There are many soy sauces on the market, but true fermented soy sauce, with all its depth and flavor nuances, takes Yamasa Corporation USA, with American headquarters in Salem, Oregon, more than six months to make. The company claims its six-month fermentation process is one of the longest in the industry and it is a vital step in forming the product's unique flavor notes. “Hydrolyzed soy sauces simply lack the flavor depth and beneficial amino acid profile that true soy sauce does,” states Michael Loera, national sales manager.

Soy sauce is offered in several formats, to accommodate a wide variety of applications, and there are no added MSG or HVPs. The traditional liquid form, with and without preservatives, is a unique blend of savory, sweet, salty and sour flavors. It is reddish brown and can be used in entrees, frozen dinners, salad dressings, sauces, marinades and anywhere salt can be replaced to add more flavor. A less-salt product also is available. The spray-dried form can be used in powdered mixes, dips, soups, and snack coatings, and in au jus and spaghetti sauces; it also can be used in beef, chicken and cured meats. Teriyaki sauces can be applied as a marinade for meats, poultry or fish, sauces for vegetables, and as an ingredient in barbecue sauces, steak sauces and Asian entrees.