Soy sauce

Soy Sauce

A variety of soy sauces from different regions
Alternative names
Type	Condiment
Course
Place of origin
Region or state
Associated national cuisine
Created by
Invented
Cooking time	minutes to minutes
Serving temperature
Main ingredients	Soybeans, Wheat, Salt, Water
Ingredients generally used
Variations	Light soy sauce, Dark soy sauce, Tamari, Shoyu
Food energy	kcal
Nutritional value	Protein: g, Fat: g, Carbohydrate: g
Glycemic index
Similar dishes
Other information
Website	[ Official website]

Soy sauce is a liquid condiment made from a fermented paste of soybeans, roasted grain (usually wheat), brine (salt water), and Aspergillus oryzae or Aspergillus sojae molds. Originating in China during the Western Han dynasty, soy sauce has become one of the most important flavors in Chinese cuisine and, by extension, in many other Asian cuisines.

History

The use of soy sauce dates back over 2,200 years to the Western Han dynasty in ancient China. It spread throughout East Asia where different variations developed in different regions, including Japan, Korea, and Indonesia.

Production

The traditional method of producing soy sauce involves mixing soybeans and grain with mold cultures such as Aspergillus oryzae or Aspergillus sojae, then fermenting this mixture for several months. The resulting mixture is then pressed, producing a liquid, which is the soy sauce, and a solid byproduct, which is often used as animal feed.

Types

There are many types of soy sauce that vary in consistency, color, and flavor, depending on the region and the production process. The most common types include:

• Light soy sauce: A thinner, lighter colored sauce that is saltier and used primarily for seasoning.
• Dark soy sauce: Thicker and darker in color, with a more intense flavor and sweetness, used for adding color to dishes.
• Tamari: A Japanese variety of soy sauce, thicker and with a stronger flavor, made with little to no wheat.
• Shoyu: Another Japanese soy sauce, made with soybeans and wheat, with a balance of sweetness and saltiness.

Culinary Uses

Soy sauce is used in a variety of culinary applications, including as a marinade, a dipping sauce, and a seasoning. It is a staple ingredient in many Asian cuisines, particularly Chinese, Japanese, Korean, and Indonesian cuisines.

Health Aspects

While soy sauce adds a rich umami flavor to dishes, it is high in sodium, which can be a concern for individuals with high blood pressure or those looking to reduce their sodium intake. However, there are low-sodium varieties available.

Cultural Significance

Soy sauce holds significant cultural importance in many Asian countries, symbolizing the harmony of the five basic flavors: sweet, sour, bitter, salty, and umami. It is also used in various festivals and ceremonies.

This article is a stub related to food. You can help WikiMD by expanding it!

• 

  Soy sauce

• 

  Shoyu Ramen

• 

  Soy sauce

• 

  Soy sauce

• 

  Lee Kum Kee soy sauce

• 

  Soy sauce

• 

  Soy sauce

• 

  Soy sauce

• 

  Soy sauce

• 

  Traditional Korean soy sauce

• 

  Soy sauce

• 

  Soy sauce