FAQs

Classic is our all‑purpose soy sauce—clean, bold, and happy to go in anything from a stir‑fry to a sauce. Silky is a finishing sauce—double‑brewed so it has that layered, almost plush umami that makes you want to drizzle it straight on rice.

Soy sauce comes in many regional styles. The familiar “light” and “dark” labels are rooted in southeast Chinese cooking and aren’t typical in Taiwan. Light soy sauce is pale and aromatic, used to season without darkening food. Dark soy sauce looks dramatic, but its thicker body and inky color usually come from caramel coloring, not long fermentation. 

In Taiwan, most home cooks rely on a single all‑purpose soy sauce. HEYDOH celebrates that tradition with our Classic, while Silky—our double‑brewed, richer expression—offers a luxurious finishing touch for when you want to elevate a dish. Both are made without additives or food coloring.

Our sauces are naturally fermented for 4 to 12 months, and that fermentation period is where we develop all of our complexity. Some producers age their soy sauce for one to three years in wooden barrels, creating a thick, syrupy sauce with deep, oxidized flavors. That’s beautiful in its own right—but it isn’t part of our brand, which favors a cleaner, brighter flavor meant for everyday cooking and dipping. Our approach keeps the flavor versatile and bean‑forward.

Yes! Our soy sauces are made with soybeans, wheat, water, salt, and yeast extract. Silky contains cane sugar. We don't use animal products.

Yes. All soybeans grown in Taiwan are legally required to be non-GMO. We’re a small but scrappy brand and are currently applying for official non-GMO certification.

Our soy sauces are brewed with wheat, but fermentation naturally breaks the gluten down to under 20 ppm—well underneath the FDA’s gluten‑free threshold. Many people with gluten sensitivities enjoy our sauce without issue. We don’t label it gluten‑free because wheat is used as a raw material.

Our farmers already grow without pesticides, but official organic certification requires certified land, certified facilities, and a mountain of paperwork. It’s a big investment, but if HEYDOH ends up flying off shelves, we’ll be able to take that next step.

Because every bottle starts on a small Taiwanese farm. Our black soybeans are grown on a tiny scale under contract farming, and harvests rise and fall with the weather. We don't use industrial soy grits, which is the industry standard. Just whole beans, fermented the slow‑and‑steady way for months. Paying farmers fairly and brewing slowly costs more.

Yes. Unopened bottles can be stored at room temperature in a cool, dark place. After opening, they’ll keep best in the fridge or a consistently cool, dark spot to preserve peak flavor and aroma.

We think you're so cool! We are open to partnerships of all shapes and sizes and are especially excited to work with brands and orgs that are committed to being climate-conscious, community-driven, and inspired by heritage. Please reach out to hey@heydoh.co with any thoughts.

We're so happy that you love our product as much as we do. We offer wholesale pricing that you can find here.