🌟 Soy Sauce & Fish Sauce;
Same Same But Totally Different

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It is Celiac & Gluten Awareness Month!

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Soy Sauce

A beloved addition to countless Asian dishes, soy sauce is cherished for its robust flavor profile. Traditionally crafted from soybeans, wheat kernels, salt, and water, soy sauce undergoes a lengthy fermentation process that may break down some gluten particles.

Measuring the exact gluten content in fermented products poses a significant challenge. While it's possible that certain soy sauces may fall under the 20 parts per million limit, the variability in production methods makes it difficult to know which brands are safe.

As a result, soy sauce is generally considered to contain a significant amount of gluten. However, gluten-conscious consumers can find solace in gluten-free alternatives like tamari, which is crafted from rice instead of wheat.

It's important to note that this includes various types of soy sauce such as dark soy sauce, sweet soy sauce, light soy sauce, and kecap manis. Fortunately, there are many gluten-free soy sauces available, with popular brands like San-J, Kikkoman, and Lee Kum Kee widely accessible in Singapore.

Fish Sauce

A lesser-known yet equally potent flavor enhancer in Southeast Asian cuisine, fish sauce offers a delightful umami kick to dishes. Unlike its gluten-laden counterpart, fish sauce is inherently gluten-free.

Crafted from a simple combination of fish, salt, and s sugar, fish sauce undergoes a similar fermentation process without the inclusion of grains. This makes fish sauce a reliable choice for adding depth and complexity to your culinary creations without the risk of gluten contamination.

In Thai cuisine, fish sauce, known as "nam pla," holds a revered status, contributing its distinct flavor to a myriad of dishes.

Hidden Gluten & Ingredients Mini Course

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Remember, whether you're celiac, gluten intolerant, or somewhere in between, we're here to support you every step of the way.

Warm regards,
Karen Horan