What is
Soy Sauce?

Soy sauce is a dark, salty liquid made from fermented soybeans, wheat, salt, and a fermenting agent. It is widely used in Asian cuisines as a condiment, marinade, or ingredient in various dishes, adding depth of flavor and umami.

Origins & History

Soy sauce originated in China over 2,500 years ago, where it was used as a preservative and seasoning. It spread to Japan and other parts of Asia, and eventually to the Western world, becoming a staple in many kitchens globally.

Taste & Texture

Soy sauce has a rich, savory flavor with a balance of saltiness and umami. It can also carry slightly sweet notes depending on its fermentation process.

Ingredients

Soybeans

Soybeans are legumes that are the primary ingredient in soy sauce, providing the base for its flavor and nutrients.

Wheat

Wheat is included in many soy sauce recipes, contributing to the fermentation process and adding a complex flavor.

Salt

Salt is essential for the fermentation of soy sauce and enhances its savory flavor.

Fermenting Agent

This can include molds, yeasts, and bacteria that facilitate the fermentation process, developing the characteristic flavor of soy sauce.

This item may contain the following allergens:

Gluten

Soy