01
Tamari
10.0best for raw1 tbsp : 1 tbsp
Nearly identical, contains gluten
10.0
soy sauce substitute
for raw.
Raw applications let soy sauce shine unmediated — no heat to drive off harsh aldehydes, so pasteurization, microbial load, and room-temperature flavor balance all matter. The sauce's pH sits around 4.8 and its 14-18% salt acts as its own preservative, but substitutes vary: some unpasteurized misos carry live cultures that keep fermenting in a dressing bowl, and anchovy-based swaps need refrigeration. Rank subs here on safety-at-room-temp, flavor clarity without cooking, and texture against crisp vegetables.
top substitutes
adjustment for raw
Tamari is the closest raw swap — same pH 4.8, same 14-18% salt, same pasteurization. Use 1:1 in dipping sauces, poke bowls, or carpaccio dressings with zero adjustment to salt or acid. Gluten-free bottles exist but confirm the label; otherwise functionally identical for cold-serve.
02
Steak Sauce
10.0best for raw1 tbsp : 1/2 tbsp
Mix with balsamic vinegar
10.0
adjustment for raw
Steak sauce-balsamic blend at half-ratio delivers pH 3.5 acidity that will start 'cooking' raw fish within 4-5 minutes via protein denaturation. Plate and serve immediately; beyond 6 minutes the surface turns opaque like ceviche rather than staying sashimi-smooth.
03
Coconut Aminos
10.0best for raw1 tbsp : 1/2 tbsp
Saltier, use half and add pinch of sugar
10.0
adjustment for raw
Coconut aminos at half-ratio delivers 2-3% sugar that sweetens a raw dressing — pair with a pinch of salt and white pepper to rebuild the savory register. Good for raw tuna tartare where soy sauce's harsher salinity overwhelms the delicate fat notes at 10°C serving temp.
show 11 more substitutes
04
Oyster Sauce
5.01 tbsp : 1/2 tbsp
Add a pinch of sugar for sweetness
5.0
adjustment for this dish
At 0.5:1 plus a pinch of sugar, oyster sauce functions in raw shellfish preparations where its briny base echoes the protein. Thin with 2 tsp cold water per tablespoon so it runs rather than clumps — a cucumber-and-oyster salad needs 2 tbsp total for a 4-person serving.
05
Salt
3.31/4 tsp : 1 tsp
Adds umami and color; reduce other liquids slightly
3.3
adjustment for this dish
Straight salt at 1/4 tsp per tablespoon matches sodium but strips the dashi-like umami backbone. For raw tomatoes or radish, compensate with a drop of anchovy oil or a 1/8 tsp Parmesan rind dust — otherwise the salad tastes correctly seasoned but one-dimensional.
06
Miso
10.01 tbsp : 1 tbsp
Dissolve in water for salty umami liquid
10.0
adjustment for this dish
Dissolve 1 tbsp miso in 1 tbsp cold filtered water and strain through a fine mesh — raw preparations show undissolved koji particles visibly on a white plate. Live unpasteurized miso keeps fermenting at room temp, so dress and serve within 15 minutes or sharpness builds.
07
Balsamic Vinegar
10.01 tsp : 1 tsp
Adds dark color and umami, not a full flavor match
10.0
08
Fish Sauce
5.01/2 tbsp : 1 tbsp
Very salty and pungent; use half the amount
5.0
09
Worcestershire Sauce
10.01 tbsp : 1 tbsp
Similar umami depth; slightly different flavor
10.0
10
Hoisin Sauce
5.01 tbsp : 1 tbsp
Add a little honey and sesame oil for closer match
5.0
11
Anchovy Paste
5.01/2 tsp : 1 tsp
Strong umami, use sparingly; fishy if overdone
5.0
12
Garlic Powder
5.01 tsp : 1/2 tsp
Sprinkle sparingly for savory depth; lacks liquid and salt so adjust seasoning separately
5.0
13
Nutritional Yeast
5.01 tbsp : 1 tbsp
Sprinkle 1 tbsp for cheesy umami; no liquid or salt, best stirred into sauces or grain bowls
5.0
14
Teriyaki Sauce
3.31 tbsp : 1 tbsp
Add honey or sugar and a splash of rice vinegar
3.3