How Soy Sauce Is Made: Explore 4 Types of Soy Sauce

Soy sauce is the natural liquid byproduct of fermented soybean and wheat paste. Its warm, inky brown color is primarily a result of the sugar released during the fermentation process, an example of the Maillard reaction, which occurs when sugar and amino acids are introduced to intense heat. (Some soy sauces get their color from additional food coloring). Soy sauce is used as a condiment and a seasoning ingredient throughout Asian cuisine.

The roots of soy sauce go back at least 2,000 years to China’s Western Han dynasty. The multipurpose ingredient traveled to Japan on the heels of Buddhism in the seventh century and became popular as a vegetarian substitution for uoshōyu, a commonly used fish sauce. In Korea, the brewing methodology for soy sauce, or ganjang, is understood to predate the era of The Three Kingdoms (57 BCE), thanks to a Chinese account of fermentation techniques written at the time. By 1737, soy sauce regularly appeared on commodity lists belonging to the Dutch East India Trading Company.

Soy sauce is made by combining cooked soybeans and cooked wheat grains into a paste, then adding either Aspergillus oryzae or sojae molds to begin fermentation. The culture is added to a salt brine and left to ferment further before being pressed to produce the liquid condiment or sauce.

Commercial producers use an acid-hydrolyzed vegetable protein in place of bacterial cultures to speed up the process, creating batches within a few days. Traditional methods can take as long as six months. The longer the fermentation process, the deeper and more complex flavors the soy sauce will have.

There are four main types of soy sauce, including tamari, shōyu, light, and dark:

1. 1. Light: Also known as Chinese-style soy sauce, light soy sauce is thin and carries a pronounced, concentrated flavor. This soy sauce’s saltiness is due to the bacterial cultures, which produce amino acids as they ferment and combine to create monosodium glutamate, better known as MSG. Light soy sauce is not the same as “low-sodium” soy sauce, which contains none of the active cultures and 40 percent less sodium.
2. 2. Dark: Dark soy sauce is a deeper, more viscous soy sauce due to a longer fermentation process and the addition of sweeteners or thickening agents such as molasses. Dishes made with dark soy sauce take on a caramel hue, and it is ideal for glazing meats and vegetables.
3. 3. Japanese: There are many different kinds of shōyu, with varying levels of wheat inclusion or additives, such as alcohol or starch thickeners. On the whole, Japanese-style soy sauces tend to have a slightly sweeter flavor profile than Chinese-style soy sauces, which are more salt-forward. Shōyu is used as the base for other Japanese sauces, such as teriyaki, and is the main component of shōyu ramen broth.
4. 4. Tamari: Tamari is a Japanese-style soy sauce, formed as a byproduct during miso paste production. Tamari and soy sauce are both the result of fermenting soybeans. However, tamari contains twice the amount of soybeans instead of wheat grains, resulting in a richer soy flavor and thicker texture. Tamari’s lack of wheat products also makes it a gluten-free alternative to soy sauce.

The many varieties of soy sauce mean there’s one for every possible need.

1. 1. As a sauce. Both light and thick soy sauces work as a dipping sauce for sushi. You can use thicker soy sauce as a base for other sauces, such as jomi ganjang, or to balance barbecue sauce’s sweetness.
2. 2. As a seasoning. Light soy sauce can impart flavor into a range of dishes, from casseroles to stir-fries. Add a few teaspoons of soy sauce to roasted vegetables or fish and grilled meats, such as chicken or steak. You can also add a few dashes of soy sauce to liven up your lunch salad.
3. 3. As a marinade or glaze. The deep flavors and salt content of light and dark soy sauces are perfect for braising, marinades and glazes. Use a soy glaze to coat wings and drums or chicken breast. A soy-ginger marinade can brighten vegetables, meats, and fish.

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