Fermented Soybean Sauce

Fermented soybean sauce, often called soy sauce, is a savory liquid condiment made from soybeans, water, salt, and a fermenting agent like wheat or mold. The soybeans are typically cooked, mashed, and mixed with wheat and a starter culture, then fermented for several months to develop its characteristic umami flavor and dark color.

Manufacturers use fermented soybean sauce primarily as a flavoring agent to add a salty, savory, and umami taste to a wide variety of foods. It is commonly found in Asian cuisine, marinades, dressings, sauces, and processed snacks.

Fermented soybean sauce is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is a source of sodium, and high sodium intake can be a concern for blood pressure. International bodies like JECFA have evaluated soy sauce and established guidelines for its use. Some research has explored the potential health benefits of fermented foods, but more studies are needed.