soysauce

Soy sauce is a liquid condiment produced by fermenting soybeans with grains, salt, water, and a microbial culture. It originates in East Asia and is used worldwide to add salty, savory umami to dishes. The fermentation process creates complex flavors, aromas, and a dark amber color. Modern production may use traditional natural brewing or accelerated methods that rely on hydrolysis, resulting in different flavor profiles and production times.

Traditional brewing combines soybeans with roasted wheat and inoculates them with fungi such as Aspergillus oryzae. After grinding and mashing, the mixture ferments in brine for months or years, then is pressed, refined, and aged. Chemical hydrolysis methods shorten production by breaking down proteins with acid and heat, producing soy sauce more quickly but with a distinct taste.

Common varieties include light soy sauce, which is thin and very salty; dark soy sauce, which is thicker, sweeter, and aged longer; and tamari, a Japanese-style sauce often made with little or no wheat. In Indonesia and other regions, kecap manis represents a sweet variant. Regional formulas differ in salt, sweetness, color, and aroma.

Uses of soy sauce include seasoning, marinades, braising, and dipping. Nutritionally, it is high in sodium, with roughly 900 mg per tablespoon, and contains trace minerals and small amounts of protein. Gluten is present in many traditional varieties that include wheat, though gluten-free tamari or soy sauces are available. Unopened bottles are shelf-stable; refrigerating after opening can help preserve flavor.