In this week’s edition of ‘Meet the Flavours’ we explore the flavours of soy sauce.

Originating in China, this all-purpose liquid seasoning is used in cooking and as a condiment throughout virtually all of East and Southeast Asia, including Japan, Korea Thailand and China, and has also become popular in the Western world.

Soy sauce is typically made from fermented soy beans, salt, water and sometimes grains (usually wheat) and has an earthy, savoury flavour – making it an ideal all-purpose seasoning.

The traditional methods of brewing soy sauce required multiple steps and took days and even months to complete. As soy sauce made its way throughout Asia, different cultures began to add their own twist to the taste, consistency, fragrance and saltiness of soy sauce. The different variations depended on the ingredients used, the method used, the duration of fermentation, and the region it has been made in.

Apart from adding a pungent, salty taste to your food, soy sauce has a range of nutritional benefits including being a high source of anti-allergenic and antioxidant properties and protein. Furthermore, because of soy sauce’s rich flavour, less of it is required to produce the same taste profile as table salt – meaning it can help keep your sodium intake under control!

Whether you decide to have our Thai Noodles, Japanese Teriyaki, (Very) Nasi Goreng, Chinese Noodles or Pad C U, soy sauce’s deep brown colour, pleasant aromatic aroma, and richly satisfying flavour adds to the delicious taste of Wok On Inn’s Chinese, Thai, Singaporean, Mongolian and Japanese dishes, among others.

Come down to Wok On Inn and personally meet this flavour today!


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