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. After fermentation, the paste is pressed, producing a liquid, which is the soy sauce, and a solid byproduct, which is often used as animal feed. Soy sauce is a traditional ingredient in East and Southeast Asian cuisines, where it is used in cooking and as a condiment. It originated in China in the 2nd century BCE and spread throughout Asia. Today, it is used in Western cuisine and prepared foods.Soy sauce has a distinct yet basic taste of umami, due to naturally occurring free glutamates.Most varieties of soy sauce are salty, earthy, brownish liquids intended to season food while cooking or at the table. Many kinds of soy sauce are made in China, Taiwan, Japan, Korea, Indonesia, Vietnam, Burma and other countries. Variation is usually achieved as the result of different methods and durations of fermentation, different ratios of water, salt, and fermented soy, or through the addition of other ingredients.
Soy sauce Pairs With:
Soy sauce Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Salty | Soy sauce has a salty taste due to the high sodium content. |
| Umami | Soy sauce is known for its rich umami flavor, which comes from the fermentation of soybeans and wheat. | |
| Nutritional Value | Macronutrients | Soy sauce is low in calories and contains minimal fat and carbohydrates. |
| Micronutrients | Soy sauce is a source of essential minerals such as sodium and iron. | |
| Aroma | Fermentation | Soy sauce has a distinct aroma that comes from the fermentation process used to make it. |
| Chemical Composition | Acidity/Alkalinity (pH) | Soy sauce has a low pH level, making it acidic. |
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