🫙Condiments & Sauces

Soy Sauce

A fermented condiment made from soybeans, wheat, salt, and water. Adds deep umami (savory) flavor to virtually anything. Regular/dark soy sauce is the everyday standard. Light soy sauce is saltier and thinner. Tamari is wheat-free and slightly richer.

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Where to Find It

Asian/international foods aisle, or condiments aisle near Worcestershire and steak sauce. Kikkoman is the most common brand. Specialty stores carry Japanese (shoyu), Chinese, and artisan varieties.

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How to Pick a Good One

Kikkoman naturally brewed is a solid everyday choice. Look for 'naturally brewed' on the label — avoid 'hydrolyzed' soy sauce (chemically processed, harsher flavor). For gluten-free, buy tamari (check the label — some tamari still contains wheat). Low-sodium versions have about 40% less salt.

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How to Store

Room temperature before opening is fine. After opening: refrigerate for best quality, though it won't go bad at room temp thanks to the high salt content. Lasts basically forever.

Shelf life: Unopened: 2-3 years. Opened and refrigerated: 2+ years. Opened at room temp: 6-12 months before flavor degrades.

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Prepping Tips

A little goes a long way — add gradually and taste. Soy sauce is very salty, so reduce or eliminate added salt in the recipe. Mixing soy sauce with a little sugar, rice vinegar, and sesame oil makes an instant all-purpose Asian sauce.

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Substitutions

Tamari

Equal amount

Gluten-free (usually). Slightly richer, less sharp. Best direct substitute.

Coconut aminos

Equal amount (may need more)

Soy-free, gluten-free. Sweeter and milder — use a bit more and add a pinch of salt.

Worcestershire sauce

Equal amount

Different flavor but provides umami. Contains anchovies. Good in marinades and braises.

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Common Uses

Stir-friesMarinadesDipping sauce (with rice vinegar and sesame oil)Ramen and noodle soupsFried rice

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Frequently Asked Questions

What is the difference between soy sauce and tamari?

Both are fermented soy sauces. Standard soy sauce (shoyu) contains wheat, making it slightly thinner and sharper. Tamari is traditionally made without wheat (check the label), giving it a richer, smoother, less sharp flavor. Tamari is the go-to for gluten-free cooking.

Does soy sauce need to be refrigerated?

Not strictly — the high salt content prevents spoilage. But refrigerating after opening preserves flavor and color longer. At room temperature, it's still safe for months but may darken and lose some complexity.

Is soy sauce gluten-free?

Standard soy sauce is NOT gluten-free — it contains wheat. For a gluten-free alternative, use tamari (verify the label says gluten-free) or coconut aminos (which is both soy-free and gluten-free).

Nutrition

Per 1 tbsp (18ml)

Calories9

Protein0.9g

Carbs0.8g

Fat0g

Key Nutrients

Sodium (38% daily value per tbsp)IronManganeseNiacinAmino acids

Quick Facts

Store SectionCondiments & Sauces

Shelf LifeUnopened: 2-3 years

Substitutions3 options