Why Add Sugar to Soy Sauce? Understanding the Sweetening Secret of Savory Sauces

Why add sugar to soy sauce? It’s all about balancing and enhancing flavor, creating a more complex and pleasing taste profile that goes beyond simple saltiness.

I remember my first attempt at making a truly authentic stir-fry. I’d meticulously chopped my vegetables, marinated my protein, and was ready to bring it all together in the wok. My go-to sauce was a straightforward mix of soy sauce, garlic, and ginger. It was… fine. Edible, certainly, but it lacked that certain *oomph*, that depth of flavor I’d experienced in restaurant versions. It tasted a bit flat, overwhelmingly salty, and one-dimensional. It wasn’t until I started experimenting, tentatively adding a touch of sugar, that my stir-fries began to sing. That initial spoonful of sugar transformed the dish, rounding out the sharp edges of the soy sauce and making the entire flavor profile sing. This experience opened my eyes to a fundamental principle in cooking: the strategic addition of sugar to soy sauce isn’t just a culinary quirk; it’s a sophisticated technique for achieving culinary harmony.

The Science and Art of Flavor Balancing

At its core, the practice of adding sugar to soy sauce is rooted in the fundamental principles of flavor balancing. Soy sauce, a staple in many Asian cuisines, is characterized by its potent savory (umami) and salty notes. While these are desirable, an unadulterated soy sauce can often be too aggressive, overwhelming other delicate flavors in a dish. This is where sugar, in its various forms, plays a crucial role. It doesn’t simply introduce sweetness; rather, it acts as a complexifier and a harmonizer.

Think of it like a musical chord. A single note can be pleasant, but a chord, with its carefully orchestrated interplay of different pitches, creates a far richer and more resonant sound. Similarly, sugar, when added to soy sauce, doesn’t just add a sweet melody; it subtly alters the perception of the other flavors, creating a more complex and satisfying taste experience. It can:

• Mellow the Saltiness: Sugar directly counteracts the perception of saltiness. By introducing a contrasting taste, it makes the saltiness of the soy sauce feel less sharp and more integrated. This is a principle seen across many culinary traditions, where a touch of sweetness is often used to balance out salty or sour elements.
• Enhance Umami: This might seem counterintuitive, but sugar can actually amplify the perception of umami. Umami, the fifth taste, is often described as savory or meaty. When combined with sugar, the savory notes of the soy sauce can seem more pronounced and satisfying. This is because our taste buds are complex, and the interaction between different taste receptors can lead to synergistic effects.
• Round Out Acidity: Many soy sauces have a subtle underlying acidity. Sugar can help to smooth out this acidity, making the overall flavor profile more approachable and less jarring.
• Create Depth and Complexity: By adding another layer of flavor, sugar prevents the sauce from tasting one-dimensional. It encourages the palate to explore different nuances, making the dish more interesting and enjoyable.
• Contribute to Browning and Glazing: In cooking applications, particularly stir-fries and marinades, the sugar in the soy sauce mixture caramelizes when heated. This process not only adds a visually appealing golden-brown hue to food but also contributes a delicious, slightly toasted flavor that enhances the overall culinary experience.

My Own Stir-Fry Revelation

My own journey with sweetening soy sauce wasn’t an immediate epiphany. For a long time, I adhered to recipes that called for minimal or no sugar in my soy sauce-based marinades, assuming that the inherent savoriness of soy sauce was all that was needed. The results were always decent, but never spectacular. Then, during a trip to Southeast Asia, I had the opportunity to observe a seasoned street food vendor preparing a popular noodle dish. Their sauce, a dark, glistening concoction, was poured over fresh noodles and vegetables. The aroma alone was intoxicating. I watched, mesmerized, as they measured out soy sauce, then, with a confident scoop, added a significant amount of what looked like palm sugar. I was skeptical; wouldn’t that make it too sweet? The resulting dish, however, was a revelation. The sauce was perfectly balanced – deeply savory with a subtle, lingering sweetness that made every bite utterly addictive. This experience was a turning point, prompting me to re-evaluate my own cooking and embrace the power of sugar in soy sauce applications.

It’s not just about dumping sugar in willy-nilly, of course. The *type* and *amount* of sugar matter. Different sugars bring different nuances. For instance, brown sugar or palm sugar, with their inherent molasses content, add a deeper, more complex sweetness and a hint of caramel, which can be particularly wonderful in richer marinades or braising liquids. White sugar, on the other hand, offers a cleaner, more direct sweetness that can be useful when you want to highlight the soy sauce’s savory notes without introducing too many competing flavors. And then there are the less common but equally effective sweeteners like honey or maple syrup, each bringing their own distinct character to the party.

The Historical and Cultural Context

The addition of sugar to soy sauce isn’t a modern invention. It’s a practice deeply ingrained in the culinary histories of East and Southeast Asia, where soy sauce itself has a long and storied past. While precise origins are often difficult to pinpoint in ancient culinary traditions, the concept of balancing strong savory flavors with sweetness is a universal one. Many traditional dishes across Asia feature a sweet-and-savory flavor profile, and the combination of soy sauce with sugar is a natural extension of this culinary philosophy.

In China, for example, braised dishes often employ a combination of soy sauce, sugar, and aromatics to create rich, complex, and deeply flavorful sauces. The sugar not only balances the saltiness but also aids in the Maillard reaction, the chemical process responsible for browning and the development of rich flavors during cooking. In Japan, while some soy sauce-based dishes might lean more heavily on the pure savory notes, many sauces and marinades, particularly those intended for grilling or glazing, will incorporate sugar to achieve that characteristic sweet-savory glaze.

In Southeast Asia, the integration of sugar into soy sauce-based dishes is even more pronounced. Countries like Thailand, Vietnam, and the Philippines often incorporate palm sugar, brown sugar, or even jaggery into their savory sauces. These sugars, with their distinct flavor profiles, contribute a more nuanced sweetness that complements the other ingredients. For instance, in a classic Filipino adobo, which often features soy sauce and vinegar, a touch of sugar is frequently added to temper the acidity and saltiness, creating a harmonious balance.

The evolution of soy sauce itself also plays a role. As soy sauce production diversified and regional variations emerged, so too did the ways in which it was used. Different fermentation processes and ingredient ratios resulted in soy sauces with varying levels of saltiness and umami. Cooks, in turn, developed techniques to best complement these variations, and the addition of sugar became a common and effective method for achieving desired flavor profiles.

Considering the sheer diversity of soy sauce-based recipes globally, it’s clear that the “why add sugar to soy sauce” question has a rich historical and cultural tapestry behind it. It speaks to an understanding of taste perception that has been cultivated over centuries, a testament to the ingenuity of cooks in crafting dishes that are both comforting and exciting.

Beyond Basic Sweetness: The Nuances of Sugar Types

When we talk about adding sugar to soy sauce, it’s easy to default to the familiar granulated white sugar. However, the culinary world offers a spectrum of sweeteners, each with its unique properties that can significantly impact the final flavor and texture of your soy sauce-based concoctions. Understanding these nuances is key to mastering the art of flavor balancing.

Granulated White Sugar

This is your everyday, go-to sweetener. It provides a clean, straightforward sweetness that is highly soluble and mixes easily. It’s a reliable choice when you want to soften the saltiness and round out the flavor without introducing any additional complex notes. It’s particularly useful in lighter sauces, marinades for delicate proteins, or when you want the soy sauce flavor to remain prominent.

Brown Sugar (Light and Dark)

Brown sugar is essentially white sugar with molasses added back in. The amount of molasses dictates whether it’s light or dark brown sugar. Light brown sugar has a milder molasses flavor, offering a subtle caramel undertone. Dark brown sugar, with its higher molasses content, provides a richer, more intense caramel and slightly smoky flavor. Both are excellent choices for marinades, braises, and glazes where a deeper, more complex sweetness is desired. The molasses also contributes to a slightly chewier texture in baked goods and a more satisfying glossiness in sauces.

Cane Sugar

Similar to granulated white sugar, but often made from sugarcane. Depending on its processing, it can have a slightly more robust flavor than beet sugar-derived white sugar. It’s a good all-purpose sweetener.

Raw Sugar / Turbinado Sugar / Demerara Sugar

These are less refined sugars that retain some of the molasses and natural minerals from the sugarcane. They have larger crystals and a distinctive caramel flavor. They dissolve more slowly than white sugar, which can be beneficial for creating a slightly thicker sauce or glaze where a gradual release of sweetness is desired. Their coarser texture can also add a pleasant subtle crunch if used as a finishing element.

Palm Sugar

Commonly used in Southeast Asian cuisines, palm sugar is derived from the sap of the coconut palm or date palm. It typically comes in hard discs or blocks and has a rich, complex flavor profile that is less purely sweet and more nuanced, often with notes of caramel, butterscotch, and even a hint of smokiness. It dissolves more slowly than granulated sugar and can lend a beautiful golden hue to dishes. It’s exceptional in marinades for grilled meats and in many stir-fry sauces.

Maple Syrup

While not technically a “sugar” in its crystalline form, maple syrup is a liquid sweetener often used to add sweetness and complexity. It brings its own distinctive woody, slightly earthy, and caramel-like flavor notes. It can be a fantastic alternative to sugar in certain soy sauce-based marinades, particularly for pork or chicken, adding a unique regional twist.

Honey

Honey’s flavor profile varies widely depending on the floral source. It offers a natural sweetness with its own set of aromatic compounds. Like maple syrup, it adds liquid to a recipe, which needs to be accounted for. Its distinct flavors can complement soy sauce beautifully, especially in glazes for seafood or poultry.

Molasses

This is a thick, dark syrup that is a byproduct of sugar refining. It is intensely flavorful, with a deep, slightly bitter, and complex caramel taste. While it’s rarely used on its own in large quantities with soy sauce due to its strong flavor, a small amount can add incredible depth and color to braises or rich glazes.

Sugar Substitutes (e.g., Erythritol, Stevia, Monk Fruit)

For those looking to reduce sugar intake, sugar substitutes can be considered. However, it’s important to note that they often don’t replicate the browning and caramelization properties of natural sugars, and their taste profiles can differ. Their interaction with soy sauce’s savory notes might also be less complex. They are best used when the primary goal is sweetness reduction rather than flavor enhancement.

Practical Applications: When and How to Add Sugar

Knowing *why* to add sugar is one thing, but knowing *when* and *how* is crucial for successful implementation. It’s not always about adding sugar directly to the soy sauce bottle itself; rather, it’s about incorporating it into the sauces, marinades, and glazes you create *using* soy sauce.

Marinades

This is perhaps one of the most common applications. When marinating meats, poultry, or even firm tofu, a touch of sugar in the soy sauce-based marinade helps to tenderize the protein slightly, enhance browning, and create that irresistible sweet-savory crust. The sugar helps the marinade adhere better to the surface of the food.

• General Guideline: For every 1/4 cup of soy sauce in a marinade, start with 1 to 2 teaspoons of sugar (adjust based on the type of sugar and your preference).
• My Tip: For a more complex flavor, I often use a combination of brown sugar and a touch of honey in marinades for pork or chicken.

Stir-Fry Sauces

In the fast-paced world of stir-frying, sugar plays a vital role in creating that glossy, flavorful sauce that coats every ingredient. It balances the soy sauce, ginger, garlic, and other aromatics, ensuring that no single flavor dominates.

• General Guideline: When mixing your stir-fry sauce base (soy sauce, perhaps some rice vinegar, sesame oil), add about 1 teaspoon of sugar for every 2-3 tablespoons of soy sauce.
• My Tip: I like to dissolve the sugar in a small amount of warm water or mirin before adding it to the stir-fry sauce. This ensures it’s fully incorporated and prevents grittiness.

Glazes

Glazes, whether for grilled meats, roasted vegetables, or even baked goods, are designed to create a sticky, flavorful coating. Sugar is essential here, as it caramelizes under heat, forming that signature glaze.

• General Guideline: Glazes often have a higher sugar content. A ratio of 1:1 or 2:1 soy sauce to sugar is not uncommon, depending on the desired sweetness and viscosity.
• My Tip: For a beautiful sheen on grilled salmon or chicken wings, I often brush on a glaze made with soy sauce, brown sugar, a touch of garlic, and ginger during the last few minutes of cooking.

Dipping Sauces

For dipping sauces, where the flavor needs to be immediately impactful, sugar helps to create a more rounded and less aggressive taste. It makes the sauce more palatable and enjoyable for dipping.

• General Guideline: Start with a small amount, perhaps 1/2 teaspoon of sugar per 2 tablespoons of soy sauce, and taste as you go.
• My Tip: When making a spicy soy-based dipping sauce, the sugar is crucial for balancing the heat of chili peppers or sriracha.

Braising Liquids

In slow-cooked dishes like braised ribs or pork belly, sugar contributes to the richness and depth of flavor. It helps to create a complex sauce that is both savory and subtly sweet, with a beautiful depth of color due to caramelization.

• General Guideline: The amount will vary greatly depending on the recipe, but a few tablespoons of brown sugar or palm sugar for a pot of braising liquid is typical.
• My Tip: For an extra layer of flavor, I sometimes toast the sugar slightly in the pot before adding other liquids.

A Step-by-Step Approach to Sweetening Soy Sauce-Based Sauces

If you’re new to this, the idea of “adding sugar” can still feel a bit abstract. Here’s a practical, step-by-step guide to help you achieve that perfect balance:

1. Start with Your Base Recipe: Have your soy sauce and other core ingredients ready (e.g., garlic, ginger, vinegar, broth).
2. Measure Your Soy Sauce: Determine the amount of soy sauce you’ll be using. This will be your primary reference point.
3. Choose Your Sweetener: Decide which type of sugar best suits the flavor profile you’re aiming for. For general purposes, granulated white sugar or light brown sugar are good starting points.
4. Initial Sweetener Addition (Conservative): Begin with a small amount of sugar. As a general rule of thumb, start with about 1 teaspoon of sugar for every 1/4 cup (about 4 tablespoons) of soy sauce. If using a liquid sweetener like honey or maple syrup, you might start with slightly less due to their liquid content and intensity.
5. Dissolve Thoroughly: Ensure the sugar is completely dissolved. If making a cold sauce, you might need to whisk vigorously. For warmer sauces or marinades, a gentle heat can help it dissolve faster. If you’re using palm sugar blocks, you may need to grate them finely or dissolve them in a small amount of warm liquid first.
6. Taste and Assess: This is the most critical step. Dip a clean spoon into your sauce and taste it. Don’t just taste for sweetness; taste for balance. Is the saltiness still too sharp? Does it need more depth?
7. Adjust Gradually: If it still needs more sweetness or balance, add sugar in small increments (e.g., 1/2 teaspoon at a time), re-dissolve, and taste again. It’s always easier to add more than to take away!
8. Consider Other Flavors: Remember that sugar interacts with other ingredients. If your sauce already has sweet elements (like mirin or some types of oyster sauce), you’ll need less added sugar. Conversely, if it’s very acidic (lots of vinegar) or very spicy, you might need a bit more sugar to achieve balance.
9. Consider Cooking Method: If your sauce will be cooked down, caramelized, or reduced, keep in mind that the sweetness will intensify. You might want to err on the side of slightly less sweet before cooking.

Personal Anecdote: The Over-Sugared Incident

I learned the importance of gradual adjustment the hard way once while making a teriyaki-style glaze. I was aiming for a rich, sticky glaze for chicken wings. I followed a recipe that called for a generous amount of brown sugar. Confidently, I dumped in the specified amount, thinking, “It’s a glaze, it needs to be sweet!” What I didn’t account for was the fact that I was using a slightly sweeter soy sauce than usual, and my chicken wings were already somewhat seasoned. The result? Deliciously browned wings, yes, but they were overwhelmingly, cloyingly sweet. It was a valuable lesson in tasting and adjusting, and it reinforced my commitment to adding sweeteners incrementally. Now, I always start with less and add more until the balance is just right.

Frequently Asked Questions About Sugar in Soy Sauce

Q1: Does adding sugar to soy sauce make it less healthy?

This is a common concern, and it’s important to address it directly. From a purely nutritional standpoint, adding sugar, regardless of its form, does introduce calories and carbohydrates. If your primary goal is to minimize sugar intake for health reasons, then consciously adding sugar to soy sauce might seem counterproductive. However, it’s crucial to consider the context of consumption.

Firstly, the *amount* of sugar typically added to soy sauce in most recipes is relatively small, especially when considering the overall meal. For instance, in a stir-fry sauce for four servings, you might use only 1-2 teaspoons of sugar. When distributed across multiple portions, the individual sugar contribution per serving is often quite modest.

Secondly, the purpose of adding sugar isn’t solely about creating sweetness; it’s about achieving a balanced flavor profile that can, in fact, lead to a more satisfying eating experience. A well-balanced dish might prevent overeating or the craving for less healthy, intensely sweet snacks later on. The sugar acts as a flavor enhancer and balancer, making the savory components more enjoyable.

Furthermore, the alternative to adding sugar might be a sauce that relies solely on high amounts of soy sauce (which is high in sodium) or other less desirable flavor enhancers to achieve palatability. In this sense, a small, strategic addition of sugar could be seen as part of a more nuanced and potentially better-rounded flavor profile, which can contribute to a more enjoyable and satiating meal.

Ultimately, the health impact depends on the overall diet and the quantities consumed. For most home cooks using soy sauce-based sauces in moderation, the added sugar is unlikely to be a significant health detractor. If you are strictly limiting sugar intake, you can explore sugar-free alternatives or focus on recipes that naturally have less need for added sugar, but you might miss out on the complexity of flavor that sugar provides.

Q2: Why do some bottled soy sauces already contain sugar?

You’ve likely noticed that some commercially produced soy sauces have sugar listed in their ingredients. This is a deliberate choice by manufacturers to cater to a broader consumer palate and to achieve a specific flavor profile that is popular. As we’ve discussed, sugar is incredibly effective at rounding out the sharp edges of soy sauce and enhancing its savory notes.

Manufacturers often aim for a universally appealing taste that is both savory and slightly sweet, making the product more versatile and immediately pleasing. This “pre-sweetened” approach can be convenient for consumers as it eliminates the need for them to add sugar themselves. It ensures a consistent flavor across batches, which is important for brand recognition and customer satisfaction.

Different types of soy sauce might have varying levels of added sugar. For example, a “light” soy sauce might have less sugar than a “dark” or “sweet” soy sauce (like “kecap manis” in Indonesian cuisine, which is inherently sweet and syrupy). The inclusion of sugar is part of the product’s formulation to achieve its intended taste and market positioning. For cooks who prefer to control the sweetness themselves, choosing a pure, unadulterated soy sauce (often labeled as “brewed” or “all-purpose” without added sweeteners) is the best option. Always check the ingredient list if you have specific dietary preferences or are trying to recreate a dish with a precise flavor profile.

Q3: What is the difference between adding sugar to soy sauce versus using a sauce like teriyaki?

This question gets to the heart of how soy sauce is used in compound sauces. Teriyaki sauce is a prime example of a soy sauce-based sauce where sugar plays a critical role. The fundamental difference lies in the fact that teriyaki sauce is a *finished product* that *uses* soy sauce as a base, while adding sugar to soy sauce is a *technique* applied during the preparation of various dishes or sauces.

Teriyaki sauce typically consists of soy sauce, mirin (a sweet rice wine), sake (Japanese rice wine), and sugar. The sugar is a key component, alongside the mirin, responsible for the sauce’s characteristic sweet and savory glaze when it caramelizes on grilled or pan-fried foods. You are essentially using a pre-formulated sauce that already has the sugar incorporated in a balanced ratio with other ingredients.

When you add sugar to soy sauce yourself, you are taking the raw ingredient (soy sauce) and modifying it to create *your own* sauce, marinade, or glaze. This gives you complete control over the sweetness level, the type of sugar used, and the balance with other flavors like acidity (vinegar), spice (chili), aromatics (garlic, ginger), and other savory elements (oyster sauce, fish sauce). You might be making a marinade for grilled chicken, a stir-fry sauce, or a dipping sauce, and you’re choosing to add sugar to the soy sauce base to achieve the desired outcome for that specific application.

So, while teriyaki sauce *contains* soy sauce and sugar, the act of “adding sugar to soy sauce” is about the fundamental culinary practice of flavor adjustment and creation, rather than using a ready-made, complex sauce. Think of it this way: using teriyaki sauce is like buying a pre-made cake mix, whereas adding sugar to soy sauce is like baking a cake from scratch, controlling every ingredient and step.

Q4: Can I use artificial sweeteners instead of sugar when cooking with soy sauce?

Yes, you can technically use artificial sweeteners, but it’s important to understand the significant differences in how they interact with food and flavor compared to natural sugars.

Firstly, the primary role of sugar in cooking with soy sauce often goes beyond just sweetness. As we’ve discussed, sugars like brown sugar and palm sugar caramelize under heat, contributing to browning, glossiness, and a desirable toasted flavor through the Maillard reaction. Artificial sweeteners, such as aspartame, saccharin, sucralose, or even sugar alcohols like erythritol, generally do not caramelize or brown in the same way. This means you will likely miss out on the visual appeal and the complex flavor development that sugar provides. Your sauce might not achieve that beautiful glossy sheen or deep color.

Secondly, taste profiles can differ. While artificial sweeteners aim to replicate sweetness, they often have a different mouthfeel and lingering aftertaste. Some people detect a slightly metallic or bitter note, which might clash with the savory and umami notes of soy sauce. The way they interact with other flavors can also be less harmonious than natural sugars. For instance, the mellowing effect on saltiness might be less pronounced, or the perceived sweetness might be perceived differently when combined with the intense sodium of soy sauce.

If your primary goal is to reduce sugar intake and you decide to use artificial sweeteners, it’s advisable to do so cautiously. Start with a very small amount, as they can be significantly sweeter than sugar. Taste frequently and be prepared for a different outcome in terms of flavor complexity and texture. For applications where caramelization is key (like glazes or stir-fry sauces), artificial sweeteners will likely not provide the same satisfying results. In such cases, you might consider options like erythritol or allulose, which offer some degree of caramelization, though they can still have their own unique characteristics and limitations compared to traditional sugars.

Q5: How do I adjust the sweetness if my soy sauce is already a bit sweet?

This is a fantastic question that highlights the importance of tasting and adapting. If you’ve already started with a soy sauce that has some inherent sweetness (like a “sweet soy sauce” or a regular soy sauce with added sugar), you’ll need to be more conservative when adding more sweetener. Here’s how to approach it:

1. Identify the Type of Soy Sauce: First, check the label. Is it labeled as “sweet soy sauce” (like kecap manis)? Or is it a regular soy sauce that might have a slightly sweeter profile due to its fermentation? This gives you a baseline understanding of its sweetness level.

2. Taste Before Adding Anything: Before you even think about adding more sugar, taste the sweet soy sauce on its own. Get a feel for its sweetness, saltiness, and overall flavor profile.

3. Start with Very Small Additions: When you begin incorporating other ingredients or need to balance flavors, add sugar in much smaller increments. Instead of starting with 1 teaspoon per 1/4 cup of soy sauce, try just 1/4 or 1/2 teaspoon, or even just a pinch. You can always add more, but it’s difficult to dilute sweetness once it’s there.

4. Balance with Acidity and Saltiness: If the sauce is becoming too sweet, you can often counterbalance this with other tastes. A splash of rice vinegar or lime juice can add acidity to cut through sweetness. A little more soy sauce (if it’s not already too salty) or even a tiny pinch of salt can re-emphasize the savory notes and balance the sugar.

5. Consider Aromatics and Spices: Stronger flavors like garlic, ginger, chili, or black pepper can also help to shift the perception of sweetness. They add complexity that can make a dish less focused on just sweet and salty.

6. Focus on the Final Dish: Remember that the sauce is part of a larger dish. The other ingredients (vegetables, proteins, starches) will also contribute their own flavors and textures, which will affect the overall balance. Taste the sauce in the context of the dish as you’re assembling it.

Essentially, treat a pre-sweetened soy sauce as a starting point. You’re not starting from scratch; you’re adjusting an already flavored ingredient. This requires more careful tasting and incremental additions to achieve the perfect harmony.

Conclusion: The Sweet Secret to Savory Success

So, to circle back to the initial question: why add sugar to soy sauce? It’s a nuanced answer that extends far beyond simply making things sweet. It’s about achieving balance, enhancing complexity, and unlocking a richer, more satisfying flavor experience. From mellowing aggressive saltiness to amplifying umami, and from aiding in desirable browning to creating luscious glazes, sugar is an indispensable ally in the soy sauce kitchen.

My own culinary journey has been profoundly shaped by understanding this principle. The bland stir-fries of my past have been replaced by vibrant, flavorful creations, all thanks to a little strategic sweetness. Whether you’re a seasoned chef or a home cook just starting to explore Asian flavors, don’t shy away from this seemingly simple addition. Experiment with different types of sugar, taste as you go, and discover the transformative power of balancing the savory depth of soy sauce with a touch of sweet perfection. It’s a secret that unlocks a world of delicious possibilities.