamada Soy Sauce Major Business
9.8.3 Kamada Soy Sauce Shoyu Product and Services
9.8.4 Kamada Soy Sauce Shoyu Production, Price, Value, Gross Margin and Market Share (2021-2026)
9.8.5 Kamada Soy Sauce Recent Developments/Updates
9.8.6 Kamada Soy Sauce Competitive Strengths & Weaknesses
9.9 Higashimaru Shoyu
9.9.1 Higashimaru Shoyu Details
9.9.2 Higashimaru Shoyu Major Business
9.9.3 Higashimaru Shoyu Shoyu Product and Services
9.9.4 Higashimaru Shoyu Shoyu Production, Price, Value, Gross Margin and Market Share (2021-2026)
9.9.5 Higashimaru Shoyu Recent Developments/Updates
9.9.6 Higashimaru Shoyu Competitive Strengths & Weaknesses
9.10 Takesan
9.10.1 Takesan Details
9.10.2 Takesan Major Business
9.10.3 Takesan Shoyu Product and Services
9.10.4 Takesan Shoyu Production, Price, Value, Gross Margin and Market Share (2021-2026)
9.10.5 Takesan Recent Developments/Updates
9.10.6 Takesan Competitive Strengths & Weaknesses
9.11 Lee Kum Kee
9.11.1 Lee Kum Kee Details
9.11.2 Lee Kum Kee Major Business
9.11.3 Lee Kum Kee Shoyu Product and Services
9.11.4 Lee Kum Kee Shoyu Production, Price, Value, Gross Margin and Market Share (2021-2026)
9.11.5 Lee Kum Kee Recent Developments/Updates
9.11.6 Lee Kum Kee Competitive Strengths & Weaknesses
9.12 Amoy Food
9.12.1 Amoy Food Details
9.12.2 Amoy Food Major Business
9.12.3 Amoy Food Shoyu Product and Services
9.12.4 Amoy Food Shoyu Production, Price, Value, Gross Margin and Market Share (2021-2026)
9.12.5 Amoy Food Recent Developments/Updates
9.12.6 Amoy Food Competitive Strengths & Weaknesses
9.13 Kimlan Foods
9.13.1 Kimlan Foods Details
9.13.2 Kimlan Foods Major Business
9.13.3 Kimlan Foods Shoyu Product and Services
9.13.4 Kimlan Foods Shoyu Production, Price, Value, Gross Margin and Market Share (2021-2026)
9.13.5 Kimlan Foods Recent Developments/Updates
9.13.6 Kimlan Foods Competitive Strengths & Weaknesses
9.14 Wan Ja Shan
9.14.1 Wan Ja Shan Details
9.14.2 Wan Ja Shan Major Business
9.14.3 Wan Ja Shan Shoyu Product and Services
9.14.4 Wan Ja Shan Shoyu Production, Price, Value, Gross Margin and Market Share (2021-2026)
9.14.5 Wan Ja Shan Recent Developments/Updates
9.14.6 Wan Ja Shan Competitive Strengths & Weaknesses
9.15 Sempio
9.15.1 Sempio Details
9.15.2 Sempio Major Business
9.15.3 Sempio Shoyu Product and Services
9.15.4 Sempio Shoyu Production, Price, Value, Gross Margin and Market Share (2021-2026)
9.15.5 Sempio Recent Developments/Updates
9.15.6 Sempio Competitive Strengths & Weaknesses
9.16 Danyang Yihe Food
9.16.1 Danyang Yihe Food Details
9.16.2 Danyang Yihe Food Major Business
9.16.3 Danyang Yihe Food Shoyu Product and Services
9.16.4 Danyang Yihe Food Shoyu Production, Price, Value, Gross Margin and Market Share (2021-2026)
9.16.5 Danyang Yihe Food Recent Developments/Updates
9.16.6 Danyang Yihe Food Competitive Strengths & Weaknesses
9.17 Pearl River Bridge
9.17.1 Pearl River Bridge Details
9.17.2 Pearl River Bridge Major Business
9.17.3 Pearl River Bridge Shoyu Product and Services
9.17.4 Pearl River Bridge Shoyu Production, Price, Value, Gross Margin and Market Share (2021-2026)
9.17.5 Pearl River Bridge Recent Developments/Updates
9.17.6 Pearl River Bridge Competitive Strengths & Weaknesses
10 Industry Chain Analysis
10.1 Shoyu Industry Chain
10.2 Shoyu Upstream Analysis
10.2.1 Shoyu Core Raw Materials
10.2.2 Main Manufacturers of Shoyu Core Raw Materials
10.3 Midstream Analysis
10.4 Downstream Analysis
10.5 Shoyu Production Mode
10.6 Shoyu Procurement Model
10.7 Shoyu Industry Sales Model and Sales Channels
10.7.1 Shoyu Sales Model
10.7.2 Shoyu Typical Distributors
11 Research Findings and Conclusion
12 Appendix
12.1 Methodology
12.2 Research Process and Data Source
12.3 Disclaimer