Soy Sauce

fermentation · umami · Asian cooking

Salty and savory. Soy sauce tastes both salty and deeply savory, a flavor scientists call 'umami' (which means 'delicious' in Japanese). It comes from natural compounds that develop during fermentation.

Mold does the magic. Special molds called Aspergillus oryzae or Aspergillus sojae break down soybeans and grains into simpler compounds. This process, happening over weeks or months, creates the rich, complex flavor you taste.

Ancient invention. Soy sauce originated in China thousands of years ago as a way to preserve soybeans and add flavor to food. It spread to Japan and other parts of Asia, where each region developed its own versions.

A little goes a long way. Soy sauce is salty and flavorful, so cooks use just a small amount to season big pots of soup, stir-fries, or rice. A little splash transforms a dish.

Three simple ingredients. Traditional soy sauce starts with just soybeans, roasted grain, and salt water (brine). The mold and time do the rest of the work to create something delicious.