HEYDOH is a Brooklyn-based producer of single-origin soy sauces crafted from whole Taiwanese black soybeans, chosen for their naturally higher protein and intact oils. Rather than using industrial by-products common in mass soy sauce, HEYDOH starts with carefully sourced beans and allows flavor to develop slowly and deliberately through fermentation.

The brand’s name is an Anglicized form of the Mandarin word for black soybeans, reflecting its focus on this single raw material and its fermentation heritage. HEYDOH’s soy sauces are naturally fermented for several months to unlock deep, rounded umami and complex aromatic layers that go well beyond simple saltiness.

HEYDOH’s initial lineup includes a Classic Soy Sauce for everyday cooking and a Silky Soy Sauce that is double-brewed for richer, plush umami suited to dipping and finishing. The Classic delivers clean, balanced savory depth; the Silky brings additional complexity and texture. Both are made without preservatives or food coloring, and without artificial enhancements.

Although fermented in Taiwan under small-scale contract arrangements, the brand is based in Brooklyn, New York, and seeks to elevate soy sauce in the pantry by emphasizing ingredient integrity, slow fermentation, and culinary versatility. HEYDOH soy sauces are shelf-stable when unopened and are best refrigerated after opening to keep flavor and aromatics at their peak.