How to Use Liquid Aminos

Photo: Claire Lower

If you’ve ever seen a bright yellow bottle with two happy looking old people on it, you’ve probably wondered exactly what are Bragg’s Liquid Aminos. Basically, it’s an unfermented, soy sauce-like product made completely from soy beans and water (meaning it’s wheat free) and it is delicious.

But if you don’t have any issues with wheat, liquid aminos may not seem like a condiment you need in your life. This isn’t necessarily true. At any given moment, I always have both soy sauce and liquid aminos in my fridge, because though they are similar, they are not the same.


You already know what soy sauce tastes like: salty, rich, and kind of meaty. Liquid aminos taste like that, but sweeter, a little richer and meatier, and a bit less salty. If you’re trying to avoid soy and wheat, there is a coconut version that tastes pretty comparable to the Bragg brand.

Basically, they’re a good way to add umami without worrying about overdoing it with the salt. Salinity-wise, I’ve found that soy sauce can get a little aggressive when reduced, but liquid aminos get richer and sweeter, rather than straight-up saltier. I use liquid aminos in marinades, stir-fries, soups and stews to add a meaty flavor and roundness. I stir them into my onion dip, my cheese balls, and salad dressings to up the umami. Most recently, I’ve begun mixing them with soy sauce for a less salty sushi dipping experience. Basically, if your food is missing that “certain something,” liquid aminos can help round the dish out.

Update 3/29/18: It has been pointed out that liquid aminos do not, in fact, contain less sodium than soy sauce, but are just deceptively labeled.

Share This Story

About the author

Claire Lower
