It goes with everything, and just a dash is enough to transform a dish into something spectacular.
It is made through a complicated process which involves fermenting the key ingredients of soybeans, wheat and salt with koji mold.
Originally inspired by jiang sauce introduced from China, the recipe developed independently in Japan before assuming its modern day form sometime in the 17th century.
It was first brought overseas to Holland in the 18th century, and chefs at the court of Louis XIV are even said to have used it as a secret ingredient.
Soy sauce is now appreciated the world over, and is available in many varieties, including dark, light and white, and blended with dashi stock.
The incredible power of soy sauce: kills bacteria and suppresses stomach cancer
Soy sauce contains glutamic acid and amino acids, which give flavor and stimulate the appetite, and its flavor components give it a distinctive taste.
It is high in salt, but also contains a host of essential vitamins and minerals. It is also said to have bactericidal properties, and studies have shown that soy sauce helps to prevent food poisoning through the combined action of lactic acid and an acidic pH.
What’s more, we know that the compound HEMF, which lends soy sauce its distinctive aroma, also helps to suppress stomach cancer.