Soy sauce is traditionally used in Asian cooking, however because of its depth of flavor I find it to be an indispensable ingredient in plant-based cooking.
There are many brands and varieties of soy sauce, but what is most important is how it’s made. That falls into two categories as soy sauce is either produced traditionally or chemically.
- Traditionally produced soy sauce goes through a natural brewing and fermentation process that takes several months. When ready for market, the bottles are labeled “naturally brewed”. Good quality soy sauce is made with soybeans, wheat or barley, salt, water and a special yeast for culturing. When using naturally brewed soy sauce it will provide umami, known as a delicious savory taste.
- Chemically produced soy sauce takes only a few days to make. It uses additives to simulate color and flavor. Because it skips the natural fermenting process, when it comes to flavor, it falls flat. Ingredients listed in chemically produced soy sauce include hydrolyzed soy or vegetable protein, corn syrup, coloring and preservatives.
Listed are a few brands I have used. My favorite is Tamari by San-J. At the same time I’m always open to try other naturally brewed soy sauces. I rotate through different brands as each has its own unique flavor. This is where you get to experiment and see what you like.
- Kikkoman
- Yamasa
For gluten free options you may want to consider:
- Bragg Liquid Soy Seasoning
- Tamari (Not all Tamari is 100% gluten free, so check the label).