Soy sauce

Soy sauce (also called soya sauce) is a condiment made from a fermented paste of boiled soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. It originated in China in the 2nd century AD and spread throughout East Asia where it is used in cooking and as a condiment.

History

Soy sauce originated in China sometime between the 3rd and 5th century from a meat-based fermented sauce named jiang (醬). Its use later spread to East and Southeast Asia. Like many salty condiments, soy sauce was originally a way to salt, historically an expensive commodity. In ancient China, fermented fish with salt was used as a condiment in which soybeans were included during the fermentation process. Eventually, this was replaced and the recipe for soy sauce, (醬油), using soybeans as the principal ingredient, with fermented fish-based sauces developing separately into fish sauce.

Soy Sauce (album)

Soy Sauce is the third full length album of Mexican Institute of Sound.

Track listing

External links

Sweet soy sauce

Sweet soy sauce (Indonesian: kecap manis) is an Indonesian sweetened aromatic soy sauce, which has dark colour and a thick syroupy consistency and a unique, pronounced, sweet and somewhat molasses-like flavour due to generous addition of palm sugar.Kecap manis is widely used with satay. It is similar, though finer in flavor, than Chinese sweet bean sauce (tianmianjiang). It is by far, the most popular type of soy sauce employed in Indonesian cuisine, accounts for an estimated 90 percent of the nation's total soy sauce production.

Ingredients

Compared to mildly salty regular soy sauce, the sweet soy sauce slightly has thicker consistency and tastes much sweeter. This condiment is made from a fermented paste of boiled black soybeans, roasted grain, salt, water and Aspergillus wentii molds, added with palm sugar. The strong sweet taste is contributed by a generous amount of palm sugar — it might contain up to 50 percent gula merah or gula jawa (palm sugar jaggery). Indonesian sweet soy sauce is often enrichen with spices, including star anise, cinnamon, black pepper, coriander and clove.