Fermented Soy Seasoning
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What it is
Fermented soy seasoning is a savory liquid condiment made from soybeans, salt, and water. Through a process of fermentation, often using mold and yeast, the soybeans break down, creating complex flavors and aromas.
Why it's used
Manufacturers use fermented soy seasoning to add a deep, umami flavor to a wide variety of foods. It is commonly found in sauces, marinades, broths, and dips, particularly in Asian cuisine.
Health notes
Fermented soy seasoning is generally recognized as safe (GRAS) by the FDA. While fermentation can create beneficial compounds, the sodium content in these seasonings can be high, which is a consideration for overall dietary intake. International bodies like JECFA have evaluated similar fermented products. Evidence regarding specific health impacts at typical consumption levels is limited.
Allergen info
Fermented soy seasoning is derived from soy, which is one of the 9 FDA major allergens. It does not contain gluten unless wheat is added during processing.
Products containing Fermented Soy Seasoning
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SEMPIO FOODS COMPANY
Sempio, Gochu Jang Hot & Sweet Chili Sauce
High in sodium — 38% DV per serving
100kcal
6.7Protein
3.3Fat
10Carbs
MomoLab, LLC
Ssam Sauce, Korean Chilli Sauce
167kcal
6.7Protein
0Fat
26.7Carbs
Pearson Foods Corporation
Ginger Beef Rich Ginger Beef Flavored Broth, Fresh Asian Vegetables, Fresh Ramen Noodles & Zesty Ginger Meal, Ginger Beef
High in sodium — 63% DV per serving
159kcal
3.7Protein
3.3Fat
30.8Carbs
H & U, Inc.
Spicy Korean Momofuku Ramen Noodles With Sauce, Spicy Korean
199kcal
6.5Protein
0.5Fat
40.9Carbs