Soy Sauce


Soy sauce is a fermented sauce made from soybeans, roasted grain, water, and salt. It was invented in China where it has been used as a condiment for close to 2,500 years. It is used widely in Asian cuisines, and is popular in Western cuisines as well.


Other names: Soyaasd, Syou, Regular Soy Sauce, Shoyu
Translations: Sojas mērce, Sojų padažas, Sos de soia, Umak od soje, Tương, Sos sojowy, Sojasaus, सोया सॉस, Molho de Soja, Соевый соус, Σάλτσα σόγιας, صلصة الصويا, 간장, Sójová omáčka, Kecap, Toyo, 酱油, Salsa de soja, Sojina omaka, Sójová omáčka, Salsa di soia, רוטב סויה, Sojasås, Соја сос, 醤油, Sauce de soja, Sojasoße, Sojasovs, Soyasaus, Salsa de soja, Соєвий соус, Soijakastike, Соев сос

Physical Description

Colors: Brownish-black

Tasting Notes

Flavors: Usually salty, but you can also find sweet soy sauce.
Mouthfeel: Light
Food complements: Rice, Meat, Fish, Tofu

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Procuring: Soy sauce may be made either by fermentation or by hydrolysis; some commercial sauces contain a mixture of fermented and chemical sauces.

Preparation and Use

Soy sauce is used a seasoning during cooking or as a condiment. It is often used in stir-fry dishes to add color and flavor, or as a sauce to meat and vegetable dishes

Conserving and Storing

Soy sauce can be stored in a cool dark place or a cupboard. Storing it inside the fridge is not required, but it will help prolong its flavor longer.

The container should be tightly sealed and stored away from direct heat and light.


History: Soy sauce originated in China 2,500 years ago and its use later spread to East and Southeast Asia. Like many salty condiments, soy sauce was probably originally a way to stretch salt, historically an expensive commodity. The recipe for Chinese soy sauce originally included fermented fish as well as soybeans.



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