Soy Sauce
- Womenscorner Desk
- September 24, 2020
Soy sauce is a salty liquid condiment traditionally produced by fermenting soybeans and wheat. It is thought to have originated from a Chinese product called “chiang” over 3,000 years ago. Similar products were developed in Japan, Korea, Indonesia and across Southeast Asia. It first came to Europe in the 1600s through Dutch and Japanese trading (1, 2).
The word “soy” comes from the Japanese word for soy sauce, “shoyu.” In fact, the soybean itself was named from soy sauce. The four basic ingredients in soy sauce are soybeans, wheat, salt and fermenting agents like mold or yeast. Regional varieties of soy sauce may have varying amounts of these ingredients, resulting in different colors and flavors.
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Soy sauce, which is made from fermented soybeans, water, salt, and wheat, is an excellent alternative to fish sauce. It’s also suitable for vegans. Due to the amino acids in soybeans, soy sauce has a rich umami flavor with a hint of sweetness. You can swap fish sauce for soy sauce at a 1-to-1 ratio, or try mixing other ingredients with soy sauce for extra flavor:
- Minced anchovy. Mix 1 tablespoon (15 mL) soy sauce and 1 minced anchovy fillet.
- Rice vinegar. Use a 1-to-1 ratio of soy sauce and rice vinegar for extra freshness.
- Lime juice. Add 1/2 teaspoon of lime juice to every 1 tablespoon (15 mL) of soy sauce.
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Source : Google
