Soy sauce

Sauce soja

What it is

Born in China over two thousand years ago as a way to stretch precious salt, brewed from soybeans, wheat and patient moulds. Some Japanese breweries have kept their mash tubs alive for centuries — the microbes are the family heirloom.

In the kitchen

Think of it as liquid seasoning, not just an Asian marker: a teaspoon deepens a beef stew, a vinaigrette or even a caramel.

Goes with

Ginger Rice Sesame Shiitake Salmon Beef Tuna

Same species

Chunjang Dark soy sauce Doenjang Douchi Edamame Fermented bean curd

Also used with

Acorn Ark shell Northern sweet shrimp Arame Japanese abalone Flank steak

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