Soy Sauce
Default unit: ml · Common product
Description
Soy sauce (shoyu) is a traditional Japanese condiment produced by fermenting soybeans, wheat, salt, and water. It adds salty umami depth to marinades, stir‑fries, and dipping sauces.
Nutrition
(per 100g)
Calories53
Protein5г
Fat0г
Carbs5г
Vitamins & minerals
Sodium, Potassium, Magnesium
How to choose
Select a dark, clear soy sauce without sediment, with a pleasant aroma and, if possible, a reduced‑sodium label.
How to store
After opening, refrigerate in a sealed container; the sauce will retain its flavor for up to six months.
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