Is Soy Sauce Chinese or Japanese?

June 26, 2025

Is Soy Sauce Chinese or Japanese?

Over thousands of years, as Chinese immigrants moved to all parts of the world, they also spread the production and consumption methods of soy sauce globally, making it a popular condiment worldwide today .

Soy sauce originated in China, evolving from sauce and chi . As early as the Zhou Dynasty (approximately the 11th century BC to the 3rd century BC), there were records of sauce production in China, which used soybeans as the raw material and was called soybean paste. Soy sauce evolved from this soybean paste .

In Qimin Yaoshu, a book written by Jia Sixie at the end of the Northern Wei Dynasty, there are detailed records of the methods for making soybean paste, meat paste, and fish paste. It also distinguishes the qu (mold) used for making paste from that used for making wine, referring to them as “huangyi” and “huangzheng”. Huangyi is qu made from whole wheat grains, while huangzheng is qu made from wheat flour .

The earliest use of the term “soy sauce”in Chinese history was in the Song Dynasty. Lin Hong’s Shanjia Qinggong (Mountain Household’s Pure Provisions) recorded, “Tender leek leaves can be eaten with shredded ginger, soy sauce, and a drop of vinegar” . In addition, ancient soy sauce had other names such as clear sauce，sauc chiyou , chizhi

From a Historical Perspective: Is Soy Sauce Japanese or Chinese?

Dimension	Chinese Soy Sauce	Japanese Soy Sauce	Qianhe Soy Sauce
Core Fermentation	Low-salt solid-state &High-salt dilute-state	High-salt dilute-state (3-24 months)	✅ High-salt dilute-state + Smart Control: • 180-380 days full cycle • Patented disc koji system (+30% enzyme activity)
Raw Materials	• Defatted soybeans • Wheat bran • Water salt	• Whole soybeans + roasted wheat	✅ Premium Non-GMO: • NE China soybeans + wheat • 4-ingredient purity (Water/Beans/Wheat/Salt)
Health Metrics	• Additives common (60%) • AAN* ≥0.8g/100ml	• Hon Jozo (≥85% additive-free) • AAN ≥1.2g/100ml	✅ Beyond Standards: • Zero additives • AAN ≥1.2g/100ml (up to 1.5g)
Culinary Performance	• Flat flavor profile • Caramel color dependency	• Balanced umami-sweet • Cold-dish specialty	✅ Versatility: • 18 amino acids (rich umami) • Natural coloring for braising
Tech Innovation	• Sun-brewing risks	• Minimal modern upgrades	✅ Precision Fermentation: • Sealed SS tanks • Heavy metals 50% below national limits

Do Chinese Use Soy Sauce? The Role of Soy Sauce in Chinese Cuisine

Chinese cuisine relies heavily on soy sauce, with regional variations shaping its use :

Stir-Fries: Light soy sauce is drizzled over vegetables or meats to add saltiness, while dark soy sauce is used sparingly to deepen color (e.g., in char siu, barbecued pork) .
Marinades and Dipping Sauces: A blend of light soy sauce, vinegar, and ginger forms the base of dipping sauces for dumplings or cold dishes .
Braising and Stewing: Dark soy sauce is essential in dishes like red braised pork (hong shao rou), where it imparts a glossy brown hue and rich flavor .
Regional Specialties: In Cantonese cuisine, soy sauce is used in noodle dishes and the iconic soy sauce chicken; while Shanghainese cooking employs it to create sweet-and-savory flavors .

What Soy Sauce Do Chinese Restaurants Use? Common Varieties

Chinese restaurants typically stock :

Light Soy Sauce : The workhorse of savory dishes, prized for its saltiness and ability to enhance flavors without overwhelming them .
Dark Soy Sauce : Used sparingly for color and a deeper, slightly sweet taste, often in braised or roasted dishes .
Flavored Soy Sauces: Some restaurants use aged or specialty soy sauces, such as mushroom-flavored soy sauce or seafood-infused varieties, to add complexity .

Cooking with Soy Sauce: Classic Chinese Recipes

How to Make Chinese Soy Sauce Chicken

Ingredients :

Whole chicken
Light soy sauce (60ml)
• Dark soy sauce (20ml)
• Cooking wine/Rice wine (30ml)
• Rock sugar/Brown sugar (20g)
Ginger slices (5-6 pieces)
• Scallion sections (3 stalks)
• Garlic cloves (3-4)
• Star anise (2 pieces)
• Cinnamon stick (1 small segment)
Oyster sauce (10ml)
• Sesame oil (5ml)
• Sichuan peppercorns/Bay leaves (a pinch)

Steps :

Blanch the chicken in boiling water to remove impurities, then rinse.
In a pot, combine soy sauces, water, sugar, ginger, garlic, star anise, and cinnamon. Bring to a simmer.
Add the chicken, ensuring it is partially submerged. Simmer on low heat for 30–40 minutes, turning occasionally.
Let the chicken cool in the sauce before slicing. Serve with rice and a drizzle of the sauce.

How to Make Chinese Noodles with Soy Sauce

Ingredients :

200g fresh egg noodles (or dried noodles)
2 tbsp light soy sauce
1 tbsp dark soy sauce (optional, for color)
1 tbsp sesame oil
1 tsp sugar
Scallions, chopped (for garnish)
Optional: Poached egg, sliced pork, or vegetables

Steps :

Cook noodles according to package instructions; drain and rinse with cold water to prevent sticking.
In a bowl, mix soy sauces, sesame oil, sugar, and a splash of hot water (or noodle cooking water) to form a sauce.
Toss noodles in the sauce, garnish with scallions and toppings, and serve hot.

How to Make Chinese Sweet Soy Sauce

Ingredients :

1 cup light soy sauce
1/2 cup brown sugar (or rock sugar)
1 cinnamon stick
3 cloves
1 star anise
1 slice ginger

Steps :

Combine all ingredients in a saucepan and bring to a gentle boil.
Simmer on low heat for 15–20 minutes until the sugar dissolves and the sauce thickens slightly.
Strain out the spices and let the sauce cool. Store in a glass bottle for up to a month. Use in marinades, stir-fries, or as a dipping sauce.

Conclusion: A Culinary Treasure Shared and Adapted

Soy sauce’s journey from ancient China to Japan exemplifies how cultural exchange shapes culinary traditions. While its origins are indisputably Chinese, Japan’s refinement of shoyu has made it a symbol of Japanese cuisine. In reality, soy sauce is a testament to the shared heritage of East Asia—each culture has embraced it, adapted it, and made it uniquely their own. Whether in a Chinese stir-fry, a Japanese ramen bowl, or a Southeast Asian noodle dish, soy sauce continues to bridge flavors and histories, proving that culinary identities are not fixed but evolving tapestries of tradition and innovation .