Soy Sauce
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Also known as soya sauce, the exact origins of Soy Sauce are long lost to history. However, there is evidence that the basic mixture of Soybeans, Roasted Grain, Water, and Salt has been in use for at over two thousand years. The earliest recorded recipes for making Soy Sauce are associated with China, although there are variations of this great fermented sauce found in all sorts of Asian cuisine. There is also some evidence that Buddhist monks first brought the concept of Soy Sauce to Japan during the 7 th century, where the innovative Japanese set about putting their own mark on the Manufacturing of Soy Sauce. In fact, there are those that say the fermentation process that developed in Japan produces the finest soy sauce in the world. 

Storage

Refrigerate Soy Sauce after opening to extend its Shelf Life. “Best By,” “Best if Used By,” and “Use By dates on commercially packaged foods sold in the United States represent the manufacturer’s estimate of how long the product will remain at their peak quality. In most cases, opened Soy Sauce will be safe to consume after that date, as long as it has been stored properly and kept continuously refrigerated after opening.

Culinary Uses

Strictly speaking, there is no one definitive recipe for making Soy Sauce. Of course all of them involve the use of Soybeans, and there are one or two that also use Soy Flour in the recipe. All told, you can find over twenty types of Soy Sauce to grace your table and enhance the taste of your food. Some of these nationally developed sauces are considered to be fresh Soy Sauce, in that the Sauce is thinner and is made employing a double fermentation process. Varieties that fall into this category are often used for Seasoning Meats and at the table with Vegetables and dipping Breads.

Dark Soy Sauces are somewhat thicker and usually employ a single Fermentation Process. The difference is that the dark sauce is allowed to ferment for a longer period of time. Molasses is also an ingredient in the darker sauces, which helps to give them a sweeter taste and less of the salty zing that one finds with the fresh sauces. These types of soy sauce are used in cooking, both for the mixture of flavors and also because they can add color to just about any dish. Dark soy sauce usually is not found on most dinner tables.

As well as shining on its own and adding flavor to Chicken, Beef, Soups, Pasta, and Vegetables, Soy Sauce also shins bright as a main ingredient to many Condiments. As an example, there are a number of Salad Dressings that call for Soy Sauce, especially ones that are meant to take the place of a high Fat Salad Dressings and Dipping Sauces.

There are purists that insist true Soy Sauce must be prepared in time-honored fashions, with no modern short cuts. In actuality, modern processing has not done much of anything but speed up the Fermentation Process so that soy sauce can be mass marketed.  Soy Sauce is commonly used in Stir Frys, Marinades, Sauces, and Salad Dressings. If you are interested in making your own quick and easy Soy Sauce, follow this link Recipe for Making Soy Sauce and learn how to make it.

Portion Size

Allow 1-2 t of Soy Sauce per recipe.

Pairings

Peanuts, Basil, CorianderPepper, Red Pepper Flakes, Salt, SugarBok Choy, Broccoli, Garlic, Ginger, Onions, Peppers, Limes, Oranges, Beef, Chicken, Fish, Lobster, Meats, Pork, Shellfish, HoneyMolasses, Rice, Sesame Oil, Wasabi, Marinades, Sauces

Substitutes

Worcestershire Sauce

Nutritional Value USDA
SOY SAU MADE FROM SOY (TAMARI)
Amount Per 100g
Calories 60
%Daily Value*
 
0%
Total Fat 0g
0%
Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
0%
Cholesterol 0mg
242%
Sodium 5586mg
4%
Potassium 212mg
1%
Total Carbohydrate 5g
0%
Dietary Fiber 0g
Sugars 1g
Protein 10g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Gluten Free

Varies

Low Fat

Yes

Low Calorie

Yes