Legume
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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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.