Soy sauce
Soy sauce (US) or soya sauce is a fermented sauce made from soy beans (soya beans), roasted grain, water and salt. It is used in Chinese, Japanese and Korean cuisine. It also appears in some Western cuisine dishes. Soy sauces are fermented with kōji (麹, the mold Aspergillus oryzae or A. sojae) and other related microorganisms. Almost all soy sauce has some alcohol added during bottling. This acts as a preservative to protect it from going bad. Soy sauce should be kept in the fridge to help preserve its taste. It should also not be put in direct light.
Although there are many types of soy sauce, all are salty and earthy-tasting brownish liquids. All are used to season food while cooking or at the table. What some Westerners describe as a kind of sweet taste is a distinct basic taste called "umami" by the Japanese and "xian-wei" (鲜味, lit. fresh taste) by the Chinese.
Soy links
- About Chinese food[dead link]
- Health information Archived 2013-05-17 at the Wayback Machine
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Soy Sauce Media
- Shoyu Ramen.jpg
Shoyu ramen, flavored with soy sauce
- Soja.jpg
Soy sauce is made from soybeans.
- Shoyukoji.jpg
Soy and wheat with Aspergillus sojae cultures to brew soy sauce
- Lee Kum Kee soy sauce.jpg
A bottle of soy sauce manufactured by Lee Kum Kee
- Bouteille-siaw.jpg
A bottle of commercially made light soy sauce
- Toyo at kalamansi (toyomansi) with siling labuyo (Philippines) 01.jpg
Toyomansi, a typical Filipino dipping sauce composed of soy sauce and calamansi spiced with siling labuyo
- Soy sauce in supermarket.JPG
Japanese supermarket soy sauce corner
- Traditional Korean soy sauce.jpg
Traditional Korean soy sauce
- Ice cream topped with unusual sauce.jpg
Soft serve usually topped with Thai sweet soy sauce served at Yaowarat, Bangkok, Thailand