Condiment
Soy Sauce
Soy sauce is a fermented seasoning liquid made primarily from soybeans, wheat or other grains, salt, and mould cultures (or acid-hydrolysed industrial processes). It delivers salt, umami, and roasted notes to marinades, stir-fries, dips, and braises across East and Southeast Asian cookery and global fusion kitchens. Light (thin), dark, sweet, tamari, and reduced-salt styles differ in colour, viscosity, and wheat content. A few drops season rice, eggs, and soups; larger amounts build sauces such as teriyaki.
Also known as: Shoyu, Jiangyou, Ganjang, Kecap
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 2.08 g
- Saturated Fat 0.38 g
- Trans Fat 0 g
- Monounsaturated Fat 0.61 g
- Polyunsaturated Fat 1.09 g
- Cholesterol 0 mg
- Sodium 3959 mg
- Salt 10.6 g
- Total Carbohydrate 11.8 g
- Dietary Fibre 0.96 g
- Total Sugars 6.27 g
- Complex / starch 2.11 g
- Protein 3.22 g
- Water 77 g
- Energy 78.6 kcal
- Water 77 g
- Carbohydrates 11.8 g
- Sugars 6.27 g
- Monosaccharides 4.38 g
- Disaccharides 1.88 g
- Starch 2.11 g
- Amylose 0.53 g
- Amylopectin 1.58 g
- Digestible Starch 1.79 g
- Resistant Starch 0.21 g
- Fibre 0.96 g
- Soluble Fibre 0.34 g
- Insoluble Fibre 0.62 g
- Protein 3.22 g
- Fat 2.08 g
- Saturated Fat 0.38 g
- Monounsaturated Fat 0.61 g
- Polyunsaturated Fat 1.09 g
- Vitamins 24.6 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.01 mg
- Vitamin B2 — Riboflavin 0.02 mg
- Vitamin B3 — Niacin 0.09 mg
- Vitamin B5 — Pantothenic Acid 0.04 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.2 µg
- Vitamin B9 — Folate 1.7 µg
- Vitamin C 2 mg
- Vitamin E 0.09 mg
- Vitamin K 0.4 µg
- Minerals 4180 mg
- Major Minerals 4173 mg
- Trace Minerals 6.6 mg
- Salt 10.6 g
- Sodium Chloride 10.6 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.01 · vitamin-b2-riboflavin: 0.02 · vitamin-b3-niacin: 0.09 · vitamin-b5-pantothenic-acid: 0.04 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.2 · vitamin-b9-folate: 1.7 · vitamin-e: 0.09 · vitamin-k: 0.4 ·
Minerals
Sodium: 3959.04 · Potassium: 177 · Calcium: 37 · Iron: 1.2 · Zinc: 0.4 · Iodine: 5 ·
Condiments are flavour concentrates—often high in salt or sugar relative to serving size.
In the kitchen
Culinary partners and combinations that usually underperform with Soy Sauce.
Pairs well with
Classic and complementary matches
- EggSoy eggs
- Garlic
- GingerStir-fries
- RiceTable sauce
- Sesame Seed
- Spring Onion
Usually avoid with
Often clash in flavour or tradition
History
Early fermented soy pastes and liquids developed in Chinese cookery as savoury seasonings.
Japanese shoyu traditions refined wheat-and-soy brewed soy sauce styles.
Commercial breweries standardised regional light and dark soy sauces for trade.
Bottled soy sauce became a global supermarket pantry staple beyond East Asia.