Soy sauce, a sauce review

A sauce review written by: Lee Sonogan

(Estimated 500 BC) Seasoning/cooking sauce


“Soy sauce is really a multi-purpose seasoning.” – Martin Yan

Soy sauce is also called soya sauce in British English. Soy sauce is a liquid made from soybeans, wheat, water and salt. It is usually naturally brewed or fermented, and chemically produced. The liquid condiment is of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. Each nation sells and produces various forms of Soy sauce with some being more healthier then others.

The sauce is a rich mixture of nutrients not typically present in as concentrated amounts in other foods. Components of the sauce have protein and carbohydrate enough to provide us with a healthy immune system, digestive system, and cardiovascular support. Soy sauce also contains many different types of antioxidants. The sauce ranks 9th among all of the World’s Healthiest Foods in terms of protein density. As certain soy sauces have more health benefits, other soy sauces have ingredients that are bad for you.

A 1-teaspoon serving of soy sauce has 335 milligrams of sodium, according to the USDA National Nutrient Database. While sodium is an essential mineral, required for basic bodily functions, including nerve transmission and regulating your blood pressure, the recommended upper limit of sodium for adults is 2,300 milligrams per day.  Also Soy sauce can be high in MSG. Monosodium glutamate, which is a flavor enhancer. The more chemically made soy sauce with added flavour will generally have more unhealthy substances in it then the more natural sauces. People have died from consuming too much soy sauce.

Read the label to make sure you have the soy sauce you are looking for. Soy sauce in its current form was created about 2,200 years ago during the Western Han dynasty of ancient China, and spread throughout East and Southeast Asia where it is used in cooking and as a condiment. It first came to Europe in the 1600s through Dutch and Japanese trading

Chemical or non-brewed soy sauce is produced quickly within days, a mixture of hydrolyzed soy protein and flavorings such as corn syrup and caramel. Naturally brewed soy sauce is fermented for months or longer. The Brands of soya sauce I get is usually on the unhealthy side. Masterfoods, Kikkoman, supermarket home brand, Lee Kum Kee Premium Soy Sauce and probaly more I can not name at this moment.

In conclusion, soy sauce can be used on so many food. Personally I use it on special fried rice, dim sims, sushi, stir frying vegetables and chicken and a few more. The taste has texture and a strong sweet taste. Also it gives you a good salty taste. Some taste harsher then others. I even like how it smells. When you finish your meal with the sauce it does not leave any strong sensations in your throat or mouth. I recommend soy sauce to all on Chinese and various other types of food mentioned above this paragraph.


“If there are fresh-baked chocolate chip cookies on the table, I won’t say no to those. Soy sauce is another one, even though it’s awful – it’s so high in sodium.” Misty May-Treanor

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