Soy Sauce

What types of soy sauce are there?

Depending on the variety and origin, soy sauces can taste very different:

• Light soy sauces: salty and robust, they highlight the natural flavor of the ingredients. Ideal for vegetable dishes, fried rice, dips and salad dressings.
• Dark soy sauces: milder, slightly sweet flavor with malty depth, rich dark color, suitable for braised dishes, vegetables, meat-based meals and noodles.
• Tamari: rich and full-bodied, often gluten-free, though it can contain wheat. Pairs well with soups, marinades and gluten-free cuisine.
• Shoyu: Japanese soy sauce with a balanced umami flavor, perfect with sushi and sashimi, as it does not overpower the taste of the fish.
• Kecap Manis: thick sauce with caramel-sweet flavors, used in Indonesia. It goes well with fried noodles, satay skewers, rice dishes and dips.
• Specialty sauces: e.g. Chinese mushroom soy, additionally flavored with shiitake mushrooms for an even richer and more savory taste. Used in China for braised and wok dishes, mushroom stir-fries and aromatic sauces.

What makes soy sauce so special?

A combination of several factors makes this strong sauce made from fermented soybeans so unique. Many Asian meals and dishes owe their distinctive depth of flavor to the well-known umami taste. With its versatile aromas, from savory to sweet or fresh, soy sauce complements a wide range of dishes such as soups, marinades, dips, vegetable, meat and noodle dishes. Thanks to its intense seasoning, less salt is needed, and dishes gain an attractive brown color from the dark sauce. Soy sauce also pairs perfectly with ingredients like garlic, ginger, chili, sesame oil or citrus notes.

The cultural significance of soy sauce

Soy sauce is not only of culinary importance in Asia, but also deeply rooted in cultural tradition. As early as the Han dynasty more than 2000 years ago, soy sauce was a symbol of craftsmanship and tradition in China. Like salt in Europe, it was already a staple food. In Japan, shoyu is an integral part of food culture and is used for sushi, ramen, miso soup and many other Japanese dishes. There are even established shoyu breweries in Japan that have been rooted in their regions for centuries.

Similarly to shoyu, Korean soy sauce, ganjang, is produced today and is typically used for stir-fry dishes, marinades, bulgogi or as a table seasoning. In Korea, ganjang, along with doenjang and gochujang (chili paste), is considered one of the “three pillars” of traditional cuisine. In Indonesia, kecap manis is regarded almost as a national seasoning. Found in every household, it is a cornerstone of Indonesian food culture and identity.

Soy sauce and its positive effects on health

When traditionally fermented, soy sauce can offer positive health benefits in addition to being a condiment. Soy sauce supports low-salt cooking, as umami provides enough seasoning and reduces the need for added salt. Fermented soy sauce contains polyphenols, valuable antioxidants that protect our cells. The amino acids formed during fermentation provide our bodies with essential proteins. Fermentation byproducts also aid digestion.

Why order soy sauce from Asia Foodstore?

• Wide selection: At Asia Foodstore you can order many types of soy sauce: light, dark or sweet, Chinese, Japanese, Indonesian and more.
• Original from Asia: Our soy sauces from well-known brands and manufacturers such as Kikkoman, ABC, Bango and Healthy Boy come directly from their respective countries.
• Top quality: Our online shop offers only soy sauce products from renowned brands, known for top quality, authentic taste and freshness.
• Professional advice: If you have questions about our soy sauces or their uses, feel free to contact us at any time. Our expert team will be happy to assist.
• Fast delivery: We deliver your order securely packed within 1–3 working days. Shipping is free for orders over €49.

Buy soy sauce now at Asia Foodstore!

Discover the world of soy sauces at Asia Foodstore! Whether light, dark, Chinese, Japanese, savory or caramel-sweet – in our online shop you will find soy sauces in a wide range of flavors and with special ingredients. This traditional Asian sauce made from fermented soybeans is as diverse as Asian cuisine itself and complements countless dishes: noodles, rice, sushi, vegetables, braised dishes, wok and stir-fries, fish, meat, tofu and much more.

Looking for vegan varieties or wheat-free soy sauce? No problem – thanks to clear labeling, these are easy to find at Asia Foodstore. Also explore our dedicated soy products section and pastes & seasonings with a wide range of Asian items from many countries.

Do you have questions about our soy sauces, their use or origin? Feel free to contact us anytime via our contact form or by email. Our team will be happy to help!

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FAQ – Soy Sauce

What is soy sauce made of?
The classic ingredients are soybeans, wheat, water and salt. During fermentation, special microorganisms break down proteins and starch, creating the typical umami flavor.

Can soy sauce also be made at home?
Yes, it is possible but very time-consuming. The ingredients are simple, but the process is complex. Cooked soybeans and roasted wheat are inoculated with koji mold and fermented for several months. For home use, it is hardly practical, so the wide selection of ready-made soy sauces at Asia Foodstore is the much better option.

What is the difference between shoyu and tamari soy sauce?
Shoyu is the classic Japanese soy sauce made from soybeans and wheat, while tamari contains little or no wheat, has a stronger, fuller flavor and is particularly suitable for sushi or tofu dishes.

Can soy sauce only be used for savory dishes?
No, creative combinations with soy sauce are becoming increasingly popular. One example is pairing it with chocolate or using it to season fried tofu. Used in the right amount, it even adds a pleasant umami balance to sweet dishes.

How long does soy sauce keep?
Unopened bottles will keep for several years. Once opened, soy sauce should be stored in a cool place and consumed within a few months. Light varieties may change flavor more quickly than dark ones.