About Soy Sauce

The history of soy sauce dates back to 3,000 years ago, originating from the secret recipe of the ancient Chinese royal family. It has since spread to everyday diets around the world and is widely used as an important seasoning in Chinese and Japanese cuisine.

Wikipedia contributors. (2019, May 23). Soy sauce. In Wikipedia, The Free Encyclopedia. Retrieved 03:18, June 3, 2019, from https://en.wikipedia.org/w/index.php?title=Soy_sauce&oldid=898461784

Types of Soy Sauce

Soy sauce can be classified into two main types based on the brewing process:

Low-salt solid-state soy sauce: Commonly used in Chinese cooking, enhancing the color and aroma of dishes
High-salt liquid-state soy sauce: Commonly used in Japanese cooking, elevating the umami flavor of ingredients

Low-salt solid-state soy sauce is typically used in Chinese cuisine, while high-salt liquid-state soy sauce is preferred in Japanese cuisine.

sushi with soy sauce

In Japanese cuisine, high-salt liquid-state soy sauce is commonly used to enhance the umami of ingredients.