Soy Sauce Buying Guide
Release Date:
2026-03-27
Author:
Good Taste Food
soy sauce, choose products made using the high-salt liquid-state fermentation process. This type of soy sauce is mainly produced from soybeans, wheat, and salt. It usually has a clear reddish-brown colour, a rich soy sauce aroma, and a fuller flavour.
1. Check the Brewing Process: High-Salt Liquid-State Fermentation + GB/T 18186
To assess the quality of soy sauce, first check the production process and the standard stated on the label:
If the packaging is labelled “Blended”, it is blended soy sauce rather than traditionally fermented soy sauce.
For fermented soy sauce, choose products made using the high-salt liquid-state fermentation process. This type of soy sauce is mainly produced from soybeans, wheat, and salt. It usually has a clear reddish-brown colour, a rich soy sauce aroma, and a fuller flavour.
A product labelled with both GB/T 18186, the Chinese national standard for fermented soy sauce, and “High-Salt Liquid-State Fermentation” can generally be identified as high-quality fermented soy sauce. This applies to both light and dark soy sauce.
2. Choose a Higher Quality Grade
Fermented soy sauce is divided into four quality grades according to its amino acid nitrogen content. The higher the content, the stronger the umami flavour and the better the overall quality.
Premium Grade: ≥ 0.80 g/100 mL
Grade One: ≥ 0.70 g/100 mL
Grade Two: ≥ 0.55 g/100 mL
Grade Three: ≥ 0.40 g/100 mL
For better use, Premium Grade and Grade 1 products are recommended.
3. Check the Intended Use: Table Soy Sauce Can Be Consumed Directly, While Cooking Soy Sauce Must Be Heated
These two types of soy sauce are subject to different hygiene standards and should not be used interchangeably:
Table Soy Sauce:
Produced under stricter microbiological requirements and suitable for direct consumption without heating. It can be used in cold dishes, as a dipping sauce, or with steamed foods. Seasoned soy sauce for seafood and most premium soy sauce belong to this category.
Cooking Soy Sauce:
Suitable only for high-temperature cooking methods such as stir-frying, braising, and stewing. It should not be used directly in cold dishes or consumed without heating.
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