Questions & Answers
Soy Sauce - Everything You need to know
What is soy sauce made of?
Soybeans, wheat, water, and salt.
What flavor is soy sauce best known for?
Umami, the fifth basic taste.
Where does soy sauce originally come from?
China.
How long is traditional soy sauce typically fermented?
From several months to over a year, depending on the type.
What is the difference between naturally brewed and chemically produced soy sauce?
Naturally brewed soy sauce is fermented over time, while chemically produced soy sauce is made more quickly through the hydrolysis of proteins.
What is the function of salt in soy sauce?
It contributes to the flavor and helps with preservation.
What is the difference between Japanese soy sauce (shoyu) and Chinese soy sauce?
Japanese shoyu typically contains more wheat and has a milder flavor, while Chinese soy sauce is often stronger and saltier.
In which food categories is soy sauce commonly used as an ingredient?
Marinades, dressings, stir-fry sauces, dips, and ready-to-eat meals.
Why is soy sauce often used in marinades?
It adds salt, color, umami, and helps bring out other flavors.
What quality parameters are typically evaluated for soy sauce?
Color, aroma, salt content, umami, consistency, and aftertaste.
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Did you know?
Soy sauce as we know it was created more than 2.200 years ago.
Our high quality sauces blind taste winningly among the best in the world.