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	Search Quick Order Form» Departments Vitamins Minerals Supplements Herbs Home & Grocery Diet & Fitness Body & Bath More Ways to Shop Brands A-Z Natural Remedies Children & Infants Women's Health Men's Health Seniors Newsletter Sign Up Weekly health news, sale announcements and coupons!		Library Home > Food Guide > Soy Sauce SOY SAUCE Introduction Buying and storing Preparation tips Nutritional highlights Health benefits and concerns References Soy sauce is often used in stir-fried dishes, or to prepare marinades for meat or vegetables. Soy sauce, usually called tamari or shoyu in Asian countries, is a salty condiment made by fermenting soy beans mixed with grains in a salty brine. Varieties While true tamari or shoyu is an aged product, most of the commercial soy sauce sold in the United States is a nonfermented synthetic product made from defatted soybean meal and grains mixed with chemicals. Real aged tamari or shoyu has a different flavor than commercial, synthetic soy sauce. In Japan, synthetic soy sauce is not recognized by the government, which allows five different types of soy sauce to be labeled as shoyu. Among the synthetic brands, reduced-sodium soy sauce is available. Buying and storing tips Commercial soy sauce is readily available in grocery stores in the condiment aisle or Asian food section. Tamari and shoyu are both sold in natural foods stores and in Asian markets, sometimes in bulk. Store any type of soy sauce at room temperature for up to a year. Availability Soy sauce is available year-round. Preparation, uses, and tips Soy sauce is a condiment, used sparingly to flavor dishes. Use it in stir-fried dishes, or to prepare marinades for meat or vegetables. It can also be used in place of salt in soups and stews. Nutritional Highlights Soy sauce (made from soy and wheat), 1 Tbsp (15mL) Calories: 9.4 Protein: 1.25g Carbohydrate: 1.26g Total Fat: 0.006g Fiber: 0.13g Health benefits and concerns Soy sauce is not a good source of isoflavones (phytroestrogens). Isoflavones are compounds thought to be largely responsible for many of the health benefits associated with eating soy. Therefore, eating soy sauce should not be expected to contribute to the potential health benefits derived from eating other soy foods, such as miso, tofu, and tempeh, which contain higher levels of these compounds.

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