| Soy sauce (US) or soya sauce is a fermented sauce | | | | or region for the other. |
| made from soybeans (soya beans), roasted grain, | | | | Chinese soy sauce |
| water and salt. The sauce, originating in China, is | | | | Chinese soy sauce (jiangyou) are primarily made from |
| commonly used in East and Southeast Asian cuisine | | | | soybeans, with relatively low amounts of other grains. |
| and appears in some Western cuisine dishes, | | | | There are two main varieties: |
| especially as an ingredient in Worcestershire sauce. | | | | Light/fresh soy sauce ("Shengchou";): A thin (as in |
| Basic production overview | | | | non-viscous) opaque dark brown soy sauce. It is the |
| Authentic soy sauces are fermented with koji (, the | | | | main soy sauce used for seasoning, since it is saltier, |
| mold Aspergillus oryzae or A. sojae) and other related | | | | but it also adds flavour. Since it is lighter in color, it |
| microorganisms. Authentic soy sauces are made from | | | | does not greatly affect the color of the dish. The |
| whole soybeans, but many cheaper brands are made | | | | light soy sauce made from the first pressing of the |
| from hydrolized soy protein instead. These soy | | | | soybeans is called Touchou , which can be loosely |
| sauces do not have the natural color of authentic | | | | translated as first soy sauce or referred to as |
| soy sauces and are typically colored with caramel | | | | premium light soy sauce. Touchou is often sold at a |
| coloring. | | | | premium because of better taste (similar to extra |
| Virtually all soy sauce has some alcohol added during | | | | virgin olive oil). |
| bottling, which acts as a preservative to protect | | | | Dark/old soy sauce ("Laochou";): A darker and slightly |
| against spoilage. Accordingly, soy sauce should always | | | | thicker soy sauce that is aged longer and contains |
| be kept refrigerated and out of direct light. An | | | | added molasses to give it its distinctive appearance. |
| opened bottle of soy sauce that has been left | | | | This variety is mainly used during cooking since its |
| unrefrigerated could become slightly bitter. | | | | flavour develops under heating. It has a richer, slightly |
| Although there are many types of soy sauce, all are | | | | sweeter, and less salty flavour than light soy sauce. |
| salty and earthy-tasting brownish liquids used to | | | | Dark soy sauce is partly used to add color and |
| season food while cooking or at the table. What | | | | flavour to a dish. |
| some westerners can only describe as a flavorful, | | | | Other types: |
| kind of sweet taste is a distinct basic taste called | | | | Thick soy sauce ): Dark soy sauce that has been |
| "umami" by the Japanese and "xian wei" (it. "fresh | | | | thickened with starch and sugar. It is also occasionally |
| taste") by the Chinese. | | | | flavored with MSG. This sauce is not usually used |
| Large-scale soy-sauce production | | | | directly in cooking but more often as a dipping sauce |
| There are a lot of types that are both naturally and | | | | or poured on food as a flavorful addition. |
| chemically manufactured, and there are a number of | | | | Dark soy paste : Although not really a soy sauce, it is |
| all-purpose and specialized sauces. Kikkoman, the | | | | another salty soy product. It is one of the main |
| world's largest soy sauce producer, makes its soy | | | | ingredients in a dish called zhajiang mian lit. "fried |
| sauce by a natural process in which soybeans and | | | | paste noodles"). |
| wheat are fermented by microorganisms. | | | | Hongshuai soy sauce: An artificial soy sauce created |
| Making soy-sauce at home | | | | from an amino acid slurry derived from various |
| Just like other fermented soy products such as miso, | | | | sources of proteins, most notably human hair. This |
| soy milk, tofu and others, soy-sauce can be made at | | | | enjoyed a brief time of popularity in China due to its |
| home. The traditional method requires mixing a special | | | | low cost. |
| Koji (Aspergillus oryzae) with the soy beans. | | | | In Singapore and Malaysia, soy sauce in general is |
| Types | | | | douyóu ; dark soy |
| Soy sauce originated in ancient China and has since | | | | sauce is called and light soy sauce is jiangqing . |
| been integrated into the traditional cuisines of many | | | | Angmoh tauyew is the Hokkien name for |
| East Asian and South East Asian cultures. Soy sauce | | | | Worcestershire sauce. In Taiwan, only light soy sauce |
| is widely used a particularly important flavoring in | | | | is used and this is referred to as jiangyou ; the terms |
| Chinese, Japanese, and Korean cuisine. However, it is | | | | shengchou and laochou are not used. In addition to |
| important to note that despite it's rather similar | | | | soy sauce made from soy beans and wheat, there is |
| appearence, soy sauces produced in different | | | | a variety that is made from black beans. Soy sauce |
| cultures and regions are very different in taste, | | | | made from black beans is generally more expensive |
| consistancy, and fragrance. As such, it may not be | | | | because it takes longer to make, but it is said to |
| appropriate to substitute soy sauces of one culture | | | | have higher nutrition value and aromatic flavour. |