Soy vs Teriyaki Sauce: Difference and Comparison

Soy sauce is a fermented condiment made from soybeans, wheat, salt, and water, offering a salty umami flavor with subtle sweetness and a thin consistency. Teriyaki sauce, on the other hand, is a thick, sweet-savory glaze made from soy sauce, mirin, sugar, and sometimes sake, known for its glossy finish and caramelized flavor profile due to cooking.

Key Takeaways

1. Soy Sauce is a dark, salty liquid made from fermented soybeans, while Teriyaki Sauce is a thick, sweet sauce made from soy sauce, sugar, and other ingredients.
2. Soy Sauce is used as a condiment and seasoning in Asian cuisine, while Teriyaki Sauce is primarily used as a marinade or glaze for meat or fish.
3. While Soy Sauce and Teriyaki Sauce contain soy sauce as a base ingredient, Teriyaki Sauce is more flavorful due to adding sugar, mirin, and other ingredients.

Soy Sauce vs. Teriyaki Sauce

The difference between Soy Sauce and Teriyaki Sauce is that soy sauce has a salty taste, used for pickling or as an additive. In contrast, teriyaki sauce has a sweet taste that may differ depending on the added ingredients.

Soy sauce is the liquid taken from the paste of fermented soybeans in the presence of molds and salt. They have been in use for 3000 years. It was first used in China for pickling fish by adding salt and wheat. It is now used for many other dishes and especially in Asian cuisines.

Teriyaki sauce is a type of soy sauce that is made by adding brown sugar. It was first used in Japan in the 17^th century. The base of this sauce is soy sauce with added ingredients that depends on the dish it is being used for.

Teriyaki sauce has a sweet taste and is orange or coppery in appearance with a thick consistency.

Comparison Table

Feature	Soy Sauce	Teriyaki Sauce
Base Ingredient	Soybeans and wheat	Soy sauce (light soy sauce)
Additional Ingredients	Usually minimal (salt, water)	Sugar, sake, mirin, ginger, garlic, and other optional ingredients (honey, sesame oil)
Flavor Profile	Predominantly salty with a hint of umami	Sweet and savory, with varying degrees of sweetness depending on the recipe or brand
Color	Dark brown, almost black	Varies from deep brown to reddish-brown
Consistency	Thin and liquid	Thicker and slightly syrupy due to added ingredients
Use	Primarily as a seasoning or dipping sauce	Used for marinating, grilling, glazing, and dipping
Sodium Content	Typically high due to high salt content	Varies depending on the recipe or brand, but lower than soy sauce due to added sugars

What is Soy Sauce?

Soy sauce is a fundamental condiment deeply ingrained in Asian cuisine, particularly in East Asian and Southeast Asian cooking traditions. It is prized for its rich umami flavor, which adds depth and complexity to a wide range of dishes.

Ingredients and Production Process

1. Soybeans: These legumes serve as the base for soy sauce production. They are cooked, then mixed with other components to undergo fermentation.
2. Wheat: Often combined with soybeans, wheat helps to enhance the fermentation process and contributes to the final flavor profile of the sauce.
3. Salt: Salt plays a crucial role in soy sauce production, both for flavor enhancement and as a preservative. It helps to inhibit the growth of undesirable microorganisms during fermentation.
4. Water: Water is used to dilute the mixture and adjust the consistency of the soy sauce.

The production process of soy sauce

a. Steeping and Cooking: Soybeans and wheat are soaked, cooked, and sometimes roasted to develop their flavors.

b. Koji Cultivation: The cooked soybeans and wheat are inoculated with a mold called koji (Aspergillus oryzae). This mold helps to break down the starches into simpler sugars, facilitating fermentation.

c. Fermentation: The koji-inoculated mixture is combined with salt and water and left to ferment in large vats or barrels. This fermentation process can take months to years, during which the flavors develop and mature.

d. Pressing and Filtration: Once fermentation is complete, the mixture is pressed to extract the liquid, which is then filtered to remove solids and impurities.

e. Aging (Optional): Some soy sauces undergo additional aging to further develop their flavors before bottling.

Varieties and Regional Differences

1. Light Soy Sauce: Also known as “thin” or “regular” soy sauce, this variety is lighter in color and flavor. It is used for seasoning and dipping, as it adds saltiness and umami without overpowering other ingredients.
2. Dark Soy Sauce: Dark soy sauce has a richer, more robust flavor and a darker color. It is aged for a longer period and sometimes contains added sweeteners like molasses or caramel. Dark soy sauce is commonly used in marinades, braises, and stir-fries to impart a deep, caramelized flavor and dark hue to dishes.

What is Teriyaki Sauce?

Teriyaki sauce is a beloved Japanese condiment known for its sweet-savory flavor profile and glossy texture. It’s widely used in Japanese cuisine, particularly in dishes featuring grilled or broiled meats and seafood.

Ingredients and Flavor Profile

1. Soy Sauce: Soy sauce forms the base of teriyaki sauce, providing a salty umami flavor that serves as a foundation for the sauce’s complexity.
2. Sweetener: Common sweeteners used in teriyaki sauce include sugar, honey, or mirin (a sweet rice wine). These sweet elements balance the saltiness of the soy sauce and contribute to the sauce’s signature sweet-savory taste.
3. Mirin (Optional): Mirin, a sweet rice wine, is added to teriyaki sauce to enhance its sweetness and lend a subtle tanginess. It also helps to create a glossy finish when the sauce is cooked.
4. Sake (Optional): Sake, a Japanese rice wine, may be included in some teriyaki sauce recipes to add depth of flavor and aroma. It complements the other ingredients and contributes to the sauce’s overall complexity.
5. Garlic, Ginger, and Other Seasonings: Additional seasonings such as garlic, ginger, sesame oil, and vinegar may be used to enhance the flavor profile of teriyaki sauce, adding layers of depth and aroma.

Preparation and Usage

1. Combine Ingredients: In a saucepan, combine soy sauce, sweetener (such as sugar or mirin), mirin (if using), sake (if using), garlic, ginger, and any other desired seasonings.
2. Simmer and Reduce: Bring the mixture to a simmer over medium heat, stirring occasionally to dissolve the sugar and blend the flavors. Allow the sauce to simmer until it thickens slightly and reduces to the desired consistency, around 10-15 minutes.
3. Cool and Store: Once the sauce has reached the desired consistency, remove it from the heat and let it cool completely. Transfer it to a jar or bottle for storage in the refrigerator.

Teriyaki sauce usage

• Marinade: It works wonderfully as a marinade for chicken, beef, pork, or seafood, infusing the protein with its sweet-savory flavor.
• Glaze: Brush teriyaki sauce onto grilled or broiled meats and seafood during cooking to create a glossy glaze.
• Stir-Fry Sauce: Use it as a stir-fry sauce by adding it to vegetables, tofu, or noodles for a burst of flavor.

Main Differences Between Soy Sauce and Teriyaki Sauce

• Flavor Profile:
  • Soy sauce offers a rich umami flavor with subtle sweetness and a salty undertone, derived from soybeans, wheat, salt, and water.
  • Teriyaki sauce features a sweet-savory taste, balancing the saltiness of soy sauce with added sweeteners like sugar, honey, or mirin, along with other seasonings like garlic and ginger.
• Consistency and Texture:
  • Soy sauce has a thin consistency and is primarily used as a seasoning or dipping sauce due to its liquid form.
  • Teriyaki sauce has a thicker consistency, forming a glaze when cooked, making it suitable for marinades, grilling, and as a finishing sauce.
• Usage and Culinary Applications:
  • Soy sauce is a versatile condiment used in a wide range of Asian dishes for seasoning, dipping, and cooking, adding depth of flavor and umami to soups, stir-fries, marinades, and more.
  • Teriyaki sauce is specifically associated with Japanese cuisine, frequently used to marinate meats and seafood, glaze grilled or broiled dishes, and as a flavor enhancer in stir-fries, offering a distinct sweet-savory profile and glossy finish.

References

1. Quality evaluation of teriyaki sauce processed with shrimp remnants and its physicochemical properties (koreascience.or.kr)
2. Detection of gluten during the fermentation process to produce soy sauce (allenpress.com)