Information about Soy Sauce
| Soy sauce | |||||||||||||||
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| A bottle of dark soy sauce | |||||||||||||||
| Chinese name | |||||||||||||||
| Traditional Chinese: | 1. 醬油 2. 荳油 3. 豉油 | ||||||||||||||
| Simplified Chinese: | 1. 酱油 2. 豆油 3. 豉油 | ||||||||||||||
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| Japanese name | |||||||||||||||
| Kanji: | 醤油 or 正油 | ||||||||||||||
| Hiragana: | しょうゆ | ||||||||||||||
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| Korean name | |||||||||||||||
| Hangul: | 간장 | ||||||||||||||
Basic production overview) Soy sauce is made from soybeans. In addition, traditionally soy sauces were fermented under natural conditions, such as in giant urns and under the sun, which was believed to contribute to additional flavours. Nowadays most of the commercially-produced counterparts are fermented under machine-controlled environments instead. Soy sauce should always be kept refrigerated and out of direct light. An opened bottle of soy sauce that has been left unrefrigerated could become slightly bitter. Although there are many types of soy sauce, all are salty and earthy-tasting brownish liquids used to season food while cooking or at the table. What some westerners can only describe as a flavorful, kind of sweet taste is a distinct basic taste called umami by the Japanese and "xiān wèi" (, 鮮味 lit. "fresh taste") by the Chinese. Umami was first identified as a basic taste in 1908 by Kikunae Ikeda of the Tokyo Imperial University. The free glutamates which naturally occur in soy sauce are what give it this taste quality. Small quantities of Soy Sauce may be included in take-away meals such as Japanese Sushi and Bento boxes. These portions are often attractively and creatively packaged. Making soy sauce at homeJust like other processed soy products such as miso, soy milk, tofu and others, soy sauce can be made at home. The traditional method requires mixing a yeast and grains with soybeans or Koji (Aspergillus oryzae) with the soybeans.TypesSoy sauce originated in ancient China and has since been integrated into the traditional cuisines of many East Asian and South East Asian cultures. Soy sauce is widely used as a particularly important flavoring in Chinese, Japanese, Filipino, and Korean cuisine. However, it is important to note that despite its rather similar appearance, soy sauces produced in different cultures and regions are very different in taste, consistency, fragrance and saltiness. As such, it may not be appropriate to substitute soy sauces of one culture or region for another.Chinese soy sauce)
Chinese soy sauce (jiàngyóu/chǐyóu, 酱油/豉油) is primarily made from soybeans, with relatively low amounts of other grains. There are two main varieties:
Other types:
Hawaiian soy sauceA unique type of soy sauce produced by Aloha Shoyu Company since 1946 is a special blend of soybeans, wheat, and salt, historically common among local Hawaii residents. Hawaii residents rarely use the term "soy sauce," opting to use the term "shoyu" instead.Indonesian soy sauce)
In Indonesia, soy sauce is known as kecap (a catchall term for fermented sauces), from which according to one theory the English word "ketchup" is derived. Two main varieties exist:
Kecap inggris ("English fermented sauce"), or saus inggris ("English sauce") is the Indonesian name for Worcestershire sauce. Kecap Ikan is Indonesian fish sauce. Malaysian soy sauceMalaysia, which has cultural links with Indonesia, uses the word 'kicap' for soy sauce. Kicap is traditionally of two types: kicap lemak and kicap cair. Kicap lemak is similar to kecap manis but with very much less sugar while kicap cair is the Malaysian equivalent of kecap asin. However the Indonesian style kecap manis has now its Malaysian equivalents due to the increasing number of Malay producers in what used to be a Chinese dominated industry. Kicap is an important condiment in Malay and Malaysian Chinese cuisine. Kicap has also entered the Malaysian Indian cuisine. A popular dish is the Indian Muslim 'daging masak hitam' which is basically beef or mutton stewed in a sweet spicy kicap-based sauce. Some people add some kicap to their rice and curry to spice up the meal. Many Malaysian children's favourite dish is rice with kicap and fried eggs.Japanese soy sauce) Koyo organic tamari sauce Japanese soy sauce, or shō-yu (しょうゆ, or , ), is traditionally divided into 5 main categories, depending on differences in their ingredients and method of production. Japanese soy sauces include wheat as a primary ingredient, and this tends to give them a slightly sweeter taste than their Chinese counterparts; they also have a somewhat alcoholic, sherry-like flavor. Japanese and Chinese soy sauces are not really interchangeable in recipes; Chinese dark soy sauce comes closer to the Japanese one in overall flavor, but not in the intensity of the flavor or the texture.
) Shoyu (Koikuchi) and light colored shoyu (Usukuchi) as sold in Japan by Kikkoman, 1 litre bottles. Newer varieties of Japanese soy sauce include:
All of these varieties are sold in the marketplace in three different grades according to how they were produced:
All the varieties and grades may be sold according to three official levels of quality:
Other terms unrelated to the three official levels of quality:
Perhaps the most well-known producer of Japanese soy sauce is the Kikkoman Corporation. Taiwanese soy sauceIn Taiwan, only light soy sauce is used and this is referred to as jiangyou (醬油); the terms shengchou (生抽) and laochou (老抽) are not used. In addition to soy sauce made from soybeans and wheat, there is a variety that is made from black beans. Soy sauce made from black beans is generally more expensive because it takes longer to make, but it is claimed to have higher nutrition value and aromatic flavour. The history of soy sauce making in Taiwan can be traced back to southeastern China, in the provinces of Fujian and Guangdong. The cultural and political separation between Taiwan and China since the end of the First Sino-Japanese War in 1895, when China ceded Taiwan to Japan, had brought yet another unexpected evolution of soy sauce making in Taiwan. In addition, Taiwan is the only place where black bean soy sauce has been commercialized in large-scale, and exported to countries like Japan, Hong Kong, Indonesia, Thailand, USA, Canada, Germany, and the UK.Korean soy sauceKorean soy sauce, or Joseon ganjang (조선간장) is a byproduct of the production of doenjang (Korean fermented soybean paste). Joseon ganjang, thin and dark brown in color, is made entirely of soy and brine, and has a saltiness that varies according to the producer. Wide scale use of Joseon ganjang has been somewhat superseded by cheaper factory-made Japanese style soy sauce, called waeganjang (hangul: 왜간장/倭간장). However, the Koreans strongly held onto their native culture and resisted the Japanese attempts to suppress the rich Korean culture, during the Japanese occupation of the Korean peninsula, and the use of Joseon ganjang is an example of this.Vietnamese soy sauceVietnamese soy sauce is called xì dầu, nước tương, or sometimes simply tương.Filipino soy sauceA popular condiment in the Philippines, it is called toyo, and is usually found beside other sauces such as patis and suka.HealthPositiveA study by National University of Singapore shows that Chinese dark soy sauce contains 10 times the antioxidants of red wine.[1]NegativeSoy sauce does not contain the beneficial isoflavones associated with other soy products such as tofu or edamame. It can also be very salty, so it may not be a suitable condiment for people on a low salt diet. Low-salt soy sauces are produced, but it is impossible to make soy sauce without using some quantity of salt.In 2001 the UK Food Standards Agency found in tests of various soy sauces (those made from hydrolysed soy protein, rather than being naturally fermented) that some 22% of samples contained a chemical called 3-MCPD (3-monochloropropane-1,3-diol) at levels considerably higher than those deemed safe by the European Union. About two-thirds of these samples also contained a second chemical called 1,3-DCP (1,3-dichloropropane-2-ol) which experts advise should not be present at any levels in food. Both chemicals have the potential to cause cancer and the Agency recommended that the affected products be withdrawn from shelves and avoided. [2] NotesExternal links
Traditional Chinese Child systems Simplified Chinese Chữ Nôm Sister systems Hanja, Kanji ISO 15924 Hant Note: This page may contain IPA phonetic symbols in Unicode. ..... Click the link for more information. Simplified Chinese Sister systems Kanji, Chữ Nôm ISO 15924 Hans Note: This page may contain IPA phonetic symbols in Unicode. ..... Click the link for more information. This page contains Chinese text. Without proper rendering support, you may see question marks, boxes, or other symbols instead of Chinese characters. Standard Mandarin, also known as Modern Standard Chinese ..... Click the link for more information.
..... Click the link for more information. Min (Chinese: ; Pinyin: Mǐn fāngyán; POJ: Bân hong-giân; BUC: Mìng huŏng-ngiòng) is a general term for a group of dialects of the Chinese language spoken in the southeastern Chinese ..... Click the link for more information. Min Nan, Minnan, or Min-nan (Simplified Chinese: ; Traditional Chinese: 閩南語; Pinyin: Mǐnnányǔ ..... Click the link for more information. Cantonese or Yue (粵語) is a major Chinese dialect group or language, a member of the Sino-Tibetan family of languages. The exact number of Cantonese speakers is unknown due to a lack of statistics and census data. ..... Click the link for more information. This page contains Chinese text. Without proper rendering support, you may see question marks, boxes, or other symbols instead of Chinese characters. Jyutping (sometimes spelled Jyutpin ..... Click the link for more information. Origins Traditional Chinese Variant characters Simplified Chinese Simplified Chinese (2nd-round) Traditional/Simplified (debate) Kanji - Man'yōgana Hanja - Idu Han Tu - Chữ Nm ..... Click the link for more information. Hiragana Sister systems katakana, hentaigana Unicode range U+3040-U+309F ISO 15924 Hira Note: This page may contain IPA phonetic symbols in Unicode. ..... Click the link for more information. The Hepburn romanization system (ヘボン式ローマ字 ..... Click the link for more information. Hangul (한글) or Chosŏn'gŭl (조선글) [2] ISO 15924 Hang Note ..... Click the link for more information. The Revised Romanization of Korean is the official Korean language romanization system in South Korea. It is the official South Korean replacement for the 1984 McCune-Reischauer–based romanization system. ..... Click the link for more information. McCune-Reischauer romanization is one of the two most widely used Korean language romanization systems, along with the Revised Romanization of Korean, which replaced (a modified) McCune-Reischauer as the official romanization system in South Korea in 2000. ..... Click the link for more information. The Vietnamese alphabet has the following 29 letters, in collating order: A Ă Â B C D Đ E Ê G H I K L M N O Ô Ơ P Q R S T U Ư V X Y ..... Click the link for more information. American English (AmE, AE, AmEng, USEng, en-US), also known as United States English or U.S. English, is a set of dialects of the English language used mostly in the United States. ..... Click the link for more information. Fermentation typically refers to the conversion of sugar to alcohol using yeast under anaerobic conditions. A more general definition of fermentation is the chemical conversion of carbohydrates into alcohols or acids. ..... Click the link for more information. SAUCE may refer to:
For other uses, see Sauce (disambiguation). Or see source. ..... Click the link for more information. G. max Binomial name Glycine max (L.) Merr. The soybean (U.S.) or soya bean (UK) (Glycine max) is a species of legume native to East Asia. ..... Click the link for more information. Cereal crops or grains are mostly grasses cultivated for their edible grains or seeds (i.e., botanically a type of fruit called a caryopsis). Cereal grains are grown in greater quantities and provide more energy worldwide than any other type of crop; they are therefore ..... Click the link for more information. Water is a common chemical substance that is essential to all known forms of life.[1] In typical usage, water refers only to its liquid form or state, but the substance also has a solid state, ice, and a gaseous state, water vapor. ..... Click the link for more information.
Sodium chloride, also known as common salt, table salt, or halite, is a chemical compound with the formula NaCl. ..... Click the link for more information. This page contains Chinese text. China (Traditional Chinese: Without proper rendering support, you may see question marks, boxes, or other symbols instead of Chinese characters. ..... Click the link for more information. Asian cuisine is a term sometimes used in the West as an umbrella term for the various cuisines of East Asia and Southeast Asia and for fusion dishes based on combining them. It does not usually include Polynesian, Central Asia or Middle Eastern cuisine. ..... Click the link for more information. European cuisine, or alternatively Western cuisine (Chinese: 西餐; Japanese: 西洋料理), is a generalized nomenclature for people especially from East and Southeast Asian countries referring collectively to the cuisines of the ..... Click the link for more information. Worcestershire sauce (IPA: /ˈwʊstərʃər, ˈwʊstərʃɪər/ ("wuster-shur" or "wuster-sheer")) is a widely used fermented liquid condiment originally manufactured by Lea & ..... Click the link for more information. A. oryzae Binomial name Aspergillus oryzae (Ahlburg) Cohn Aspergillus oryzae (Chinese: 麴菌, 麴霉菌, 曲霉菌, pinyin: qū meí jùn, ..... Click the link for more information. microorganism (also spelled as microrganism) or microbe is an organism that is microscopic (too small to be seen by the human eye). The study of microorganisms is called microbiology. ..... Click the link for more information.
Hydrolysis is a chemical reaction or process in which a chemical compound is broken down by reaction with water.[1][2] This is the type of reaction that is used to break down polymers. ..... Click the link for more information. Soy protein is generally regarded as the storage protein held in discrete particles called protein bodies which are estimated to contain at least 60–70% of the total soybean protein.
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