Soy Sauce

Soy sauce is a dark, salty liquid seasoning made from fermented soybeans and grains. It delivers deep umami with a malty, slightly sweet aroma and blends cleanly into liquids and fats. Cooks use it in stir-fries, marinades, dipping sauces, braises, and glazes, and it is commonly sold as regular, light, dark, and tamari styles.\n\nIt originated in China and developed distinct styles across East and Southeast Asia, with shoyu becoming prominent in Japan. Traditional production ferments soybeans and wheat with koji, then ages, presses, and pasteurizes the liquid before bottling.