What it is and where it comes from
Naturally brewed soy sauce is made by fermenting soybeans, wheat and salt for months. The fermentation makes a small amount of alcohol, usually a few percent at most, and some brands add alcohol as a preservative. It is used in small amounts and does not intoxicate. Some cheap soy sauces are made by chemical hydrolysis and contain no alcohol.
What scholars say
- Many scholars and halal certifiers: alcohol that forms naturally during fermentation, in a sauce used in small amounts that cannot intoxicate, does not make it haram.
- Stricter scholars: avoid soy sauce with alcohol, especially when alcohol is added.
Where you find it
Asian dishes, marinades, teriyaki, instant noodles, crisps and sauces.
What to look for on the label
Look for a halal logo: several large brands sell halal-certified soy sauce. If "alcohol" is listed as an added ingredient, many people avoid it.
This is a guide, not a fatwa. Recipes change, so check the label, look for halal certification, and ask your local imam where scholars differ.