Soy sauce
Soy sauce, a savory condiment originating from Asia, adds depth and complexity to culinary creations worldwide. Crafted from fermented soybeans, wheat, and salt, its rich umami flavor enhances dishes ranging from sushi to stir-fries. With a centuries-old tradition, soy sauce embodies cultural heritage while continually inspiring innovative gastronomy. From its humble beginnings to global acclaim, soy sauce remains an indispensable ingredient in kitchens everywhere.
Soy sauce is a salty, brown liquid condiment widely used in Asian cuisine, particularly in China, Japan and Korea. It is made from a fermented paste of soybeans, roasted grain (usually wheat), brine, and sometimes other ingredients such as mold or yeast.
Production begins with soybeans that are boiled or steamed, then combined with a roasted grain such as wheat or barley and allowed to ferment for a period ranging from several days to several months. During fermentation, enzymes break down the proteins and carbohydrates in the mixture, creating the complex flavour and aroma profile that defines the product. Once fermentation is complete, the mixture is pressed to extract the liquid, which is then pasteurised to stop the fermentation process and bottled for sale.
For a processor, the two variables that shape the plant are fermentation time — which can run from days to months and therefore governs tank capacity and floor area — and the pressing and pasteurisation stages, which determine yield and the point at which the product becomes shelf-stable.
The global soy sauce market is expected to grow at a CAGR of around 5.1% from 2021 to 2026. Major players in the global market include Kikkoman Corporation, Lee Kum Kee, Higashimaru Co. Ltd., Haitian Group, ABC and Foshan Haitian Flavoring & Food Co. Ltd.