Did You Know?
Soy sauce has been made in China for over 2,500 years. The traditional brewing process takes months or even years — premium soy sauces can be aged for 10+ years. The Japanese variety (shoyu) uses more wheat giving a sweeter, lighter flavor than Chinese soy sauce.
Overview
China · Year-round · condiments
Soy sauce is a salty, umami-rich fermented sauce made from soybeans, wheat, salt, and water. It is one of the oldest condiments in the world and forms the foundation of East and Southeast Asian cooking.
China
Origin
Year-round
Season
Easy
Difficulty
condiments
Category
Flavor Profile
Saltyumamirich
Storage Tips
Unopened: store at room temperature for 2-3 years. Opened: refrigerate for up to 1 year for best flavor. Does not need refrigeration but flavor improves when kept cold.
Photo Gallery
How to Cook with Soy Sauce
Recipes, pairings, substitutes, and professional tips
Cooking Tips
Use in marinades, stir-fries, soups, and as a dipping sauce. Light soy sauce for seasoning and color; dark soy sauce for deeper color and texture. Never salt a dish before tasting if using soy sauce — it is very salty. Reduces during cooking to become more concentrated.
Best Pairings
GingerGarlicSesame OilRice VinegarChiliHoneyTofu
Substitutes
Tamari (gluten-free, richer), coconut aminos (soy-free), worcestershire (different flavor profile)
Nutrition & Health Benefits
The nutritional profile and health properties of Soy Sauce
Nutrition Highlights
per_100g
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Quick Facts
Categorycondiments
OriginChina
SeasonYear-round
DifficultyEasy
Health Benefits
Contains beneficial antioxidants from fermentation. Low in calories per serving. The fermentation process produces beneficial compounds. High in sodium — use tamari for lower-sodium alternative.
Soy Sauce Photos
4 photos showcasing Soy Sauce in its many forms
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Soy Sauce
condiments
OriginChina
SeasonYear-round
DifficultyEasy
Flavor Notes
Saltyumamirich
Shop This Ingredient
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Pairs Well With
GingerGarlicSesame OilRice VinegarChiliHoneyTofu
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