The Case for Soy Sauce in Desserts Soy sauce is a staple condiment in many savory cuisines, but its potential in sweet dishes has been largely overlooked.
However, traditional Asian desserts have long incorporated soy sauce to great effect. The chemistry behind soy sauce's unique flavor profile lies in its fermentation process.
Made from soybeans, water, and roasted grains, which are mixed with koji (Aspergillus oryzae), a type of fungus that breaks down proteins and carbohydrates into new compounds.