- Glossary
- Soy sauce - fermented condiment
Soy sauce - fermented condiment
Soy sauce is a fermented liquid condiment made from soybeans, wheat, salt, and water. Its history spans over 2,000 years in ancient China. The best-known varieties include Japanese shoyu, Chinese dark and light soy sauce, and Indonesian sweet kecap manis. Rich in umami flavor, it is used to season soups, marinades, and salads.
- Soy sauce originated in China over 2,000 years ago.
- Traditional Japanese shoyu ferments for 6 to 18 months in wooden barrels.
- Quality soy sauce contains only four basic ingredients with no added colorings.
- Worcestershire sauce is actually derived from soy sauce adapted for European tastes.
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