Soy Sauce
Shoyu · Koikuchi · Usukuchi
Soy Sauce: what every chef needs to know
Open any well-stocked walk-in and chances are you will find Soy Sauce — a liquid fermentation product of soybeans wheat, salt and water. Fermentation by Aspergillus oryzae (koji) and Lactobacillus bacteria takes 6 months to 2 years and produces over 300 flavour components: glutamate (umami), free amino acids, sugars and organic acids. Professional varieties: - Koikuchi: robust flavour, for marinades and dipping sauces - Usukuchi (light): saltier than koikuchi (19% NaCl), for subtle dishes and suimono where colour preservation is essential - Tamari: virtually wheat-free (max 10% wheat), richer umami, ideal for sashimi and gluten-free menus - Shiro (white): short fermentation, sweeter and more delicate Sodium content: 14–17% NaCl per 100ml. One tablespoon (15ml) delivers 1,500–2,500mg sodium, representing 65–108% of the recommended daily intake. Always include as a salt source in recipe cost calculations.
Soy Sauce: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central.
Soy Sauce: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Clear chicken broth with shoyu tare as the flavour base. Soy sauce balances all components and gives the broth its typical golden-brown colour.
Glazed meat or fish in a tare of soy sauce, mirin and sake. The Maillard reaction caramelises the sugars into a glossy coating.
Soy sauce with rice vinegar (2:1) and chilli oil. The dipping sauce balances the rich dough and savoury meat filling of gyoza.
Soy Sauce: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Soy sauce denatures protein through its high sodium content: marinating for more than 24 hours turns meat mushy. Fish is more sensitive — maximum 2 hours. Always add an acid (lemon juice, rice vinegar) and a fat (sesame oil) for balance. For Maillard browning, add mirin or honey for caramelisation.
Tare is the concentrated flavour base of ramen. Shoyu tare: 200 ml soy sauce + 100 ml mirin + 50 ml sake + kombu. Reduce over low heat without boiling; above 90°C glutamate compounds and aromatics break down. A good tare keeps for 4-6 weeks at 4°C and is dosed per portion (20-30 ml per bowl).
Ratio 1:1:1 soy sauce, mirin, sake. Reduce the sauce separately from the meat. Bring meat to core temperature, remove from the pan, add tare to the pan juices, reduce for 30 seconds and glaze. Never add earlier: the sugars in mirin burn quickly and turn bitter above 180°C.
Soy Sauce: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Soy Sauce: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round. Artisanal shoyu (aged 2+ years) is available seasonally through Japanese importers, with new vintages in autumn.
Soy Sauce: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Soy Sauce: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Residual sugar in Spätlese neutralises the high salt content of soy sauce and amplifies the umami. Classic with teriyaki and ramen.
- Mosel Riesling Spätlese
- Rheingau Riesling Kabinett
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Soy Sauce
What is the difference between soy sauce and tamari?
Koikuchi soy sauce is brewed with 40–50% wheat. Tamari is traditionally the by-product of miso production and is made without or with minimal wheat. Tamari has richer umami, less salty edge, a darker colour and thicker consistency. For gluten-free menus, tamari is the correct choice, but always check the label — some tamari contains up to 10% wheat.
How do I account for soy sauce in food cost calculations?
Soy sauce weighs approximately 1.2kg per litre. In marinades that are not fully absorbed, calculate the absorbed portion (typically 20–40% of the marinade). Note the purchase price divided by volume in ml, then multiply per ml by the usage volume per portion. Note: the high salt content means small amounts (5–15ml) already have a significant flavour impact.
Why should soy sauce not be heated above 90°C for long periods?
Above 90°C, glutamate compounds and aromatics break down. Brief cooking in a dish is fine, but prolonged boiling reduces umami complexity. Add soy sauce towards the end of cooking for maximum flavour intensity. Exception: for tare or reduction sauces, a brief reduction is actually desirable.
When do I use usukuchi instead of koikuchi?
Usukuchi is lighter in colour but saltier (19% NaCl) than koikuchi. Use usukuchi when the colour of the dish must remain intact: tofu, Kyoto-style vegetables, suimono soups. Adjust salt dosage accordingly: usukuchi delivers more salt per equal volume than koikuchi.
At what temperature should you store Soy Sauce?
Store Soy Sauce at 4-8°C after opening, well sealed, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Soy Sauce professionally?
The primary professional technique for Soy Sauce is Marinade with soy sauce at 4°C (chilled mariafterting) for 2-24 hours (vis max 2 hours). Always verify core temperature with a calibrated probe thermometer.
Alternatives for Soy Sauce
Professional substitutes for soy sauce in hospitality: culinary alternatives, allergen-free options and seasonal replacements. Including HACCP storage conditions per alternative.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
