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Soy sauce is made from soybeans that have been fermented and salted. It's used throughout Asian, with different regions producing quite different variations. Japanese soy sauce = shoyu is sweeter and less salty than Chinese soy sauce. Chinese soy sauce comes in light and dark versions. Lite soy sauce has 1/3 less sodium.

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Also known as

  • Japanese soy sauce
  • Shoyu


tamari (thicker) OR Maggi seasoning OR black bean sauce thinned with water OR kecap manis (much sweeter) OR Worcestershire sauce
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