Soy Sauce in the Global Kitchen

As you've learned, soy sauce contributes savory depth to many preparations—some of them not remotely Asian. We've gathered great recipes from celebrated chefs who use soy sauce in all menu parts, from appetizer to dessert. Their range is global—from Asian to Latin to Mediterranean—but soy sauce always fits. Click here to view recipes.

As you read or make these recipes, look carefully at how soy sauce works to add color to marinades, a lift to chutney, savory and salty notes to aioli or rich meatiness to mushrooms. Whether you're preparing chicken cacciatore, prawn vindaloo, lamb shawarmas or vegetarian fajitas, ask yourself if a dash of soy sauce might help make the flavors bloom.

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

• In French onion soup, to intensify the meat broth base
• In a tomato chutney for corn fritters or roast pork
• In an aioli for tuna carpaccio
• In a marinara sauce for pasta
• In a beurre blanc for seafood