{"id":7551,"date":"2022-04-28T09:43:06","date_gmt":"2022-04-28T09:43:06","guid":{"rendered":"https:\/\/www.tilda.com\/?p=10210"},"modified":"2023-03-14T14:57:13","modified_gmt":"2023-03-14T14:57:13","slug":"a-guide-to-soy-sauce","status":"publish","type":"post","link":"https:\/\/www.tilda.com\/en-ie\/blog\/ingredient-guide\/a-guide-to-soy-sauce\/","title":{"rendered":"A Guide To Soy Sauce"},"content":{"rendered":"
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What is soy sauce?<\/b><\/h3>\n

Soy sauce is a staple in Asian cuisine and one of the oldest condiments on the planet. It originated in China over 2,500 years ago and was introduced to Japan in the seventh century. Today it\u2019s used widely, both as a condiment and cooking ingredient across the world, adding a distinct taste to a variety of dishes, like noodles, rice and sushi. It comes in a number of different varieties, from light to dark and thick to runny and the majority of soy sauces found on supermarket shelves are either Chinese or Japanese. <\/span>
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How does soy sauce get its rich brown colour?<\/b><\/h3>\n

The gorgeous reddish-brown colour of soy sauce is the result of the Maillard Reaction, which begins two or three months after brewing starts. In this reaction the sugars of the soy sauce combine with amino acids to produce melanoidin, a brown pigment which gives soy sauce its beautiful rich colour.<\/span><\/p>\n

How is soy sauce made?<\/b><\/h3>\n

There are various ways to make soy sauce, but traditionally it\u2019s made using five main ingredients: soybeans, wheat, water, salt and yeast. And although there are many types, many of them share the same manufacturing process, which can take months, or in the case of very high-quality artisanal varieties, even years. In the traditional brewing method, soybeans are cleaned and soaked, then steamed and mixed with a yeast culture and wheat flour, before being fermented using a process called hydrolyzation, which breaks them down using acid. This releases sugars and helps develop soy sauce\u2019s recognisable rich brown colour. Similar to wine, the longer it ages, or ferments, the more complex and deeper the flavour. <\/span>
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\n<\/span>To speed up the manufacturing of soy sauce and meet demand, newer methods were invented which don\u2019t involve any fermentation \u2013 cutting down the production time from months, to just a few days. This modern-day (non-brewed) method is known as acid hydrolysis, where soybeans are heated to 176\u00b0F (80\u00b0C) and mixed with hydrochloric acid. This process breaks down the proteins in the soybeans and wheat and is believed to produce a more consistent product with a longer shelf life. However, traditionalists argue that this chemical method doesn\u2019t give the same depth of flavour and aroma as fermentation, which is why additives, like caramel, corn syrup, salt and lactic acid are added to enhance the flavour and darken the colour.<\/span><\/p>\n

What does soy sauce taste like?<\/b><\/h3>\n

The taste of soy sauce can differ depending on the variety and type of cuisine, but generally it offers a salty, sweet, umami (savoury) flavour to dishes. <\/span><\/p>\n\n <\/div>\n <\/div>\n<\/section>\n\n\n

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Is soy sauce gluten-free?<\/b><\/h3>\n

Given its name, many people may assume that soy sauce is gluten free. But as most soy sauce recipes are usually made with wheat flour, people who are allergic or intolerant to gluten need to buy gluten-free or wheat-free versions, like tamari, a Japanese version of soy sauce that\u2019s traditionally made without wheat. Kikkoman, a major Japanese food manufacturer famous for its soy and teriyaki sauces, makes several gluten-free products, including a tamari-style soy sauce that only uses water, soybeans, rice and salt. It can be found in a number of UK supermarkets, just look out for a bottle with a gluten-free label.\u00a0<\/span>
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\n \n\t\n\t\n\t\n\t\n\t\"Soy,Sauce,,soya,,And,Soybean,On,Sack\"\n<\/picture>\n <\/div>\n <\/div>\n<\/section>\n\n
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What are the different types of soy sauce?<\/b><\/h3>\n

Many people think there are just two different types of soy sauce, light and dark. But in fact, there are hundreds of different varieties. Chinese soy sauce is very different from Japanese soy sauce, and both of these have varieties within each too. Here, we\u2019ll guide you through the differences between Chinese and Japanese soy sauces, the varieties within each style and how to use each one.<\/span><\/p>\n

Chinese soy sauce<\/b><\/h3>\n

There are three types of Chinese soy sauce: light, dark and regular. Light and dark refer to the colour of the sauce and have nothing to do with salt content.\u00a0<\/span><\/p>\n

Light soy sauce<\/b>
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If you see a Chinese recipe that simply says \u2018soy sauce\u2019, unless it specifies which style, you\u2019re best off using light soy sauce. It has a pungent aroma, amber-gold colour and delicate but salty flavour. Light soy sauce is a staple seasoning, light salt and pepper, that\u2019s used to enrich Chinese sauces and marinades. It\u2019s best used in dishes where you don\u2019t want to add too much colour. It\u2019s commonly used in Chow Mein and stir-fries, adding flavour to Chinese soup broths and also as a dipping sauce for dumplings. <\/span><\/p>\n

Dark soy sauce<\/b><\/h3>\n

Dark soy sauce is more intense in flavour than light soy sauce. Even though it contains more salt, light soy sauce actually tastes saltier. This is because the flavour of dark soy sauce overpowers its saltiness. It\u2019s also sweeter and thicker, due to the addition of sugar or molasses. Dark soy sauce is typically used in the later stages of cooking to season and colour a dish, giving it a gorgeous caramel colour \u2013 you only need a teaspoon or two to take a dish from pale to amber brown. Dark soy sauce in Chinese cuisine is mainly used for cooking (not dipping like light soy sauce) with braised red-cooked meats like pork, or to give meat stir-fries like beef and broccoli a wonderful mahogany stain.<\/span><\/p>\n

Thick soy sauce<\/b><\/h3>\n

Thick soy sauce is made with sugar and therefore sweeter than dark soy sauce, and it also has a thicker consistency. It\u2019s often used for longer cooking methods, stir-fries and dips. In Tawainese cooking you\u2019ll find it in stews and braised pork rice.\u00a0<\/span><\/p>\n

Japanese soy sauce<\/b><\/h3>\n

Japanese soy sauce (or shoyu) is used to enhance the flavour of almost any dish and it\u2019s clearer, thinner and less salty than its Chinese counterpart. It\u2019s made with toasted wheat, while Chinese soy sauce is usually made with wheat flour.\u00a0 There are two main types: dark soy sauce (koikuchi shoyu) and light (usukuchi shoyu), but there are also other varieties including Tamari.<\/span><\/p>\n

Dark soy sauce\u00a0 (koikuchi shoyu)<\/b>
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Dark soy sauce is used in everyday Japanese cooking \u2013 in marinades, sauces, braising liquids and stir-fries. If a Japanese recipe calls for soy sauce and doesn\u2019t specify a type, you should use koikuchi. <\/span>
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Light soy sauce (usukuchi shoyu)<\/b><\/h3>\n

The Japanese generally use light soy sauce sparingly. It\u2019s thinner, milder and lighter than dark soy sauce with a saltier, rich umami flavour, seasoning foods without changing the colour. It\u2019s perfect for delicate sauces and\u00a0 lighter dishes, like Tamagoyaki (a Japanese omelette that\u2019s made by rolling together thin layers of fried and seasoned beaten eggs), in broths and everyday stir-fries.\u00a0<\/span><\/p>\n

Tamari<\/b><\/h3>\n

Tamari is dark, thick and less salty. It\u2019s made from fermented soybeans and unlike traditional soy sauce contains little or no wheat, which is why it\u2019s often used as a gluten-free alternative. It originated as a liquid byproduct of miso (a traditional Japanese paste), which gives it its rich, full-bodied umami flavour. Due to its high soybean content, tamari has a stronger flavour and thicker texture (similar to hoisin), with hints of caramel. It\u2019s generally used as a marinade or dipping sauce for sashimi and sushi and as a finishing seasoning for soups and stews. It also makes a good sauce for grilled meat and as a flavour enhancer for tofu and fried rice. It can be used as a substitute for soy sauce and is loved by health enthusiasts as it tends to be free from the additives, like MSG (mono sodium glutamate) that are usually added to soy sauce. <\/span><\/p>\n\n <\/div>\n <\/div>\n<\/section>\n\n\n

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Is soy sauce vegan?<\/b><\/h3>\n

If you\u2019re <\/span>vegan<\/span><\/a>, you\u2019ll be delighted to hear that you can enjoy soy sauce, because it\u2019s entirely plant-based. However, in some modern-day production methods flavour enhancers are added, like E627, which is often sourced from fish \u2013 therefore making it non-vegan. So if in doubt, it\u2019s always best to check the label, or stick to a traditional soy sauce that just contains the basic five ingredients.<\/span><\/p>\n\n <\/div>\n \n \n

\n \n\t\n\t\n\t\n\t\n\t\"Soy,Sauce,Is,Poured,Into,A,Spoon,Over,The,Saucepan\"\n<\/picture>\n <\/div>\n <\/div>\n<\/section>\n\n
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Is soy sauce bad for you?<\/b><\/h3>\n

Although traditional soy sauce is low in calories (1 tablespoon contains 11 calories) and carbs, it\u2019s incredibly high in sodium. A single tablespoon contains over 900mg, which is more than a third of your daily salt allowance \u2013 and more salty than a Mcdonald\u2019s Big Mac. It\u2019s also believed to impact the effect of medication on people suffering from hyperthyroidism. But it isn\u2019t all bad news. Soy sauce is rich in antioxidants and has some potential health benefits, such as supporting healthy digestion, reducing allergic reactions, including inflammation, boosting the immune system and lowering blood pressure. So in a nutshell, like most foods, you can enjoy soy sauce in moderation as part of a healthy diet \u2013 it\u2019s all about how you use it. <\/span>
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\n<\/b>Did you know?<\/b> A study by the National University of Singapore revealed that Chinese dark soy sauce contains 10 times the antioxidants of red wine, and can help prevent cardiovascular diseases<\/span><\/p>\n

Where to buy soy sauce<\/b><\/h3>\n

You can find well-known brands of soy sauce, like Kikkoman and Amoy, in most supermarkets, but if you\u2019re looking for the high-end, authentic varieties you\u2019re best off looking in Asian grocery stores or online.<\/span><\/p>\n

<\/b><\/b><\/b>How to store soy sauce<\/b><\/h3>\n

Unopened soy sauce should be kept in a cool, dark place. After opening, it should be stored in the fridge to extend its flavour and freshness, and consumed within a year.<\/span><\/p>\n

Substitutes for soy sauce<\/b><\/h3>\n

Liquid aminos, like Bragg, are commonly used as a healthier alternative to soy sauce and tamari. They\u2019re made from soybeans, but unlike soy sauce they don\u2019t contain wheat, making them naturally gluten-free and therefore a great alternative for those who have intolerances and allergies. Liquid aminos are less salty, milder and taste slightly sweeter than soy sauce, and are closest in flavour to light soy. <\/span>
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\n<\/span>Similar to liquid aminos, coconut aminos are another popular, gluten-free alternative to soy sauce. Made from fermented coconut sap, they offer the same umami flavour and dark colour as soy sauce, but are slightly sweeter. They\u2019re also lower in sodium. <\/span>
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\n<\/span>As mentioned earlier in this blog, some tamari is gluten-free but not all, so if you want to use this as a substitute make sure you check the label if you\u2019re sensitive or intolerant to gluten. It\u2019s the closest in taste to soy sauce because it\u2019s made and fermented in a similar way, but has a darker colour and slightly less salty flavour. You can replace soy sauce with tamari using the same quantities. <\/span>
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\n<\/span>Some refer to Worcestershire sauce as soy sauce\u2019s cousin. A fermented liquid condiment (just like soy sauce), it\u2019s sweet and tangy with a powerful umami flavour. Worcestershire sauce includes a lot more ingredients than soy sauce, including anchovies, onions and vinegar, which also contributes to its rich taste. But because it\u2019s quite strong, when substituting just use a little at a time so you don\u2019t overpower your dish. <\/span><\/p>\n\n <\/div>\n <\/div>\n<\/section>\n\n

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Everything you need to know about one of the oldest condiments in the world<\/p>\n","protected":false},"author":3,"featured_media":7628,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[268],"tags":[],"class_list":["post-7551","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ingredient-guide"],"acf":[],"yoast_head":"\nA Guide To Soy Sauce | What Is Soy Sauce? | Tilda Rice UK<\/title>\n<meta name=\"description\" content=\"Everything you wanted to know about Soy Sauce, one of the oldest condiments in the world. 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