Soy sauce
A fermented liquid condiment of Chinese origin with umami taste.
Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds (kōji). It is recognized for its saltiness and pronounced umami taste.
- origin
- China
- type
- liquid condiment
- key_ingredients
- soybeans, roasted grain, brine, Aspergillus oryzae or Aspergillus sojae molds
- known_for
- saltiness and pronounced umami taste
Lore & Background
Historically, soy sauce was a way to stretch salt, an expensive commodity. During the Zhou dynasty, fermented fish with salt was used as a condiment with soybeans included; by the Han dynasty, this was replaced with soy paste and its by-product soy sauce. In Japan, a condiment that predated soy sauce was gyoshō, a fish sauce. When practitioners of Buddhism came from China in the 7th century, they introduced vegetarianism and brought soy-based products including soy sauce, known as shōyu. In Korea, the earliest soy sauce brewing seems to have begun in the era of the Three Kingdoms, with jangdoks found in mural paintings from the 4th century Goguryeo.
Reader's Guide
Soy sauce is a foundational condiment in East and Southeast Asian cuisines and has spread worldwide. Its significance lies in its ancient origins, dating back over two millennia to the Western Han dynasty, and its evolution from a salt-stretching commodity to a staple seasoning. The traditional production process involves fermenting soybeans and grain with Aspergillus molds (kōji) over months, yielding complex flavors through Maillard browning and microbial activity. Variations arise from different fermentation methods, ratios, and ingredients. Soy sauce is indefinitely shelf-stable and used directly as a dipping sauce or seasoning in cooking, commonly paired with rice, noodles, sushi, or sashimi. The condiment's legacy includes both fermented and hydrolyzed versions, with traditional methods still valued for depth of flavor. Soy sauce remains a key ingredient in adobo and other dishes, reflecting its integration into diverse culinary traditions.
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