HS Code for Soy sauce

Soy sauce is classified under HS code 2103.10. This classification falls within Chapter 21, which covers miscellaneous edible preparations. Heading 2103 is dedicated to sauces and preparations therefor, mixed condiments, and mixed seasonings. Soy sauce is a fermented liquid product made from a paste of boiled soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. Because it is a prepared liquid condiment used to flavor food rather than a primary agricultural product or a simple vegetable extract, it is categorized as a prepared sauce. The classification remains consistent regardless of the specific brewing method, whether traditional fermentation or chemical hydrolysis.

Products Included

• Light soy sauce
• Dark soy sauce
• Tamari (wheat-free soy sauce)
• Sweet soy sauce (Kecap Manis)
• Hydrolyzed vegetable protein (HVP) based soy sauce

Common Misclassification

Soy sauce is occasionally misclassified under 2103.90, which is the residual category for "other" sauces. However, because soy sauce is specifically named in the subheading 2103.10, it must be declared there. Another error involves 2106.90 (food preparations not elsewhere specified), which should only be used if the product does not meet the definition of a sauce, such as certain soy-based flavor bases that require further dilution or processing.

FAQ

What is the HS code for soy sauce?

The specific HS code for soy sauce is 2103.10.

Does the HS code change for gluten-free soy sauce?

No, gluten-free versions like Tamari are still classified under 2103.10 as they function and are composed primarily as soy-based sauces.