File:Soy_sauce_2.jpg · Wikimedia Commons · See Wikimedia Commons
Soy sauce is a liquid seasoning made from soybeans that adds salty, savory flavor to dishes. It's widely used in cooking, particularly in Asian cuisines, to enhance the taste of foods.
AI-generated from the Wikipedia summary — may contain errors.
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 629 products
- Energy
- 95 kcal
- Fat
- 0.6 g
- — of which saturates
- 0.2 g
- Carbohydrates
- 14.5 g
- — of which sugars
- 9.3 g
- Fibre
- 0.3 g
- Protein
- 5.8 g
- Salt
- 12.19 g
via Open Food Facts · ODbL
~40 min read
Encyclopedic overview
Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. It is recognized for its saltiness and pronounced umami taste.
Soy sauce was created in its current form about 2,200 years ago during the Western Han dynasty of ancient China. Since then, it has become an important ingredient in East and Southeast Asian cooking as well as a condiment worldwide.
Excerpted from Wikipedia’s “soy sauce” article, available under the CC BY-SA 4.0 licence.
Gallery (12)
Available in 68 languages
- Español
- Français
- Deutsch
- 中文
- 日本語
- Русский
- Português
- Italiano
- العربية
- हिन्दी
- Afrikaans
- Armenian
- Asturian
- Bahasa Indonesia
- Basque
- be_x_old
- Belarusian
- Betawi
Show 49 more
- Bikol
- Bulgarian
- Catalan
- cdo
- Croatian
- Czech
- Danish
- Esperanto
- Estonian
- Filipino
- Finnish
- fiu_vro
- Galician
- Gan Chinese
- Greek
- Hakka Chinese
- Hebrew
- Hungarian
- Icelandic
- Ido
- Irish
- Javanese
- Kazakh
- Latin
- Latvian
- Lithuanian
- Macedonian
- Nederlands
- Norwegian
- Occitan
- Polski
- Romanian
- Serbian
- simple
- Slovenian
- Svenska
- Tamil
- Tiếng Việt
- Türkçe
- Ukrainian
- Uyghur
- Waray
- Wu Chinese
- zh_min_nan
- zh_yue
- Zhuang
- فارسی
- ไทย
- 한국어
via Wikidata sitelinks · CC0