soy sauce
jiàngyóu · shōyu · ganjang · soy sauce
Cultural layer
Japanese Cooking: A Simple Art (Shizuo Tsuji, 1980)
Yan-Kit's Classic Chinese Cookbook (Yan-Kit So, 1984)
History of Kikkoman Soy Sauce, and Overseas Expansion (Kikkoman Corporation)
Japanese Cooking: A Simple Art (Shizuo Tsuji, 1980)
Classic Food of China (Yan-Kit So, 1992)
Route
PendingThe routes are written. They are not yet mapped.
This entry's cultural layer already names where it came from and how it moved. What it does not yet carry is that movement as structure: ordered waypoints with real coordinates, and a mechanism on each leg. Until it does, the layer stays an empty slot rather than a drawn line, because a map built from prose would be a guess with a projection under it.
1 of 409 entries carries a mapped route · nutmeg is the prototype
- Waypoints
Ordered places, each with its kind
- Coordinates
Real positions, with the gazetteer they came from
- Segments
From, to, and the mechanism that moved it
- Confidence
Documented, attributed or contested
- Summary
What the route argues, in a sentence
Rite
Soy sauce brewing was temple work. Buddhist monasteries in China and Japan developed and kept the fermentation, since a vegetarian kitchen needs depth from somewhere other than meat, and the temple at Yuasa is credited with the Japanese line. Kikkoman's brewery still runs a Shinto shrine on site. A condiment that exists because monks needed umami without an animal is now the most exported flavour in Asia.
Japanese Cooking: A Simple Art (Shizuo Tsuji, 1980)
Names · co-equal, marked by how each one travelled
FoodwayPresent as a living food culture.
- jiàngyóuEndonymMandarin · China
- shōyuEndonymJapanese · Japan
- ganjangEndonymKorean · Korea
- soy sauceMarketEnglish (from Japanese shōyu) · global market
Connections
60 bonds · 58 sourcedTeriyaki and nimono.
Confirmed in Japanese Cooking: A Simple Art: teriyaki sauce, page 200, and the simmering seasonings, page 219.
The base of nimono and of tsuyu.
Confirmed in Japanese Cooking: A Simple Art: the simmering seasonings, page 219, and noodle broth, page 310.
The sashimi condiment.
Confirmed in Japanese Cooking: A Simple Art: serving sashimi, page 160, and tuna sushi bowl, page 452.
Toyomansi.
Shogayaki.
Confirmed in Japanese Cooking: A Simple Art: ginger pork saute, page 369.
Agedashi-dofu, deep-fried tofu in a dashi and soy sauce.
Relocated in Japanese Cooking: A Simple Art: deep-fried tofu, page 412. Hiyayakko is not in the book.
Set in bold capitals in The Flavor Bible: very highly recommended by a large number of the chefs it surveyed.
Read from the entry for tuna in the 2008 edition.
Red-braising and master stock.
Read in Yan-Kit's Classic Chinese Cookbook, page 121, Soy Sauce Chicken spiced with star anise, and page 241, two cups of thick soy sauce with twelve whole star anise; the cited Classic Food of China was not the book in hand.
With mirin, the teriyaki base.
Confirmed in Japanese Cooking: A Simple Art: teriyaki sauce, page 200, and kara-ni, page 218.
Mentsuyu.
Confirmed in Japanese Cooking: A Simple Art: noodle dipping sauce, page 311.
Mentsuyu.
Confirmed in Japanese Cooking: A Simple Art: noodle broth, page 310.
The dumpling dip.
Read in Yan-Kit's Classic Chinese Cookbook, page 176, soy sauce thin or thick beside the vinegar among the dumpling dips, and page 177, dip them in soy sauce, vinegar and hot chili oil; the cited Classic Food of China was not the book in hand.
Red braising.
Read in Yan-Kit's Classic Chinese Cookbook, page 194, where hung-shao is defined as cooking slowly in an aromatic mixture of thick dark soy sauce and rice wine; the cited Classic Food of China was not the book in hand.
The marinade, five spice into soy.
Relocated in Yan-Kit's Classic Chinese Cookbook, pages 56, 106 and 146, five-spice powder and soy sauce in the same marinade, and page 245, where the glossary says the powder is mostly used in marinades. The book's red-braised dishes, pages 109 and 145, reach for whole star anise instead; the cited Classic Food of China was not the book in hand.
Okaka.
Confirmed in Japanese Cooking: A Simple Art: rice balls, page 441, and Tosa soy sauce, page 170.
Japchae seasoning.
Confirmed in Real Korean Cooking: japchae, sweet potato starch noodles with stir-fried vegetables and beef, page 230.
The Chinese cold-dish dressing, sesame oil into soy.
Read in Yan-Kit's Classic Chinese Cookbook, page 133, both sauces for white-cut pork built on thick soy and sesame oil, and page 44; the cited Classic Food of China was not the book in hand.
Kecap manis and asin.
Dipping sauces and dressings.
Confirmed in Japanese Cooking: A Simple Art: two-flavors vinegar, page 242, and ponzu, page 172.
The stir-fry sauce.
Read in Yan-Kit's Classic Chinese Cookbook, pages 96, 110 and 162, the two mixed into one thickening with potato flour and stock; the cited Classic Food of China was not the book in hand.
Sichuan sauces.
Read in Yan-Kit's Classic Chinese Cookbook, page 16, where star anise, Szechwan peppercorns and cinnamon are said to enrich soy sauce-based slow-cooked dishes, and page 134; the cited Classic Food of China was not the book in hand.
Steamed fish and dressings.
Read in Yan-Kit's Classic Chinese Cookbook, page 98, scallions scattered on the steamed trout and the soy sauce added after, and page 211; the cited Classic Food of China was not the book in hand.
Dipped with sushi.
Confirmed in Japanese Cooking: A Simple Art: nori-roll sushi, page 304, served with soy sauce for dipping.
Braised shiitake.
Read in Yan-Kit's Classic Chinese Cookbook, page 157, twenty small dried Chinese mushrooms red-braised with thick soy sauce, and page 165; the cited Classic Food of China was not the book in hand.
Seasoning.
Read in Yan-Kit's Classic Chinese Cookbook, pages 44, 78 and 104, turns of the white pepper mill beside the thin soy sauce in the marinade; the cited Classic Food of China was not the book in hand.
Steamed and stir-fried dishes.
Read in Yan-Kit's Classic Chinese Cookbook, pages 93 and 98, thick soy sauce with the black beans, stir-fried and steamed; the cited Classic Food of China was not the book in hand.
Yangnyeomjang, the seasoning sauce.
Confirmed in Real Korean Cooking: panfried tofu with spicy seasoning sauce, page 155, and spicy soy seasoning sauce, page 272.
Stir-fried glutinous rice, finished with thick soy sauce.
Relocated in Yan-Kit's Classic Chinese Cookbook, page 171, a tablespoon of thick soy sauce over the sausages and rice at the end; the cited Classic Food of China was not the book in hand.
Hotpot dipping sauce.
Ozoni, shungiku in dashi seasoned with light soy sauce.
Relocated in Japanese Cooking: A Simple Art: ozoni, page 351. The ohitashi recipe, page 430, names only spinach.
Chinese stir-fry base.
Read in Yan-Kit's Classic Chinese Cookbook, page 133, the Peking-style sauce of very finely chopped garlic and thick soy sauce, and page 162; the cited Classic Food of China was not the book in hand.
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for shrimp in the 2008 edition.
Both fermented soy, used together in marinades.
Confirmed in Japanese Cooking: A Simple Art: miso-ni simmering, page 219, and red miso dressing, page 246.
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for pork, in general in the 2008 edition.
Rice balls grilled and seasoned with soy sauce.
Relocated in Japanese Cooking: A Simple Art: rice balls, page 440. Tamago kake gohan is not in the book, and its ochazuke, page 442, has no soy sauce.
Kecap in Indonesian sambal.
Searched in Sri Owen, Indonesian Regional Food and Cookery, 1999 edition, page 221, sambal kecap, soy sauce with chilli: light soy sauce, dark soy sauce, chillies, shallots, garlic and lime.
The later, soy-seasoned adobo; the older adobo is salted.
Braises and stir-fries.
Read in Yan-Kit's Classic Chinese Cookbook, page 127, hot soybean paste mixed with thick soy sauce for the twice-cooked pork, and page 159, thin soy sauce with the paste; the cited Classic Food of China was not the book in hand.
Braised lotus root.
Dressed cold.
Braising.
Read in Yan-Kit's Classic Chinese Cookbook, page 148, red bean curd cheese and soy sauce in the same braise, and page 76, thin soy sauce in the fire pot dip; the cited Classic Food of China was not the book in hand.
Steamed salmon and roe under a soy-seasoned dashi sauce.
Relocated in Japanese Cooking: A Simple Art: steamed salmon and roe, page 378. The book's teriyaki, page 200, is for yellowtail, mackerel and tuna.
Mung bean pancakes made with kimchi, dipped in soy sauce.
Relocated in Real Korean Cooking: mung bean pancakes, page 186. The book gives no kimchi fried rice recipe.
Seasoning sauces.
Confirmed in Real Korean Cooking: the sauce for mixed rice with raw fish, page 52.
Set in plain type in The Flavor Bible: suggested by one or more of the chefs it surveyed.
Read from the entry for chicken in the 2008 edition.
Set in plain type in The Flavor Bible: suggested by one or more of the chefs it surveyed.
Read from the entry for peanuts and peanut butter in the 2008 edition, where soy sauce is set in plain type.
Set in plain type in The Flavor Bible: suggested by one or more of the chefs it surveyed.
Read from the entry for mushrooms, in general in the 2008 edition.
Set in plain type in The Flavor Bible: suggested by one or more of the chefs it surveyed.
Read from the entry for cucumbers in the 2008 edition.
Phat priao wan kai, the Thai sweet-and-sour stir-fry of chicken with pineapple, seasoned with thin soy sauce.
Read in Punyaratabandhu's Simple Thai Food, 2014, Rice Accompaniments, sweet-and-sour vegetable stir-fry with chicken, phat priao wan kai: chicken with fish sauce, thin soy sauce, oyster sauce, vinegar and palm sugar, then cucumber, tomato and fresh pineapple.
Set in plain type in The Flavor Bible: suggested by one or more of the chefs it surveyed.
Read from the entry for soy sauce in the 2008 edition, where lime juice is set in plain type.
Set in plain type in The Flavor Bible: suggested by one or more of the chefs it surveyed.
Read from the entry for sesame seeds, black in the 2008 edition, where soy sauce is set in plain type.
Yuzu rind over a dashi and soy sauce, on egg tofu and in ozoni.
Relocated in Japanese Cooking: A Simple Art: egg tofu, page 216, and ozoni, page 351. The book's ponzu, page 172, is made with lemon or sudachi.
Score unexamined
Score unexamined
Ponzu, soy sauce and citrus steeped with kelp and bonito.
Relocated in Japanese Cooking: A Simple Art: ponzu, page 172. Kombu tsukudani is not in the book.
Perilla leaf pancakes, folded over a soy-seasoned filling.
Relocated in Real Korean Cooking: perilla leaf pancakes, page 196. Kkaennip jangajji is not in the book.
Khanom pang na mu, Thai pork toast: the pork paste seasoned with thin soy sauce, served with Sriracha or cucumber relish.
Read in Punyaratabandhu's Simple Thai Food, 2014, Noshes and Nibbles, pork toast, khanom pang na mu: ground pork processed with thin soy sauce, garlic and cilantro root, spread on dried bread, fried, and served with cucumber relish or Thai Sriracha.
Bonds are drawn from culinary literature and origin-tradition references, tiered by source. Origin means a reference from the place. Witness means the pairing is the place's own and the reference documenting it was written from outside.
The score is cultural weight: how central a pairing is in the tradition that documents it. It is not a prediction of how two materials behave in a formulation and not a measure of chemical affinity. The scale is ordinal, because centrality is a judgement rather than a measurement: 1.0 where the pair is the dish, 0.9 a fixed named form, 0.8 a canonical dish, 0.7 recurrent across many dishes, 0.6 common, 0.5 attested, 0.4 marginal or compound-led.
Each score is set against a named dish and carries that dish in its note. Where a score has not been examined it says so, because an inherited figure and a researched one should not look alike.
The dish is named by a reader who knows the cuisine and cites a source appropriate to it. It has not yet been confirmed inside that source page by page, so a note records what supports a score rather than what has been checked in the book.
Studio Culinar-E, "soy sauce", Pantry Archive, Studio Monk-E, 2026. https://studioculinar-e.com/archive/soy-sauce
/archive/soy-sauce
Bonds are tiered by source, origin-tradition references first.