Soy sauce is a dark, salty liquid used to flavor food, especially in Asian cooking. It's made by fermenting soybeans and wheat with salt and special microorganisms, a process that can take months or even years. The result is a complex, savory liquid that adds depth to stir-fries, rice dishes, sushi, and marinades.

If you've ever eaten at a Chinese or Japanese restaurant, you've probably seen the small bottles or dishes of soy sauce on the table. Just a splash can transform plain rice or vegetables into something delicious. The flavor is hard to describe if you've never tasted it: salty, yes, but also rich and almost meaty, even though it's made from plants.

Different countries make soy sauce in slightly different ways. Japanese soy sauce tends to be a bit sweeter and lighter, while Chinese soy sauce often comes in “light” and “dark” varieties (the dark kind is thicker and slightly sweet). Soy sauce has been used in Asian cooking for over 2,000 years and spread worldwide as people discovered how it could enhance almost any savory dish.