Soy sauce made from hydrolyzed vegetable protein

This style of soy sauce is made through acid hydrolysis of vegetable proteins rather than the slow fermentation used for tamari or shoyu, producing a savory, salty seasoning liquid faster and more cheaply than a brewed one. It's commonly found in inexpensive bottled soy sauces, instant noodle seasoning packets, and some prepared Asian-style sauces sold on grocery shelves alongside pricier fermented brands. Its flavor tends to be more straightforwardly salty than brewed varieties, without the rounded sweetness and complexity that fermentation develops over months, so it's often used in dishes with plenty of other seasoning, like garlic, ginger, or chile, to round it out. It still functions in the same basic roles as any soy sauce: a dip, a stir-fry splash, or a marinade base.

A tablespoon (18 g) has 60 calories, with protein at 14% DV and potassium at 10% DV per 100 g. Because sodium is especially high at 6820 mg per 100 g, even a light drizzle contributes meaningfully to a dish's salt level, so it's best used sparingly and balanced with unseasoned ingredients like plain rice or steamed vegetables. Checking the label is worthwhile, since this style is sometimes blended with brewed soy sauces in packaged condiments rather than sold entirely on its own, and keeping the bottle tightly capped in the pantry helps preserve its shelf life.