Diversity in Soy Sauce – Around the World

Soy sauce (or soya sauce) is a brown, salty liquid used as a condiment and it is made from fermented soya beans, salt, water and barley or wheat flour. Originated from China back in the second century BCE, the usage had spread throughout Asia and it forms as a basic ingredient in Japanese, Chinese and other Asian cooking. Today, it also used in the Western cuisine.

If you are not familiar with soy sauce,

it is a versatile store cupboard ingredient, either added to dishes during cooking or used as a table condiment. It makes a great marinade or can be splashed into stews or used in sauces for meat and vegetables.

There are many varieties of soy sauce that vary in consistency and strength of flavour. Light soy sauce is quite thin and has a saltier flavour than dark soy sauce, which is thicker in consistency and richer. The darkest and richest variety of soy sauce is Indonesian ‘kecap manis‘, which is made from black soya beans. Tamari is soy sauce that is made without wheat and is dark in colour.

Use light soy sauce to flavour dishes without darkening them – when stir-frying vegetables or chicken, for instance. Use dark soy sauce to give colour to noodle dishes; its sweetness also makes it good as a dipping sauce.

More:
What is Soy Sauce?
How it’s Made?
Soy Sauce Recipe

Find the right one and with just a drizzle or a dip, it’ll make a whole lot of difference in the taste and flavours of your food! 🙂

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