Suggested uses

Basic prep

Storage & handling

Store in a dry, cool place.

Ingredients

Soy sauce (soybeans, wheat, salt), maltodextrin, salt. Contains wheat and soy.

Our Soy Sauce Powder concentrates the savory, salty, umami flavor of the ubiquitous Asian condiment into a versatile, finely textured powder that can be used for a variety of culinary applications. Use Soy Sauce Powder to add the flavor of soy sauce to snacks, seasoning blends, soup mixes and marinades, or rehydrate it with the simple addition of water in a ratio of 1 part Soy Sauce Powder to 1-1/2 parts water by weight.

Soy sauce is made by fermenting soybeans with a special yeast mold, mixed with roasted grains, water and salt. After several months of aging, the resulting brown liquid is strained and bottled. Depending upon the type of soy sauce and the process, flavor and consistency can vary dramatically.

Originating in China sometime between the 3rd to 5th century, soy sauce was based off an older meat-based sauce called jiang. It was likely a way to stretch salt, which has historically been an expensive ingredient. According to the Dutch East India Company's records, soy sauce started as a commodity in 1737, being traded from Japan, to Jakarta, to the Netherlands.

Soy sauce contains a large amount of shoyuflavones, which is a natural antioxidant.

Soy sauce is used both as a cooking ingredient and a table condiment and dipping sauce in various Asian cuisines, and has become a staple throughout much of the Western world as well. Its rich, savory flavor packs a punch of umami that few ingredients can match, and its flavor profile blends easily with other ingredients, making it a versatile workhorse in the kitchen. As a result, it is used in a variety of culinary applications beyond the classic Asian stir-fries and sushi, from sauces, soups and seasoning blends to snacks, dips, meat and poultry dishes.