Soy Sauce is a condiment, often associated with Asian cuisine. Invented over 3,000 years ago, it is made by a fermentation process that includes soybeans, roasted grains (often wheat) , brine and various yeast molds. After fermentation has taken place, the mixture is pressed, resulting the dark brown, salty liquid we are familiar with.

In your Fresh 20 menus, you’ll find it used in several Asian, poultry and seafood inspired dishes, such as paired with fresh ginger and molasses in the sauce for Foil Wrapped Chicken & Veggies and again as a base for flavor in Chicken Broccoli Soft Noodles.

When shopping for soy sauce, The Fresh 20 recommends San-J Tamari Sauce, but Braggs Liquid Aminos is a great gluten-free alternative.