调味品

Soy sauce 是纯素的吗？

通常纯素

通常是的——酿造酱油是大豆、小麦、盐和曲霉菌。

也列为：酱油, 生抽, 淡酱油, 老抽

关键事实

裁定: 通常纯素
类别: 调味品
也列为: 酱油, 生抽, 淡酱油, 老抽
最佳替代品: 普通酿造酱油

为什么

传统酱油和生抽都是发酵的植物产品。例外是鱼味品种（一些中式和东南亚调味酱会添加凤尾鱼或蚝油提取物）以及标榜为“海鲜酱油”的蘸酱。

标签上要检查什么

风味酱油中的鲣鱼、凤尾鱼或蚝油提取物
用于蘸食的“调味”或高汤酱油
如果您还需要无麸质产品，请选择生抽（tamari）

用它来替代

普通酿造酱油溜酱油椰子酱油液体氨基酸

What is actually in it

Brewed soy sauce is a three-stage plant fermentation: Aspergillus oryzae grows on cooked soybeans and roasted wheat to make koji, brine is added to form a moromi mash, and lactic bacteria and yeasts work on it for months. The result is hundreds of aroma compounds and a lot of free glutamate — the umami people usually attribute to meat. Cheaper acid-hydrolysed soy sauce (labelled hydrolysed vegetable protein, HVP) is also plant-based but flat-tasting. The non-vegan cases are specific rather than general: Japanese 'dashi shoyu' and 'sashimi shoyu' contain bonito or kelp-and-bonito extract; several Chinese and Filipino seasoning sauces blend in shrimp or oyster; and some Korean guk-ganjang variants list anchovy. Because those products sit on the same shelf in identical bottles, the practical rule is to read the ingredient list rather than the category. Sodium is the other thing to watch — around 5-6 g of salt per 100 ml — so reduced-salt versions are worth having if you cook with it daily.

常见问题

溜酱油是纯素的吗？

是的，而且它通常不含小麦，这使其成为无麸质植物性烹饪的首选。

寿司蘸酱呢？

寿司柜台的普通酱油通常没问题；加入了高汤（dashi）的“生鱼片酱油”瓶装产品则不是。

Is coconut aminos a good substitute?

Yes — it is coconut sap and salt, about 65% less sodium, slightly sweeter, and works well in dressings, though it lacks the fermented depth for braises.

Is soy sauce gluten-free?

Standard shoyu contains wheat. Most tamari does not, but check the bottle since a few tamari brands include a small amount.

Does soy sauce need refrigerating?

It keeps at room temperature but oxidises; refrigeration after opening preserves the aroma for months longer.