Soy sauce (shoyu) is a popular condiment used in various dishes around the world. One tablespoon of soy sauce (shoyu) or tamari contains approximately 10 calories. It's important to know how to incorporate this tasty sauce into your meals without overdoing it on calories.

Soy sauce (shoyu) and tamari are both made from fermented soybeans and have a similar nutritional profile. One tablespoon of soy sauce contains 0.8 grams of protein, 0.1 grams of fat, 1 gram of carbohydrates, and 902 mg of sodium. It also contains small amounts of iron, potassium, magnesium, and vitamin B6.

In this article, we'll cover everything you need to know about soy sauce (shoyu) and tamari. From their nutritional content to their health benefits, this article will provide all the information you need to make informed choices about this popular condiment.

What is Soy Sauce (Shoyu)?

Soy sauce (shoyu) is a savory, umami-rich condiment made from fermented soybeans, wheat, salt, and water. It originated in China over 2,500 years ago and has since become a popular ingredient in many cuisines around the world. There are many different types of soy sauce (shoyu), ranging from light and mild to dark and complex. The type of soy sauce you use can greatly impact the flavor of your dish. Soy sauce (shoyu) is a staple in many Asian households and can be used in everything from marinades and stir-fries to salad dressings and dipping sauces.

Nutrition Facts of Soy Sauce (Shoyu)

Soy sauce (shoyu) is low in calories but high in sodium, which is important to keep in mind if you're watching your sodium intake. One tablespoon of soy sauce (shoyu) contains 902 mg of sodium, which is almost 40% of the recommended daily intake. It also contains small amounts of iron, potassium, magnesium, and vitamin B6. While soy sauce (shoyu) is not a significant source of nutrients, it can add flavor to your meals without adding many calories.

How to Use Soy Sauce (Shoyu)

Soy sauce (shoyu) is a versatile condiment that can be used in a wide variety of dishes. It's commonly used in stir-fries, marinades, dipping sauces, and salad dressings. To use soy sauce (shoyu), simply add it to your dish in small amounts and taste as you go to avoid overseasoning. It can also be added at the end of cooking to impart a burst of flavor. When using soy sauce (shoyu) in marinades, be sure to balance it out with other acidic ingredients like vinegar or citrus juice to avoid overpowering the dish.

Types of Soy Sauce (Shoyu)

There are many different types of soy sauce (shoyu), each with its own unique flavor profile and uses. Light soy sauce (usukuchi shoyu) is the most commonly used type of soy sauce and is lighter in color and flavor. Dark soy sauce (koikuchi shoyu) is richer and has a more complex flavor, making it a great addition to marinades and braises. Tamari is a type of soy sauce that is traditionally made without wheat, making it a great option for those with gluten sensitivities. It has a slightly sweeter and milder flavor than traditional soy sauce (shoyu).

Health Benefits of Soy Sauce (Shoyu)

While soy sauce (shoyu) is not a significant source of nutrients, it does have some health benefits. Soy sauce (shoyu) is rich in antioxidants and may help to reduce inflammation in the body. It may also help to improve heart health by reducing cholesterol levels and promoting healthy blood pressure. It’s important to keep in mind that soy sauce (shoyu) is high in sodium and should be consumed in moderation, especially if you have high blood pressure or are watching your sodium intake.

Soy Sauce (Shoyu) vs. Tamari

Soy sauce (shoyu) and tamari are both made from fermented soybeans, but tamari is traditionally made without wheat. Tamari has a slightly sweeter and milder flavor than traditional soy sauce (shoyu), making it a great option for those with gluten sensitivities. When cooking with soy sauce (shoyu) or tamari, be sure to read the label carefully to ensure that it's the right type for your needs.

Soy Sauce (Shoyu) in Japanese Cuisine

Soy sauce (shoyu) is a staple in Japanese cuisine and is used in many traditional dishes like sushi, teriyaki, and sukiyaki. When using soy sauce (shoyu) in Japanese cuisine, it's important to use high-quality soy sauce for the best flavor. Light soy sauce (usukuchi shoyu) is commonly used in marinades, while dark soy sauce (koikuchi shoyu) is a great addition to soups and stews. Soy sauce (shoyu) is also commonly used as a condiment, either on its own or mixed with other ingredients like wasabi or green onion.

Soy Sauce (Shoyu) in Chinese Cuisine

Soy sauce (shoyu) is a common ingredient in many Chinese dishes and is often used as a base for marinades and sauces. Dark soy sauce (koikuchi shoyu) is commonly used in Chinese cuisine for its richer flavor and darker color. It's often used in stir-fries, noodle dishes, and braises. In addition to savory dishes, soy sauce (shoyu) is also used in many Chinese desserts, like mooncakes and sweet soy sauce tofu pudding.

Soy Sauce (Shoyu) Marinades for Meat

Soy sauce (shoyu) makes a great base for meat marinades, adding flavor and helping to tenderize the meat. To make a soy sauce (shoyu) marinade, combine soy sauce with acidic ingredients like vinegar or citrus juice, as well as sweeteners like honey or brown sugar. Add herbs and spices like garlic, ginger, and black pepper for extra flavor. Add your meat to the marinade and refrigerate for several hours or overnight for best results. Be sure to discard any leftover marinade to avoid cross-contamination.

Soy Sauce (Shoyu) in Salad Dressings

Soy sauce (shoyu) can add a savory, umami-rich flavor to homemade salad dressings. To make a simple soy sauce (shoyu) dressing, combine soy sauce with oil, vinegar or citrus juice, and sweeteners like honey or sugar. Add herbs and spices like garlic, ginger, and sesame seeds for extra flavor. Try using this dressing on hearty greens like kale or spinach, or use it as a marinade for grilled vegetables like zucchini or eggplant.