The growing world of soy sauce

 A fundamental addition to many dishes in many Asian cuisines, soy sauce has claimed a rightful place in pantries around the world as a complex, but sometimes undervalued, ingredient. One of the oldest condiments in the world, soy sauce is traditionally made by fermenting a paste of soybeans and grains in brine. This unmistakable liquid plays the roles of ingredient, condiment and sauce with equal success.

While we might be more familiar with light and dark soys, using them to add umami to pasta sauces, depth to barbecue marinades and a golden sheen to the weekend roast (as well as all their traditional applications), there are a wealth of other soy-based sauces each with their own properties and uses. Our range of soy sauce products create new applications and encourage exciting new flavour combinations for this amazing ingredient.

Mushroom soy, for example, brings intensity and earthiness, while gluten-free tamari has a more subtle complexity. The mellow fruitiness of shoyu is ideal for sashimi and other Japanese dishes, with usukuchi - its understated cousin - used as a more gentle seasoning. White soy is a paler and more salty soy which is perfect dressing for seafood or chicken. Smoked soy is a transformative addition to eggs, vegetables or noodles. Whether it's for a traditional recipe or a twist on a classic, we have the perfect soy sauce to add a touch of magic - and a lot of umami - to whatever you're cooking. 

Light Soy

Light soy is the product to use for Chinese recipes that simply call for soy sauce. It is slightly lighter in colour than dark soy (see below) with a sweet flavour. Perfect for fried rice, chow mein, congee and stir-fries.
We've used it to season these juicy Pearl Meatballs.

Dark Soy

Darker, thicker and sweeter than light soy, dark soy is used for flavour and colour. Use in this Braised Chicken and Potatoes - the dark soy gives the chicken a beautiful burnished colour and is absorbed by the potatoes so each mouthful is richly savoury. 

Shoyu

A traditional Japanese-style soy sauce that is very versatile and can be used for cooking or as a seasoning. Salty but well-rounded with a fruity character, shoyu can be added to soups, sauces, marinades and dressings.
Try it in these slow cooked Japanese Braised Beef Short Ribs.

Usukuchi

Usukuchi (light-colored soy sauce) is higher in salt content than regular soy sauce but is lighter in colour and is best for using in rice and simmered dishes, and seasoning broths and dressings. Drizzle on steamed green vegetables, noodles, fish and tofu dishes like Agedashi Tofu.
We've used usukuchi to make a ponzu dressing for this Cured Kingfish with Wakame and Ponzu.

White Soy Sauce

Sweeter and lighter than traditional soy sauce this ‘white’ soy is actually a vibrant gold colour. More nuanced in flavour that traditional soy sauce, and perfect for dressing noodles and salads, white soy sauce is full of umami without being too overpowering.
Use it to make a Japanese mignonette for oysters.

Tamari

Tamari is the liquid by-product of miso making, and is a gluten-free alternative for traditional soy sauce. More balanced and less salty than soy sauce it packs a flavourful, umami punch that's perfect for dipping sauces, on soba noodles, in marinades and dressings.
Toss almonds in tamari and a pinch of chilli and roast in the oven. Make a caramel with sugar, water, miso and tamari and pour over hot popcorn, mixing well.

Mushroom Soy

A dark soy sauce with a syrupy consistency and a vegetal, slightly sweet flavour. This soy will add intense colour and an earthy character that is perfect for braises, stir-fries, tofu and pork dishes and, of course, mushrooms.
Add a splash to Mushroom Risotto or a ragu like this Tocco alla Genovese to enhance the mushroom flavour and create depth. We've used mushroom soy to give this Chawanmushi elegant complexity.

Smoked Soy

Made with cherry wood smoked bonito, this soy sauce is intense and complex. Use in dipping sauces like we've done for these Genmaicha Soba Noodles.

Ponzu

Ponzu is a classic Japanese condiment that starts with a base of yuzu juice and soy sauce. It's a delicious dipping sauce and is also perfect for dressing noodles, raw fish and salads.
Pour over freshly shucked oysters, serve with sashimi and tempura, add a splash to brown butter then drizzle over grilled chicken, prawns or steak. 

Check out our entire range of soy sauces online and in-store now.