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

  Crispy Chicken Katsu Sandwich

  This Japanese fast-food favorite pairs perfectly with a simple, refreshing cucumber salad on the side.

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  Recipe

  Coconut Rice Bowls with Shrimp and Vegetables

  This is straight-up Southeast Asian comfort food. Coconut-kissed rice is topped with briny shrimp, earthy mushrooms, and bright, snappy snow peas.

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  Recipe

  Thai Chicken Skewers with Peanut Sauce

  Skewered thigh meat is much more likely to turn out juicy than skewered breast meat. Its inherent richness can handle the dry heat of the grill without losing too much…

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  Barbecued Chicken Adobo

  This chicken gets a double dose of potent pantry ingredients. First, the meat absorbs a vinegar-soy mixture seasoned with garlic, ginger, and peppercorns. Then, after the mixture has been boiled…

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  Green Tomato BBQ Sauce

  Here’s a great unblended barbecue sauce meant for passing at the table. This is terrific with sticky Korean-style beef short ribs.

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  Recipe

  Hot Bourbon Mustard BBQ Sauce

  The mustard in this sauce is just the ticket to help tame the barbecue smoke and cut the fat. When blended, brush this sauce onto smoked poultry and pork, or…

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  Recipe

  Hot Pineapple BBQ Sauce

  This sauce is designed for passing, unblended, at the table, ideally with poultry and pork. If you feel like serving it on beef, add a tablespoon of finely chopped ginger…

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  Dad’s Vinegar BBQ Sauce

  This is an almost direct version of my Dad’s hot sauce and is the barbecue sauce we proudly use in my restaurant One Flew South. It’s a light, tangy concoction…

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  Recipe

  Roasted Long Beans with Orange-Miso Butter

  Orange juice, miso, and butter infuse long beans with a sweet and nutty flavor.

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  Recipe

  Steak Salad with Plums and Gorgonzola

  This simple but elegant main-dish salad features grilled skirt steak, ripe juicy plums, fresh greens, and Gorgonzola. What’s not to like?