Soy sauce is known as shoyu and soya sauce. It's made with soybeans, wheat, salt, and a fermenting agent.
Naturally brewed soy sauce is made using only four basic ingredients: soybeans, wheat, salt and water. Careful selection is required for these simple ingredients. Soybeans are first soaked in water for an extended period, and then steamed at high temperatures.
There are various ways to make soy sauce, but traditionally it's made using five main ingredients: soybeans, wheat, water, salt and yeast.
The health benefits of soy
Benefits include: Supporting healthy digestion. A study of shoyu – Japanese soy sauce – showed that consumption may help the gastric tract process food better. Anti-allergenic.
In theory, soy sauce is vegan, as it is only made up of soybeans, wheat, water and wheat which are all, of course, vegan-friendly. However, some manufacturers add ingredients that compromise soy sauce being vegan, using flavour enhancers which are derived from fish or meat.
Does soy sauce have fish or shellfish in it? No, despite the slightly briny smell, soy sauce contains no animal derived ingredients. It's a plant based condiment suitable for vegans and vegetarians.
Tamari or liquid aminos instead of soy sauce
Liquid aminos is a gluten-free, soybean-based seasoning. Coconut aminos are non-soybean option that come from the sap of a coconut tree. Brands to try: San-J Reduced Sodium Tamari, Braggs Liquid Aminos, Coconut Secret Organic Coconut Aminos.
Soy sauce and sodium intake.
Too much sodium can lead to long-term problems like high blood pressure. While soy sauce contains a lot of sodium, it's a better alternative than adding salt to flavor a dish.
Condiments like ketchup, mayonnaise, barbecue sauce, soy sauce, mustard, and salad dressings have been known to contain MSG to boost flavor. Many types of chips and related snacks include MSG to enhance the salty, savory flavors that they're known for.
The overall flavor of soy sauce is a result of the balance and interaction among different taste components. The saltiness is largely attributed to the presence of NaCl (common salt) in brine. The sugars hydrolyzed from starch add sweetness into soy sauce.
Soy sauce is rich in antioxidants, isoflavones, protein, and even a small amount of fiber. One tablespoon of soy sauce contains roughly 18 calories, 1 grams of protein, 1 gram of carbohydrates, and 1000 mg of sodium.
Soy Sauce. Fermenting soy beans to make soy sauce creates unique carbohydrates, called oligosaccharides, which are probiotics that feed friendly bacteria in the gut.
Soy sauce is packed with umami flavor from fermented soybeans and contains a substantial amount of salt which makes it the perfect condiment for just about anything that needs seasoning. Overall, soy sauce provides a dish with salt, umami and a hint of sweetness, making it suitable for a wide variety of recipes.
Soy is unique in that it contains a high concentration of isoflavones, a type of plant estrogen (phytoestrogen) that is similar in function to human estrogen but with much weaker effects.
Despite being high in sodium, Worcestershire sauce offers some health benefits.
At Nutritional Weight & Wellness, we recommend that our clients are cautious in using soy for several reasons: Soy is difficult to digest, which can cause gas, bloating and general discomfort. Fermented forms of soy, such as miso, tempeh or soy sauce are more easily digested than non-fermented soy foods.
Worcestershire Sauce is an ingredient that is called for in many recipes, but it is based on soy, as well sugar molasses, plus a quite a bit of salt.
To replace 1/2 cup of soy sauce, combine 4 tablespoons of Worcestershire sauce with 1 tablespoon of water, and mix thoroughly. Worcestershire sauce and soy sauce both have strong, tangy flavors, so, in a pinch, a simple substitution works.
While it has a more complex consistency and flavor profile than soy sauce, it is a yummy option for those who want to take their stir-fry to the next level. Use hoisin sauce in a 1:1 exchange for soy sauce.
The most common side effects of soy are digestive upsets, such as constipation and diarrhea. Soy may alter thyroid function in people who are deficient in iodine. Current evidence indicates that it's safe for women who have had breast cancer or who are at risk for breast cancer to eat soy foods.
In Chinese cuisines, soy sauce is used both for its salty-savory flavor and for what the Chinese call its deep “red” color. It is not just a kitchen seasoning but also a table condiment and a brining agent for pickles and preserves.
Soy sauce is arguably the most important seasoning in Japanese cooking. Its well-balanced, salty-sweet taste and deep layer of umami richness make nearly all foods taste more delicious and satisfying.