Facts about Soy Sauce
- 10
The byproduct of soy sauce fermentation, called moromi, contains living koji mold and bacteria that can remain active for over 100 years if properly maintained in wooden barrels.
- 09
Twenty-five percent of soy sauce's umami intensity comes from glutamates formed during the fermentation process, making it nearly as potent as parmesan cheese in savory compounds.
- 08
Kikkoman, founded in 1630 in Japan, became the world's largest soy sauce producer and controls approximately 40 percent of the global market share today.
- 07
Dark soy sauce, which contains added molasses or caramel, was developed in China during the Ming Dynasty and remains the primary variety used in Cantonese cuisine.
- 06
A single tablespoon of soy sauce contains approximately 1,000 milligrams of potassium, which helps regulate blood pressure and muscle function.
- 05
Shoyu, the Japanese word for soy sauce, contains approximately 19 amino acids that contribute to its distinctive savory umami taste beyond salt content.
- 04
Aspergillus oryzae, a mold fungus, initiates the fermentation process in soy sauce production by breaking down soybeans and wheat into simpler compounds.
- 03
Sodium content in soy sauce ranges from 800 to 1200 milligrams per tablespoon, making it one of the saltiest condiments commonly used in cooking.
- 02
In 2023, Japan exported approximately 240,000 tons of soy sauce globally, with China accounting for roughly 30 percent of total international sales.
- 01
Traditional fermentation of soy sauce requires between 6 to 12 months to develop its complex umami flavor profile.