In the Philippines, soy sauce is called toyò in the native languages, derived from "Tau-yu" in Hokkien and is a broad term used for both the Japanese shōyu and Chinese jiàngyóu. Philippine soy sauce is usually a combination of soybeans, wheat, salt, and caramel color. It is thinner in texture and has a saltier taste than its Southeast Asian counterparts, similar to Japanese variety. Toyò is used as a marinade, an ingredient in cooked dishes, and most often as a table condiment, usually alongside other sauces such as fish sauce (patís) and sugar cane vinegar (sukà). It is often mixed and served with the juice of the calamansi (× Citrofortunella microcarpa; also called calamondin, limonsito). The combination is known as toyomansî, which can be comparable to the Japanese ponzu sauce (soy sauce with yuzu). Toyò is also a main ingredient in Philippine adobo, one of the more famous dishes of Filipino cuisine.

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