Soybean Sauce

Soybean sauce, also known as soy sauce, is a savoury liquid condiment made from fermented soybeans, roasted grain (usually wheat), brine, and Aspergillus mould. It originated in China over 1,000 years ago and is a staple in East and Southeast Asian cuisines.

Soybean sauce is primarily used to add a rich, umami flavour and a dark colour to foods. It acts as a flavour enhancer and is a key ingredient in marinades, stir-fries, dipping sauces, and as a table condiment for a wide variety of dishes, including meat analogues, instant noodles, and rice-based meals.

Soybean sauce is not considered a food additive in the UK and does not have an E-number. It is a source of sodium, and the NHS advises that adults should consume no more than 6g of salt per day. High intake of sodium can be a concern for blood pressure. The WHO recommends limiting sodium intake. While some studies have explored potential health effects of fermented soy products, evidence is mixed and requires further investigation.