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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  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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  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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  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?

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  Layered Summer Salad

  This salad-in-a-glass does two great things: The presentation makes a hearty salad much more visually appealing. Also, by using grains and beans as accents (instead of weighing down the salad…

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  Thai Corn and Shrimp Salad

  Summer corn charred to smoky perfection creates a balance of flavors with sweet mango and pineapple. While the pineapple and shrimp are delicious together, don’t wait too long to eat…

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  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…