Soy Sauce

Naturally brewed soy sauce, such as Kikkoman, is made by fermenting soybeans, wheat, salt and water for several months, which develops its aroma and rounded flavour. Some low-cost soy sauces are instead made quickly by chemically breaking down soy protein with acid and adding colour and flavouring. Brewed soy sauce tastes less harsh and is the standard for sushi and Japanese cooking. The method is usually stated on the label.

Tamari is a Japanese soy sauce made with mostly or entirely soybeans and little or no wheat, so it tastes richer and slightly less salty. Products labelled gluten-free tamari, such as Kikkoman Gluten-Free Tamari, are made without wheat and are suitable for guests with celiac disease. Regular soy sauce contains wheat and is not gluten-free. Tamari can replace soy sauce one-for-one in recipes.

Because of its high salt content, soy sauce is very stable. Opened soy sauce keeps good quality for about a year at room temperature and longer in the refrigerator, though it slowly darkens and its flavour fades with air exposure. Table dispensers should be emptied, washed and refilled rather than topped up. Unopened soy sauce keeps until the best-before date, typically two to three years.

A standard soy sauce packet holds 6 to 9 mL. Takeout sushi restaurants typically give 2 to 3 packets per sushi roll order and 1 to 2 for other dishes, while many now ask customers to request packets to reduce waste. A 500-count case covers roughly 200 to 250 sushi orders. Less-sodium and gluten-free packets let restaurants meet common requests without a separate bottle.

Regular soy sauce has about 900 to 1,000 mg of sodium per 15 mL tablespoon, and a single 9 mL packet has roughly 500 to 600 mg. Less-sodium soy sauces have about 35 to 40 percent less sodium. Health Canada recommends most adults keep sodium to about 2,300 mg a day, so offering a less-sodium option is helpful for guests watching their salt intake.

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