Soy Sauce: Friend Or Foe For Vegans?

Soy sauce is generally considered vegan, as it is made from fermented soybeans, wheat, water, and salt. However, some manufacturers add ingredients that are not vegan-friendly, such as flavour enhancers derived from fish or meat. To ensure compliance with a vegan diet, it is important to carefully inspect the ingredients list or opt for soy sauce labelled as vegan or animal-free.

Soy sauce is made from fermented soybeans

The traditional method of making soy sauce is time-consuming and labour-intensive, so some manufacturers use a faster, cheaper process called acid hydrolysis, which involves treating the soybeans with hydrochloric acid and heating them. However, this method produces an inferior product with a less appealing taste and aroma, so extra colour, flavour, and salt are often added. This process also creates some toxic compounds that are not present in naturally fermented soy sauce.

It's high in salt

Soy sauce is generally considered vegan-friendly, but it's worth noting that it's high in salt. While salt was once an expensive commodity, it's now readily available at a low cost. As a result, soy sauce has become more accessible and affordable, contributing to its growing popularity. However, the high salt content in soy sauce is a cause for concern, especially considering the recommended daily salt intake for adults in the UK is limited to 6g.

The salty flavour of soy sauce enhances the taste of various dishes, making it a popular condiment. However, excessive salt intake can have negative health consequences. It is recommended to consume soy sauce in moderation to maintain a balanced and healthy diet.

The fermentation process used in traditional soy sauce production can take years, resulting in a deeper and richer flavour. This method ensures that the product is vegan-friendly, as it only includes soybeans, wheat, water, and salt. However, some manufacturers opt for quicker and cheaper processes, such as hydrolysis, which can compromise the flavour and potentially introduce health risks.

To summarise, while soy sauce is generally vegan-friendly, its high salt content is a concern. It's important to consume soy sauce in moderation and opt for traditional, fermented varieties with basic ingredients to ensure a healthier and more ethical choice.

It's been around for over 2,000 years

Soy sauce is thought to have originated in China, with roots in a sauce called "jan" or "jiang". It is believed to have been created around 2,200 years ago during the Western Han dynasty of ancient China. The earliest form of soy sauce was made by pickling raw materials in salt to preserve them. Over time, different varieties of this sauce were developed, including some based on fruit, vegetables, and seaweed, and others based on meat, fish, or grains. The grain type, using rice, wheat, and soybeans, is thought to be the archetype of soy sauce.

Soy sauce was introduced to Japan around the time of the Yamato Imperial Court era (250 AD - 710 AD) and was influenced by the surroundings and climate of the country. It was further developed amidst the growth of Japanese Food Culture and transformed into a unique fermented seasoning called "shoyu". In the late 1600s, soy sauce production began near the present-day city of Noda in Chiba Prefecture, which became the birthplace of Kikkoman Soy Sauce.

Soy sauce became popular in many countries in Asia and beyond, with variants such as Japanese tamari developing over time. It is believed that soy sauce was first introduced to Europe from Japan by the Dutch East India Company in the 17th century. Initially used as a food preservative, soy sauce has evolved into a seasoning condiment and a key ingredient in many East Asian dishes.

Today, soy sauce is enjoyed by people worldwide and is used in over 100 countries. It has become an essential ingredient in East and Southeast Asian cooking and is also widely used as a condiment globally.

It's used as a dip or as an ingredient

Soy sauce is a condiment with a liquid consistency and a complex flavour that incorporates saltiness, umami, sweetness and bitterness. It can be used as a dip (on its own or mixed with something like wasabi) and as an ingredient in its own right (i.e. added directly to food to add flavour either during or after cooking). It is made from soybeans that are mixed with yeast and flour and are left to ferment; this process can take years. It comes in different consistencies and forms, ranging from light to extra dark, and thick to thin.

Soy sauce is used to add a salty, umami flavour to foods, and it can be cooked with as well as used as a dressing or dip. It is a staple in many different cuisines and some of our favourite dishes. It is believed to have appeared and been used during the Han Dynasty which lasted from 206 BC–220 AD.

Soy sauce is generally considered vegan since its main ingredients are all plant-based. However, it is important to be aware of some variations that may contain animal products. Traditional soy sauce is typically made using a simple process that involves fermenting soybeans, wheat, water, and salt. This process results in a rich, savoury condiment that is inherently vegan-friendly.

Soy sauce is used in a range of dishes and is ideal for marinades, stir-fries, and even as a dipping sauce. It is also used in soups, sauces, gravies, braising liquids, and salad dressings.

Soy sauce is also used as a seasoning for clear soups and a dipping sauce for white-fleshed raw fish. It is also used for glazing cooking meats.

Some manufacturers add non-vegan ingredients

Soy sauce is generally considered vegan-friendly, but some manufacturers add non-vegan ingredients. These additives are often listed in code, making them difficult to identify unless you are familiar with scientific jargon.

Some soy sauce brands contain flavour enhancers derived from animal products. For instance, Amoy Light Soy Sauce, Amoy Reduced Salt Soy Sauce, and Lee Kum Kee Sweet Soy Sauce contain the flavour enhancers E631 and E627. E631 is often made from pigs or fish, and E627 is frequently made from sardines.

Lactic acid is another ingredient that may be derived from animal products. Kikkoman and Shiso mention the importance of lactic acid bacteria in their brewing process, but it is unclear whether this is derived from animal or plant sources.

To ensure your soy sauce is vegan, look for products labelled as "vegan" or containing only the basic ingredients: soybeans, wheat, water, and salt.

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