Soy Sauce in the American Kitchen

In the American kitchen, soy sauce can be the secret weapon that gives dishes greater depth and complexity. With their new awareness of umami, many chefs and food scientists are reaching for soy sauce when a dish needs salt … plus a little something. They consider it a two-for-one ingredient that enhances flavor more than salt alone would.

Consider some of these possible uses for soy sauce in the American kitchen:

• In chicken broth, to add savory notes and slow-simmered richness
• In a balsamic vinaigrette for spinach salad
• In a lamb marinade with balsamic vinegar and mustard
• In ground beef, meatloaf, burgers and chili, to add flavor and color
• In a barbecue glaze for baby back ribs or pork chops
• In whole-grain breads, to add color and yeasty/wheaty notes
• In a pizza dough, to enhance caramelization