Soy Sauce

Soy Sauce

Soy sauce is a liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. It is considered to be one of the oldest known condiments in the world and a staple in East and Southeast Asian cuisines.

History

Soy sauce has a history dating back over 2,000 years in China, and it spread throughout East and Southeast Asia where it was adapted to suit local tastes. The 19th century saw the introduction of soy sauce to the Western world through trade.

Production

The production of soy sauce involves soaking, roasting, and fermenting the soybeans and wheat. The mixture is then combined with a specific type of mold, and left to ferment for a period of time. The resulting liquid is then pressed, producing the sauce. The leftover solids are often used as animal feed.

Varieties

There are many different varieties of soy sauce, including light, dark, sweet and thick. These different types are used in different dishes, and have different flavors and uses.

Health Effects

While soy sauce is high in sodium, it also contains significant amounts of antioxidants, including isoflavones, which have been linked to a reduced risk of cardiovascular disease.

See Also

• Fermentation in food processing
• Chinese cuisine
• Japanese cuisine
• Korean cuisine

Soy Sauce Resources
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