Tag: Japanese soy sauce

A single tablespoon of regular soy sauce can contain nearly 40% of the recommended daily sodium intake, a fact that often raises health concerns. However, this condiment is not one-dimensional, and understanding the nuances of traditionally brewed Japanese soy sauce reveals a more complex nutritional story that includes potential benefits when consumed mindfully.

Soy sauce was first documented in China's Han Dynasty around the 2nd century AD, so it's had plenty of time to evolve. With so many regional variations and specific types now available, does it matter what soy sauce you use for your cooking and dipping? The short answer is yes, absolutely, and it can profoundly impact the flavor, color, and authenticity of your dishes.

Did you know that many common soy sauce brands are made in a matter of days with chemical processing rather than a traditional, months-long fermentation process? To find out which soy sauce has no additives, you must become a label detective, prioritizing a short list of simple, naturally fermented ingredients over quick, chemically-produced alternatives.