The Umami Turn: Soy Sauce in Western Desserts Soy sauce has become a ubiquitous condiment in many Western kitchens, but its presence is most surprising when it appears in dessert recipes.
What was once an exotic and savory staple of Asian cuisine has been co opted by modern chefs and home cooks to create sweet and salty masterpieces that are both innovative and divisive.
The History of Soy Sauce in Asian Cuisine Soy sauce originated over 2,000 years ago as a byproduct of fermented soybeans and salt in Chinese cuisine.