
Did you know that soy sauce originated in China more than 2000 years ago, and that although it’s eaten in cuisines throughout Asia, every country makes it differently?
In Hawaiʻi this essential condiment is commonly known by its Japanese name, shoyu, and I grew up assuming it was a staple in every household. After all, my mom always had a couple gallons of Aloha Shoyu on hand (alongside a 100-lb. bag of Calrose rice). How else would she make her famous Korean dishes (bulgogi, kalbi, miyeok guk)? We drizzled it on fried rice, mixed a little with canned tuna, and dipped everything in it from sushi to sashimi, tofu to tempura.

Yet despite my lifelong familiarity with soy sauce, I didn’t fully appreciate its cultural and historic nuances until I read Soy Sauce! by Laura G. Lee (Algonquin YR/Little Brown, 2025). This imaginative celebration of the iconic kitchen staple uses real soy sauce as paint and shows how food connects people across the world. With the help of three enthusiastic kids, we learn how soy sauce is made in China, Japan and Korea.
The book opens with an interesting question: What does it take to make life delicious? Soy Sauce of course! “Dark amber, warm like honey, briny like the sea. Soy sauce fills the mouth with umami, the spirit of savory!” Our new friends explain that everyone makes soy sauce from family recipes.

Luan, whose family makes “age-old Chinese soy sauce,” opens soybeans to reveal the key ingredient used by all: the shiny, pearly seeds within. For a distinct Japanese flavor, Haru adds “toasty wheat,” while Yoo-mi’s spicy-sweet Korean soy sauce requires the addition of jujubes and chilis.
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