Soy sauce is a savoury fermented seasoning traditionally made from soybeans, wheat, salt and a culture containing Aspergillus moulds, followed by fermentation and maturation. Production methods vary across regions and manufacturers. Soy sauce contributes salt, colour, aroma and umami to marinades, sauces, dressings and cooked dishes.
Japanese koikuchi is a common all-purpose style; usukuchi is lighter in colour but often saltier; and tamari is traditionally made with little or no wheat, although ingredients vary and the label must be checked. Chinese light and dark soy sauces also differ in flavour, colour and intended use.
Example: use light soy sauce for seasoning and dipping, and a darker style when deeper colour and a rounder flavour are desired.
Allergen note: soy sauce commonly contains soy and wheat. Do not assume tamari is gluten-free unless the product is specifically labelled and verified as such.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
