For much Asian cooking, soy sauce is the key to bringing the dish alive. But a stroll down the supermarket aisle could leave you overwhelmed because of the enormous variety of soy sauce products available! Let us demystify the realm of soy sauces so that the next time you are looking to pick up a bottle for your pantry, you will know exactly which one to reach for.
What is Soy Sauce and How is it Made?
Soy sauce is a salty condiment traditionally made from only 4 ingredients: salt, water, soybeans, and wheat. However, some soy sauces are made without wheat – for example, the soy sauce that Mekhala uses is a gluten-free sauce made with brown rice in place of wheat.
The soybeans are first steamed and the wheat roasted, then both ingredients are crushed, boiled, and mashed with water. The mixture is then cooled down to approximately 26C/80F, and then some koji mold is added to it to kick off the fermentation process.
The mold releases enzymes such as protease and amylase, which break down proteins and starches into amino acids and simple sugars respectively. The simple sugars provide the mold with the energy it needs to live and also adds to the flavor of the mixture. After the initial 3-7 days of fermentation, water and salt are added and the mixture is further fermented with lactic-acid bacteria and yeast for 5-8 months.
The longer the fermentation, the deeper the flavor profile of the sauce. When the process is complete, the raw soy sauce is then pressed through a cloth, pasteurized, and bottled. Voila!
Uses of Soy Sauce
In Asian cooking (especially Chinese cooking), soy sauce is used:
to enhance the flavor of soups and all types of dishes with a gravy (such as curries)
in marinades
as a dipping sauce
in stir-fries
(Try it out: Add raw chopped chili to a small dish of soy sauce for some added heat.)
3 Most Common Types of Soy Sauce
Light soy sauce
Milder aroma because it has been aged less.
Slightly translucent.
Saltier and more umami than dark soy sauce.
Often used as a flavor enhancer in stir fry dishes, as a dipping sauce and in marinades.
The most commonly used type of soy sauce.
Tip: avoid adding it directly to the hot surface of the pan as it burns easily and might add a burnt aroma to your dish.
Dark soy sauce
Strong aroma because it is aged longer than light soy sauce.
Thick consistency, opaque.
Slightly sweeter than light soy sauce.
Made with molasses or sugar during the fermentation process.
Often used as a dipping sauce. But can also be used in stews or braised dishes in small amounts for some added color and slightly sweet caramel flavor.
Thick soy sauce
Also known as soy paste or soy jam.
Thicker consistency than dark soy sauce with a strong aroma.
Made with more wheat and sugar and sometimes cornstarch as a thickener.
Sweeter flavor than dark soy sauce.
Used in small amounts to add flavor to stir-fry dishes.
Soy Sauce from Other Regions
Indonesian Kicap Manis
Thick and very sweet in flavor.
Made from a mixture of palm sugar, spices, garlic, and fermented soybeans
Used in stir-fry dishes or simply as a dipping sauce
Can also be found in Dutch cooking
Japanese Tamari
Thicker in consistency than shoyu
Reddish-brown in color
The liquid byproduct from miso production.
Gluten-free versions are commonly available.
3 Great Alternatives to Soy Sauce
(For Those with Dietary Restrictions)
Coconut aminos
Made from fermented coconut palm sap.
Usually gluten-/wheat-free.
Used as a seasoning to stir-fry, soups, stews.
Oyster sauce
Thick consistency similar to dark soy sauce, rich sauce with a very salty taste.
Made from boiled oysters.
Commonly used in vegetable stir-fries.
May or may not be gluten-free – always check the label!
Fish sauce
Thin consistency similar to light soy sauce but with a much saltier profile.
Made from dried fish
Usually used in Thai and Vietnamese dishes.
If you were to select only one to put in your pantry, we would recommend light soy sauce as it is extremely versatile and easy to play around with.
We would love to know which soy sauce you love the best in the comments below.
Also, if reading about soy sauce has stirred up the cooking inspiration in you, we have 2 delicious recipes that taste perfect with just a little seasoning of soy sauce.
Korean Spicy Glass Noodles Stir Fry
Spicy Cauliflower & Watermelon Salad