In many Asian countries, soy sauces are traditional products that have been used for ages as aromatic and flavouring spices added to foods during their manufacture; they are also used as table condiments applied at the individual discretion of consumers. The annual world production of soy sauces amounts to over 10 billion (bn) litres (10 m tonnes). China is the largest producer of soy sauces (5 m tonnes) and their main exporter (over 94 thousand tonnes). Currently, soy sauces are reported to expand into the European and American markets. Two main groups of methods are applied to produce soy sauces: fermentation processes and procedures based on acid-hydrolysis of proteins. The production of soy sauces using the traditional (fermentation methods) technologies is time consuming and, thus, expensive. So, the technologies have been developed, which consist in the ‘accelerated’ fermentation or utilize semi-synthetic materials (HVP acid-hydrolyzed vegetable proteins). At the turn of 1970s and 1980s in the 20th century, 3-monochloropropane-1,2-diol (3-MCPD) were found in HVP and in HVP-based soy sauces, and, later, 2-MCPD, dichloropropanols (DCP), and esters of chlorinated propanediols and propanol with fatty acids. Those compounds are harmful to health and, if eaten in larger quantities, they induce carcinogenic changes, kidney diseases, and reproductive disorders. In this research study, a review of reference literature is presented on the production of soy souses. The objective of the review was to compile information on the production technologies of soy sauces. In particular, the occurrence of 3-MCPD was highlighted. Law regulations were discussed as were the analytical methods of determining 3-MCPD.