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HEYDOHHEYDOHSilky Soy Sauce

200 Milliliter

Silky Soy Sauce is a naturally brewed finishing soy sauce made with single-origin, Non-GMO, whole black soybeans grown in Taiwan. That sets it apart from most bottles in the grocery aisle, which are typically quick-brewed from defatted soybean meal rather than whole beans, and it shows up in the nutrition too, with more protein than a traditional soy sauce.

Silky Soy Sauce is brewed twice, first in salt water and then in soy sauce itself, a slower method that builds a deeper umami backbone, and a touch of cane sugar gives it a glossy, velvety body with about 50% less sodium than conventional soy sauce.

Look for tasting notes of toasted grain, dashi, and caramel. This is a sauce for finishing rather than cooking: drape it over plain rice or avocado toast, set it out as a dipping sauce for dumplings and spring rolls, or whisk it into vinaigrettes and gravy. A little sediment in the bottle is a mark of traditional, natural fermentation, not a flaw.

Dairy-Free
Nut-Free
Recyclable
Vegan
Vegetarian
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HEYDOHHEYDOH

Taipei, Taiwan

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.