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A good quality soy sauce is like fine wine. And its brewing process is just as complex as aging wine.

Today, there are many chemical soy sauce products that are just a mixture of salt, caramel coloring and hydrolized soy protein. The real deal is a fermented blend of steamed soy beans, roasted wheat and koji (a starter mold). This is aged between six months to three years and pressed like olive oil.

Read more about this essential Asian condiment here:

About Soy Sauce

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Wonderful article!!!
We use soy sauce a lot to add flavor to meats, but we never use the packets when we order takeout funny enough - they don't go to waste though...always handy in an emergency like when my husband (who loves to grill) has used the last in the bottle and did not tell me.

Great idea, Dianne! I don't like to waste either.