Soy Sauce

Soy Sauce is a versatile condiment and seasoning that enhances the flavor profile of various dishes. It is not subject to seasonality as it is a fermented product available year-round. Soy sauce is a cornerstone of Asian cuisine, particularly in Chinese, Japanese, Korean, and Southeast Asian cooking. It is used in marinades, as a dipping sauce, and to add umami—a savory taste—to dishes. Its rich, salty flavor and dark color can enhance the taste and appearance of stir-fries, soups, and sushi.

Soy Sauce Synonyms

Shoyu
Tamari
Kecap
Soya Sauce

Soy Sauce Substitutes

Different Forms/Types of Soy Sauce

Tamari

A Japanese soy sauce that is thicker and typically wheat-free, making it a good option for those with gluten sensitivities.

Dark Soy Sauce

Thicker, darker, and less salty than light soy sauce, it's used for adding color and a rich flavor to dishes.

Light Soy Sauce

A thinner, lighter colored sauce that is saltier and often used for seasoning and dipping.

Sweet Soy Sauce

Also known as kecap manis, this is a thicker Indonesian soy sauce with added sugar, often used in marinades and glazes.

Seasoned Soy Sauce

This type of soy sauce has added ingredients like mushrooms or herbs for a unique flavor.

Low-Sodium Soy Sauce

A version with less salt that is better for those watching their sodium intake, while still providing a similar flavor profile.

How to Choose Soy Sauce

When choosing soy sauce, consider the dish you're preparing. For a versatile option, light soy sauce is a staple. Look for naturally brewed or fermented soy sauces, as they have a more complex flavor than chemically produced ones. Check the ingredient list for additives or preservatives if you prefer a more natural product. For those with dietary restrictions, ensure the soy sauce meets your needs, such as being gluten-free or low-sodium.

Cooking/Prep Tips for Soy Sauce

Soy sauce is a versatile and umami-rich condiment that can add depth and complexity to a variety of dishes. When cooking with soy sauce, consider its saltiness and the intensity of its flavor. It can be used both as a seasoning during cooking and as a finishing sauce. Due to its high sodium content, it's wise to taste your dish before adding additional salt. For dishes that require marinating, soy sauce can be a key component, imparting flavor into proteins like meat, tofu, or seafood. When reducing sauces, keep in mind that the saltiness of soy sauce will become more concentrated, so adjust your quantities accordingly. Additionally, soy sauce can burn if exposed to high heat for an extended period, so it's often best added towards the end of cooking, especially in stir-fries or when deglazing a pan.

Shelf Life of Soy Sauce

Soy sauce should be stored in a cool, dark place before opening and refrigerated after opening to maintain its quality. It has a high salt content which acts as a natural preservative, so it can last a long time when stored properly. However, for the best flavor, it's recommended to use it within six months after opening. Keep the bottle tightly closed to prevent oxidation, which can affect the flavor and freshness.

Recommended Brands for Soy Sauce

tamari: San-J

dark soy sauce: Lee Kum Kee

light soy sauce: Kikkoman

sweet soy sauce: ABC Kecap Manis

low-sodium soy sauce: Kikkoman Less Sodium

Cooking Techniques for Soy Sauce

Deglazing: After searing meat or vegetables, soy sauce can be used to deglaze the pan, lifting the fond (browned bits) and creating a flavorful sauce or gravy.

Finishing: A splash of soy sauce can be added at the end of cooking to enhance the overall flavor profile of a dish without altering its texture or appearance.

Marinating: Soy sauce is an excellent base for marinades, tenderizing proteins and infusing them with flavor. Combine it with ingredients like garlic, ginger, and sesame oil for a balanced marinade.