Soy Sauce

Soy sauce is a savoury, salty condiment made from fermented soybeans, wheat, salt and water. It's one of the most fundamental seasonings in Asian cooking, prized for the deep umami flavour it brings to marinades, stir-fries, dipping sauces, braises and dressings. Regular (all-purpose) soy sauce sits between light and dark soy sauce in both colour and saltiness, making it the most versatile bottle to keep in the pantry.

Ingredients

Traditional soy sauce is brewed from soybeans, roasted wheat, salt and water, fermented over several months with the help of a mould culture called koji. The fermentation breaks down proteins and starches into amino acids and sugars, which is what gives soy sauce its rich umami depth. Some modern soy sauces are made faster using acid hydrolysis, but naturally brewed versions have a more rounded flavour.

Nutritional Facts

Soy sauce is low in calories and fat but high in sodium — a single tablespoon can contain around 900mg of sodium, so it's used sparingly rather than by the cupful. It contains small amounts of protein and trace minerals, and naturally brewed varieties also contain some antioxidants produced during fermentation. Reduced-salt versions are widely available for those watching their sodium intake.