Soy Sauce

Soy sauce adds deep umami and savory tones via fermentation.

Flavor

How to use it

Marinating Meats. Amino acids and peptides from fermentation tenderize and flavor meat.

Flavor Balancing. Creates umami and adds complexity through fermentation.

Common mistakes

• Too much overwhelms umami receptors with glutamates.
• Wrong type disrupts the glutamate-sodium balance.

What goes with soy sauce

• Ginger. Ginger's heat highlights soy sauce's umami richness.
• Sesame Oil. Sesame oil's aroma compounds dissolve in soy sauce's liquid matrix, heightening aroma.
• Tofu. Soy sauce's salt and umami penetrate tofu's porous structure.
• Rice Vinegar. Together, their umami and tang make a classic Asian dressing duo.
• Star Anise. Star anise’s sweetness interacts with the umami of soy sauce.
• Scallion. Soy's umami deepens scallion’s sharp, fresh notes.
• Peanut. Soy sauce deepens peanuts' umami notes.
• Sesame Seed. Soy sauce brings umami and highlights sesame's nuttiness.

Try tonight

• Combine with honey for a glaze.
• Mix into stir-fries for depth.
• Add to sushi dipping sauce.

Storage

Store in a cool, dark place and refrigerate after opening.