Soy Sauce

Also known asShoyu · Soya Sauce · Kecap Asin · 酱油

Name: Soy sauce, called shoyu in Japanese and jiangyou in Chinese — a dark, salty, savoury liquid made by fermenting soybeans, usually with wheat, salt and a mould culture. Types include light, dark, sweet, and low-sodium soy sauces, with Japanese varieties often milder and sweeter than Chinese ones.

Description

Soy sauce originated in China more than 2,000 years ago, as a by-product of preserving foods in salt, and was carried to Japan by Buddhist monks around the 7th century, where it developed into shoyu. It then spread across Asia and, from the 17th century, was traded to Europe by Dutch merchants, and influenced the creation of Worcestershire sauce.

Traditional soy sauce is brewed: a mix of cooked soybeans and roasted wheat is inoculated with Aspergillus mould, mixed with brine and fermented for months, then pressed to extract the liquid. Cheaper versions are made quickly by chemical hydrolysis of soy protein, which lacks the depth of flavour.

Main nutrition value

Soy sauce is eaten in small amounts for its umami flavour, and provides little by way of nutrients, but is very high in sodium.

How best to be consumed

Soy sauce is a seasoning, used in small splashes.

1. Use as a seasoning in stir-fries, marinades, dipping sauces, soups and fried rice.
2. Dip sushi and dumplings lightly, rather than soaking them.
3. Choose naturally brewed soy sauce, and low-sodium versions if watching salt.
4. Use light soy sauce for flavour, and dark soy sauce for colour and a hint of sweetness.
5. Store in a cool place, and refrigerate after opening for best quality.

Overconsumption could cause…

Soy sauce is a flavouring, and the main concern is salt.

1. High salt (sodium), which can raise blood pressure over time, so use these in small amounts and choose lower-sodium versions. A single tablespoon can provide a large share of a day's recommended limit.
2. Gluten from wheat in most soy sauces, which matters for people with coeliac disease or gluten sensitivity, who can choose tamari or gluten-free versions.
3. Soy allergy, which can be serious in some people, particularly children, so anyone allergic must avoid soy and check labels.
4. Headaches or reactions to naturally occurring amines and glutamates in sensitive people.

GroupsFermented SeasoningsSauces and CondimentsSoy FoodsLegume familyHigh sodiumLow fatChineseJapaneseFermented

Made fromSoybeans

Related foodsTamariFermented TofuMisoNattoTempehFish Sauce

Wikipedia — Soy sauce, used for origin, naming and history: https://en.wikipedia.org/wiki/Soy_sauce