🥢
Soy Sauce
Also known as: shoyu, salsa de soja, tamari
Fermented soybean sauce essential to Asian cuisines. Light soy is saltier; dark soy adds color. Tamari is gluten-free.
🌍
Origin
China
🗄️
Storage
Refrigerate after opening
⏱️
Shelf Life
2-3 years
💡 Tips & Tricks
- ✓Use light soy for seasoning, dark soy for color
- ✓Taste different brands - flavor varies significantly
- ✓Reduce for a glaze
📖 Recipes with Soy Sauce
Moyo de Poulet Fumé
Benin
50 minutes
Poulet DG
Benin
1 hour 5 minutes
Phane Stir-fry with Vegetables
Botswana
35 minutes
Brochettes de Boeuf au Gingembre
Burkina Faso
35-40 minutes
Mchuzi wa Samaki
Burundi
45 minutes
Grogue-Marinated Grilled Pork Ribs
Cape Verde
1 hour 50 minutes
Banza na Nyama
Central African Republic
45 minutes
Marake Kaloune
Djibouti
1 hour 5 minutes
Brochetas de Cerdo con Salsa de Cacahuete
Equatorial Guinea
50 minutes
Gambian Ebbeh
Gambia
1 hour 10 minutes
HenaKisoa sy Voanjo Voasary
Madagascar
1 hour 5 minutes
Kitoza
Madagascar
24-48 hours (plus optional cooking)
🔄 Substitutes
- Tamari
- Coconut aminos
- Worcestershire sauce
🍽️ Pairs Well With
GingerGarlicSesameRiceNoodles