Soy sauce is a popular condiment in Asian cuisine, made from soybeans, roasted wheat, salt, and water. Traditional methods of fermentation have been replaced by machine-controlled methods, and additives such as soy protein, caramel coloring, and artificial flavoring are sometimes used. Regional variations include added ingredients to alter taste, color, and texture. Japan has over 15 varieties.
Soy sauce is a widely used condiment in Asian cuisine. Also known as soy sauce, this non-viscous liquid has a strong salty taste and can be used sparingly to flavor a wide variety of foods. It is believed to have originated in China and later spread to Japan and other areas of Asia. The use of this sauce has since spread beyond mainland Asia and is even featured as an ingredient in Western dishes and condiments, such as Worcestershire sauce.
Although recipes for soy sauce differ among regional producers of the condiment, the primary ingredients are soybeans, roasted wheat, salt, and water. The soybeans are steamed and mixed with ground roasted wheat. Yeast, or koji, is usually added to the wheat-soy mixture and then combined with water and salt to form the liquid, moromi. Once the moromi is formed, the cultivation process begins.
The moromi is left to ferment for a while and is then pressed to separate the liquid from the solid components. The remaining liquid is then heat sterilized and inspected for quality. If the liquid, now soy sauce, is of acceptable quality, it is bottled and shipped to stores.
As is the case with many traditional foods, advances in manufacturing technology and widespread export demand for products have impacted traditional methods of preparing soy sauce. The fermentation process, which is essential to creating the unique flavor, was traditionally done by placing the moromi in large urns and allowing the sun to do the work. Due to the demands of mass production, this method is often replaced with machine-controlled fermentation.
In addition, new methods of producing this product have led to the need for additives. For example, soy protein is often used in place of whole soybeans, which produces moromi that lacks color and flavor. In this case, you need to add caramel coloring and artificial flavoring to speed the bland sauce up with its authentic cousin.
Regional soy sauce recipes include added ingredients to alter the taste, color, and texture. In some Chinese versions, for example, molasses is added to give the sauce a thicker, sweeter quality. Indonesian soy sauces, by comparison, have different names depending on whether they are savory or sweet. Kecap manis is an Indonesian version with a pronounced sweet taste, while Kecap asin is more salty and similar to Chinese varieties. Other distinct flavors emerge in Hawaiian, Taiwanese and Korean sauces. The regional master in soy sauce variation, however, is Japan, where there are more than 15 varieties.
Protect your devices with Threat Protection by NordVPN
