Soy sauce

Soy sauce

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From
Encyclopedia of Food and Cookery

The pungent, salty brown sauce that is essential to Chinese, Japanese and Southeast Asian cooking. The best is brewed from naturally fermented soy-beans and can be distinguished by the thick head of foam, like that on stout, which forms and remains for some time if the bottle is vigorously shaken.

Different types of soy sauce, some salt-reduced, are available. Chinese soy sauce can be dark or light; both types are used in cooking, and the light sauce, which is the thinner and saltier of the two, is also used as a table condiment. Japanese soy sauce (shoyu), lighter again, should always be used in Japanese dishes. It is used as an ingredient and as a dip at the table. Indonesian soy sauce (ketjap manis) is thick and sweet with a salty tang.

All types of soy sauce are available from Asian food stores. When a recipe calls for ‘soy sauce’ without further qualification, it is usually best to use a light Chinese or Japanese one.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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