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Soy sauce

Sauces, pastes & condiments · Soy & fermented sauces

Soy sauce

Salty, savoury brewed sauce of fermented soybeans and wheat, the backbone seasoning of East and South-East Asian cooking.

Also called: shoyu, light soy sauce, dark soy sauce, kecap asin, toyo, ganjang

172 recipes with it

Photo: 국립국어원, via Wikimedia Commons (CC-BY-SA-2.0)

What it is

A dark brown liquid made by fermenting soybeans, roasted wheat, salt and mould culture, then pressing and pasteurising. Light (thin) soy is saltier and used for seasoning; dark soy is aged longer, often thickened with molasses, and used mainly for colour. Japanese shoyu is usually brewed with roughly equal soy and wheat; tamari is the wheat-free or low-wheat style.

How it’s used

  • Seasoning stir-fries, fried rice and noodles
  • Marinades for chicken, beef and tofu
  • Dipping sauces for dumplings and sushi
  • Braises such as red-cooked pork (dark soy for colour)
  • A savoury splash in dressings and soups

Characteristics

Taste
Very salty and deeply savoury (umami), with a slight sweetness and roasted, fermented depth.
Aroma
Malty, fermented and faintly caramel-like.
Appearance
Thin, translucent reddish-brown; dark soy is almost black and slightly syrupy.
When cooked
Caramelises and can burn on very high heat; reduces to a glaze. Adds salt, so cut back on added salt.
Sold as
liquid, fermented
Cooking uses
Mainly a seasoning, Commonly cooked

Varieties

  • Light (thin) soy sauce
  • Dark soy sauce
  • Japanese shoyu (koikuchi, usukuchi)
  • Low-sodium soy sauce
  • Korean ganjang

Kinds in our pantry

Storage

Pantry-stable. Keep closed in a cool cupboard; refrigerating after opening keeps the flavour brighter for longer. It darkens and tastes harsher as it oxidises.

Diet, allergens and safety

Contains Soy, Wheat, Gluten.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains soy and wheat (gluten). Not suitable for coeliacs unless labelled gluten-free; use certified tamari instead.

Nutrition per 100 g

Energy
53 kcal
Protein
8.14 g
Carbohydrate
4.93 g
Fat
0.57 g
Fibre
0.8 g
Sugars
0.4 g

USDA FoodData Central: Soy sauce made from soy and wheat (shoyu).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Tamari — Closest swap and suits wheat-free cooking; use the same amount.
  • Coconut aminos — Soy- and wheat-free, but much sweeter and less salty; use more and add salt.

Related ingredients

Recipes with soy sauce

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