Soy sauce
For Chinese dietary therapy, Soy sauce (酱油) is a food of Cool nature and Salty flavor. The classic salty ferment of soy and wheat; tradition reads it as a condiment that deepens flavor and color.
Traditional energetics
- Nature
- Cool
- Flavor
- Salty
- Affinity
- Spleen · Stomach · Kidney
- Direction of Qi
- Descending · cools
- Season
- All year
- Group
- Condiments
How tradition reads it
The classic salty ferment of soy and wheat; tradition reads it as a condiment that deepens flavor and color.
Classic with ginger and scallion over steamed fish and in marinades with a touch of sugar; culinary tradition avoids adding it to already salty broths.
In the kitchen
Marinades, stir-fries, steamed fish, and dipping sauces in small amounts.
Commonly available; certified tamari is the gluten-free option.
Current nutrition note
Very high in sodium: it counts as salt with hypertension; many brands contain wheat gluten.
Precautions
Very high in sodium: counts as salt with hypertension and kidney disease; contains soy and, except certified tamari, wheat gluten.
Recipes with this food
Health notice. Educational and study content. It describes concepts of Traditional Chinese Medicine and does not replace diagnosis or treatment by a healthcare professional. Needling, medicinal herbs and invasive techniques must be applied by trained professionals. Safety guide.
