Soy sauce is a fermented sauce made from soybeans, roasted grain, water, and salt. It was invented in China where it has been used as a condiment for close to 2,500 years. It is used widely in Asian cuisines, and is popular in Western cuisines as well.
Other names: Soyaasd, Syou, Regular Soy Sauce, Shoyu
Translations: Sojas mērce, Sojų padažas, Sos de soia, Umak od soje, Tương, Sos sojowy, Sojasaus, सोया सॉस, Molho de Soja, Соевый соус, Σάλτσα σόγιας, صلصة الصويا, 간장, Sójová omáčka, Kecap, Toyo, 酱油, Salsa de soja, Sojina omaka, Sójová omáčka, Salsa di soia, רוטב סויה, Sojasås, Соја сос, 醤油, Sauce de soja, Sojasoße, Sojasovs, Soyasaus, Salsa de soja, Соєвий соус, Soijakastike, Соев сос
Flavors: Usually salty, but you can also find sweet soy sauce.
Food complements: Rice, Meat, Fish, Tofu
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Procuring: Soy sauce may be made either by fermentation or by hydrolysis; some commercial sauces contain a mixture of fermented and chemical sauces.
Preparation and Use
Soy sauce is used a seasoning during cooking or as a condiment. It is often used in stir-fry dishes to add color and flavor, or as a sauce to meat and vegetable dishes
Conserving and Storing
Soy sauce can be stored in a cool dark place or a cupboard. Storing it inside the fridge is not required, but it will help prolong its flavor longer.
The container should be tightly sealed and stored away from direct heat and light.