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I watch a lot of food programs and the chefs would advocate using soy sauce instead of salt for making a dish salty. The question is what makes soy sauce salty? Does it actually contain salt?

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Isn't this pretty definitively answered by looking at the ingredients, i.e. a general reference question? I don't really see this as being about cooking. – Aaronut♦ Sep 1 '12 at 16:54
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SALT! Holy cow. – Blessed Geek Sep 5 '12 at 3:27
This may not be an advanced question, but why is it being voted to be closed? Perhaps the asker doesn't understand what soy sauce is or how it is produced. – SAJ14SAJ Apr 12 at 22:00
@SAJ14SAJ I went ahead and finished it off because it is essentially rhetorical, which is one of the "not a real question" subpoints - all you have to do is look on the bottle, or look it up if you don't have one. It's essentially equivalent to asking "what is soy sauce?" (Also, Divi actually flagged it as not constructive, which I regarded as permission to get rid of it.) – Jefromi♦ Apr 12 at 23:05

closed as not a real question by Jay, Mien, Jefromi♦ Apr 12 at 23:04

It's difficult to tell what is being asked here. This question is ambiguous, vague, incomplete, overly broad, or rhetorical and cannot be reasonably answered in its current form. For help clarifying this question so that it can be reopened, see the FAQ.

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Yes, salt is one of the primary ingredients of soy sauce, along with soybeans, wheat, and water. It's used as an ingredient or condiment to add saltiness, just like plain salt generally is in Western cuisines. (Soy sauce additionally adds umami flavor.)

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