Soy Sauce: Traditional and On-Trend

Prepared Foods states that originating in China over 2,500 years ago, soy sauce comes in a wide range of colors and flavors, from reddish-brown, which is usually more delicate and floral, to dark brown, with a more pungent, stronger flavor. Its uses range from a dipping sauce to stir-fry cooking to glazes for meat, fish and poultry.

Soy sauce is a fermented liquid made from soybeans (the strong, pungent flavor) and wheat, which adds sweetness. Japanese soy sauce tends to be made with more wheat, thus is considered sweeter and lighter in flavor than its Chinese counterpart. Chinese soy sauce has been described as having an “earthier” flavor, probably due to its lower proportion of wheat. The traditional Chinese fermentation process also uses natural sunlight, whereas the Japanese-style is typically fermented indoors. Chinese soy sauce tends to hold more flavor during heating, imparting the end dish with a richer flavor.

According to the article, traditional soy sauces are made by mixing soybeans and grains with cultures, such as Aspergillus oryzae and other related microorganisms and/or yeast. The basic taste, and indeed for what soy sauce is best known, is its distinct umami flavor. The free glutamates that occur naturally in soy sauce give it this quality, which goes with so many recipes.

Soy sauces are often employed strategically in traditional Chinese cooking, to add both flavor and color to dishes. There are two main varieties of Chinese soy sauce. Light (or fresh) soy sauce is a thin, viscous sauce that is light brown in color. It is the main sauce used for seasoning, since it is saltier, lighter in color and adds a distinct flavor. Light soy sauce is made from the first pressing of the soybeans (tóuchŌu). Like extra virgin olive oil, tóuchŌu is sold at a premium, because the flavor is considered superior.

Dark (or old) soy sauce is, as expected, dark in color and thicker than the light version. It is aged longer and usually has added molasses, which contributes to its consistency and appearance. Because of its darker color, it is sometimes used after cooking to impart color to a dish, but its main use is during the cooking process, since its flavor develops during heating.

With the current interest in salt reduction, much interest has been focused on umami flavors as excellent salt replacers.