Ingredient

Shoyu Soy Sauce

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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers add shoyu soy sauce primarily for its rich, umami flavor, which can enhance …

What it is

Shoyu soy sauce is a traditional Japanese condiment made from fermented soybeans, wheat, water, and salt. It is produced through a brewing process that involves koji mold and yeast, which break down the ingredients to create its distinct flavor and aroma. This fermentation process gives it a complex, savory taste.

Why it's used

Manufacturers add shoyu soy sauce primarily for its rich, umami flavor, which can enhance the taste of many foods. It is commonly used in marinades, sauces, soups, and a variety of ready-to-eat meals. You can find it in products like plant-based deli slices, frozen quiches, and other prepared foods.

Health notes

Shoyu soy sauce is generally recognized as safe (GRAS) by the FDA as a food ingredient. A primary health consideration is its sodium content; the FDA Daily Value for sodium is 2,300 mg. As a complex food product, it is not typically evaluated by JECFA or EFSA as a single food additive. There are no major controversies associated with shoyu soy sauce itself, beyond general dietary advice regarding sodium intake.

Allergen info

Shoyu soy sauce contains both soy and wheat, which are two of the nine major food allergens identified by the FDA. Individuals with soy or wheat allergies, or gluten sensitivity, should avoid it.

Products containing Shoyu Soy Sauce

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Last updated: September 28, 2026

Note: This site presents label data from USDA FoodData Central for general information. It is not medical advice. Check the package label; formulations change.