Soy sauce is a staple in many kitchens, adding a savory and salty flavor to dishes. However, for those with allergies or dietary restrictions, traditional soy sauce may not be an option.
That’s where unfermented soy sauce comes in. This alternative to traditional soy sauce offers a similar taste without the use of fermented soybeans.
In this article, we’ll explore what unfermented soy sauce is, how it differs from traditional soy sauce, and some of the best substitutes available on the market.
Whether you’re looking for a gluten-free or vegan option, there’s a soy sauce substitute out there for you. So let’s dive in and discover the world of unfermented soy sauce!
What Is Unfermented Soy Sauce?
Unfermented soy sauce, also known as non-fermented soy sauce, is a type of soy sauce that is made without the use of fermented soybeans. Instead, it is made from a liquid protein concentrate derived from unfermented soybeans.
This type of soy sauce is often sweeter and milder in taste compared to traditional soy sauce. It also contains less sodium and is suitable for those with soy allergies.
Unfermented soy sauce is made by boiling soybeans in water and then separating the liquid from the solids. The liquid is then concentrated to create a sauce that can be used as a substitute for traditional soy sauce.
How Does Unfermented Soy Sauce Differ From Traditional Soy Sauce?
Unfermented soy sauce differs from traditional soy sauce in several ways. Firstly, it is made without the use of fermented soybeans, which is the main ingredient in traditional soy sauce. Instead, it is made from a liquid protein concentrate derived from unfermented soybeans.
Secondly, unfermented soy sauce has a milder and sweeter taste compared to traditional soy sauce. This is because the fermentation process in traditional soy sauce creates a complex and intense umami flavor that is absent in unfermented soy sauce.
Thirdly, unfermented soy sauce contains less sodium compared to traditional soy sauce. This makes it a suitable option for those who are watching their sodium intake.
Lastly, the production process for unfermented soy sauce is much quicker compared to traditional soy sauce. Traditional soy sauce requires several months to two or more years of fermentation, while unfermented soy sauce can be made in a matter of hours.
Benefits Of Using Unfermented Soy Sauce
There are several benefits to using unfermented soy sauce, including:
1. Lower Sodium Content: Unfermented soy sauce contains less sodium compared to traditional soy sauce. This makes it a healthier alternative for those looking to reduce their sodium intake.
2. Suitable for Soy Allergies: Unfermented soy sauce is made from soybeans that have not undergone fermentation, making it a suitable option for those with soy allergies.
3. Milder Taste: Unfermented soy sauce has a milder and sweeter taste compared to traditional soy sauce. This makes it a great option for those who find traditional soy sauce too strong or overpowering.
4. Versatile: Unfermented soy sauce can be used in a variety of dishes, including marinades, dressings, and dips. Its milder taste makes it a great option for delicate dishes where traditional soy sauce may be too strong.
Top Substitutes For Unfermented Soy Sauce
If you’re looking for a substitute for unfermented soy sauce, there are several options available that can provide a similar flavor profile without the use of soybeans. Here are some of the top substitutes to consider:
1. Coconut Aminos: Made from fermented coconut sap, coconut aminos is a popular soy sauce substitute that is lower in sodium, soy-free, and completely gluten-free. While it does have a slightly sweeter taste, coconut aminos are the perfect substitute for those looking to avoid soy and other common ingredients.
2. Liquid Aminos: While liquid aminos do contain soy, it’s not fermented and it also contains amino acids. Much like soy sauce, this substitute tastes similar and is very concentrated in flavor. Bonus, it’s usually gluten-free.
3. Tamari: Originating in Japan, tamari is very similar to soy sauce but does not contain wheat, making it gluten-free. This sauce can replace soy in a 1:1 ratio since it’s similarly saline.
4. Worcestershire Sauce: This sauce may be difficult to pronounce but it’s a suitable substitute for soy sauce, especially for those watching their sodium intake. It has a slightly different flavor profile, but it gets the job done in a pinch!
5. Fish Sauce: More potent than soy sauce, this one needs to be used in moderation. Try Red Boat Fish Sauce, which is made from wild-caught black anchovy and sea salt.
When choosing a substitute for unfermented soy sauce, make sure to check the label for any allergens or ingredients that you may need to avoid. With these options, you can still enjoy the flavors of your favorite dishes without compromising your dietary needs or preferences.
How To Incorporate Unfermented Soy Sauce Into Your Cooking
Unfermented soy sauce can be used as a substitute for traditional soy sauce in many recipes. Its milder and sweeter taste can add depth to dishes without overpowering other flavors.
One way to incorporate unfermented soy sauce into your cooking is by using it as a marinade for meats or vegetables. Simply mix the sauce with your desired spices and let your ingredients soak in the mixture for a few hours before cooking.
Unfermented soy sauce can also be used as a dipping sauce for sushi or other Asian-inspired dishes. Mix it with wasabi or ginger for an extra kick of flavor.
Another way to use unfermented soy sauce is by adding it to stir-fry dishes. Its lower sodium content makes it a healthier option compared to traditional soy sauce. You can also use it as a seasoning for soups or stews.
If you’re looking for a vegan option, unfermented soy sauce can be used as a substitute for fish sauce in recipes. Its salty and savory flavor can add depth to vegan dishes that typically rely on fish sauce for umami flavor.
