Some brands have made a dent in the olive oil category by offering distinct oils for cooking and others for finishing, and Heydoh is poised to elevate both flavor and function in the kitchen with a similar approach to soy sauce.
One bottle at a time, Heydoh is upending the soy sauce category. While other brands use a by-product of the vegetable oil industry, industrial yellow soybean grits, Heydoh exclusively uses single-origin black soybeans.
The brand’s Soy Sauce Duo introduces an all-purpose Classic Soy Sauce made with select-harvest whole black soybeans, promising natural sweetness without added sugar and “a unique oomph that you can’t get with conventional yellow beans,” and Silky Soy Sauce for finishing. Uniquely, the latter sauce is twice-brewed (first in water, then in soy sauce) for dipping and drizzling because it has a deeper umami and significantly less sodium than other options on the market.
Dining and Cooking