Soy sauce is a staple in kitchens around the world, celebrated for its rich umami flavor.
But did you know that not all soy sauces are created equally? Is your soy sauce fermented soy sauce or fake soy sauce?
While all traditional soy sauce is made through a natural fermentation process, there are many chemically produced alternatives on the market that lack the depth, health benefits, and authenticity of the real deal.
Yes, soy sauce is fermented, and it comes with health benefits!
In this blog, we’ll explore how fermented soy sauce is made, the benefits of fermentation, and how to identify fake soy sauces in the US and beyond.
As an Asian descendent, I was surprised to discover how little I knew about soy sauce until recently.
So, I am excited to share this, especially if you’re a soy sauce fan.
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How Soy Sauce is Made: Traditional Fermentation vs. Chemical Methods
The process of making soy sauce can be traced back more than 2,500 years to ancient China, where it was originally created as a way to preserve food.
Today, there are two primary methods for making soy sauce: natural fermentation and chemical production.
Traditional Fermented Soy Sauce
Traditional fermented soy sauce is made from soybeans, wheat, salt, water, and mold cultures (typically Aspergillus oryzae).
These ingredients are combined and left to ferment for months or even years.
During this time, the microorganisms break down the soybeans and wheat, creating hundreds of flavor compounds that give soy sauce its complex taste.
Chemically Produced Soy Sauce
On the other hand, chemically produced soy sauce is made in a fraction of the time using hydrolyzed vegetable protein, corn syrup, and artificial coloring.
This method mimics the flavor of soy sauce but lacks the beneficial enzymes and probiotics found in fermented varieties.
Moreover, chemically produced soy sauces may contain 3-MCPD, a compound that can be harmful if consumed in large quantities.
Types of Soy Sauce
Did you know that there are several types of fermented soy sauce?
Each varying by ingredients, brewing methods, and fermentation time.
The different types of soy sauce can enhance your culinary experience.
Here are the main varieties:
- Light Soy Sauce (Chinese and Japanese):
- How it’s made: Fermented for a shorter time with added salt during the brewing process.
- Flavor: Light soy sauce is lighter in color and typically saltier than dark soy sauce. Its flavor is clean and sharp, making it ideal for enhancing dishes without altering their appearance.
- Uses: Common in both Japanese (known as usukuchi) and Chinese cooking, it’s often used in soups, marinades, and dipping sauces where a lighter color and less intense flavor are preferred.
- Dark Soy Sauce (Chinese and Japanese):
- How it’s made: Fermented longer than light soy sauce, sometimes with molasses added for sweetness.
- Flavor: Dark soy sauce has a richer, more robust flavor with a slightly sweet undertone. It is thicker and less salty than light soy sauce, providing a complex umami profile.
- Uses: Perfect for braises, stir-fries, and sauces where a stronger flavor and darker color are desired. In Japanese cuisine, dark soy sauce is often referred to as koikuchi.
- Regular Soy Sauce (Chinese):
- How it’s made: Balanced amounts of soybeans and wheat, fermented for months.
Flavor: This soy sauce falls between light and dark, offering a savory profile with a deep umami flavor that makes it versatile in cooking.
Uses: Ideal for marinades, stir-fries, and dipping.
- How it’s made: Balanced amounts of soybeans and wheat, fermented for months.
- Low-Sodium Soy Sauce:
- How it’s made: Regular soy sauce undergoes a process to remove around 40% of the sodium content after fermentation.
- Flavor: It has a less salty taste while retaining much of the umami flavor, making it suitable for various dishes.
- Uses: A great alternative for those watching their sodium intake, perfect for stir-fries, dips, and marinades.
- Tamari (Japanese):
- How it’s made: A byproduct of miso production, it uses little to no wheat, making it naturally gluten-free.
- Flavor: Richer and less salty than regular soy sauce, tamari offers a deeper, smoother umami profile.
- Uses: Ideal for gluten-free diets and for those who prefer a milder, less salty flavor in their dishes.
- Shiro (White) Soy Sauce (Japanese):
- How it’s made: Contains more wheat than soybeans, creating a paler color.
- Flavor: Sweeter and more delicate compared to other soy sauces.
- Uses: Excellent for light soups, clear sauces, and dishes where a mild soy flavor is desired.
- Shoyu (Japanese):
- How it’s made: A Japanese soy sauce made with soybeans and wheat, often naturally brewed.
Flavor: Shoyu tends to be milder than regular soy sauce, with a slightly sweet undertone.
Uses: Perfect for sushi, sashimi, soups, and dressings.
- How it’s made: A Japanese soy sauce made with soybeans and wheat, often naturally brewed.
- Sweet Soy Sauce (Indonesian Kecap Manis):
- How it’s made: This thickened Indonesian soy sauce is sweetened with palm sugar or molasses, giving it a syrupy texture.
Flavor: It is sweet and rich, with subtle soy notes and caramel-like undertones.
Uses: Ideal for marinades, stir-fries, and as a dipping sauce or glaze for grilled meats and tofu.
- How it’s made: This thickened Indonesian soy sauce is sweetened with palm sugar or molasses, giving it a syrupy texture.
Each type of soy sauce brings its own unique flavor profile to the table, so feel free to experiment until you find the perfect balance for your dishes!
But hey, if you’re looking to keep things simple, you can always stick to just one type of fermented soy sauce for all your recipes—sometimes, simplicity is the best seasoning!
Tamari vs. Fermented Soy Sauce: Understanding the Differences
Tamari is often mentioned by health-conscious individuals and sites, raising the question: are tamari and soy sauce really that different?
Should you make the switch?
Let’s explore the distinctions between these two popular condiments.
Production
- Tamari: Made primarily from soybeans with little or no wheat, tamari is typically a byproduct of miso fermentation. It has a smoother fermentation process and generally contains fewer additives.
- Soy Sauce: Most soy sauces, especially Chinese versions, are crafted from a blend of soybeans and wheat. This combination leads to a thinner consistency and a lighter flavor profile.
Flavor
- Tamari: Known for its richer, more robust flavor and thicker texture, tamari is perfect for dipping sauces or dishes that need a bolder umami kick.
- Soy Sauce: Generally saltier with a lighter texture, soy sauce is commonly used in cooking where the sauce should blend in without overshadowing other flavors.
Health Implications
- Tamari: Besides being gluten-free, tamari is often seen as a “cleaner” soy sauce due to its simpler ingredient list. Depending on the brand, it may contain fewer additives or preservatives.
- Soy Sauce: Regular fermented soy sauce often contains wheat, and cheaper versions can include additives, coloring agents, and high sodium levels. However, traditional fermented soy sauces still provide beneficial compounds and probiotics.
Why Choose Tamari?
Many health-conscious consumers opt for tamari due to its gluten-free nature and deeper flavor.
Additionally, it is often marketed as a more artisanal or minimally processed option, appealing to those looking for fewer additives in their food.
The Benefits of Fermented Soy Sauce for Gut Health
Fermented soy sauce isn’t just delicious—it’s also packed with health benefits.
Like other fermented foods such as kimchi, sauerkraut, and kombucha, naturally brewed fermented soy sauce contains beneficial bacteria that support gut health.
These probiotics help balance the gut microbiome, improve digestion, and even boost the immune system.
In addition to probiotics, fermented soy sauce also contains antioxidants, which help protect the body from oxidative stress.
The fermentation process produces these compounds naturally, making fermented soy sauce a functional food that goes beyond flavor.
How to Identify Fake Soy Sauce: A Guide for Consumers in the US and Beyond
With the rise of chemically produced soy sauces, it’s important to know how to spot the real thing.
Here’s what to look for on the label:
- “Naturally Brewed” or “Fermented”: These are key indicators that the soy sauce has been made through traditional fermentation methods.
- Ingredients: A high-quality fermented soy sauce should list soybeans, wheat, salt, and water as its primary ingredients. Avoid products with added chemicals or artificial coloring.
- No Hydrolyzed Vegetable Protein (HVP): This is a sign of chemically produced soy sauce.
- Price: Real fermented soy sauce tends to be more expensive due to the time and effort involved in its production. Be wary of extremely cheap options.
While fake soy sauce is more common in countries like China and some Southeast Asian regions, it’s less of an issue in the US.
However, it’s always a good idea to check the label, especially when shopping for imported brands.
In Europe and Canada, the standards for soy sauce production are generally similar to those in the US, though it’s still important to be vigilant when buying from lesser-known brands.
Who Buys Fake Soy Sauce?
Imitation soy sauce exists primarily due to cost-cutting measures.
Restaurants and Food Services: Large-scale operations like fast food chains, buffets, and catering services often look for low-cost alternatives. Imitation soy sauce is used in bulk for flavoring because it mimics the taste of traditional fermented soy sauce at a lower cost.
Cost-Conscious Consumers: Fake soy sauces, made with hydrolyzed vegetable protein (HVP), artificial colors, and flavors are cheaper to produce. Budget-conscious shoppers may choose them as they’re often more affordable.
Dietary Restrictions: Individuals following halal diets or other specific dietary guidelines may opt for imitation soy sauce. Regular fermented soy sauce often contains alcohol, a byproduct of the fermentation process, which is not permitted in halal diets. As a result, some consumers choose chemically produced alternatives that are marketed as halal-friendly, even if these options lack the depth and health benefits of traditionally fermented brewed soy sauce.
Diet-Conscious Consumers: Some imitation soy sauces are advertised as low-sodium or gluten-free, appealing to those with dietary restrictions looking for alternatives to traditional fermented soy sauce.
Availability: In regions where traditionally fermented soy sauces are harder to find or are more expensive, chemically produced versions may be the only option available.
Lack of Awareness: Some consumers may not realize they’re buying imitation soy sauce or are unaware of potential health risks associated with additives like 3-MCPD(3-monochloropropane-1,2-diol). This compound can form during the production of chemically produced soy sauces and studies suggest it may be toxic, potentially leading to long-term health risks, including cancer.
Raw Soy Sauce: Is It Truly Raw?
The term “raw soy sauce” has gained popularity in recent years, with some brands marketing their products as raw, unpasteurized versions.
The idea is that raw soy sauce retains more of the live bacteria and enzymes from the fermentation process, making it more beneficial for gut health.
But is it truly raw?
Raw soy sauce can be a bit misleading in terms of its labeling. The term “raw” often refers to the sauce being unpasteurized, meaning it hasn’t undergone the heat treatment that kills bacteria and can alter the flavor.
However, it’s important to note that even unpasteurized soy sauce is made through fermentation, which involves cooking the soybeans and wheat before they’re fermented with specific cultures.
So, while raw soy sauce is less processed than some other varieties, it’s not “raw” in the sense of being entirely unheated or uncooked.
If you’re looking for a truly raw soy sauce alternative, you might consider looking into coconut aminos, which is made from the sap of coconut trees and does not involve heating.
However, because it isn’t pasteurized, raw fermented soy sauce can have a shorter shelf life and may require refrigeration to maintain its quality.
The lack of heat treatment allows for a more complex flavor profile, but it also means that the sauce might have a slightly different taste and texture than its pasteurized counterparts.
Comparing Fermented Soy Sauce with Other Fermented Foods: Kimchi, Sauerkraut, and Kombucha
Like soy sauce, fermented foods such as kimchi, sauerkraut, and kombucha are rich in probiotics.
These foods have been praised for their ability to improve digestion, support the immune system, and even enhance mental health by supporting the gut-brain connection.
While soy sauce is not as probiotic-rich as these other fermented foods, it still offers benefits, particularly when consumed as part of a balanced diet that includes a variety of fermented products.
Did you know? Soy sauce contains over 300 flavor compounds, contributing to its rich umami taste.
One of these compounds is glutamic acid, which naturally produces the same umami flavor as MSG.
Conclusion: Choose Wisely for Flavor and Health
When it comes to soy sauce, not all bottles are created equal.
Traditional, naturally fermented soy sauces offer a depth of flavor and health benefits that chemically produced versions simply can’t match.
By understanding how soy sauce is made and knowing what to look for on the label, you can enjoy all the rich flavors of this ancient condiment while also supporting your gut health.
Whether you’re stirring it into a marinade or adding it to a stir-fry, soy sauce can be a delicious and nutritious addition to your diet.
If you’re a soy sauce fan, you might want to check out my review of Trader Joe’s Korean rice balls (Jumeokbap), where soy sauce makes a fantastic condiment.
Did you know there’s a significant difference between real and fake soy sauce?
As someone born in Taiwan who loves Chinese dishes, I was surprised to learn about this distinction! How do you choose your soy sauce?
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Q&A Section
What is umami flavor?
Umami is the fifth basic taste, alongside sweet, salty, sour, and bitter. It’s often described as savory or meaty and gives foods a deep, rich flavor.
What foods have umami flavor?
Foods rich in umami include soy sauce, tomatoes, mushrooms, seaweed, and aged cheeses like Parmesan.
What causes the umami taste?
Umami is created by glutamate, a type of amino acid, and nucleotides like inosinate and guanylate found in certain foods.
What food contains inosinate and guanylate?
Inosinate and guanylate are nucleotides that enhance umami flavor. Inosinate is found mainly in animal products like meat and fish, particularly in cured meats and dried fish. Guanylate, on the other hand, is more common in plant-based foods, especially dried mushrooms (like shiitake) and seaweed. When combined with glutamate (which is found in foods like soy sauce and tomatoes), these compounds boost the savory taste, making dishes more flavorful.
Why is fermented soy sauce not halal?
Fermented soy sauce is often not halal because alcohol forms during the fermentation process. In Islam, consuming any amount of alcohol is considered haram (forbidden), making traditionally brewed soy sauces unsuitable. Non-fermented or certified halal soy sauces are alcohol-free and safe for halal diets.
Are coconut aminos truly raw?
Yes, Coconut aminos are made from raw coconut sap, which is collected from the flower of coconut tree and fermented without water, concentrate, or any additional processing aid. The sap is then filtered, heated, and blended with sea salt.
Are coconut aminos gluten-free?
Yes, coconut aminos are a gluten-free, vegan, and soy-free alternative to soy sauce. They can be used in dressings, marinades, dipping sauces, stir-fries, and sushi.
How do coconut aminos compare to soy sauce?
Coconut aminos have a milder, slightly sweeter flavor than traditional fermented soy sauce. They contain less sodium and no soy or gluten, making them a suitable option for those with dietary restrictions.
Can coconut aminos be used in cooking?
Absolutely! Coconut aminos can be used in place of soy sauce in recipes. They work well in stir-fries, marinades, dressings, and as a dipping sauce.
Do coconut aminos contain any additives?
Most coconut aminos are made from natural ingredients, but it’s essential to check the label for any added preservatives or flavors. Always opt for brands that emphasize purity and minimal processing.
Photo credit:
- “Soy Sauce selection (6362318717)” by GanMed64 is licensed under CC BY 2.0 ↩︎
- “Soy beans” by trapon is licensed under CC BY-NC 2.0 ↩︎
- “Laboratory Equipment in Science Research Lab” by Poughkeepsie Day School is licensed under CC BY-NC-SA 2.0 ↩︎
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