Soy Sauce

Appears in

Oxford Encyclopedia of Food and Drink in America

Published 2004

About

Soy sauce is a brown, salty liquid produced from a mixture of fermented soybeans and roasted grain such as wheat or barley. During the production process, the soybean and grain mixture is injected with a yeast mold and salt is added. Following a period of aging, the mixture is strained and bottled for sale.

Soybeans (Glycine max) originated in tropical Asia and in prehistoric times were widely disseminated to China, Japan, India, and Southeast Asia. Fermented soybean products were common throughout Asia. British sailors, traders, and colonial administrators encountered soy sauce in the late seventeenth century.

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