Soy sauce is a condiment traditionally made by boiling, fermenting, brewing, pressing, and pasteurizing a paste containing soybeans, grains such as wheat, a salt brine, and microbial cultures. Soy sauce’s characteristic savory, umami flavor is due to a high level of free glutamate. See: Aspergillus oryzae, Aspergillus sojae.

Health considerations

Soy sauce typically contains gluten and has a high sodium content. See: Sodium

Keep in mind

See: Soy

May be found in

Sauces, marinades, prepared dishes, seaweed snacks, seasoned nori

References Food Reference

Alternative Spellings and Names


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