Soy Sauce

Soy Sauce

Dating back over 2,200 years ago, soy sauce originates from ancient China. It is a regularly used ingredient and condiment in East Asian cuisine. Today soy sauce is consumed all over the world.

Soy sauce has a watery consistency and is made from the fermented paste of soybeans, roasted grain, brine and certain moulds.

Soy sauce profile

For the most part, soy sauce is salty with a bit of umami and then a slight sweetness. At the end, it has a slightly bitter tone which is often missed by people. 

MSG concerns

This sauce also has Monosodium Glutamate, commonly referred to as MSG. MSG does not suit certain people, although it was widely believed to be unhealthy for everyone. That has been refuted by some studies which say that people who are sensitive to it should avoid it. Naturally, in larger quantities, it could be an issue for even healthy people.

Comments

Soy sauce is made in many different countries, which means over time the flavours have varied from the original Chinese style. It is commonly had with noodles, rice, sushi and sashimi.

It is also had with dishes from Japanese, Korean, Chinese, Burmese, Indonesian, Vietnamese, Thai, Taiwanese and Filipino cuisines. Other regions make use of it today as well since the spread of culture has aided such crossover.

This condiment is available for nominal prices.