Take your cooking to the next level with these flavorful soy sauces.
We’re all familiar with soy sauces from the bottles that are always on the tables of Chinese restaurants. Just like many other hot sauces or mustard, there are a wide variety of soy sauces with different flavors and different uses all around the globe.
Soy sauces can be paired with specific dishes, or you can just pick your favorite dishes to keep on hand for cooking, for dipping, and for drizzling over foods. From mass-market brands to artisanal, there’s a soy sauce for everyone.
Traditionally-made soy sauce is a fermented product made with soybeans and sometimes wheat. It’s a fundamental source of both salinity and unami in cooking across many cuisines. Soy sauce has countless variations in production process and flavor, and many professional chefs and cooks reach for different bottles depending on the dish they’re cooking.
Here is a list of the top 10 best soy sauces available in India
Our Top Picks
Soy Sauce Recipe
Soy sauce is an Asian zest that is made by fermenting soybeans and has a deep and intense flavor. Soy sauce can easily be prepared at home with very few ingredients.
Soybeans are small beans, beige-yellow in color. Wash 4 cups of soybeans. After washing , drain them, fill a cooking vessel with 18 cups of water, add the soybeans and let them soak for 24 hours.
The soaked soybeans swell twice the original size. Drain excess water and cook the soybeans uncovered in the same pot for at least 4 to 5 hours on medium-high heat. You can use a pressure cooker if you want, for quick cooking. Once properly cooked, mash the soybeans into a smooth paste using a food processor.
Now add 4 cups of wheat flour to the soybean paste. Knead the dough thoroughly until the soybeans are properly blended with the wheat flour. You don’t have to add any extra water.
Koji is a bacterial culture that helps ferment the soybean paste. It is usually grainy as it is made with the culture inoculated in rice grains. Koji is easily available online. Sprinkle the ‘koji starter’ on your wheat and soy dough and combine. This is an important step while making homemade soy sauce.
Evenly spread the mixture in any stainless steel or glass tray. Separate the mixture into blocks, leaving inches gap. Let the tray rest in a humid and warm place for 2 days undisturbed. By the time, fermentation starts, the mixture will smell pretty bad. So place it somewhere it won’t bother you.
Make a brine.
Add your dried soy blocks to a large jar and pour the brine over it and let it ferment.
The longer you let the fermentation go on, the stronger the sauce’s flavor will get. Now strain and pasteurized your homemade soy sauce.
FREQUENTLY ASKED QUESTION ABOUT SOY SAUCES
Besides its differences from table salt in flavor, soy sauce also has many health benefits. Not only does it have nearly six times less sodium per 100 g as compared to salt, according to the USDA, it also consists of many other nutrients.
Soy sauce is traditional condiment of Chinese origin and largely used in East Asia to impart an appetizing flavor to several cooked foods, as well as to help digestion. Soy sauce is made from fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae mold.
Glazes. Kikkoman soy sauce makes a brilliant glaze for roasted or pan-fried meat, fish and vegetables. It adds shine as well as a deep, savoury flavour. Try mixing equal amounts with honey or maple syrup and brush it onto a joint of roasted meat then pop it back in the oven briefly to caramelise.
Soy sauce includes appropriate amounts of constituents such as salt, alcohol, and organic acids, so it has the effect of killing coliform bacteria or stopping their reproduction.
Soy sauce contains significant amounts of amines, including histamine and tyramine (3, 35). Too much histamine is known to cause toxic effects when eaten in high quantities. Symptoms include headaches, sweating, dizziness, itching, rashes, stomach problems and changes in blood pressure (34, 36 ).
Use and storage. Soy sauce can be added directly to food, and is used as a dip or salt flavor in cooking. It is often eaten with rice, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping.
Fermented soy products have some of the highest amount of tyramine — meaning soy sauce, tofu, miso, and even teriyaki sauce should be avoided hours before snoozing.
Condiments like salad dressing, mayonnaise, ketchup, barbecue sauce, and soy sauce often contain added MSG (18). If you’re concerned about using MSG-containing condiments, consider making your own so that you have complete control over what you’re consuming.
Soy sauce, miso, tamari and all other fermented foods are acid-forming.
Research has shown that soy milk can induce a natural sedative effect by improving the body’s Melatonin levels. Drinking soy milk comes with a unique advantage in that it can reduce the time you need to get sleep.
Salt. The brine added at the beginning of the fermentation contributes saltiness, with the finished salt concentration from 12.0% to 18.0% (w/v). …
Amino Acids. …
Aromatic Esters. …
Post Fermentation Development.