Use it your way, but generally, one tablespoon of soya sauce for every tablespoon of oil works well. It will balance beautifully with acidic elements, such as citrus juice or vinegar with your choice of fresh herbs or spices. Fresh ginger and garlic are also winning combos with it.

Soya sauce will add complex, umami flavours to salad dressings, dipping sauces, marinades, gravies and stir frys. Mix it into burger blends, mash into butter, add to glazes for meat, fish and veg; or simply in place of table salt or as seasoning during cooking. It’s ‘soya’ versatile!