All about soy sauce

What is Soy Sauce?

Authentic soy sauce is a traditional Asian condiment made by fermenting soybeans. It's one of the oldest seasonings in the world, crafted from soybeans mixed with wheat, barley, or rice. In China, soybeans have been cultivated for thousands of years.

The History of Soy Sauce

Since ancient times, people have looked for ways to preserve food year-round, and one of the earliest methods was curing with salt — used for fish, pork, chicken, and other meats.
Soy sauce evolved from this practice when soybeans were added to salted foods.
A major turning point came with the spread of Buddhism across Asia, which introduced a vegetarian lifestyle. As meat consumption declined, soybeans became a key source of protein, with fermented soybean paste growing in popularity.
Japan later embraced soy sauce, improving the recipe after a Zen Buddhist monk brought the method from China. The Japanese version used an equal mix of soybeans and wheat, creating a milder-tasting sauce that complemented rather than overpowered food.

How Soy Sauce is Made

Traditional and industrial soy sauce differ mainly in how they’re produced.
Traditional soy sauce is brewed through natural fermentation, while industrial soy sauce—also known as chemically produced soy sauce—is made through hydrolysis.
The difference shows in the taste and the price: authentic fermented soy sauce is richer and more expensive, while hydrolyzed versions are mass-produced, cheaper, and commonly found on supermarket shelves.

Two Main Production Methods:

1. Traditional Brewing
   High-quality soybeans and wheat are carefully selected, crushed, and mixed together. Water is added, and the mixture is cooked until softened. After cooling to around 80°F, a fermentation culture (Aspergillus) is introduced.
   The mixture ferments for three days in a ventilated container, then brine is added, and the sauce continues fermenting in large tanks for 5 to 8 months.
   During fermentation, enzymes break down the soybeans and wheat into amino acids, lactic acid, and alcohol. The final soy sauce is separated, filtered, pasteurized for longer shelf life, and enhanced in flavor and aroma.

2. Chemical Hydrolysis
   Modern processing speeds things up by boiling soy protein in hydrochloric acid for 15–20 hours. The mixture is then neutralized with sodium carbonate, treated with activated charcoal, and filtered.
   Color, flavor, and aroma are added afterward by blending in caramel coloring, corn syrup, and salt.

Types of Soy Sauce

• Light Soy Sauce
  If a Chinese recipe simply calls for "soy sauce" without specifying, it usually means light soy sauce.
  "Light" refers to the color and flavor—not reduced sodium.
  Light soy sauce is essential in Chinese and Taiwanese cooking for marinades, dressings, and stir-fries. It’s a go-to seasoning for boosting the flavor of just about any dish.

• Dark Soy Sauce
  Dark soy sauce is aged longer and often enhanced with molasses, caramel, and cornstarch.
  It’s thicker, sweeter, and darker than light soy sauce, with a fuller texture and a rich, slightly sweet taste.
  It’s commonly used in braised dishes and gives food a deep, beautiful caramel color.

• Thick Soy Sauce
  Thick soy sauce is sweet and syrupy, made with extra sugar, more wheat, and sometimes starch.
  It’s often used in stir-fries and as a dipping sauce.
  If you don’t have thick soy sauce on hand, oyster sauce can be a decent substitute in some recipes.

• Tamari
  Tamari is usually used for cooking.
  It’s brewed mainly from soybeans with little or no wheat, making it a good gluten-free option.

• Shoyu
  Shoyu is typically used as a cold seasoning — perfect for dipping sushi and sashimi.

Chinese vs. Japanese Soy Sauce

Chinese soy sauces are typically brewed over a few weeks, while Japanese soy sauces age for several months, resulting in a more refined flavor.
Japanese soy sauces also tend to have lower salt content and include roasted wheat, enhancing aroma, flavor, and color.
Today, even many Chinese soy sauces include wheat.
In Japan, the two main types are Shoyu (soybeans + wheat) and Tamari (made only from soybeans).

How to Use Soy Sauce

Soy sauce is a kitchen staple for making sushi, seasoning stir-fries, soups, and salads, and creating delicious sauces and marinades.
It pairs beautifully with meat, vegetables, and seafood.

Storage Tips

After opening, store soy sauce in the refrigerator for the best flavor. Properly stored, it can last 2–3 years.

Where to Buy — Our Tip:

When shopping for soy sauce, look for traditionally brewed varieties—made through natural fermentation without artificial flavors, colors, or preservatives.
In our online shop, you’ll find a full selection of premium-quality soy sauces to elevate your cooking!