What is soy sauce?

Soy sauce is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. It is recognized for its pronounced umami taste.

Soy sauce was created in its current form about 2,200 years ago during the Western Han dynasty of ancient China. Since then, it has become an essential ingredient in East and Southeast Asian cooking and a condiment worldwide. Soy sauce is fermented in giant wooden barrels for six months to a year and slowly pressed between fabric liners.

What do we use soy sauce in?

Soy sauce is the most crucial condiment in Japanese culture, the same way we use salt for almost every dish in the US. We use soy sauce in virtually every word, so much so that we get deliveries of 10 gallons every week. You’ll see soy sauce in glass bottles in every single one of our tables and most restaurants, and it is one of the fastest ways to add umami to your food. We use soy sauce in our spicy tamarind sauce, tares, and house ponzu sauce.

Bonus Tip

Next time you grill steaks at home, we recommend that you chop some fresh garlic, mix it with equal parts soy sauce and lime juice, and drizzle it on your steak. The soy sauce will add richness and umami to your steak, while the lime juice will bring acidity to balance the fat and richness of the steak.