Chinese soy sauce

Chinese soy sauce (jiàngyóu/chǐyóu, 酱油/豉油) is primarily made from soybeans, with relatively low amounts of other grains.

Indonesian soy sauce

In Indonesia, soy sauce is known as kecap (or ketjap) (a catchall term for fermented sauces) from which according to one theory the English word "ketchup" is derived.

Malaysian soy sauce

Malaysia, which has cultural links with Indonesia, uses the word 'kicap' for soy sauce. Kicap is traditionally of two types: kicap lemak and kicap cair. Kicap lemak is similar to kecap manis but with very much less sugar while kicap cair is the Malaysian equivalent of kecap asin.

Japanese soy sauce

Japanese soy sauce or shō-yu (しょうゆ, or 醤油), is traditionally divided into 5 main categories depending on differences in their ingredients and method of production. Japanese soy sauces include wheat as a primary ingredient and this tends to give them a slightly sweeter taste than their Chinese counterparts. They also have an alcoholic sherry-like flavor. Japanese and Chinese soy sauces are not really interchangeable. In recipes, Chinese dark soy sauce comes closer to the Japanese sauce in overall flavor, but not in the intensity of the flavor or the texture.

Korean soy sauce

Korean soy sauce, or Joseon ganjang (조선간장) is a byproduct of the production of doenjang (Korean fermented soybean paste). Joseon ganjang, thin and dark brown in color, is made entirely of soy and brine, and has a saltiness that varies according to the producer. Wide scale use of Joseon ganjang has been somewhat superseded by cheaper factory-made Japanese style soy sauce, called waeganjang (hangul: 왜간장/倭간장).

Taiwanese soy sauce

In Taiwan, only light soy sauce is used and this is referred to as jiangyou (醬油); the terms shengchou (生抽) and laochou (老抽) are not used. In addition to soy sauce made from soybeans and wheat, there is a variety that is made from black beans. Soy sauce made from black beans is generally more expensive because it takes longer to make. The history of soy sauce making in Taiwan can be traced back to southeastern China, in the provinces of Fujian and Guangdong.

Vietnamese soy sauce

Vietnamese soy sauce is called xì dầu, nước tương, or sometimes simply tương.

Hawaiian shoyu

A unique type of soy sauce produced by Aloha Shoyu Company since 1946 is a special blend of soybeans, wheat, and salt, historically common among local Hawaii residents. Hawaii residents rarely use the term "soy sauce," opting to use the Japanese loanword "shoyu" instead. However, while the Japanese word shōyu is pronounced like show you, Hawaii residents prounounce the word like shoi-yu.

Filipino soy sauce

A popular condiment in the Philippines, it is called toyo (pronounced TOH-yoh), and is usually found beside other sauces such as patis (fish sauce, pronounced pah-TEES) and suka (sugar cane vinegar, pronounced SOO-kah). The flavor of Filipino soy sauce, made from soy beans, wheat, salt and caramel, is interestingly milder compared to its Asian neighbors - possibly an adaptation to the demands of the Filipino palate and its cuisine.

 

See also:
• El Cheapo Soy Sauce History
• Types of Soy Sauce
• How Soy Sauce is Made
• El Cheapo - The Soy Sauce Movie
• Gluten Free Tamari