Soy sauce

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Soy Sauce

Soy sauce (== Template:IPA ==

The Template:IPA (International Phonetic Alphabet) is a system of phonetic notation based primarily on the Latin alphabet. It was devised by the International Phonetic Association in the late 19th century as a standardized representation of the sounds of spoken language.

Pronunciation

The pronunciation of the term "IPA" is /aɪ piː eɪ/ in English.

Etymology

The term "IPA" is an acronym for the International Phonetic Alphabet. The International Phonetic Association, founded in 1886, created the IPA to provide a single, universal system for the transcription of spoken language.

Related Terms

  • Phonetic notation: A system used to visually represent the sounds of speech. The IPA is one type of phonetic notation.
  • Phonetics: The study of the physical sounds of human speech. It is concerned with the physical properties of speech sounds (phonemes), and the processes of their physiological production, auditory reception, and neurophysiological perception.
  • Phonology: The study of the way sounds function within a particular language or languages. While phonetics concerns the physical production, acoustic transmission and perception of the sounds of speech, phonology describes the way sounds function within a particular language or languages.
  • Transcription (linguistics): The systematic representation of spoken language in written form. The source of the words transcribe and transcription, the term means "to write across" in Latin, and it's the process of converting spoken language into written form. In linguistics, this is often done using the IPA.

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Languages: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski) is a liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.

Etymology

The English term "soy sauce" is derived from the Dutch "soja", which was borrowed from the Japanese "shōyu" (醤油). The term "shōyu" is a combination of "shō" (醤), meaning "sauce" or "condiment", and "yu" (油), meaning "oil".

Types of Soy Sauce

There are several types of soy sauce that vary in texture and flavor. These include:

  • Light Soy Sauce: This is the most common type of soy sauce used in Chinese and Japanese cooking. It is thinner and saltier than other types of soy sauce.
  • Dark Soy Sauce: This type of soy sauce is thicker and less salty than light soy sauce. It is often used in cooking for its rich flavor and color.
  • Tamari: This is a Japanese variant of soy sauce, made mainly with soybeans. It is thicker and less salty than regular soy sauce.
  • Shiro: This is a Japanese soy sauce that is made mostly with wheat and very little soybeans. It is lighter in color and sweeter in taste.

Production

Soy sauce is produced by soaking soybeans in water and then roasting and crushing the grains. The mixture is then combined with a mold culture such as Aspergillus oryzae or Aspergillus sojae, and left to ferment for a period of time. The resulting mixture is then pressed to extract the liquid soy sauce.

Uses

Soy sauce is used in many types of Asian cuisine, including Chinese, Japanese, Korean, and Thai. It is often used as a marinade, in stir-fry dishes, and as a dipping sauce.

Health Effects

While soy sauce is high in sodium, it also contains significant amounts of antioxidants, including isoflavones, which have been linked to a reduced risk of heart disease and certain types of cancer.

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