How is soy sauce made?
- How is soy sauce made?
- How is sweet soy sauce made?
- Is soy sauce good for health?
- How to recognize sweet soy sauce?
- Why is soy sauce black?
- Why sweet soy sauce?
- Which soy sauce, sweet or salty?
- Why is soy bad for your health?
- How to replace sweet soy sauce?
- What is the difference between light and dark soy sauce?
- What is black soy?
- Who invented sweet soy sauce?
- Does soy sauce go well with Asian dishes?
- How to store homemade soy sauce?
- How to cook soy with soy flour?
- How to get rid of soybeans?
The sauce of soy, soya saucecalled sauce (of) soy in Canada, is a sauce of Chinese origin, produced by fermentation of vegetable proteins. She is traditionally made from seeds of soy in China and Korea and from a mixture of soy and wheat in Japan.
THE INGREDIENTS: This famous sauce Asian reddish to brownish in color is composed of four main ingredients: beans of soywheat, sea salt, water, and a natural leavening agent called koji.
– The soy sauce with digestive virtues because it facilitates digestion and good intestinal immunity. – Rich in minerals and trace elements, they then allow of tone up the whole of the body and each organ to be more efficient. – This sauce has anti-allergic properties.
You probably already know this but the sweet sauce contains a quantity of sugar VERY IMPORTANT. Depending on the brand, they contain between 45 and 55g of sugar for 100g (10cl). To give you an idea of the sweet soy sauce is 2 times more sweet than ketchup.
The “しょゆ” shoyu or soya sauce japanese is a colored liquid condiment black (more or less dark) obtained from the fermentation of soy, wheat and salt. Its basic ingredients and its manufacture are similar to those of miso.
The sweet sauce allows to give more flavor and to tenderize the meats. Contrary to popular belief, it goes perfectly with other condiments such as salt, pepper and a few others. In Asian gastronomy, this soya sauce can also be used to spice up sauces.
The soya sauce clear, called “usukuchi” (薄口 or うすくち) is clearer but beware it is also more saltyand often slightly sweet by adding glucose. It is used in smaller quantities, when you want to season a dish without affecting its color.
Presence of phytoestrogens “The soy, due to this presence, can lead to hormonal or fertility problems. He is thus not recommended for women who have had hormone-dependent breast cancer because it can cause recurrence.” Also not recommended for people with thyroid problems.
If you like the taste sweet of the soya sauce but you don’t like it soy, you can bet on balsamic vinegar. Its taste is very close to soya sauce and it will be perfect for caramelizing your dishes.
It exists in version light and dark. The soya sauce chinese clear is rather liquid and has a slightly salty taste, whereas the soya sauce chinese dark is rather thick and smells of malt. This is because for color and consistency, sugar or caramel coloring is added.
the black soy fermented is an ancient traditional food, used as a condiment and seasoning in many East Asian countriesIs. He is known by many names: In Japanese it is called daitokuji natto, hamanatto, hamananatto, shiokara-natto or tera-natto.
Good that mochi is Japanese, this version was created by the South Korean company Lotte in Japan in 1981.
Soy sauce is a tasty treat that goes very well with Asian dishes. With plain rice, tofu, sushi, or heated in a marinade or wok, soy sauce is a condiment to always have in your fridge.
Closed, homemade soy sauce can be kept for years. Once you have opened it, place it in the refrigerator. You can consume it for up to six months after opening, beyond which the taste and texture may be altered.
To simplify, you can directly use soy flour instead of cooking soy. The secret of the preparation lies in the fermentation time of the ingredients. The longer it is, the more concentrated the sauce will be. You can then dilute it as you wish.
Here’s how to do it: Cook the soybeans to get rid of their pods. Chop the seeds with a knife or, even better, put them in a blender. You will then obtain a paste which you will put in a large salad bowl. Add a little flour to the paste.