Soy sauce
A fermented Chinese condiment with saltiness and umami.
Soy sauce (sometimes called soya sauce in British English) 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 (kōji). It is recognized for its saltiness and pronounced umami taste. Soy sauce was created in its current form about 2,200 years ago during the Western Han dynasty of ancient China, and has since become an important ingredient in East and Southeast Asian cooking as well as a condiment worldwide.
- origin
- China
- created
- about 2,200 years ago (Western Han dynasty)
- field
- Condiment
- known_for
- Saltiness and pronounced umami taste
- key_ingredients
- Soybeans, roasted grain, brine, Aspergillus oryzae or Aspergillus sojae molds
Lore & Background
Soy sauce is considered almost as old as soy paste, a type of fermented paste from soybeans that appeared during the Western Han dynasty (206 BC – 220 AD) and was listed in bamboo slips found at the archaeological site Mawangdui. The oldest precursor, qingjiang, appeared in AD 40 and was listed in Simin Yueling. Other precursors include jiangqing, chizhi, and chiqing, recorded in the Qimin Yaoshu in AD 540. By the Song dynasty (960–1279 AD), the term jiàng yóu had become the accepted name, documented in two books: Shanjia Qinggong and Pujiang Wushi Zhongkuilu. During the Zhou dynasty, fermented fish with salt was used as a condiment with soybeans included; by the Han dynasty, this was replaced with soy paste and its by-product soy sauce, with fish-based sauces developing separately into fish sauce.
Reader's Guide
Soy sauce is made either by fermentation or by hydrolysis, with some commercial sauces using both methods. Traditional production involves soaking and cooking soybeans, roasting and crushing wheat, then culturing the mixture with Aspergillus spores (koji). The cultured grain is mixed with salt brine and left to brew, during which the mold breaks down proteins and starches. Lactic acid bacteria and yeast produce additional flavor compounds. After pressing and pasteurization, the liquid soy sauce is ready. Variation arises from different methods and durations of fermentation, ratios of ingredients, or addition of other components. Soy sauce is indefinitely shelf-stable and is used directly as a dipping sauce or seasoning in cooking, commonly with rice, noodles, sushi, or sashimi. It spread from China to Japan, Korea, the Philippines, Europe, and the United States, with records of Dutch East India Company shipments in 1737 and production in Hawaii beginning in 1905.
Did You Know?
- Soy sauce was created in its current form about 2,200 years ago during the Western Han dynasty of ancient China.
- The term jiàng yóu became the accepted name for soy sauce during the Song dynasty (960–1279 AD).
- Japanese shoyu exportation began in 1647 by the Dutch East India Company.
- Soy sauce production in the United States began in the Territory of Hawaii in 1905 by Yamajo Soy Co.
Frequently Asked Questions
Who is Soy sauce?
Soy sauce is a liquid condiment that originated in China roughly 2,200 years ago during the Western Han dynasty. It is produced by fermenting a paste of soybeans, roasted grain, and brine with Aspergillus oryzae or Aspergillus sojae molds, and British English speakers often call it "soya sauce."
What are Soy sauce's powers/role?
Soy sauce is prized for delivering a strong salty punch alongside a deep, savory umami flavor that lifts the taste of a dish. In the kitchen it serves as a versatile seasoning and flavor-building agent across East and Southeast Asian cuisines.
How does Soy sauce's story end?
Soy sauce has no real ending—it has remained a staple ingredient for over two millennia and is still a household condiment worldwide today. Its story continues to evolve as new regional varieties and modern culinary applications keep appearing.
Why is Soy sauce important?
It is a foundational ingredient in East and Southeast Asian cooking, supplying both salt and umami in a single liquid. Its spread far beyond China has made it one of the most widely recognized condiments on the global table.
What is Soy sauce's origin story and key ingredients?
Soy sauce was first created in its recognizable form around 2,200 years ago in ancient China during the Western Han dynasty. Its core recipe depends on soybeans, roasted grain, brine, and the kōji molds Aspergillus oryzae or Aspergillus sojae to drive the fermentation process.
More in Fermented Foods 1-17
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