Traditional soy sauces are made by mixing soybeans and grain with mold cultures such as Aspergillus oryzae and other related microorganisms and yeasts (the resulting mixture is called koji in Japan; the term koji is used both for the mixture of soybeans, wheat, and mold as well as for the mold itself). Historically, the mixture was fermented naturally in large urns and under the sun, which was believed to contribute extra flavors. Today, the mixture is placed in a temperature and humidity controlled incubation chamber. [31] AFP) (11 September 2007). "Toxic soy sauce, chemical veggies— food scares hit Vietnam". Archived from the original on 19 January 2010 . Retrieved 16 July 2010. Sodium percentages is the salt % in each type of soy sauce, and is an indication only as they differ between brands. The main takeaway here is that dark soy is saltier than light and all purpose. VIETNAMNET, Ha Noi, Viet nam. "Soya sauce stirs worry and discontentment among public". English.vietnamnet.vn. Archived from the original on 15 May 2010 . Retrieved 16 July 2010. {{ cite web}}: CS1 maint: multiple names: authors list ( link) To get this done, you just need to pour your soy sauce into a saucepan. Place it on the stovetop and then bring it to a boil.

In the Philippines, soy sauce is called toyò in the native languages, derived from tau-yu in Philippine Hokkien. Philippine soy sauce is usually a combination of soybeans, wheat, salt, and caramel color. It is thinner in texture and has a saltier taste than its Southeast Asian counterparts. It is most similar to the Japanese koikuchi shōyu in terms of consistency and the use of wheat, though toyò is a bit saltier and darker in color. [48] [49] Records of the Dutch East India Company list soy sauce as a commodity in 1737, when seventy-five large barrels were shipped from Dejima, Japan, to Batavia (present-day Jakarta) on the island of Java. Thirty-five barrels from that shipment were then shipped to the Netherlands. [24] In the 18th century, diplomat and scholar Isaac Titsingh published accounts of brewing soy sauce. Although earlier descriptions of soy sauce had been disseminated in the West, his was among the earliest to focus specifically on the brewing of the Japanese version. [25] By the mid-19th century, Japanese soy sauce gradually disappeared from the European market, and the condiment became synonymous with the Chinese product. [26] Europeans were unable to make soy sauce because they did not have access to Aspergillus oryzae, the fungus used in its brewing. [26] Soy sauce made from ingredients such as Portobello mushrooms were disseminated in European cookbooks during the late 18th century. A Swedish recipe for "Soija" was published in the 1770 edition of Cajsa Warg's Hjelpreda i Hushållningen för Unga Fruentimber and was flavored with allspice and mace. [27] United States [ edit ] Gaeryang-hansik-ganjang ( 개량한식간장, "modernized Korean-style soy sauce") – made with nontraditional meju (which can be made of regular soybean, rice, barley, wheat, or soybean meal, and ripened using traditional method or Aspergillus) and brine.Wilson, Kathy (2010). Biotechnology and genetic engineering. New York: Facts on File. p.90. ISBN 978-0-8160-7784-7. Gao, Xianli; Cui, Chun; Ren, Jiaoyan; Zhao, Haifeng; Zhao, Qiangzhong; Zhao, Mouming (February 2011). "Changes in the chemical composition of traditional Chinese-type soy sauce at different stages of manufacture and its relation to taste". International Journal of Food Science & Technology. 46 (2): 243–249. doi: 10.1111/j.1365-2621.2010.02487.x. Soy sauce can also be used to add depth to soups and stews, especially when you’re making them with very few boring ingredients. Stir-Fry Essential Another option is to add the soy sauce directly to rice or noodles as they are cooked, and they should absorb most of the soy sauce, so there isn’t much liquid left behind. High-salt liquid-state fermentation (HLF) of soybeans depends heavily on microbial activity, metabolism and enzymatic hydrolysis of macronutrients. Most traditional approaches fall into the scope of HLF. [35]

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. You can interchange light soy sauce and all purpose soy sauce in recipes. But you must NEVER use dark soy sauce unless a recipe calls for it – it is very strong and will overpower the dish! Survey of 3-Monochloropropane-1,2-Diol (3-MCPD) in Soy Sauce and Related Products (Number 14/01)". Food Standards Agency. 18 June 2001 . Retrieved 16 July 2010. Hansik ganjang ( 한식간장, 'Korean-style soy sauce') is made entirely of fermented soybean ( meju) and brine. It is a byproduct of doenjang (fermented soybean paste) production, and has a unique fermented soybean flavour. Both lighter in colour and saltier than other Korean ganjang varieties, hansik ganjang is used mainly in guk (soup) and namul (seasoned vegetable dish) in modern Korean cuisine. [59] Common names for hansik ganjang include jaeraesik ganjang ( 재래식 간장, "traditional soy sauce"), Joseon-ganjang ( 조선간장, " Joseon soy sauce"), and guk-ganjang ( 국간장, "soup soy sauce"). The homebrewed variety is also called jip-ganjang ( 집간장, "home soy sauce"). Soy sauce is widely used as an important flavoring and has been integrated into the traditional cuisines of many East Asian and Southeast Asian cultures. Despite their rather similar appearance, soy sauces made in different cultures and regions are different in taste, consistency, fragrance and saltiness. Soy sauce retains its quality longer when kept away from direct sunlight.Soy sauce was created in its current form about 2,200 years ago during the Western Han dynasty of ancient China. [3] [4] [5] [6] Since then, it has become an important ingredient in East and Southeast Asian cooking as well as a condiment worldwide. [7] Use and storage [ edit ] This mixture isn’t left to ferment for an extended period, although it can undergo double fermentation (albeit still shorter in duration) to achieve more complex flavors. To make things more clear, starch (of any kind) is turned into sugar in our bodies when we digest, so you can simply use sugar instead.

Jaerae-hansik-ganjang ( 재래한식간장, "traditional Korean-style soy sauce") – made with traditional style meju and brine. As the soy sauce simmers, the excess water will evaporate, and it will leave behind a more concentrated soy sauce. Soy sauce is made either by fermentation or by hydrolysis. Some commercial sauces have both fermented and chemical sauces.Korean Restaurant Guide article on soy sauce". Koreanrestaurantguide.com. Archived from the original on 27 September 2010 . Retrieved 16 July 2010. This section uses three-letter codes for amino acids to save space. See Proteinogenic amino acid §Structures for a list. Add the beef to the pan in batches, sauteeing each batch until seared on all sides but barely cooked in the center, then removing to a paper-towel lined plate.