Condiment, Sauce | Vegan Vegetarian

Sodium Soya Sauce

Glycine max (Soybean), Triticum aestivum (Wheat) Allergens: Soy, Wheat
Sodium Soya Sauce

Sourcing & Taxonomy

  • Family Fabaceae (Soybeans), Poaceae (Wheat)
  • Primary Cuisine East Asian, Southeast Asian, Global
  • Seasonality Year-Round
  • Source Soybeans, Wheat, Salt, Water

The Forktionary Angle

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Definition

A salty, umami-rich condiment made from fermented soybeans and wheat, serving as a foundational flavor in East Asian cuisine and marinades.

Sensory Profile

TasteSalty, Umami, Savory, Slightly Sweet
TextureThin, Liquid, Smooth
AromaFermented Soy, Savory, Toasty
AcidityLow

Technical Metrics

Nutrition Facts

Per 15ml (1 tbsp)
Calories50 kcal
Total Fat0 g
Saturated Fat0 g
Trans Fat0 g
Cholesterol0 mg
Protein7 g
Total Carbohydrate5 g
Dietary Fiber0 g
Total Sugars1 g
Calcium20 mg
Iron0.8 mg
Potassium200 mg

Chef’s Secret

For a richer, less intensely salty flavor in marinades or dipping sauces, mix soy sauce with a little mirin or honey. Always taste dishes before adding extra salt.

Substitutions

Best Match

Tamari

1:1

Gluten-free soy sauce, very similar umami and flavor.

Liquid Aminos

1:1

Gluten-free, less complex, high sodium, versatile.

Coconut Aminos

1:1 (adjust for less salt/more sweet)

Paleo/GF alternative, less salty, slightly sweeter.

Fish Sauce

1:2 (soy sauce to fish sauce, by volume, adjust)

For deep umami in savory dishes, but with a distinct seafood note.

Buying Guide

Choose naturally brewed soy sauce for best flavor. Opt for low-sodium versions to control salt intake. Store in a cool, dark place.

Flavor Pairings

Essential for marinades dipping sauces stir-fries sushi and as a general seasoning in many savory dishes.