+ 1½ tsp soy sauce

Soy sauce (shoyu in Japanese, jiang you in Mandarin) is a fermented condiment made from soybeans, grain, salt, and koji (a beneficial mold culture). Originating in China over 2,500 years ago and systematized in Japan, soy sauce results from the enzymatic breakdown of proteins and carbohydrates through extended fermentation, typically lasting six months to several years. The condiment ranges in color from light golden-brown to deep mahogany, with flavor profiles varying from mellow and sweet to intensely savory and umami-rich. Major varieties include Japanese shoyu (which often contains wheat), Chinese soy sauce (available in light and dark versions), and tamari (a wheat-free variant traditionally made without grain).

Soy sauce is a fundamental seasoning across East and Southeast Asian cuisines, valued for its depth of umami flavor and ability to enhance both savory and subtly sweet dishes. It functions as a marinade base for meats, a dipping sauce for dumplings and sushi, a key component in stir-fries and braised dishes, and a table condiment. Beyond traditional Asian cooking, soy sauce is increasingly used in Western kitchens to deepen flavors in soups, braises, and salad dressings. The choice between varieties matters: light soy sauce offers saltiness and brightness, while dark soy sauce adds color and molasses-like sweetness; tamari suits gluten-free preparations.