A Guide to Soy Sauce

For many, soy sauce is considered to be the staple of oriental cuisine, being involved in most savoury dishes, from noodles to sushi! But why is it so widely used in East Asian dishes? We take a look at the history behind the famous sauce and how it is made.

What is soy sauce made from?

Soy sauce is made from the soybean, salt and enzymes. The soybeans are mashed before being mixed with the other ingredients. The mixture is then fermented to produce the famous condiment. Soybeans are also known as soya beans, soja beans and soy peas, among other names. Soybeans are incredible nutrition wise, and have been referred to as the ‘King of Legumes’, due to the fact that they are the lowest in starch with best protein mix of all beans. In addition, they boast being high in minerals, in particular magnesium, vitamin B and calcium. Often, in traditional blends like those used in Kikkoman sauce soy, wheat is added to the soy sauce mixture in equal parts to the soybeans. The high salt content of the product has multiple functions. Salt is responsible for a lot of the flavour associated with the sauce, as well as contributing to establishing the right chemical environment for fermentation to take place. In addition to this, the salt is also required for preserving the sauce.

Why is soy sauce used?

Soy sauce is used for a number of reasons. Historically, soy sauce was used as a way to stretch salt. Salt alone was incredibly expensive, but was needed as a way to preserve foods. Therefore, the other ingredients are combined together to make the sauce to extend the amount of food items that can be preserved, while using less salt!

Now soy sauce has many other uses too. It can be used to marinade meats and fish, which in turn reduces their strong odors. When heated, the sauce can add lovely brown colourings to dishes, as well as enhancing the flavours of the dish it is added to. Soy sauce can kill off some bacteria found in food, and is still often used for preserving ingredients such as pickles. Despite it’s saltiness, soy sauce can actually help to subdue overly salted foods. The organic acids present in the sauce help to weaken the pre-existing salty tastes!

What are the different types of soy sauce?