Soy sauce is made from fermented soybeans, roasted grains, water, and salt. The fermentation process gives soy sauce its distinct umami flavor, which is often described as rich, savory, and slightly sweet. Whether you&#;re dipping sushi, flavoring stir fry, or making a marinade, soy sauce is a staple ingredient in Asian cuisine and a popular flavoring agent in recipes worldwide. Given its versatility and popularity, many commercial kitchens keep soy sauce on hand. If you need to accommodate alternative diets or simply run out of soy sauce before you can restock your storeroom, use our list of the best soy sauce substitutes to carry you through. Shop All Soy Sauce Click below to check out the different soy sauce substitutes: 1. Tamari 2. Coconut Aminos 3. Eel Sauce 4. Liquid Aminos 5. Worcestershire Sauce 6. Ponzu 7. Teriyaki 8. Miso 9. Fish Sauce 10. Tamarind Sauce What to Use Instead of Soy Sauce There are many condiments and Asian sauces you can use in place of soy sauce. Whether you&#;re looking for a gluten-free alternative or want to create a unique twist on a classic recipe, breathe new life into your menu with these soy sauce substitutes. 1. Tamari Tamari is a fermented sauce made from soybeans, salt, koji (fermented rice), and water. Also known as miso tamari, tamari sauce is the liquid that emerges during the miso fermentation process. It&#;s arguably the best soy sauce alternative and is often considered the darkest form of Japanese soy sauce. However, tamari sauce is distinct in both its production process and ingredients, yielding a unique flavor profile and texture. It&#;s darker, richer, and less salty than soy sauce. While wheat is a primary ingredient in soy sauce, tamari is gluten-free, making it an excellent alternative for individuals with gluten sensitivities or celiac disease. To substitute tamari for soy sauce in recipes, first consider the differences in their flavor intensity. Since tamari sauce has a less salty flavor profile than soy sauce, you may need to add more salt to the recipe. As a general guideline, you can substitute tamari sauce for soy sauce one-to-one. However, because tamari sauce is richer than soy sauce, we recommend starting with half the amount and adjusting to taste as needed. From Asian-inspired stir-fries to marinades, the umami-rich flavor of tamari adds depth and complexity to a wide variety of dishes. It is not a safe substitute for those with soy allergies, so if you want to cut out the Big 9 allergens from your menu, look elsewhere. How to Substitute Tamari for Soy Sauce: Start with half, then adjust to taste: may require additional salt Differences between Tamari Sauce and Soy Sauce: Less salty, richer, thicker Tamari Sauce Allergens: Soy 2. Coconut Aminos Coconut aminos are a popular, allergy-friendly alternative to soy sauce because they are free of soy, gluten, and MSG. Made from the sap of coconut trees, coconut aminos offer a unique flavor profile that can be used in a variety of dishes. You can substitute coconut aminos for soy sauce one-to-one in most recipes. For example, if a recipe calls for 1 tablespoon of soy sauce, you can use 1 tablespoon of coconut aminos instead. However, coconut aminos have a slightly sweeter taste than soy sauce, so you may need to adjust the quantity of salt and other seasonings in your recipe to balance the flavors. One of the main benefits of using coconut aminos as a substitute for soy sauce is that it is naturally gluten-free and soy-free, making it a great option for individuals with dietary restrictions or allergies. It&#;s low in sodium, benefiting those reducing their salt intake. While coconut aminos offer a similar umami flavor to soy sauce, they do have a slightly different taste. Some people may find the sweetness of coconut aminos overpowering, and others may miss the distinct savory flavor of soy sauce. Because its production process is more labor-intensive and requires more raw materials, coconut aminos are often more expensive than soy sauce. How to Substitute Coconut Aminos for Soy Sauce: 1:1 ratio Differences between Coconut Aminos and Soy Sauce: Sweeter, lower sodium, more expensive Coconut Aminos Allergens: Allergy-friendly 3. Eel Sauce Eel sauce, also known as unagi sauce, is a sweet, savory, and sticky sauce that is a popular condiment in Japanese cuisine and is often considered a thicker soy sauce. It&#;s made from a combination of soy sauce, mirin (a sweet rice wine), sugar, and sometimes sake or dashi (a Japanese fish stock). This combination results in a thick, sweet, and savory glaze traditionally used to enhance the flavor of grilled or broiled eel (unagi). However, eel sauce is not limited to just eel dishes. It is a versatile sauce that can enhance everything from Asian noodles and sushi to pulled pork and pizza. It works particularly well with grilled or broiled meats, seafood, and vegetables, giving them a delicious glaze. If you want to substitute eel sauce for soy sauce in a recipe, there are a few things to consider. Eel sauce is much sweeter than soy sauce, so you may need to reduce or omit other sweet ingredients to balance the overall flavor. It also has a thicker consistency than soy sauce. To substitute it in a marinade or sauce, you may need to thin it out with water or another liquid to achieve the desired consistency. Lastly, remember that eel sauce has its own distinct flavor, so consider the other ingredients in the dish before substituting eel sauce for soy sauce. How to Substitute Eel Sauce for Soy Sauce: Because it&#;s thicker, thin it with water to mirror soy sauce's consistency Differences between Eel Sauce and Soy Sauce: Sweeter, thicker, more complex Eel Sauce Allergens: Gluten, soy 4. Liquid Aminos Liquid aminos are made by treating soybeans with an acidic solution, so they break down into free amino acids. Unlike soy sauce, liquid aminos are gluten-free and contain less sodium. They have a rich, savory flavor that adds depth to dishes, making them a versatile ingredient in the culinary world. You can use liquid aminos as a one-to-one replacement for soy sauce. Since they contain less sodium, you may need to increase the salt in the recipe to mimic the intended flavor profile. Liquid aminos' umami essence closely mimics soy sauce and gives dishes a savory taste. While both liquid aminos and soy sauce are made from soybeans, they have slightly different flavor profiles. Soy sauce contains wheat and is made through a fermentation process, and liquid aminos are a gluten-free, non-fermented food. Still, liquid aminos are a great one-to-one substitute for soy sauce if you want to mirror its flavor profile while eliminating gluten and reducing sodium. How to Substitute Liquid Aminos for Soy Sauce: 1:1 ratio Differences between Liquid Aminos and Soy Sauce: Less salty, non-fermented Liquid Aminos Allergens: Soy 5. Worcestershire Sauce Worcestershire sauce is a fermented, liquid condiment made by individually fermenting different ingredients, blending them together, and then putting them through an additional fermentation process. This barley malt vinegar-based condiment contains molasses, tamarind, anchovies, onion, and other seasonings. It has a complex flavor that blends sweet, savory, and tangy notes, making it a popular choice in marinades, sauces, and even Bloody Marys. Worcestershire sauce gets its name from the town it was invented in - Worcester, England. It was created by chemists John Wheeley Lea and William Perrins and was first sold to the public in . Thanks to its savory and tangy flavor, Worcestershire sauce serves as an excellent soy sauce substitute. You can substitute Worcestershire sauce for soy sauce using a one-to-one ratio in most recipes. However, it's important to note that Worcestershire sauce has a more complex flavor. To replicate the umami flavor of soy sauce more closely, mix Worcestershire sauce with a small amount of tamari. This combination helps balance the flavors and provides a more similar taste to soy sauce while still adding the unique Worcestershire flavor. How to Substitute Worcestershire Sauce for Soy Sauce: 1:1 ratio Differences between Worcestershire Sauce and Soy Sauce: Spicier, tarter Worcestershire Allergens: Fish, gluten, (some brands contain soy) Back to Top 6. Ponzu Ponzu sauce is a versatile and tangy Japanese condiment that typically includes soy sauce in its recipe, making it a natural yet more flavorful substitute for soy sauce. Ponzu is made by combining citrus juice, such as lemon or lime, with soy sauce, mirin (a sweet rice wine), and dashi (a Japanese stock). You can substitute ponzu sauce one-to-one for soy sauce in any recipe you want to imbue with a zesty tang. The citrus notes in ponzu sauce complement the natural flavors of fish and shellfish, making it an excellent alternative to soy sauce for dipping different types of sushi or as a sauce for poke. Ponzu sauce is thinner than soy sauce and it is not typically cooked with. However, its acidity makes it an excellent soy sauce substitute in marinades. The citrus notes in ponzu sauce can overpower delicate flavors or clash with certain dishes, so carefully consider the specific recipe and its intended taste before using ponzu sauce as a substitute. Ponzu sauce isn&#;t as readily available in grocery stores as soy sauce, making it a less convenient choice. How to Substitute Ponzu Sauce for Soy Sauce: 1:1 ratio for dipping, dressing, or marinating; not ideal for cooking Differences between Ponzu Sauce and Soy Sauce: Sweeter, tangier Ponzu Sauce Allergens: Gluten, soy 7. Teriyaki Teriyaki is a Japanese BBQ sauce commonly used in cooking to add a savory and slightly sweet flavor to dishes. It's made by combining soy sauce, sugar, mirin, ginger, and garlic. Some recipes include red chili flakes for heat, honey for sweetness, or cornstarch as a thickening agent. While soy sauce is known for its salty and umami-rich flavor, teriyaki combines salty, sweet, and savory notes to create a well-balanced and versatile sauce. Since teriyaki sauce already contains soy sauce as one of its main ingredients, it can be a suitable replacement in many recipes that call for soy sauce. However, teriyaki is both sweeter and thicker than soy sauce, so the flavor profile and consistency of the dish will be slightly altered. Before using it as a substitute for soy sauce, thin your teriyaki sauce out with a little water and then use it as a one-to-one ratio substitute. Teriyaki sauce is an ideal soy sauce substitute in stir-fries and marinades. You may need to adjust the amount of sugar or other sweeteners in the dish to prevent it from becoming syrupy. How to Substitute Teriyaki Sauce for Soy Sauce: Thin it with a little water, use as a 1:1 ratio, reduce other sweeteners in the recipe Differences between Teriyaki Sauce and Soy Sauce: Sweeter, thicker, more complex Teriyaki Sauce Allergens: Soy, wheat, corn 8. Miso Miso is a traditional Japanese seasoning that adds depth, umami flavor, and a rich, savory taste to dishes. It's made from fermented soybeans, salt, and koji (a type of mold). This mixture is aged for various lengths of time to produce different types of miso. Each variety has a unique color, flavor, and texture. Popular miso varieties include white (shiro), red (aka), and mixed (awase). Each type has a unique flavor profile, so learn more about the different types of miso to find the best match for your recipe. Substituting miso for soy sauce can be a great alternative in recipes. To substitute miso for soy sauce, use half the amount of soy sauce called for in the recipe. You can dilute miso paste with water to achieve a similar consistency to soy sauce. This will help ensure that the miso blends well with other ingredients in the recipe. Since miso is less salty than soy sauce, you may need to adjust the amount of salt or other seasonings in your dish. Taste the dish as you cook and adjust as needed. Consider using miso in soups, marinades, dressings, or glazes to add depth and complexity to your recipes. How to Substitute Miso for Soy Sauce: Use half the amount and dilute miso paste with water to achieve soy sauce consistency Differences between Miso and Soy Sauce: Multi-dimensional, more savory, less salty, richer Miso Allergens: Soy 9. Fish Sauce Fish sauce is made by fermenting fish with salt, which develops and intensifies the flavors. The result is a liquid that is both pungent and savory. The fish used to make fish sauce varies, but anchovies, mackerel, and sardines are common varieties. These fish are typically small and oily, contributing to the sauce&#;s intense umami flavor. While the two condiments differ in flavor profile, fish sauce can serve as an effective alternative to soy sauce in certain dishes. You can use a one-to-one ratio to substitute fish sauce for soy sauce. However, fish sauce is saltier and more pungent than soy sauce, so you may need to adjust the quantity based on your taste preferences. Fish sauce makes an excellent soy sauce substitute when seasoning soups and types of curry that contain seafood. It's also excellent in sauces or glazes for fish since it enhances the proteins' natural flavors. How to Substitute Fish Sauce for Soy Sauce: 1:1 ratio Differences between Fish Sauce and Soy Sauce: Saltier, pungent Fish Sauce Allergens: Fish 10. Tamarind Sauce Tamarind sauce is a popular soy sauce alternative that offers a unique flavor profile and a range of culinary benefits. Made from the pulp of the tamarind fruit, this sauce has a tangy, slightly sweet taste with a hint of sourness. Tamarind sauce adds a depth of flavor and complexity to dishes, making it a great choice for those putting a fusion spin on classic dishes. It is rich in antioxidants and contains vitamins and minerals like vitamin C, potassium, and magnesium. To use tamarind as a soy sauce substitute, you can simply substitute it in equal parts in your recipes. However, it is recommended to start with a smaller amount and adjust to taste, because tamarind sauce is tangier than soy sauce and may not be suitable for all recipes, especially those that require a savory, umami flavor. How to Substitute Tamarind Sauce for Soy Sauce: Start with half, then adjust according to flavor preference Differences between Tamarind Sauce and Soy Sauce: Tangier, sweeter, less savory Tamarind Sauce Allergens: Allergy-friendly Back to Top To find a suitable soy sauce substitute for your commercial kitchen, first consider the flavor profile, dietary restrictions, and availability of alternative options. Whether you opt for tamari sauce, coconut aminos, or Worcestershire sauce, each substitute offers a unique taste that can enhance your menu items. By experimenting with soy sauce alternatives, you can cater to a wider range of customer preferences and dietary needs while maintaining the desired umami flavor in your culinary creations. Explore the top ten soy sauce substitutes to elevate your recipes and meet the diverse needs of your patrons.
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Welcome to the first lesson of Bento 101: Getting Into The Bento Making Habit! As the course name implies, and as I outlined previously, this course is all about incorporating the bento making habit into your daily routine.
A note for latecomers: The 'live' version of the course has now concluded. But don't dismay - you can follow along with it at your own pace, and I'm always happy to answer your questions; just post them in the comments for the corresponding lesson. Start at this page, and follow the posts in sequence.
Important links to note
- You may want to bookmark this site or subscribe to the news feed of course!
- You may also want to follow the Facebook page. You can also post your comments and results there instead of on this site if you prefer.
- You can follow JustBento on Twitter. This is where I post all updates to JustBento as well as JustHungry. In cases where there's a technical problem with this site like the ones we experienced yesterday, Twitter and the Facebook page are where to get updates.
- Last but not least, if you're on Flickr you may want to join the JustBento Flickr group. We'll be using the group for consolidating photos and such for future assignments, but I highly recommend going through the photos that people post there right now for lots of inspiration. You'll see all kinds of bentos there, from all types of cuisines, from highly experienced bentoists to people just starting out.
A note for people who have my book
If you have purchased the Just Bento Cookbook, first of all- thank you so much! ^_^ Second, you can think of this course as a preparation course for diving into the book.
So let's get started! First, a preamble...
Our focus during this course will be on the practical packed lunch bento
It's been more than 5 years since I started JustBento. In the past few years the term 'bento' has become a lot more popular than it used to be. But there is still a lot of confusion out there about what bentos are supposed to be. As I wrote way back in October , in Japan there are several types of meals that are called bento. The one thing they have in common is that they are meals packed into a box type container. Beyond that there are quite a lot of differences, but I think you can divide most bentos into two categories: practical everyday bentos, and special occasion/decorative bentos.
90% of this site is dedicated to practical, everyday bentos that contain tasty, healthy, everyday foods, and this course is 100% focused on that. Over the years that I've been writing about bentos, I've been alternately amused and frustrated that so many people around the world still think that all Japanese bentos look like this:
As you probably know, this type of bento is called a __kyaraben or charaben - a character bento. They are like the savory equivalents of decorated cakes: pretty to look at, and not at all practical to make for everyday lunch.
So we won't be talking about making bentos that look like that, and neither will we be talking about the type of bentos you may encounter in Japanese restaurants, that look like this:
You can think of these as multi-course meals that just happen to be presented at once in a decorative box. They are not very portable and are made to be eaten immediately in most cases.
What we're aiming for is something more like this:
or this:
...a humble yet tasty bento that still looks colorful and appetizing, is reasonably healthy and is quick and easy to assemble.
The 5 basic rules of an everyday bento lunch
An everyday homemade bento lunch should be:
- Tasty. That's a given! Why waste life by eating stuff that you don't like?
- Reasonably healthy and nutritionally balanced. We can indulge ourself with junk food and sweets now and then, but lunch is the fuel for the rest of your day, so it should be pretty healthy and balanced. And if you have any food sensitivities or allergies, or must avoid certain foods due to health concerns, there's no better way to keep control of what you eat than to pack it yourself.
- Look neat and appetizing. One of the fundamental principles of bentos, not to mention Japanese cooking in general, is that how food looks is almost as important as how it tastes. Sure you can just toss last night's leftovers into any old plastic container, and it will probably still taste good. But it's even better when your lunch looks like a proper meal rather than just sloppy leftovers.
- Be quick and easy to prepare. We're all busy with work or school or bringing up kids and taking care of our families. We can't be spending hours laboring over meal prep on a daily basis.
- Inexpensive. You save tons of money just by making homecooked meals from fresh ingredients over eating in restaurants or grabbing readymade stuff, but let's push it a bit further and really save pennies while not compromising on quality.
My 10 bento rules add a few more things, but the 5 above are the most important in my opinion.
Goto Tongqi to know more.
It doesn't have to be Japanese!
I'm guessing that most of the people following this course are not Japanese, and didn't grow up eating Japanese food. The concept of a bento is Japanese of course, and many Japanese foods are suited to bentos. But as the mix of bento styles listed on this site demonstrate, bentos don't have to only contain Japanese food. (I also purposefully divided the bentos in my book into 2 sections, "Japanese bentos" containing mostly traditional Japanese foods, and "Not-so-Japanese bentos" with foods from many other cuisines.) Even the bentos that regular Japanese people living in Japan pack for their lunches don't all contain Japanese food all the time.
Trying to get into the habit of making banto lunches on a regular basis while learning new recipes using unfamiliar ingredients can be a lot of work. You don't even have to learn a single Japanese recipe to make tasty bento lunches, as long as you follow the 5 basic rules above - and you get to reap all the benefits of the bento habit anyway! Chances are that you'll be far more likely to want to pack a lunch full of foods that you know you like rather than something new. And when it comes to packing lunch for your loved ones, especially kids, they're even more likely to prefer eating foods that they're familiar with.
Packable vs. unpackable foods
Whatever food you want to pack though, they should still be suitable for the purpose. The basic bento lunch is meant to be eaten several hours after it's prepared, usually cold or at room temperature. So anything you pack should be safe and tasty to eat under those circumstances. This means things like:
- Thoroughly cooked through proteins (e.g. hard boiled eggs, deli meats, roast chicken)
- Cooked and cooled vegetables, or raw vegetables that won't wilt (e.g. steamed asparagus, cherry tomatoes, carrot sticks)
- Carbs that are tasty and safe at room temperature (e.g. bread, properly packed rice and other grains, pasta with a non-mayo based sauce or dressing)
- Dry or prepackaged foods (e.g. nuts, crackers)
- Preserved foods (using salt, sugar and so on, or fermented foods - e.g. pickles, cheese)
...are ok. In addition, certain other foods are fine if you carry them along in an insulated container and/or with an ice pack, such as:
- Proteins that need to be kept cool (e.g. fresh milk)
- Vegetables that need to stay cool to be crisp (e.g. salad greens)
- Moist cooked foods that need to be kept cool (e.g. a tuna salad with mayonnaise)
Finally, there's a group of foods that need to either be kept hot or must be heated up - things like soups and stews. To use these for your bento lunch you either need access to a microwave or specialized, insulated containers that are usually called lunch jars. (See Looking at thermal bento sets and lunch jars.) A bonus is that a lot of soups and stews taste better if they've been sitting for a while.
That's quite a lot of foods you can bring for lunch -- far more than a simple sandwich!
There are some foods that you should think seriously about not packing in a bento you intend to eat hours after packing it. These include things like raw and undercooked proteins, as well as very moist and perishable foods. Raw fish sushi is not a good idea unless you'll be eating it within an hour. (And no, dousing it with wasabi will not kill all the nasty microbes.) Uncooked, moist tofu is also very perishable.
See also Keeping Your Bento Lunch Safe for more, including tips about extra precautions to take in hot weather.
Assignment no. 1: So what do you want to eat for lunch?
This leads us to your first assignment. Make a list of all the foods that you like to eat and that are part of your everyday meals, that you think will be great to pack for lunch.
I've made a handy form that you can fill out, or you can do this in a notebook or make up a spreadsheet with the same columns. I have labeled it good the next day foods, since cooking planned leftovers at dinnertime is one of the best ways to make packing your lunch as stress-free as possible. Feel free to add other foods that aren't planned leftovers to the list too. (Click on the image to see a larger version.)
The form is divided into columns by food type - proteins, carbs, vegetables and fruits/treats. (I've put fruits and treats in the same column sort of to sneakily encourage you to think of packing fruits as treats, although of course the occasional cookie is all good.) There's also a column called 'combo foods'. This is to list things that are a mix of foods, such as a chicken with pasta (protein and carb), or a bean salad (protein, carb and veg).
Try to list at least 3-4 foods for each category, that fit the guidelines for bento-safe foods listed above. Mark the items that need cooling with a C for Cool, and the ones that need to be kept hot or to be reheated with an H for Hot. This helps you to determine what kind of bento box or lunch container is most useful for you - if you find you're listing a lot of H foods, then you probably want to get a thermal lunch jar, and so on.
For now, don't go through this site or the book (or other bento sites) to pick up 'bento-friendly foods' for your list, unless you've already made them several times and they're part of your regular repertoire.
Also, try not to list any sandwiches. Sandwiches are a great portable lunch of course, but we're trying to think beyond the sandwich with this exercise, so bear with me.
One more thing: don't get too hung up on listing compact foods that you think would fit into a typical bento box. The idea is to make the bento box or container fit your food, not your other way around! We'll be talking about bento boxes and containers that fit your lunch style in future lessons.
(I'll post my own list later on, so as not to unnecessarily influence your lists to start with.)
Practical details
For this assignment you don't need to take any photos. The list you make is just for you, but if you want to share what you put on there, especially some unusual takes, please post them in the comments or on the Facebook page. There's no firm deadline, but to follow along with the course I would recommend that you make your list sometime this week.
I will be uploading another lesson later this week, so stay tuned!
For more information, please visit Round Bento Box.
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