What is soy sauce?

Soy Sauce: What Is It and Is It Healthy? - WebM

Soy sauce is a very flavorful ingredient made from fermented soybeans and wheat. It originated in China and has been used in cooking for over 1,000 years. Today, it's one of the best-known soy.. Origins of Soy Sauce The original predecessors of soy sauce began to appear in China more than 2,500 years ago. Salt was scarce and expensive at the time, and a method to extend salt was discovered by fermenting it with soy beans and fish. During the Han dynasty around 220 BCE, Buddhism was beginning to expand into China from India Soy sauce is widely used throughout East and Southeast Asia, from Japanese shoyu to Indonesian kecap manis. The Chinese invented this liquid sauce that is made from fermented soybeans and used so often in Asian cooking. Learn more about the five most common Chinese soy sauces, plus two of the more popular Asian soy sauces from outside of China Ponzu is a citrus-flavored soy sauce that's used in dressings, as a dipping sauce, and as a marinade. It adds a tangy, acidic element to soy sauce and can really brighten up a dish

Soy sauce - Wikipedi

  1. Soy sauce is made from a combination of soybeans, wheat, and salt, which are brewed together and left to ferment. The mixture is then pressed to release the liquid soy sauce. Tamari, on the other hand, is the liquid byproduct that forms when making miso paste (a savory paste made from fermented soybeans)
  2. Soy sauce (all purpose, normal or standard soy sauce) - when bottles are simply labelled soy sauce. Not light, dark, sweet, mushroom or any other type of soy sauce. I'm going to refer to this as all purpose soy sauce in this post, to avoid confusion
  3. Soy sauce is well-known for its high sodium content. At the same time, it's rich in antioxidants, protein and isoflavones, and just a small amount of fiber. In a tablespoon of soy sauce, you would be able to get about 1006 milligrams of sodium, 2g of protein, 11 calories, and 1g of carbs
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What Is Soy Sauce and How Is It Used? - The Spruce Eat

Soy sauce (jiàng yóu, 酱油) is a liquid condiment and seasoning, originating in China and brewed by fermenting soybeans, grains (usually wheat, which is why most soy sauce is not gluten-free ), and mold cultures/yeast. The process can take months, or in the case of very high quality artisanal varieties, even years What does soy sauce taste like? The flavor of the dark version tends to have a very salty flavor to it. It is used actually as a substitute for adding salt directly to food. Some people will often get fish sauce and soy sauce confused but the colors and flavors are quite different It gives marinades a boost of umami, it makes a mean sauce for stir-fries and you can't have sushi or dumplings without it on the side. Yep, soy sauce is one of our pantry heroes. It's salty, tangy and savory in all the right ways, not to mention versatile. But if you have a soy or wheat allergy, the condiment is off-limits It's essentially soy sauce with added sugar—typically palm sugar, although some importers specify simply sugar on the labels— and it is sweet, viscous, and nothing like the stuff you'll find at the local Japanese sushi spot. Kecap manis is, in fact, almost more reminiscent of hoisin sauce, that Chinese and Vietnamese restaurant.

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Three Types of Soy Sauce and Their Use

Dark soy sauce is designed for braising, stewing (e.g. pork belly), heavy stir fries (such as the Northern Chinese-style stir fries that are heavy in meats and spices or designed to look dark golden in color) Dark soy sauce offers a full-bodied, bold taste; if light soy sauce is like a pinot grigio, then dark soy sauce is like a cabernet sauvignon Soy sauces can be Chinese-style or Japanese-style. Chinese-style soy sauces traditionally are made with 100 percent soy, while Japanese-style soy sauces are made with a mix of soy and wheat.. Regular soy sauce is a sauce derived from a blend of cooked soybeans and roasted wheat grain. The paste is added to a salt brine and left to ferment before being pressed to produce the liquid condiment. It is typically fermented with Aspergillus oryzae or sojae molds. What's the Difference Between Soy Sauce and Tamari What is Soy Sauce, Actually? Soy Sauce is the most important seasoning of Japan. It is known as Shoyu in Japanese. It is made when soybean and roasted cracked wheat are combined, mashed with salt and water, then transferred to vats to ferment and left for 18 months, then strained and poured into a bottle Soy sauce is a staple condiment in many kitchens and restaurants. Its use in Asian cuisine is prevalent, and you might find it in other recipes, such as those for homemade sauces, comfort foods,..

Soy sauce is a condiment that has been used since about 300 A.D. The standard bottle of soy sauce you'll usually find in the international section of the grocery store is a Japanese dark soy sauce. Mirin, a sweet rice wine, is added to soy sauce to create a light variety which is slightly sweeter Soy sauce has been produced in Korea for at least 2,000 years, and records indicate that it was served at a royal wedding in 693 CE. Ganjang is a byproduct of doenjang (fermented soybean paste) production. Korean soy sauce is made entirely from salt, soy beans, and water — no wheat A 1-teaspoon serving of soy sauce, also known as tamari, has 335 milligrams of sodium, according to the USDA National Nutrient Database. While sodium is an essential mineral, required for basic bodily functions, including nerve transmission and regulating your blood pressure, the recommended upper limit of sodium for adults is 2,300 milligrams per day That being said, traditional soy sauce also contains high levels of sodium, so use soy sauce sparingly (or eliminate it entirely) depending on your health needs. Soy Sauce Recipes. A great alternative to soy sauce is tamari, which is a gluten-free substitute that tastes remarkably similar to soy sauce This isn't exactly soy sauce, but we wanted to mention it in case you were looking for a similar alternative. Top 3 Best Soy Sauce Reviews 1. Kishibori Shoyu Pure Artisan. Anything with the term artisan in the title is a huge clue as to the quality of the product, and when it comes to soy sauce, it's hard to beat Kishibori Soya

How Is Soy Sauce Made and Is It Bad for You

Steamed dumplings may belong in soy sauce. But testicles? (Getty: Images) Getty. Thus, this is a case of not really looking at the PNAS article before deciding what to do with the testicles After putting soy sauce on his testicles, he claimed he could taste the salt. @alxjames. oh.. my god.. ♬ original sound - alxjames. And so it began. While @alxjames simply dipped his fingers in soy sauce, others decided to go all in. @stuylewis. Y'all. I AM SHOOK #perfectmeal #funfacts #tastebudchallenge ♬ original. Soy sauce's two main enemies are light and heat, so be sure to store it in a dark place away from a heat source (for example, above the stove or on the countertop). Once a bottle of soy sauce is opened, keep it in the fridge if you don't expect to use all of the soy sauce within a month or so—particularly if its in a clear glass bottle

The Story and Science of Soy Sauce Fermentation Science

  1. Dark Soy Sauce, or Koikuchi. Accounting for over 80% of all Japanese soy sauces, koikuchi originated in Japan's Kanto region and has come to be used all over the country (and in much of the rest of the world). Koikuchi is made from equal parts soy bean and wheat, and has a salty, deep umami flavour. It is the ultimate general purpose soy.
  2. e, which can aggravate conditions like rosacea. Too much hista
  3. It's a fair bit thicker than the regular Kikoman soy sauce we're all used to. I just made a teriyaki marinade but used a 1:1 ratio of the dark soy sauce and water. Seems fine. Just wondering if I made the right move and what exactly is the purpose of a dark soy sauce
  4. Soy Sauce (Normal, standard, or all-purpose soy sauce) - These soy sauce bottles are simply labeled 'soy sauce' without any additional words like light, dark, sweet, or mushroom. It is a light sauce, but at the same time, it has a slightly more soy flavor. However, adding it won't stain your noodles with the color
  5. Soy sauce, a salty condiment, is made through the fermentation of soybeans. It is used in dishes for its flavour and sometimes, colour. There are many ways to enjoy soy sauce besides using it as a dip, like how it is eaten with sushi. Soy sauce is versatile and used frequently in Asian cooking as its flavour simply tantalizes the taste buds
  6. Soy sauce is a common ingredient in many Asian cuisines and it's been used in Asia for over 2,500 years. Soy sauce gives this glaze a salty and savory flavor, but you need other ingredients to sweeten and thicken the sauce like honey and dark brown sugar

Soy sauce made by this method is called, and will be labelled, 'naturally brewed' and produces a superior tasting soy sauce that is balanced and complex. Today, chemically produced soy sauce reigns on the market. It's made via a process called 'hydrolyzation' whereby hydrochloric acid is added to the soy beans to break soy proteins. Like soy sauce, miso paste is a fermented ingredient made from soybeans, salt and kōji (although there are many varieties made with other grains like barley or rice). It's salty and savory like.

Ever wondered how soy sauce is made? Get the full history and 'making of' info right here! Subscribe to Discovery UK for more great clips:http://www.youtube... Soy or Soya is also known as soybean or soya bean. It is a type of legume, similar to peanuts, kidney beans, peas, etc. Soy sauce or soya sauce is a sauce that is made via fermentation of soy bean. Hence, soy sauce is a byproduct of soya Soy is subject to heavy genetic modification - over 94% of soy in the United states was GMO in 2018 - and soy sauce can contain traces of pesticide residues [*, *]. If you prefer to eat organic or want to avoid GMOs in your keto diet, soy sauce is not an optimal choice 1. Soy sauce is soy based, Worcester sauce is a mix of ingredients. Looking at ingredients first, soy sauce is a much simpler sauce that Worcester. It's made of soy beans, wheat, a specific strain of mold (either rice or soy mold), and brine. That's the main recipe and it's been this way for a few thousand years And before you think low-sodium soy sauce is just another food manufacturer's gimmick, one of the world's largest soy sauce producers, Kikkoman, says low-sodium soy sauce is brewed the same way as regular soy sauce — but with 40 percent of its sodium removed. So if a tablespoon of regular soy can have 902 mg of sodium (via Healthline ), the.

Soy butter sauce often includes shallots. Asian-fusion soy butter sauce is a cooked sauce that blends butter with soy sauce. When combined, the two main ingredients produce a flavor that fits the fifth taste — umami, or savory. Food scientists put foods and beverages that do not fit in the categories of salty, sweet, bitter or sour into this. Soy sauce is a dark liquid with a pungent odor. In Japan, soy sauce is used in cooking in almost all dishes, it gives food piquancy and a special flavor. But even among the Japanese there are people who suffer from allergy to sauce. Soy sauce is a dietary product that many dieticians recommend The shelf life of soy sauce is generally indefinite, the length of time that soy sauce lasts depends on the type of soy sauce and how it is stored. Soy sauce is made of soybeans, wheat, salt and water which are put through a process which brews, ferments, pasteruizes and stabliizes the end product

Soy sauce is made from fermented soya beans, and gives a salty, umami flavour to food. Learn about the different types of soy sauce and how it is made. An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to dark, and thick to light. It is made from soya beans. Soy sauce is a thin, liquidy, Asian condiment normally made from fermented soybeans. Specific strains of fungus are grown on soybeans, and then the mixture of fermented soybeans is allowed to continue to ferment within a salt brine. Soy sauce varieties vary from region to region, and not all modern day soy sauces are actually even fermented. Instructions Checklist. Step 1. In a saucepan over medium heat, stir together the beef bouillon, balsamic vinegar, molasses, ginger, white pepper, garlic powder and water. Boil gently until liquid is reduced to about 1 cup, about 15 minutes. Advertisement Soy foods to stay away from. If you have a soy allergy, do not eat these foods: Edamame. Miso. Natto. Soy sauce and shoyu sauce. Soy-based fiber, flour, grits, nuts, or sprouts. Soy-based milk.

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7 Types of Soy Sauce - The Spruce Eat

Soy sauce is produced using mashed soybeans, enzymes, salt, and wheat, which are fermented together. The fermentation takes a period of around six months. In the Worcestershire sauce, there is vinegar, anchovies, onions, cloves, molasses, chili pepper, garlic, tamarind, and corn syrup. The result is a very distinct aroma Soy Sauce. Soy sauce (also called soya sauce) is a condiment made from a fermented paste of boiled soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds (fungus). After fermentation, the paste is pressed, producing a liquid, which is the soy sauce, and a solid byproduct, which is often used as animal feed The soya or soy sauce is a salty, flavorful and dark-colored sauce. It is a staple product of many kitchens and is used in most of the households. It is produced from fermented soya beans. It is used in dishes for its extra tangy taste which spices up the dish. Generally, the optimum amount of carb you can have during a keto-diet is about 20gms.

The 8 Best Soy Sauces in 2021 - The Spruce Eat

Soy sauce chicken is a classic and traditional Cantonese cuisine. A whole chicken or chicken wings are cooked and soaked with soy sauce. And, it's one of the popular siu mei dishes such as white cut chicken, roast duck and char siu. This soy sauce chicken wings recipe, I used party chicken wings and instant pot pressure cooker to make it Producing non-brewed soy sauce is an entirely different matter. Soybeans are boiled with hydrochloric acid for 15 to 20 hours. After most of the amino acid is removed from the soybeans, the mixture is cooled to stop the hydrolytic reaction Soy sauce is a liquid made from soybeans, wheat, water and salt. Broadly speaking, it falls into two camps: naturally brewed or fermented, and chemically produced. Naturally brewed soy sauce is.

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What Is Tamari Sauce? - Difference Between Tamari and Soy

Soy sauce is made from fermented soy beans, water and a variety of roasted grains, like wheat, barley, or rice. Jenny Lee-Adrian of Serious Eats explains that to make soy sauce, first you add aspergillus mold to the soy beans and grains to produce a mixture called koji.Next, mold grows over for up to three days and you combine the culture with salt water and lactobacillus, a bacteria that. The soy sauce sold in stores is made one of two ways: It is brewed or chemically processed. Brewed (or naturally brewed) soy sauce is made from a special fermentation process. Typically, roasted. For many, soy sauce is reserved for dipping sushi or a dash of flavoring on fried rice.For others, namely every East Asian country, soy sauce is a culinary staple. It's much more than soy and. Fermented soy products such as tofu and soy sauce contain tyramine. Tyramine is an amino acid that is involved in blood pressure regulation. Tyramine is broken down by monoamine oxidase It's a fair bit thicker than the regular Kikoman soy sauce we're all used to. I just made a teriyaki marinade but used a 1:1 ratio of the dark soy sauce and water. Seems fine. Just wondering if I made the right move and what exactly is the purpose of a dark soy sauce

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Soy sauce is a fermented, aged product produced from mixture of soy legumes, salt, brine, roasted wheat grains and Aspergillus fungi. Health Risks Of Crash Diets Many other food products are manufactured from soya legumes because they are rich in protein There are some risks to consuming soy sauce, but the worst are associated with the chemically produced varieties—naturally fermented soy sauce is a better option. Chemically produced soy sauce, which is made in days (without fermentation) with ingredients like hydrolyzed soy protein and added flavorings, can contain a substance called 3.

Soy sauce a staple of Asian cuisine is also used by people from around the world, both as a condiment and a cooking ingredient. The origins of this versatile sauce originally used to preserve food and improve its flavor are in ancient China and Korea from where it spread into Japan and other neighboring countries, before its popularity in the west Soy Sauce (Tamari, Shoyu and Teriyaki) Soy sauce is a dark brown liquid made from soybeans that have undergone a fermenting process. Soy sauce contains minimal soy protein and is high in salt. Two types of soy sauce are shoyu and tamari. Shoyu is a blend of soybeans and wheat. Tamari is made only from soybeans and is a by-product of miso Soy sauce will usually keep well for around six months when stored at room temperature; to keep it fresher longer, store the soy sauce in the refrigerator. How long does opened soy sauce last in the refrigerator? Soy sauce that has been continuously refrigerated will generally stay at best quality for about 2 years The earliest evidence of soy sauce dates back to Ancient China, around 3000 B.C. It was called jiang and consisted in a liquid that formed when foodstuffs were preserved in salt. It was not until the Tenshō period in Japan, towards 1580 A.D. that a sauce more similar to the one we know today, a cross between soy sauce and miso paste, started. That's because chemically produced (or artificial) soy sauce is may contain toxic and carcinogenic components produced by hydrochloric acid hydrolysis. The article said that the soy sauces made by these companies actually met Codex Alimentarius standards for gluten-free foods, and that tests show their gluten content to be well under the 20ppm.

Soy Sauce - different types, when to use what, best

No not all soy sauces are created equal. Here's the different types of soy sauce you need to know about and how to use them.Facebook: https://www.facebook.co.. Kikkoman soy sauce really is an all-rounder in the kitchen. It gives a unique, complex, full-bodied flavour to meat, fish, sauces and vegetables due to the high levels of natural umami. Use in place of table salt in your everyday cooking and you will soon appreciate how it brings out the flavour of your food, without overpowering Dark soy sauce is thicker than white or thin soy sauce, with a viscous, syrupy consistency. It is different than Chinese dark soy sauce. Dark/Black Soy Sauce is sometimes labelled as stir fry seasoning sauce (not to be confused with the seasoning sauce mentioned above), this is a strong and bold, salty and somewhat sweet soy sauce with a strong.

Soy sauce is an ingredient under FDA's jurisdiction. We received clarification from FDA on whether such a product could be labeled as gluten free. If a soy sauce is made from wheat and soybeans, wheat is a gluten-containing grain, and, therefore, cannot make the gluten-free claim (emphasis mine) Soy sauce is a liquid food additive that's originally a Chinese food. It's made from fermented soybeans. Other ingredients include roasted grains and bacteria Soy sauce is part of the list of the most popular and ancient sauces that exist in the world. This millenary sauce, more than 2,500 years old, is the preferred sauce for many dishes, not just because it's paired with sushi, but also because it gives a delicious flavor to numerous meat and seafood dishes, and even combines with vegetables to give a perfect taste Soy sauce is an incredibly versatile ingredient that adds flavor to a wide variety of dishes. You can use soy sauce as a condiment for many different meals, or you can cook with soy sauce to give make your food even more delicious. It's.. Soy sauce or known as a stir-fry sauce first popularly appeared in Asian cuisine but today, it's commonly used all over the world. The base ingredient of this sauce is soybeans, therefore, in general, soy sauce is quite good for our health. However, there are several kinds of soy sauce and they tend to be pretty salty or sweet. So if you want to be truly healthy, you better find a low-salt.

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A dash of soy sauce is potent enough to add that quintessential oriental flavor to any delicacy. However, the need to find soy sauce substitutes has become essential nowadays given that numerous people are allergic to wheat present in soy sauces and also intend to avoid gluten in commercially available ones Soy sauce powder is easier to store and transport and does not take on off-flavors due to oxidation the way a liquid soy sauce might. Health benefits of soy sauce powder. Soy sauce powder does provide a few significant nutrients such as: Minerals: Soy sauce powder is a minor source of iron, but is a much better source of magnesium and potassium

What are the Benefits of Soy Sauce? - Amino Acid Product

directions. In small sauce pan, combine and boil gently uncovered about 5 minutes or til mixture is reduced to 1/2 cup. Store in refrigerator for up to 2 months. Stir before using Soy sauce is a flavorful condiment that first originated in China. Made from fermented soybeans and wheat, it has been used in Asian cooking for over a thousand years Soy Sauce. Miso is not as salty as light soy sauce. There is also a very noticeable difference in consistency; miso is a paste while soy sauce is a liquid. The three most common miso varieties are white, red, and mixed. Red miso is fermented for longer and contains more of the umami note along with higher salt content

Is Soy Sauce Bad for You? Health

For soy sauce produced within the U.S., one of the major reasons we like certified organic soy sauce is the widespread use of genetic modification in non-organic soybeans. Genetically modified (GM) soybeans have reached 90% market penetration in the U.S Dark soy sauce: yìn yóu, now produced mostly in Taiwan, is the one called for in red cooking dishes (a slow braising method that imparts a red/brown hue to the final dish). The difference here. This soy sauce had saltiness, sweetness, and umami to it-and a lot of it. It was quite powerful upon first taste, but still, flavors were well-balanced and the aftertaste mellowed down to a round sweetness. This soy sauce contained more wheat than a typical soy sauce, and the sweetness came from the starch. Therefore, you don't need to. Soy sauce is a condiment with a liquid consistency and a complex flavour incorporating saltiness, umami, sweetness and bitterness. It has been around in one form or another for over 2,000 years and originated in East Asia. There are a number of (often regional) variations of soy sauce, but the basic recipe has remained largely [ it's soy sauce, from like one of the biggest names in soy sauce as far as the US goes. i don't know what else has to be said other than i got half a gallon for $5, that was a good deal. Read more 14 people found this helpfu

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Soy Sauce: Everything You Need to Know The Woks of Lif

1. Soy sauce. You'd think soy sauce would simply be made with soybeans but not so, says Rachel Begun, MS, RD, a gluten-related disorders expert in Boulder, Colo. Most soy sauce is fermented with wheat; some brands contain nearly equal amounts soybeans and wheat. And look beyond the bottle Soy sauce is quite high in histamine [11], which can cause problems in some people. To test your histamine sensitivity, try a little bit of tamari (gluten-free soy sauce) and watch for swelling, redness, post-nasal drip, congestion, or itchiness afterward Stepping into the soy sauce debate stirs up a lot of questions. Is soy sauce vegan friendly? The answer is debatable but as with all the other foods it's best to err on the side of caution. The tricky thing with soy sauce is the fermenting process. There is some gray area between products used during the fermentation Getting the Best Soy Sauce Type. Generally speaking, people classify soy sauce into 3 types. 1. Light soy. This is common in many Chinese recipes. If you see any Chinese recipe that requires soy sauce, what they are asking for is the light variety. If they mean any other thing aside from this, they will specify it

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What is Soy Sauce · The Typical Mo

Coconut aminos is a sauce that you can use as a healthy soy sauce substitute. Since it's gluten-free, coconut aminos is a great alternative. Made from coconut trees with some sea salt, coconut aminos contain far less sodium than soy sauce. The downside is that this sauce is tad more expensive than soy sauce What is Soy Sauce Made Of? Soy sauce is made by fermenting soybeans and wheat. In fact, the 4 basic ingredients in soy sauce are: Soybeans; Wheat; Salt; Fermenting Ingredients (like yeast) The problem for dogs is the high salt content. In one tablespoon of soy sauce, there is 902 mg of sodium. That's a little more than a tenth of a teaspoon. Soy sauce is salty by nature and is just the byproduct of its fermentation process. As such, no matter what you do, there will be some saltiness that comes with this product. On that note, you do have options when it comes to addressing the issue such as: · Choosing another brand. · Choosing a milder soy sauce A soy-sauce substitute can lend the same salty, umami satisfaction that typical soy sauce does, but many of the alternatives come with healthier perks, like lower sodium and no gluten. If you are allergic to soy, watching your sodium, or eating gluten-free , purchasing a soy-sauce substitute can help you replicate those savory flavors, without.

What's the Best Substitute for Soy Sauce? 10 Options to

How many carbs in soy sauce? According to Fat Secret, the average between brands of soy sauce is 1.2 grams of carbohydrate per 1 tablespoon of soy sauce.Low or reduced-sodium soy sauce tends to have slightly more. Kikkoman Soy Sauce, one of the most popular brands in the US, has 10 calories per 1 tablespoon of liquid coming from 1 gram of protein and 1 gram of carbohydrate Soy sauce is made using a fermentation process. During this process, FODMAPs are destroyed. This makes soy sauce safe if you are on the low FODMAP diet. Please note, soy sauce still contains gluten. This means that if you are coeliac or have a wheat allergy then you must opt for a gluten free soy sauce

What is 'Sweet Soy Sauce' and How Do I Use It? MyRecipe

TAMARI SOY SAUCE BROWN RICE CRACKERS, TAMARI SOY SAUCE, UPC: 845172000669 contain(s) 400 calories per 100 grams (≈3.53 ounces) [ price] THE ORIGINAL SOY SAUCE RAMEN NOODLE SOUP, SOY SAUCE, UPC: 070662026014 contain(s) 422 calories per 100 grams (≈3.53 ounces) [ price] About this page: Volume of Soy sauce; For instance, compute how many cups. The Best Asian Soy Sauce Wuan Chuang LO BAO Premium Black Bean Soy Sauce(丸莊螺寶黑豆醬油), Low Sodium, Taiwan Soy Sauce, Good Flavour with Fish sauce and Sushi sauce, 420ml. $33.00 $ 33. 00 ($33.00/Count) Get it Wed, Aug 4 - Thu, Aug 5. FREE Shipping. Only 3 left in stock - order soon Soy noun. A common East Asian liquid sauce, made by subjecting boiled beans to long fermentation and then long digestion in salt and water. 'I like a little soy with my rice.'