Ready to use

Soy sauce in a white ceramic dipping dish, showing its deep amber-brown color and translucency.

Shows the liquid form, color, and viscosity a reader encounters when measuring or pouring soy sauce.

Sauces & Pastes

Soy Sauce

Salty, savory umami base for stir-fries and marinades

Deeply savory and salty, soy sauce seasons stir-fries, glazes, and dipping bowls with a single splash. A little goes a long way; keep the bottle at room temperature.

Soy sauce is the savory soul of East Asian cooking — a dark, salty, umami-rich liquid brewed by fermenting soybeans and wheat with a mold culture, then brine, over months. The slow ferment builds deep glutamate-driven savoriness alongside salt, which is why a small splash seasons, colors, and rounds out a dish all at once. It's quite high in sodium, so it often replaces rather than adds to other salt in a dish; low-sodium versions give more control. Styles differ widely between Chinese (light vs. dark), Japanese (shoyu), and other regional traditions.

Measured in: ml
Storage: Room Temperature

Allergens

SoyGluten

Find it in

InternationalCondiments

Types & varieties

Light soy sauce (Chinese)

Thinner, saltier; the everyday seasoning soy.

Dark soy sauce (Chinese)

Thicker, less salty, used for color and richness.

Japanese shoyu (koikuchi)

Balanced all-purpose; the common bottle in the West.

Tamari

Little or no wheat — richer and usually gluten-free.

Low-sodium soy sauce

Same flavor profile with less salt.

How to choose

Use light soy for general seasoning, dark soy when you want color and body (braises, fried rice), tamari for gluten-free or a rounder taste, and low-sodium when you want control over salt.

How to use

Add it for salt plus umami. It seasons marinades, glazes, dressings, and dipping sauces, and deglazes a wok with instant depth.

Stir-fry and fried-rice seasoning
Marinades and glazes
Dipping sauces for dumplings and sushi
A few drops to deepen soups and stews

Common uses

Stir-fries and fried riceMarinades for meat, tofu, and vegetablesDipping sauces for sushi and dumplingsGlazes and teriyakiDeepening soups, stews, and graviesNoodle and rice-bowl seasoningDressings and dressings for cold dishes