Differential interference contrast (DIC) light micrograph of soy sauce crystals. Also known as 'soy sauce diamonds', they are a crystalline structure that can form in soy sauce under certain conditions. Soy sauce is a traditional condiment made from soybeans, wheat, and salt, that has a complex flavour profile that is both salty and savory. The formation of soy sauce crystals is a natural process that occurs when the salt in the soy sauce begins to crystallise out of the liquid. This can happen when the soy sauce is exposed to low temperatures or when the salt concentration is particularly high. The crystals that form are typically small, transparent, and have a diamond-like shape.