A.K.A

shoya or soya sauce (Japan), chiang-yu (China)

What is it?

Soy sauce is a condiment used extensively in the East in place of salt; it is used to flavor rice, oil, vinegar, and tea. It was developed by the Chinese a little over 2000 years ago and introduced to Japan in the 7th century. It is made by fermenting soy beans with roasted wheat or barley and salt, then filtering, pasteurizing, and bottling the liquid.
The consistency of soy sauce ranges from very thin to very thick. Light soy sauce is thinner, saltier, and it is used when a darker sauce will ruin the appearance of a dish or when a lighter flavor is preferred, for example, when preparing seafood. Dark soy sauce is thick (from added molasses) and slightly richer, a chocolate-brown color, and it has a pungent rather than overly-salty flavor.

How to store:

Store in a cool, dry place.

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Recipes

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  Recipe

  Tamarind-Ginger Carrot Dressing

  This dressing has a slightly mellower flavor than its close cousin, Japanese-Style Carrot-Ginger Dressing. Try it as a marinade for chicken, seafood, or pork.

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  Recipe

  Asparagus, Snap Pea, and Black Rice Salad with Gochujang Dressing

  This vegetarian Asian-style salad packs a spicy punch. Smoked tofu adds an intriguing undertone, but baked tofu works great, too. Use a julienne peeler to make fast work of prepping…

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  Recipe

  Cold Sesame Soba Noodles with Snap Peas and Herbs

  With its Asian noodles and flavors, this dish makes a satisfying vegetarian dinner. Because you want the snap peas to be tender but also to offer a bit of crunch,…

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  Recipe

  Snow Pea and Freekeh Fried “Rice”

  Freekeh—roasted wheat kernels—has a delightfully nubby texture and a hint of smoky flavor. You can find it in most supermarkets these days, usually cracked. It makes a healthful and utterly…

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  Recipe

  Spicy and Sweet Chicken Thighs with Seared Scallion

  Deeply flavored chicken thighs are a perfect match with this gingery, chile-spiked soy marinade. If you like things really spicy, add another teaspoon of sambal oelek to the marinade.

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  Recipe

  Chashu Ramen

  The key to the success of this traditional ramen is the slow-cooked, intensely savory Japanese-style broth. Paired with the full-flavored braised pork belly, marinated eggs, and noodles, it makes a…

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  Recipe

  Pork, Lemongrass, and Noodle Stir-Fry

  This slightly spicy Thai-inspired stir-fry makes a satisfying one-dish meal, but it's also delicious paired with Shaved Cucumber Salad.

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  Recipe

  Korean-Style Grilled Marinated Short Ribs

  Grilled marinated short ribs (kalbi) are one of the most popular dishes at a Korean barbecue. Asian pears  are a common addition to this style of marinade; they add a…

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  Recipe

  Korean-Style Burgers

  This burger gets loads of flavor from both what’s in it (kimchi, soy sauce, and ginger) and what’s on it: crisp, sweet-and-sour cucumbers and a slaw-sauce hybrid that gets a…

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  Recipe

  Sake-Marinated Rib-Eye Steak

  Beef lends itself to all types of marinades, but this complex sake-based one adds sweet overtones to grilled steak.