My Voice.com conducted a survey on soy sauce. The results are summarized in the following table, in which approximately 11,000 men and women were asked about their frequency of use, storage methods, and particular preferences.

■40% of respondents use soy sauce "almost every day"
41.3% of respondents use soy sauce at home "almost every day," and more than 20% use it "4-5 times a week" and "2-3 times a week. By age group, "almost everyday" accounted for just over 20% of those in their 20s, but 50% of those in their 50s and older.

Koikuchi Soy Sauce" was the most common type of soy sauce used at home.
When soy sauce users were asked about the type of soy sauce they use at home, "koikuchi soy sauce" was the most common (63.0%), followed by "usukuchi soy sauce" (25.6%), "low-sodium soy sauce," "marudai soy sauce," "dashiiri soy sauce" and "sashimi soy sauce" (10%). Soy sauce with dashi" and "Sashimi soy sauce" were in the 10% range. The percentages for "usukuchi soy sauce" and "sashimi soy sauce" were higher in western Japan and lower in eastern Japan.

Kikkoman (64.5%) was the most common manufacturer, followed by Yamasa Soy Sauce and Higashimaru Soy Sauce at 10-20%. By region, Kikkoman was followed by Yamasa Shoyu in eastern Japan (Hokkaido, Tohoku, Kanto, Hokuriku), Ichibiki in central Japan, Higashi Maru Shoyu in Kinki, Chugoku, Shikoku, and Fundokin Shoyu in Kyushu (excluding "other makers").

Western Japan is more particular about "using different types of soy sauce"?
When soy sauce users were asked about the type of soy sauce they use, 53.8% said they "tend to use the same type of soy sauce regardless of the purpose," more than the 37.2% who said they "tend to use different types of soy sauce for different purposes. More than half of the respondents in Western Japan and more than half of those in Eastern Japan "use different types of soy sauce depending on the purpose" and "use the same type of soy sauce regardless of the purpose," respectively.


Nearly half of respondents "store in the refrigerator."
When commercial soy sauce users were asked how they store their soy sauce after opening the package, 47.5% said "put in the refrigerator," and more than 30% each said "store at room temperature" and "store in a cool, dark place. In the Tohoku and Hokuriku regions, "kept at room temperature" was the most common choice.


The following comments were also received from respondents regarding their particularities and points of concern
.

I try to bring out the original flavor of soy sauce by using soy sauce according to the style of cooking, such as Japanese, Western, or Chinese. (Male, 21 years old)
・I prefer the ones that taste better when heated because I often use it in simmered dishes rather than as it is. (Male, age 46)
・The pump type is easy to use, so I buy it every time. (Female, age 29)
・When I want a beautiful color, I use light soy sauce. (Female, 45 years old)
・I take care not to leave it open for a long time. (Female, age 69)

The survey was conducted in an online survey format from September 1-5, 2016. Respondents were 11,509 men and women aged 10-50+. Of these, 5,998 were men and 5,511 were women.