Soy sauce (also called simply soy in

American English American English, sometimes called United States English or U.S. English, is the set of varieties of the English language native to the United States. English is the most widely spoken language in the United States and in most circumstances i ...

and soya sauce in

British English British English (BrE, en-GB, or BE) is, according to Lexico, Oxford Dictionaries, "English language, English as used in Great Britain, as distinct from that used elsewhere". More narrowly, it can refer specifically to the English language in ...

) is a liquid

condiment A condiment is a preparation that is added to food, typically after cooking, to impart a specific flavor, to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is served separat ...

of Chinese origin, traditionally made from a

fermented Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food p ...

paste of

soybean The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses. Traditional unfermented food uses of soybeans include soy milk, from which tofu a ...

s, roasted grain, brine, and '' Aspergillus oryzae'' or '' Aspergillus sojae'' molds. It is considered to contain a strong

umami Umami ( from ja, 旨味 ), or savoriness, is one of the five basic tastes. It has been described as savory and is characteristic of broths and cooked meats. People taste umami through taste receptors that typically respond to glutamates and ...

taste. Soy sauce in its current form was created about 2,200 years ago during the

Western Han dynasty The Han dynasty (, ; ) was an imperial dynasty of China (202 BC – 9 AD, 25–220 AD), established by Liu Bang (Emperor Gao) and ruled by the House of Liu. The dynasty was preceded by the short-lived Qin dynasty (221–207 BC) and a war ...

of ancient China, and it has spread throughout East and

Southeast Asia Southeast Asia, also spelled South East Asia and South-East Asia, and also known as Southeastern Asia, South-eastern Asia or SEA, is the geographical south-eastern region of Asia, consisting of the regions that are situated south of mainlan ...

where it is used in cooking and as a condiment.

Use and storage

Soy sauce can be added directly to food, and is used as a dip or

salt Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quant ...

flavor in cooking. It is often eaten with

rice Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...

noodles Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures (for example, Chinese noodles, Filipino noodles, Ind ...

, and

sushi is a Japanese dish of prepared , usually with some sugar and salt, accompanied by a variety of , such as seafood, often raw, and vegetables. Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice," also ...

sashimi is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce. Origin The word ''sashimi'' means "pierced body", i.e. " 刺身" = ''sashimi'', where 刺し = ''sashi'' (pierced, stu ...

, or can also be mixed with ground

wasabi Wasabi ( Japanese: , , or , ; ''Eutrema japonicum'' or ''Wasabia japonica'') or Japanese horseradish is a plant of the family Brassicaceae, which also includes horseradish and mustard in other genera. The plant is native to Japan and the Russi ...

for dipping. Bottles of soy sauce for salty seasoning of various foods are common on restaurant tables in many countries. Soy sauce can be stored at room temperature.

History

East Asia

China

Soy sauce (, ) is considered almost as old as soy paste—a type of fermented paste (, ) obtained from soybeans—which had appeared during the

(206 BC – 220 AD) and was listed in the bamboo slips found in the archaeological site Mawangdui (). There are several precursors of soy sauce that are associated products with soy paste. Among them the earliest one is () that appeared in AD 40 and was listed in (). Others are (), () and () which were recorded in the () in AD 540. By the time of the

Song dynasty The Song dynasty (; ; 960–1279) was an imperial dynasty of China that began in 960 and lasted until 1279. The dynasty was founded by Emperor Taizu of Song following his usurpation of the throne of the Later Zhou. The Song conquered the rest ...

(960–1279 AD), the term ''soy sauce'' () had become the accepted name for the liquid condiment, documented in two books: () and '' Pujiang Wushi Zhongkuilu'' () during the

(960–1279 AD). Like many salty condiments, soy sauce was originally a way to stretch

, historically an expensive commodity. During the

Zhou dynasty The Zhou dynasty ( ; Old Chinese ( B&S): *''tiw'') was a royal dynasty of China that followed the Shang dynasty. Having lasted 789 years, the Zhou dynasty was the longest dynastic regime in Chinese history. The military control of China by ...

of ancient China, fermented fish with salt was used as a condiment in which soybeans were included during the fermentation process. By the time of the

Han dynasty The Han dynasty (, ; ) was an imperial dynasty of China (202 BC – 9 AD, 25–220 AD), established by Liu Bang (Emperor Gao) and ruled by the House of Liu. The dynasty was preceded by the short-lived Qin dynasty (221–207 BC) and a warr ...

, this had been replaced with the recipe for soy paste and its by-product soy sauce, by using soybeans as the principal ingredient, with fermented fish-based sauces developing separately into

fish sauce Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Lao ...

. The 19th century Sinologist

Samuel Wells Williams Samuel Wells Williams (22 September 1812 – 16 February 1884) was a linguist, official, missionary and Sinologist from the United States in the early 19th century. Early life Williams was born in Utica, New York, son of William Williams (178 ...

wrote that in China, the best soy sauce was "made by boiling beans soft, adding an equal quantity of wheat or barley, and leaving the mass to ferment; a portion of salt and three times as much water are afterwards put in, and the whole compound left for two or three months when the liquid is pressed and strained".

Japan

Originally, a common Japanese condiment was , which was fish based. When

Buddhism Buddhism ( , ), also known as Buddha Dharma and Dharmavinaya (), is an Indian religions, Indian religion or Indian philosophy#Buddhist philosophy, philosophical tradition based on Pre-sectarian Buddhism, teachings attributed to the Buddha. ...

came to Japan from China in the 7th century, they introduced vegetarianism and brought many soy-based products with them, such as soy sauce, which is known as in Japan. exportation began in 1647 by the

Dutch East India Company The United East India Company ( nl, Verenigde Oostindische Compagnie, the VOC) was a chartered company established on the 20th March 1602 by the States General of the Netherlands amalgamating existing companies into the first joint-stock ...

Korea

The earliest soy sauce brewing in

Korea Korea ( ko, 한국, or , ) is a peninsular region in East Asia. Since 1945, it has been divided at or near the 38th parallel, with North Korea (Democratic People's Republic of Korea) comprising its northern half and South Korea (Republic o ...

seems to have begun prior to the era of the

Three Kingdoms The Three Kingdoms () from 220 to 280 AD was the tripartite division of China among the dynastic states of Cao Wei, Shu Han, and Eastern Wu. The Three Kingdoms period was preceded by the Eastern Han dynasty and was followed by the West ...

. The '' Records of the Three Kingdoms'', a

Chinese Chinese can refer to: * Something related to China * Chinese people, people of Chinese nationality, citizenship, and/or ethnicity **''Zhonghua minzu'', the supra-ethnic concept of the Chinese nation ** List of ethnic groups in China, people of ...

historical text written and published in the 3rd century, mentions that "

Goguryeo Goguryeo (37 BC–668 AD) ( ) also called Goryeo (), was a Korean kingdom located in the northern and central parts of the Korean Peninsula and the southern and central parts of Northeast China. At its peak of power, Goguryeo controlled mos ...

people are good at brewing fermented soy beans", in the section named (Eastern foreigners), in the '' Book of Wei''. Jangdoks used for soy sauce brewing are found in the

mural A mural is any piece of graphic artwork that is painted or applied directly to a wall, ceiling or other permanent substrate. Mural techniques include fresco, mosaic, graffiti and marouflage. Word mural in art The word ''mural'' is a Spani ...

paintings of

Anak Tomb No. 3 Anak Tomb No. 3 is a chamber tomb of Goguryeo located in Anak, South Hwanghae, North Korea. It is known for mural paintings and an epitaph. It is part of the Complex of Koguryo Tombs. It was discovered in 1949 with valuable treasures stolen, but ...

from the 4th century

. In , a historical record of the Three Kingdoms era, it is written that (soy sauce) and (soybean paste) along with (soybean block) and (salted seafood) were prepared for the

wedding ceremony A wedding is a ceremony where two people are united in marriage. Wedding traditions and customs vary greatly between cultures, ethnic groups, religions, countries, and social classes. Most wedding ceremonies involve an exchange of marriage vo ...

of the King Sinmun in February 683. , a section from (History of Goryeo), recorded that and were included in the relief supplies in 1018, after a Khitan invasion, and in 1052, when a

famine A famine is a widespread scarcity of food, caused by several factors including war, natural disasters, crop failure, population imbalance, widespread poverty, an economic catastrophe or government policies. This phenomenon is usually accompani ...

occurred. Joseon texts such as and contain the detailed procedures on how to brew good quality and . explains how to pick a date for brewing, what to forbear, and how to keep and preserve and .

Europe

Records of the

list soy sauce as a commodity in 1737, when seventy-five large barrels were shipped from

Dejima , in the 17th century also called Tsukishima ( 築島, "built island"), was an artificial island off Nagasaki, Japan that served as a trading post for the Portuguese (1570–1639) and subsequently the Dutch (1641–1854). For 220 years, i ...

, Japan, to Batavia (present-day Jakarta) on the island of

Java Java (; id, Jawa, ; jv, ꦗꦮ; su, ) is one of the Greater Sunda Islands in Indonesia. It is bordered by the Indian Ocean to the south and the Java Sea to the north. With a population of 151.6 million people, Java is the world's mos ...

. Thirty-five barrels from that shipment were then shipped to the Netherlands. In the 18th century, diplomat and scholar

Isaac Titsingh Isaac Titsingh FRS ( January 1745 – 2 February 1812) was a Dutch diplomat, historian, Japanologist, and merchant.Nussbaum, Louis-Frédéric. (2005). "Isaak Titsingh" in . During a long career in East Asia, Titsingh was a senior official of the ...

published accounts of brewing soy sauce. Although earlier descriptions of soy sauce had been disseminated in the West, his was among the earliest to focus specifically on the brewing of the Japanese version. By the mid-19th century, Japanese soy sauce gradually disappeared from the European market, and the condiment became synonymous with the Chinese product. Europeans were unable to make soy sauce because they did not have access to '' Aspergillus oryzae'', the fungus used in its brewing.Tanaka, p. 7. Soy sauce made from ingredients such as

Portobello mushrooms ''Agaricus bisporus'' is an edible basidiomycete mushroom native to grasslands in Eurasia and North America. It has two color states while immature – white and brown – both of which have various names, with additional names for the mature ...

were disseminated in European cookbooks during the late 18th century. A Swedish recipe for was published in the 1770 edition of

Cajsa Warg Anna Christina Warg (23March 17035February 1769), better known as Cajsa (or Kajsa) Warg, was a Swedish cookbook author and one of the best-known cooks in Swedish history. Early life Warg was born in Örebro, the younger of two daughters, to a ...

's and was flavored with allspice and mace.

United States

The first soy sauce production in the United States began in the

Territory of Hawaii The Territory of Hawaii or Hawaii Territory ( Hawaiian: ''Panalāʻau o Hawaiʻi'') was an organized incorporated territory of the United States that existed from April 30, 1900, until August 21, 1959, when most of its territory, excluding ...

in 1905 by Yamajo Soy Co. By 1909 it was renamed the Hawaiian Soy Company Ltd.

La Choy La Choy (stylized La Choy 東) is a brand name of canned and prepackaged American Chinese food ingredients. The brand was purchased in 1990 from Beatrice Foods by ConAgra Foods during the LBO firm Kohlberg Kravis Roberts' dismantling of the comp ...

started selling hydrolyzed vegetable protein based soy sauce in 1933.

Production

Soy sauce is made either by fermentation or by

hydrolysis Hydrolysis (; ) is any chemical reaction in which a molecule of water breaks one or more chemical bonds. The term is used broadly for substitution, elimination, and solvation reactions in which water is the nucleophile. Biological hydrolys ...

. Some commercial sauces have both fermented and chemical sauces. Flavor, color, and aroma developments during production are attributed to non-enzymatic Maillard browning. Variation is usually achieved as the result of different methods and durations of fermentation, different ratios of water,

, and fermented soy, or through the addition of other ingredients.

Traditional

Traditional soy sauces are made by mixing soybeans and grain with mold cultures such as '' Aspergillus oryzae'' and other related

microorganism A microorganism, or microbe,, ''mikros'', "small") and ''organism'' from the el, ὀργανισμός, ''organismós'', "organism"). It is usually written as a single word but is sometimes hyphenated (''micro-organism''), especially in olde ...

s and yeasts (the resulting mixture is called in Japan; the term is used both for the mixture of soybeans, wheat, and mold as well as for the mold itself). Historically, the mixture was fermented naturally in large urns and under the sun, which was believed to contribute extra flavors. Today, the mixture is placed in a temperature and humidity controlled incubation chamber. Traditional soy sauces take months to make: # Soaking and cooking: The soybeans are soaked in water and boiled until cooked. Wheat is roasted, crushed. # culturing: Equal amounts of boiled soybeans and roasted wheat are mixed to form a grain mixture. A culture of Aspergillus spore is added to the grain mixture and mixed or the mixture is allowed to gather spores from the environment itself. The cultures include: #* ''

Aspergillus ' () is a genus consisting of several hundred mold species found in various climates worldwide. ''Aspergillus'' was first catalogued in 1729 by the Italian priest and biologist Pier Antonio Micheli. Viewing the fungi under a microscope, Mic ...

'': a

genus Genus ( plural genera ) is a taxonomic rank used in the biological classification of living and fossil organisms as well as viruses. In the hierarchy of biological classification, genus comes above species and below family. In binomial nom ...

of fungus that is used for fermenting various ingredients (the cultures are called in Japanese). Three species are used for brewing soy sauce: #** '' A. oryzae'': Strains with high

proteolytic Proteolysis is the breakdown of proteins into smaller polypeptides or amino acids. Uncatalysed, the hydrolysis of peptide bonds is extremely slow, taking hundreds of years. Proteolysis is typically catalysed by cellular enzymes called protease ...

capacity are used for brewing soy sauce. #** '' A. sojae'': This fungus also has a high proteolytic capacity. #** '' A. tamarii'': This fungus is used for brewing , a variety of soy sauce. #* ''

Saccharomyces cerevisiae ''Saccharomyces cerevisiae'' () (brewer's yeast or baker's yeast) is a species of yeast (single-celled fungus microorganisms). The species has been instrumental in winemaking, baking, and brewing since ancient times. It is believed to have b ...

'': the yeasts in the culture convert some of the sugars to ethanol which can undergo secondary reactions to make other flavor compounds #* Other microbes contained in the culture: #** ''Bacillus spp''. (genus): This organism is likely to grow in soy sauce ingredients, and to generate odors and ammonia. #** ''Lactobacillus species'': This organism makes a lactic acid that increases the acidity in the feed. # Brewing: The cultured grain mixture is mixed into a specific amount of salt brine for wet fermentation or with coarse salt for dry fermentation and left to brew. Over time, the Aspergillus mold on the soy and wheat break down the grain proteins into free amino acid and protein fragments and starches into simple sugars. This amino-glycosidic reaction gives soy sauce its dark brown color. Lactic acid bacteria ferments the sugars into lactic acid and yeast makes ethanol, which through aging and secondary fermentation makes numerous flavor compounds typical of soy sauce. # Pressing: The fully fermented grain slurry is placed into cloth-lined containers and pressed to separate the solids from the liquid soy sauce. The isolated solids are used as fertilizer or fed to animals while the liquid soy sauce is processed further. # Pasteurization: The raw soy sauce is heated to eliminate any active yeasts and molds remaining in the soy sauce and can be filtered to remove any fine particulates # Storage: The soy sauce can be aged or directly bottled and sold. Shoyukoji

Acid-hydrolyzed vegetable protein

Some brands of soy sauce are made from acid- hydrolyzed

soy protein Soy protein is a protein that is isolated from soybean. It is made from soybean meal that has been dehulled and defatted. Dehulled and defatted soybeans are processed into three kinds of high protein commercial products: soy flour, concentrates, ...

instead of brewed with a traditional culture. This takes about three days. Although they have a different flavor, aroma, and texture when compared to brewed soy sauces, they can be produced more quickly and cheaply, and also have a longer shelf life and are usually made for these reasons. The clear plastic packets of dark sauce common with Chinese-style take-out food typically use a hydrolyzed vegetable protein formula. Some higher-priced hydrolyzed vegetable protein products with no added sugar or colorings are sold as low-sodium soy sauce alternatives called "liquid aminos" in health food stores, similar to the way

salt substitute A salt substitute, also known as low-sodium salt, is a low-sodium alternative to edible salt (table salt) marketed to circumvent the risk of high blood pressure and cardiovascular disease associated with a high intake of sodium chloride while main ...

s are used. These products are, however, not necessarily low in sodium.

High-salt liquid-state fermented soy sauce

High-salt liquid-state fermentation (HLF) of soybeans depends heavily on microbial activity, metabolism and enzymatic hydrolysis of macro-nutrients. Most traditional approaches fall into the scope of HLF. *During HLF, -infused soybeans are exposed to air so that hydrolytic enzymes of the mold can continuously break down macro-nutrients within the soybean. *Ample water, usually about 2 to 2.5 times the weight of the feed, is required to support sufficient microbial growth. *High amount of salt concentration (17–20%) is required to selectively inhibit microbial activity. * HLF is generally carried out under , and requires long ageing period, usually from 90 to 180 days. In the aging period, constant stirring of (a mash/mixture of wheat (optionally), salt, soy beans, water, and fermenting yeast) is required for distributing nutrients, as well as flavoring compounds evenly. In some cases, moromi is exposed to direct sunlight to facilitate the decomposition of macro-nutrients. *Due to the high salinity of HLF moromi, only anaerobic halophile can survive in the medium. Beside the temperature range narrows down the growth condition to allow only the growth of mesophiles. Similar to the fermentation of pickle, the primary lactic acid fermentation of sugars by halophiles reduces the pH of moromi down to acidic range. Lowered pH further limited the growth of undesirable microbes, but favors the growth of fermentative yeast which contributes to secondary fermentation that generate various flavoring compounds and odorants.

Low-salt solid-state fermented soy sauce

LSF, also referred as rapid fermenting, is a modern fermentation method invented in response to high market demand. *Compared to HLF, LSF employs pure cultures at a relatively higher temperature () and lower brine solution concentrations (13–15%). In LSF, koji is mixed with the equivalent weight of brine to form solid moromi. *The elevated temperature accelerates the fermentation process significantly. Due to the short aging (15–30 days) period of LSF, and low production cost, LSF soy sauce accounts for more share of the Chinese soy sauce market. LSF evolved from ''salt-free solid-state fermentation'', an even faster method working at even higher temperatures () and taking 72 hours to complete, introduced to China from the

Soviet Union The Soviet Union,. officially the Union of Soviet Socialist Republics. (USSR),. was a List of former transcontinental countries#Since 1700, transcontinental country that spanned much of Eurasia from 1922 to 1991. A flagship communist state, ...

in 1958. The aging time turned out to be too short develop a proper flavor profile, with burnt acidic notes left in the sauce. LSF is a compromise between this method and the more traditional HLF: the product tastes passable with more microbes allowed to survive, but still lacks depth. Reducing the salt content accelerates brewing by lifting salt-induced enzyme inhibition.

Chemical composition

The chemical composition of soy sauce is affected by the proportions of raw materials, fermentation methodologies, fermenting molds and strains, and post-fermentation treatments. Although the formation mechanism of chemical composition in soy sauce is complex, it has been widely accepted that free amino acids, water-soluble peptides and

Maillard reaction The Maillard reaction ( ; ) is a chemical reaction between Amino acid, amino acids and Reducing sugar, reducing sugars that gives browned food its distinctive flavor. Searing, Seared steaks, fried dumplings, cookies and other kinds of biscuits, b ...

products in soy sauce are considered as essential chemical composition and to provide core sensory effects. The primary fermentation of lactic-acid-fermenting halophiles lowers the pH of the moromi, and this directly results in the acidic pH range (4.4–5.4) of soy sauce products. The secondary fermentation conducted by heterofermentative microbes provides soy sauce with a wide range of flavor and odorant compounds by breaking down macro-nutrients. Soy proteins and grain proteins are hydrolyzed into short peptide chains and free amino acids, which adds umami to the product. Based on the result of free amino acid analysis, the most abundant amino acids in Chinese soy sauce product are glutamic acid, aspartic acid,

alanine Alanine (symbol Ala or A), or α-alanine, is an α-amino acid that is used in the biosynthesis of proteins. It contains an amine group and a carboxylic acid group, both attached to the central carbon atom which also carries a methyl group side ...

and

leucine Leucine (symbol Leu or L) is an essential amino acid that is used in the biosynthesis of proteins. Leucine is an α-amino acid, meaning it contains an α- amino group (which is in the protonated −NH3+ form under biological conditions), an α- ...

. Starch is hydrolyzed into simple sugars which contribute to the sweet flavor in soy sauce. Legume fats may also be decomposed into

short chain fatty acids Short-chain fatty acids (SCFAs) are fatty acids with fewer than six carbon atoms. Derived from intestinal microbial fermentation of indigestible foods, SCFAs are the main energy source of colonocytes, making them crucial to gastrointestinal health. ...

, and the interactions among lipids and other macronutrients also result in a richer flavor in the final product.

Non-enzymatic browning Browning is the process of food turning brown due to the chemical reactions that take place within. The process of browning is one of the chemical reactions that take place in food chemistry and represents an interesting research topic regarding ...

also contributes significantly to the development of the properties of soy sauce. The hydrolysis of proteins and large carbohydrates also provides free amino acids and simple sugars as reagents for the

. Soy sauce may contain more than 1% alcohol and may run afoul of liquor control legislation.

Sensory profile

The taste of soy sauce is predominated by saltiness, followed by moderate umami, sweet taste, and finally slight bitterness, which is hard to perceive due to the masking effect of other tastes. The overall flavor of soy sauce is a result of the balance and interaction among different taste components. The saltiness is largely attributed to the presence of NaCl (common salt) in brine. The sugars hydrolyzed from starch add sweetness into soy sauce. Umami is largely caused by the presence of free amino acids, mainly

glutamine Glutamine (symbol Gln or Q) is an α-amino acid that is used in the biosynthesis of proteins. Its side chain is similar to that of glutamic acid, except the carboxylic acid group is replaced by an amide. It is classified as a charge-neutral ...

and aspartic acid. Sodium from the brine and

disodium ribonucleotides Disodium 5'-ribonucleotides, E number E635, is a flavor enhancer which is synergistic with glutamates in creating the taste of umami. It is a mixture of disodium inosinate (IMP) and disodium guanylate (GMP) and is often used where a food already c ...

from the soy also add to the umami. Other amino acids cause additional basic flavors, with sweet coming from Ala, Gly, Ser, and Thr; bitter coming from Arg, His, Ile, Leu, Met, Phe, Trp, Try, and Val; and no taste in Cys, Lys, and Pro. The amino-acid

nitrogen Nitrogen is the chemical element with the symbol N and atomic number 7. Nitrogen is a nonmetal and the lightest member of group 15 of the periodic table, often called the pnictogens. It is a common element in the universe, estimated at se ...

content, an indication of the free amino acid concentration, is used in China for grading soy sauce. The highest "special grade" is defined at ≥ 0.8 g/100 mL. Despite a large variety of volatile and odorant compounds that have been identified in soy sauce, the food product ''per se'' does not present a strong aroma. Alcohols, acids, esters, aldehydes, ketones, phenols, heterocyclic compounds, alkynes and benzenes have been identified in Chinese soy sauces. An explanation for this observation is that the aroma of soy sauce does not depend largely on the aroma-active compounds. The subtle aroma is a result of a "critical balance" achieved among all volatile and odorant compounds, whose respective concentrations are relatively low.

Variations by country

Soy sauce is widely used as an important flavoring and has been integrated into the traditional cuisines of many East Asian and Southeast Asian cultures. Despite their rather similar appearance, soy sauces made in different cultures and regions are different in taste, consistency, fragrance and saltiness. Soy sauce retains its quality longer when kept away from direct sunlight.

Burmese

Burmese soy sauce production is dated back to the

Bagan Era The Kingdom of Pagan ( my, ပုဂံခေတ်, , ; also known as the Pagan Dynasty and the Pagan Empire; also the Bagan Dynasty or Bagan Empire) was the first Burmese kingdom to unify the regions that would later constitute modern-da ...

in the 9th and 10th century. Scripts written in praise of ''pe ngan byar yay'' (, literally "bean fish sauce") were found. Thick soy sauce is called ''kya nyo'' (, from Chinese ''jiàngyóu'').

Chinese

Chinese soy sauces (; or alternatively, ; ) are primarily made from

s, with relatively low amounts of other grains. Chinese soy sauce produced by fermentation can be roughly split into two classes: brewed (direct fermented) or blended (with additives), occupying about 40% and 60% of market share respectively. Sauces can also be classed by fermentation technology (shown above) into Low-Salt Solid-State fermented soy sauce (LSF; ) and High-Salt Liquid-State fermented soy sauce (HLF; ), occupying about 90% and 10% of market share respectively.

Brewed

Soy sauce can be brewed directly from a fermentation process using wheat, soybeans, salt, and water without additional additives. * Light or fresh soy sauce (; or ; ): is a thin (low viscosity), opaque, lighter brown soy sauce, brewed by first culturing steamed wheat and soybeans with ''Aspergillus'', and then letting the mixture ferment in brine. It is the main soy sauce used for seasoning, since it is saltier, has less noticeable color, and also adds a distinct flavor. ** ''Tóu chōu'' (): A light soy sauce made from the first pressing of the soybeans, this can be loosely translated as "first soy sauce" or referred to as premium light soy sauce. ''Tóu chōu'' is sold at a premium because, like extra virgin olive oil, the flavor of the first pressing is considered superior. Due to its delicate flavor it is used primarily for seasoning light dishes and for dipping. ** ''Shuāng huáng'' (): A light soy sauce that is double-fermented by using the light soy sauce from another batch to take the place of brine for a second brewing. This adds further complexity to the flavor of the light soy sauce. Due to its complex flavor this soy sauce is used primarily for dipping. * Yìn yóu (): A darker soy sauce brewed primarily in Taiwan by culturing only steamed soybeans with ''Aspergillus'' and mixing the cultured soybeans with coarse rock salt before undergoing prolonged dry fermentation. The flavor of this soy sauce is complex and rich and is used for dipping or in

red cooking Red cooking, also called Chinese stewing, red stewing, red braising, or flavor potting, is a slow braising Chinese cooking technique that imparts a reddish-brown coloration to the prepared food. There are two types of red cooking: *Hongshao ...

. For the former use, yìn yóu can be thickened with starch to make a thick soy sauce.

Blended

Additives with sweet or umami tastes are sometimes added to a finished brewed soy sauce to modify its taste and texture. * Dark and old soy sauce (; ), a darker and slightly thicker soy sauce made from light soy sauce. This soy sauce is made through prolonged aging and may contain added

caramel color Caramel color or caramel coloring is a water-soluble food coloring. It is made by heat treatment of carbohydrates (sugars), in general in the presence of acids, alkalis, or salts, in a process called caramelization. It is more fully oxidized than ...

and/or molasses to give it its distinctive appearance. It has a richer, slightly sweeter, and less salty flavor than light soy sauce. This variety is mainly used during cooking, since its flavor develops during heating. Dark soy sauce is mainly used to add color and flavor to a dish after cooking. One of the strongest varieties is known as "double black" (双老头抽) ** ''Mushroom dark soy'' ( ''cǎogū lǎochōu''): In the finishing and aging process of making dark soy sauce, the broth of ''

Volvariella volvacea ''Volvariella volvacea'' (also known as paddy straw mushroom or straw mushroom) is a species of edible mushroom cultivated throughout East and Southeast Asia and used extensively in Asian cuisines. They are often available fresh in regions they ...

'' (straw mushroom) is mixed into the soy sauce and is then exposed to the sun to make this type of dark soy. The added broth gives this soy sauce a richer flavor than plain dark soy sauce. ** ''Thick soy sauce'' ( ''jiàng yóu gāo''), is a dark soy sauce that has been thickened with heat and sugar, occasionally a starch thickener and

MSG Monosodium glutamate (MSG), also known as sodium glutamate, is the sodium Salt (chemistry), salt of glutamic acid. MSG is found naturally in some foods including tomatoes and cheese in this glutamic acid form. MSG is used in cooking as a fl ...

are used. This sauce is often used as a dipping sauce or finishing sauce and poured on food as a flavorful addition. However, due to its sweetness and caramelized flavors from its production process the sauce is also used in

. * Shrimp soy sauce ( ''Xiā zǐ jiàngyóu''): Fresh soy sauce is simmered with fresh shrimp and finished with sugar,

baijiu ''Baijiu'' (), also known as ''shaojiu'' (/), is a colorless Chinese liquor typically coming in between 35% and 60% alcohol by volume (ABV). Each type of baijiu uses its own type of ''qū'' for fermentation to create a distinct and charact ...

(type of distilled liquor, 白酒), and spices. A specialty of Suzhou. Besides the above traditional types, hydrolyzed vegetable protein and other flavor enhancers may also be added to produce cheaper substitutes of brewed soy sauces.

Filipino

In the Philippines, soy sauce is called toyò in the native languages, derived from ''tau-yu'' in Philippine Hokkien. Philippine soy sauce is usually a combination of soybeans, wheat, salt, and caramel color. It is thinner in texture and has a saltier taste than its Southeast Asian counterparts. It is most similar to the Japanese ''koikuchi shōyu'' in terms of consistency and the use of wheat, though toyò is a bit saltier and darker in color. Toyò is used as a marinade, an ingredient in cooked dishes, and most often as a table condiment, usually alongside other sauces such as

(''patís'') and sugar cane vinegar (''sukà''). It is often mixed and served with the juice of the

calamansi Calamansi (''Citrus'' × ''microcarpa''), also known as calamondin, Philippine lime, or Philippine lemon, is an economically important citrus hybrid predominantly cultivated in the Philippines. It is native to the Philippines, Borneo, Sumatra, ...

( × ''Citrofortunella microcarpa''; also called calamondin, ''limonsito''). The combination is known as ''toyomansî'', which can be comparable to the Japanese ''

ponzu is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency and nearly colorless. or is ponzu with soy sauce () added, and the mixed dark brown product is widely referred to as simply . The term ...

'' sauce (soy sauce with

yuzu Yuzu (''Citrus junos'', from Japanese or ) is a citrus fruit and plant in the family Rutaceae of East Asian origin. Yuzu has been cultivated mainly in East Asia, though recently also in New Zealand, Australia, Spain, Italy, and France. I ...

). ''Toyò'' is also a main ingredient in

Philippine adobo Philippine ''adobo'' (from Spanish ''adobar'': "marinade," "sauce" or "seasoning" / ) is a popular Filipino dish and cooking process in Philippine cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, bay ...

, one of the more famous dishes of Filipino cuisine.

Hawaiian

Soy sauce is a very popular condiment and marinade for many dishes in the

Hawaiian cuisine The cuisine of Hawaii incorporates five distinct styles of food, reflecting the diverse food history of settlement and immigration in the Hawaiian Islands. In the pre-contact period of Ancient Hawaii (300 AD-1778), Polynesian voyagers brough ...

. ''Aloha shoyu'' is soy sauce made on the Islands. Soy sauce is known by its Japanese name (less commonly ), in Hawaii.

Indonesian

Indonesia Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia and Oceania between the Indian and Pacific oceans. It consists of over 17,000 islands, including Sumatra, Java, Sulawesi, and parts of Borneo and New Guine ...

, soy sauce is known as ''kecap'' (old spelling: ''ketjap''), which is a catch-all term for fermented

sauces In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French wor ...

, and cognate to the English word "

ketchup Ketchup or catsup is a table condiment with a sweet and tangy flavor. The unmodified term ("ketchup") now typically refers to tomato ketchup, although early recipes used egg whites, mushrooms, oysters, grapes, mussels, or walnuts, among o ...

". The most popular type of soy sauce in Indonesian cuisine is ''kecap manis'' or sweet soy sauce. The term ''kecap'' is also used to describe other condiments and sauces of a similar appearance, such as ''kecap ikan'' (

) and ''kecap Inggris'' ( worcestershire sauce; lit. "English sauce" or "England sauce"). Three common varieties of soy-based ''kecap'' exist in Indonesian cuisine, used either as ingredients or

s: * ''Kecap manis'': Sweetened soy sauce, which has a thick syrupy consistency and a unique, pronounced, sweet somewhat

treacle Treacle () is any uncrystallised syrup made during the refining of sugar.Oxford Dictionary The most common forms of treacle are golden syrup, a pale variety, and a darker variety known as black treacle, similar to molasses. Black treacle has ...

-like flavor due to generous addition of palm sugar. Regular soy with brown sugar and a trace of molasses added can substitute. It is by far the most popular type of soy sauce employed in Indonesian cuisine, accounts for an estimated 90 percent of the nation's total soy sauce production. ''Kecap manis'' is an important sauce in Indonesian signature dishes, such as ''

nasi goreng ''Nasi goreng'' (English pronunciation: ) is a Southeast Asian fried rice dish, usually cooked with pieces of meat and vegetables. One of Indonesia's national dishes, it is also eaten in Malay-speaking communities in countries such as Malaysi ...

'', '' mie goreng'',

satay Satay ( , in USA also , ), or sate in Indonesian spelling, is a Southeast Asian dish of seasoned, skewered and grilled meat, served with a sauce. The earliest preparations of satay is believed to have originated in Javanese cuisine, but ...

, ''

tongseng Tongseng is an Indonesian goat meat, mutton or beef stew dish in curry-like soup with vegetables and '' kecap manis'' (sweet soy sauce). ''Tongseng'' is commonly found in Indonesian region of Central Java; from Surakarta to Yogyakarta. However, ...

'' and '' semur''. ''Sambal kecap'' for example is type of ''

sambal Sambal is an Indonesian chilli sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients, such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. ''Sambal'' is an ...

'' dipping sauce of kecap manis with sliced chili, tomato and shallot, a popular dipping sauce for ''sate kambing'' (goat meat satay) and ''ikan bakar'' (grilled fish/seafood). Since soy sauce is of Chinese origin, ''kecap asin'' is also an important seasoning in

Chinese Indonesian cuisine Chinese Indonesian cuisine ( id, Masakan Tionghoa-Indonesia, ) is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians, mostly descendant of Han ethnic Hokkien and Hakka speakers, brought their legacy of ...

. * ''Kecap manis sedang'': Medium sweet soy sauce, which has a less thick consistency, is less sweet and has a saltier taste than ''kecap manis''. * ''Kecap asin'': Regular soy sauce derived from the Japanese ''shoyu'', but are usually more concentrated, thicker, darker color and stronger flavor; it can be replaced by Chinese light soy sauce in some recipes. Salty soy sauce was first introduced into Indonesia by

Hokkien people The Hoklo people or Hokkien people () are a Han Chinese (also Han Taiwanese) subgroup who speak Hokkien, a Southern Min language, or trace their ancestry to Southeastern Fujian, China and known by various endonyms or other related terms such a ...

so its taste resembles that of Chinese soy sauce.

Hakka The Hakka (), sometimes also referred to as Hakka Han, or Hakka Chinese, or Hakkas are a Han Chinese subgroup whose ancestral homes are chiefly in the Hakka-speaking provincial areas of Guangdong, Fujian, Jiangxi, Guangxi, Sichuan, Hunan, Zhej ...

soy sauce made from black beans is very salty and large productions are mainly made in

Bangka Island Bangka is an island lying east of Sumatra, Indonesia. It is administered under the province of the Bangka Belitung Islands, being one of its namesakes alongside the smaller island of Belitung across the Gaspar Strait. The 9th largest island in ...

Japanese

is officially divided into five main types by the JAS ( Japanese Agricultural Standard) depending on differences in their ingredients and method of production. These types are , , , , and . Most, but not all, Japanese soy sauces include wheat as a primary ingredient, which tends to give them a slightly sweeter taste than their Chinese counterparts. They also tend towards an alcoholic

sherry Sherry ( es, jerez ) is a fortified wine made from white grapes that are grown near the city of Jerez de la Frontera in Andalusia, Spain. Sherry is produced in a variety of styles made primarily from the Palomino grape, ranging from light versi ...

-like flavor, sometimes enhanced by the addition of small amounts of alcohol as a natural

preservative A preservative is a substance or a chemical that is added to products such as food products, beverages, pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other products to prevent decomposition by microbial growth or by ...

. The widely varying flavors of these soy sauces are not always interchangeable, some recipes only call for one type or the other, much as a white wine cannot replace a red's flavor or beef stock does not make the same results as fish stock. Some soy sauces made in the Japanese way or styled after them contain about 50% wheat.

Varieties

* : Originating in the Kantō region, its usage eventually spread all over Japan. Over 80% of the Japanese domestic soy sauce production is of , and can be considered the typical Japanese soy sauce. It is made from roughly equal quantities of soybean and wheat. This variety is also called or when it is not

pasteurized Pasteurization American and British English spelling differences#-ise, -ize (-isation, -ization), or pasteurisation is a process of food preservation in which packaged and non-packaged foods (such as milk and fruit juices) are treated with mi ...

. * : Almost 14% of soy sauce production is . It is particularly popular in the Kansai region of Japan. It matures for less time than and is both saltier and lighter in color. It is paler due to the use in its production of , a sweet liquid made from fermented rice. is commonly used in cooking as it does not alter the color and taste of the ingredients. * : Made mainly in the Chūbu region of Japan, is darker in appearance and richer in flavor than . It contains little or no wheat. Wheat-free can be used by people with

gluten intolerance Gluten-related disorders is the term for the diseases triggered by gluten, including celiac disease (CD), non-celiac gluten sensitivity (NCGS), gluten ataxia, dermatitis herpetiformis (DH) and wheat allergy. The umbrella category has also been ...

. Tamari is more viscous than . Of soy sauce produced in Japan, 1.5% is . It is the "original" Japanese soy sauce, as its recipe is closest to the soy sauce originally introduced to Japan from China. Technically, this variety is known as , as this is the liquid that runs off

miso is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and ''kōji'' (the fungus '' Aspergillus oryzae'') and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and spre ...

(a soybean-based seasoning and soup base) as it matures. The Japanese word is derived from the verb , referring to the fact that was traditionally a liquid byproduct made during the fermentation of miso. Japan remains the leading producer of , though it has also become popular in the United States. is often used for sashimi. Oftentimes, other varieties of soy sauce for sashimi are inaccurately referred to as tamari shoyu. The back label in Japan, by law, will clarify whether or not it is actually tamari. * : In contrast to soy sauce, uses mostly wheat and very little soybean, lending it a light appearance and sweet taste. It is more commonly used in the Kansai region to highlight the appearances of food, for example

. used to be used a lot in high-class cookery and is generally not available abroad. Its main use is for pickles. Of soy sauce production in Japan, 0.7% is . * : This variety substitutes previously made ''koikuchi'' for the brine normally used in the process. Consequently, it is much darker and more strongly flavored. This type is also known as . Of soy sauce production in Japan, 0.8% is . * is a variety of soy sauce made exclusively in Yanai, a city in

Yamaguchi Prefecture is a prefecture of Japan located in the Chūgoku region of Honshu. Yamaguchi Prefecture has a population of 1,377,631 (1 February 2018) and has a geographic area of 6,112 km2 (2,359 sq mi). Yamaguchi Prefecture borders Shimane Prefecture t ...

. It is handmade and is less salty and less sweet than . * ''Amakuchi'' (甘口, 'sweet taste'): It is similar to ''koikuchi'' soy sauce, but with sweetener added. It is the most popular type of soy sauce in

Kyushu region is the third-largest island of Japan's five main islands and the most southerly of the four largest islands ( i.e. excluding Okinawa). In the past, it has been known as , and . The historical regional name referred to Kyushu and its surround ...

of Japan, which is famous for sweet foods. In some cases, it is more common to find ''amakuchi shoyu'' than ''koikuchi shoyu'' in Kyushu. Newer varieties of Japanese soy sauce include: * : This version contains 50% less salt than regular soy sauce for consumers concerned about heart disease. * : This version contains 20% less salt than regular soy sauce. All of these varieties are sold in three different grades according to how they were made: * : Contains 100% genuine fermented product * : Contains genuine fermented mash mixed with 30–50% of chemical or

enzymatic Enzymes () are proteins that act as biological catalysts by accelerating chemical reactions. The molecules upon which enzymes may act are called substrates, and the enzyme converts the substrates into different molecules known as products. ...

hydrolysate of plant protein * : Contains or mixed with 30–50% of chemical or enzymatic hydrolysate of plant protein All the varieties and grades may be sold according to three official levels of quality: * : standard grade, contains more than 1.2% total nitrogen * : upper grade, contains more than 1.35% of total nitrogen * : special grade, contains more than 1.5% of total nitrogen

Korean

In South Korea, soy sauces or ''ganjang'' (, "seasoning sauce") can be roughly split into two categories: ''hansik ganjang'' ('Korean-style soy sauce') and ('modernized soy sauce'). The term can also refer to non-soy-based salty condiments, such as

''.

''Hansik ganjang''

(, 'Korean-style soy sauce') is made entirely of fermented soybean (

meju ''Meju'' () is a brick of dried fermented soybeans. While not consumed on its own, it serves as the basis of several Korean condiments, such as ''doenjang'' (soybean paste), '' ganjang'' (soy sauce), and gochujang (chili paste). ''Meju'' is prod ...

) and brine. It is a byproduct of ''

doenjang ''Doenjang'' * (; "thick sauce") or soybean paste is a type of fermented bean paste made entirely of soybean and brine. It is also a byproduct of soup soy sauce production. It is sometimes used as a relish. History The earliest soybean fer ...

'' (fermented soybean paste) production, and has a unique fermented soybean flavour. Both lighter in colour and saltier than other Korean ganjang varieties, ''hansik ganjang'' is used mainly in

guk ''Guk'' (), also sometimes known as ''tang'' (), is a class of soup-like dishes in Korean cuisine. ''Guk'' and ''tang'' are commonly grouped together and regarded as the same type of dish, although ''tang'' can sometimes be less watery than ...

(soup) and

namul Namul ( ko, 나물) refers to either a variety of edible grass or leaves or seasoned herbal dishes made of them. Wild greens are called ''san-namul'' (, "mountain namul"), and spring vegetables are called ''bom-namul'' (, "spring namul"). On t ...

(seasoned vegetable dish) in modern Korean cuisine. Common names for '' hansik ganjang'' include ''jaeraesik ganjang'' (, "traditional soy sauce"), '' Joseon-ganjang'' (, " Joseon soy sauce"), and ''guk-ganjang'' (, "soup soy sauce"). The homebrewed variety is also called ''jip-ganjang'' (, "home soy sauce"). Depending on the length of aging, ''hansik ganjang'' can be divided into three main varieties: clear, middle, and dark. * ''Haet-ganjang'' (, "new soy sauce") – soy sauce aged for a year. Also called ''cheongjang'' (, "clear soy sauce"). * ''Jung-ganjang'' (, "middle soy sauce") – soy sauce aged for three to four years. * ''Jin-ganjang'' (, "dark soy sauce") – soy sauce aged for more than five years. Also called ''jinjang'' (, "aged soy sauce"), ''nongjang'' (, "thick soy sauce"), or ''jingamjang'' (, "aged mature soy sauce"). Korean Ministry of Food and Drug Safety's Food Code classifies ''hansik-ganjang'' into two categories by their ingredients. * ''Jaerae-hansik-ganjang'' (, "traditional Korean-style soy sauce") – made with traditional style

and brine. * ''Gaeryang-hansik-ganjang'' (, "modernized Korean-style soy sauce") – made with nontraditional

(which can be made of regular

barley Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley p ...

wheat Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeologi ...

, or soybean meal, and ripened using traditional method or ''Aspergillus'') and brine.

''Gaeryang ganjang''

''Gaeryang-ganjang'' (, "modernized soy sauce"), referring to varieties of soy sauces not made of

, is now the most widely used type of soy sauce in modern Korean cuisine. The word ''ganjang'' without modifiers in

bokkeum ''Bokkeum'' () is a category of stir-fried dishes in Korean cuisine. Etymology ''Bokkeum'' () is a verbal noun derived from the Korean verb ''bokkda'' (), meaning "to cook food or food ingredients with little or a small amount of liquid by ...

(stir-fry),

jorim ''Jorim'' () is a simmered Korean dish, made by boiling vegetables, meat, fish, seafood, or tofu in seasoned broth until the liquid is absorbed into the ingredients and reduced down. ''Jorim'' dishes are usually soy sauce-based, but gochujan ...

(braised or simmered dishes), and jjim (steamed dishes) recipes usually mean ''gaeryang-ganjang''. Another common name of ''gaeryang-ganjang'' is ''jin-ganjang'' (, "dark soy sauce"), because ''gaeryang-ganjang'' varieties are usually darker in appearance compared to traditional ''hansik ganjang''. Having been introduced to Korea during the era of Japanese forced occupation, ''garyang ganjang'' is also called ''Wae-ganjang'' (, " Wae soy sauce"). Korean Ministry of Food and Drug Safety's Food Code classifies ''gaeryang-ganjang'' into four categories by their method of production. * Brewed soy sauce (, ''yangjo-ganjang'') – made by fermenting soybean, soybean meal, or other grains with saline solution. * Acid-hydrolyzed soy sauce () – made by hydrolyzing raw materials containing protein with acid. * Enzyme-hydrolyzed soy sauce () – made by hydrolyzing raw materials containing protein with enzyme. * Blended soy sauce () – Also called mixed soy sauce, blended soy sauce can be made by blending ''hansik-ganjang'' (Korean-style soy sauce) or ''yangjo-ganjang'' (brewed soy sauce) with acid-hydrolyzed soy sauce or enzyme-hydrolyzed soy sauce.

Other

* ''Eo-ganjang'' (, "

"): Made mainly in Jeju island, ''eo-ganjang'' is a soy sauce substitute made of ''

jeotgal ''Jeotgal'' () or ''jeot'' (), translated as salted seafood, is a category of salted preserved dishes made with seafood such as shrimps, oysters, clams, fish, and roe. Depending on the ingredients, ''jeotgal'' can range from flabby, solid piec ...

'' (fermented fish).

Malaysian and Singaporean

Malays from Malaysia, using the Malay dialect similar to Indonesian, use the word ''kicap'' for soy sauce. ''Kicap'' is traditionally of two types: ''kicap lemak'' (lit "fat/rich soy sauce") and ''kicap cair''. ''Kicap lemak'' is similar to Indonesian ''kecap manis'' but with very much less sugar while ''kicap cair'' is the Malaysian equivalent of ''kecap asin''.

Peru

Soy sauce, known in

Peru , image_flag = Flag of Peru.svg , image_coat = Escudo nacional del Perú.svg , other_symbol = Great Seal of the State , other_symbol_type = National seal , national_motto = "Firm and Happy f ...

as ''sillao'' from the

Cantonese Cantonese ( zh, t=廣東話, s=广东话, first=t, cy=Gwóngdūng wá) is a language within the Chinese (Sinitic) branch of the Sino-Tibetan languages originating from the city of Guangzhou (historically known as Canton) and its surrounding ar ...

name of the item, is an important ingredient in Chifa.

Sri Lankan

Soy sauce ( si, සෝයා සෝස්) is a popular food product used in Sri Lanka and is a major ingredient used in the nationally popular street food dish,

Kottu Kottu roti ( ta, கொத்து ரொட்டி; si, කොත්තු රොටි), alternatively spelled kothu roti, is a Sri Lankan dish consisting of chopped roti, a meat curry dish of choice (such as mutton, beef, seafood, or ch ...

. Soy sauce has largely been produced by the Sri Lankan Chinese community but its production has also spread to other communities in Sri Lanka. Soy sauce production in Sri Lanka is the same as the production of soy sauce in Indonesia. Fermentation occurs over a period of three months. The soy beans which are steeped in brine are then pressed to obtain a liquid sauce.

Taiwanese

The history of soy sauce making in Taiwan can be traced back to southeastern China, in the provinces of

Fujian Fujian (; alternately romanized as Fukien or Hokkien) is a province on the southeastern coast of China. Fujian is bordered by Zhejiang to the north, Jiangxi to the west, Guangdong to the south, and the Taiwan Strait to the east. Its cap ...

and

Guangdong Guangdong (, ), alternatively romanized as Canton or Kwangtung, is a coastal province in South China on the north shore of the South China Sea. The capital of the province is Guangzhou. With a population of 126.01 million (as of 2020) ...

. Taiwanese soy sauce is known for its black bean variant, known as black bean soy sauce (黑豆蔭油), which takes longer to make (about 6 months). Most major soy sauce makers in Taiwan make soy sauce from soybeans and wheat, and are widely popular, and are available in many Oriental Foods and Grocery Stores. Some make black bean soy sauce, which is very widely used in Chinese and Oriental cooking as an excellent flavor enhancer.

Thai

In Thailand, soy sauce is called ''sii-íu'' ( th, ซีอิ๊ว). ''Sii-íu kǎao'' ( th, ซีอิ๊วขาว, 'white soy sauce') is used as regular soy sauce in

Thai cuisine Thai cuisine ( th, อาหารไทย, , ) is the national cuisine of Thailand. Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. Australian chef David Thompson, an expert on Thai ...

, while ''sii-íu dam'' ( th, ซีอิ๊วดำ, 'black soy sauce') is used primarily for colour. Another darker-coloured variety, ''sii-íu wǎan'' ( th, ซีอิ๊วหวาน, 'sweet soy sauce') is used for dipping sauces. ''Sɔ́ɔt prung rót'' ( th, ซอสปรุงรส, 'seasoning sauce') is also commonly used in modern

Vietnamese

In Vietnam, Chinese-style soy sauce is called ''xì dầu'' (derived from the Cantonese name 豉油) or ''nước tương''. The term "soy sauce" could also imply other condiments and soy bean paste with thick consistency known as '' tương''. Both are used mostly as a seasoning or dipping sauce for a number of dishes. Vietnamese cuisine itself favors

in cooking but ''nước tương'' has a clear presence in

vegetarian cuisine Vegetarian cuisine is based on food that meets vegetarian standards by not including meat and animal tissue products (such as gelatin or animal-derived rennet). Lacto-ovo vegetarianism (the most common type of vegetarianism in the Western wo ...

and Buddhist cuisine.

Nutrition

A study by the National University of Singapore showed that Chinese dark soy sauce contains 10 times the antioxidants of red wine. Unpasteurized soy sauce is rich in

lactic acid bacteria Lactobacillales are an order of gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod-shaped ( bacilli) or spherical ( cocci) bacteria that share common metabolic and physiological characteristics. These bact ...

and of excellent anti-allergic potential. Soy sauce does not contain the level of

isoflavone Isoflavones are substituted derivatives of isoflavone, a type of naturally occurring isoflavonoids, many of which act as phytoestrogens in mammals. Isoflavones are produced almost exclusively by the members of the bean family, Fabaceae (Leguminosae) ...

s associated with other soy products such as

tofu Tofu (), also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be ''silken'', ''soft'', ''firm'', ''extra firm'' or ''super f ...

edamame is a preparation of immature soybeans in the pod, found in cuisines with origins in East Asia. The pods are boiled or steamed and may be served with salt or other condiments. In Japan, they are usually blanched in 4% salt water for 5 minut ...

. It can also be very salty, having a salt content between 14 and 18%. Low-sodium soy sauces are made, but it is difficult to make soy sauce without using some quantity of salt as an antimicrobial agent. A serving of of soy sauce contains, according to the USDA: * Energy : 60 kcal * Fat: 0.1 g * Carbohydrates: 5.57 g * Fibers: 0.8 g * Protein: 10.51 g * Sodium: 6 g

Carcinogens

Soy sauce may contain

ethyl carbamate Ethyl carbamate (also called urethane) is an organic compound with the formula CH3CH2OC(O)NH2. It is an ester of carbamic acid and a white solid. Despite its name, it is not a component of polyurethanes. Because it is a carcinogen, it is rarely us ...

, a Group 2A

carcinogen A carcinogen is any substance, radionuclide, or radiation that promotes carcinogenesis (the formation of cancer). This may be due to the ability to damage the genome or to the disruption of cellular metabolic processes. Several radioactive subs ...

. In 2001, the United Kingdom

Food Standards Agency , type = Non-ministerial government department , nativename = , nativename_a = , nativename_r = , logo = Food Standards Agency.svg , logo_width = , logo_caption = , seal = , seal_width = , seal_caption = , picture = , picture_width = ...

found in testing various soy sauces manufactured in mainland China, Taiwan, Hong Kong, and Thailand (made from hydrolyzed soy protein, rather than being naturally fermented) that 22% of tested samples contained a chemical carcinogen named

3-MCPD 3-MCPD (3-monochloropropane-1,2-diol or 3-chloropropane-1,2-diol) is an organic chemical compound with the formula HOCH2CH(OH)CH2Cl. It is a colorless liquid. It is a versatile multifunctional building block. The compound has attracted attenti ...

(3-monochloropropane-1,2-diol) at levels considerably higher than those deemed safe by the EU. About two-thirds of these samples also contained a second carcinogenic chemical named

1,3-DCP The chemical abbreviation 1,3-DCP may stand for: * 1,3-Dichloropropan-2-ol * 1,3-Dichloropropane * 1,3-Dichloropropene {{Short pages monitor