Create allergy card
← Browse ingredients

Soy Sauce

Fermented seasoning commonly made using soybeans.

Soy Sauce — illustrative food image

About Soy Sauce

Soy sauce is a fermented liquid seasoning traditionally made from soybeans, grain, water, and salt. It is used for dipping, marinades, stir-fries, soups, braises, fried rice, and finishing sauces, where a small amount adds salt and savoury depth.

It is fluid and usually reddish brown to very dark brown, with a pronounced umami character and fermented aroma. Depending on style, it may taste salty, mildly sweet, malty, roasted, or slightly acidic. Light soy sauce is generally thinner and saltier, while dark styles are deeper in colour and often sweeter or more concentrated.

Products may be naturally brewed, blended, reduced-salt, sweetened, concentrated, or coloured. Fermentation, aging, filtration, dilution, and added ingredients affect colour, viscosity, and intensity. It is commonly added during cooking or at the table, and its saltiness should be balanced with the other ingredients.

Ingredient type
sauce

Forms & related ingredients

FOLLOW IT TO THE PLATE

Where will you meet it?

Explore the dishes that use this ingredient and their country and cuisine connections.

Explore linked dishes

ON A MENU OR LABEL

Find local names and written forms to help recognise this ingredient.

See local names

Where soy sauce appears

530 linked foods

Find foods to recognise by country and type. Recipes and products vary; these are recorded ingredient connections.

Showing 1–12 of 530

Main dishes

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for soy sauce

Names and romanised forms to recognise on menus and labels.

English

Soy Sauce

English

REDUCED SODIUM SOY SAUCE

Search alias · Not a confirmed translation

English

SHOYU SOY SAUCE

Search alias · Not a confirmed translation

English

soy sauce (acid-hydrolyzed)

Search alias · Not a confirmed translation

English

soy sauce (proteolytic fermentation)

Search alias · Not a confirmed translation

English

Soy sauce made from hydrolyzed vegetable protein

Search alias · Not a confirmed translation

English

Soy sauce made from soy (tamari)

Search alias · Not a confirmed translation

English

Soy sauce made from soy and wheat (shoyu)

Search alias · Not a confirmed translation

English

Soy sauce made from soy and wheat (shoyu), low sodium

Search alias · Not a confirmed translation

English

Soy sauce, Acid hydrolyzed type

Search alias · Not a confirmed translation

English

Soy sauce, Fermented type

Search alias · Not a confirmed translation

English

Soy sauce, Korean traditional type

Search alias · Not a confirmed translation

English

Soy sauce, reduced sodium

Search alias · Not a confirmed translation

English

Soy sauce, reduced sodium, made from hydrolyzed vegetable protein

Search alias · Not a confirmed translation

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Soy Sauce nutrition & diet

Soy Sauce nutritional value

Reference: Sauce, soy, commercial

Per 100 g of the edible portion of the stated reference food.

Calories
50kcal
Protein
6.8g
Carbs
3.2g
Fat
0.0g

Reference example for the named food and preparation, per 100 g edible portion. This is not a universal value for every recipe or brand; packaged products should be compared with their own label. © Food Standards Australia New Zealand. AFCD Release 3, food F008065. Available carbohydrate excludes sugar alcohols; energy converted from kJ to kcal (÷4.184). Australian data may not be appropriate for use in other countries. There are limitations associated with food composition databases. Food composition data used in the database or databases may represent an average of the nutrient content of a particular sample of foods and ingredients, determined at a particular time. The nutrient composition of foods and ingredients can vary substantially between batches and brands because of a number of factors, including changes in season, processing practices and ingredient source, and methods of calculation. Data licensed under the FSANZ Data User Licence Agreement, based on CC BY-SA 3.0 AU: https://www.foodstandards.gov.au/science-data/monitoringnutrients/afcd/datauserlicenceagreement.

Portions & preparation

Use the exact sauce style and serving context: regular, reduced-salt, tamari-style, sweetened, flavored, or brewed formulations are not interchangeable. Interpret the sauce separately from the food it seasons, and account for additions such as sugar, starch, oil, or concentrated flavorings.

Compare the right form: Match references to the same soy sauce style and formulation, including brewed or blended ingredients, sweeteners, and the amount used as seasoning.

Diet considerations

Soy sauce is generally plant-derived in its primary ingredients, but recipes vary. Wheat or other cereal ingredients may be present, and sweeteners or flavorings can change carbohydrate patterns. Specialty sauces may include animal-derived ingredients, so brand and recipe review is necessary for compatibility.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Not established
  • Vegetarian
    Not established
  • Pescatarian
    Not established
  • Keto
    Not established
  • Paleo
    Not established
  • Low-carb
    Not established
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Vegetarian · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Pescatarian · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Keto · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Paleo · Not established
The ingredient form and processing have not been assessed against this dietary pattern.
Low-carb · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Australian Food Composition Database, Release 3, 2025 — Sauce, soy, commercial ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .