regular soy sauce
Rich in umami compounds and sodium; contains amino acids from the fermentation process and beneficial probiotics in unpasteurized varieties. A small amount provides significant savory depth, so it is typically used in modest quantities.
About
Soy sauce is a fermented liquid condiment made from soybeans, grain (typically wheat), salt, and koji (a beneficial mold culture, Aspergillus oryzae). Originating in China over 2,500 years ago and refined in Japan, it is produced through a multi-month fermentation process in which the mold breaks down proteins and carbohydrates into amino acids and sugars, creating umami-rich compounds like monosodium glutamate (MSG). Regular soy sauce, also called shoyu in Japanese, is the most common variety and typically contains a blend of soybeans and wheat (usually 50:50), resulting in a balanced flavor profile that is salty, slightly sweet, and deeply savory with subtle fruity and fermented undertones.
Culinary Uses
Regular soy sauce is a fundamental seasoning across East Asian cuisines, particularly Chinese, Japanese, Korean, and Vietnamese cooking. It is used as a table condiment, dipping sauce, marinading agent, and ingredient in soups, stir-fries, braised dishes, and dressings. In Japanese cuisine, it appears in soy-based dipping sauces (such as tsuyu), in Korean cooking it anchors dishes like bulgogi and jjigae stews, and in Chinese preparations it is integral to red-braised meats and vegetable stir-fries. The depth of soy sauce's umami enhances both savory and subtly sweet dishes; it pairs well with garlic, ginger, sesame, and vinegar, and is often combined with mirin or sugar to balance its saltiness.