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March 8, 2014 |
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<tr><th colspan=2 align=center bgcolor=#FFCCCC>Soy Sauce (Soya Sauce)</th></tr> <tr><th colspan=2 align=center>Image:Soy sauce.jpg|center</th></tr> <tr><th colspan=2 align=center>Chinese Name</th></tr> <tr><td>Pinyin</td><td>ji?ng y?u</td></tr> <tr><td width=150>Wade-Giles</td><td width=150>chiang-yu</td></tr> <tr><td>Mandarin (linguistics)|Mandarin Chinese language|Chinese (Traditional Chinese character|Traditional)</td><td>醬油</td></tr> <tr><td>Mandarin (linguistics)|Mandarin Chinese language|Chinese (Simplified Chinese character|Simplified)</td><td>酱油</td></tr> <tr><td>Cantonese (linguistics)|Cantonese</td><td>豉油, see yau</td></tr> <tr><th colspan=2 align=center>Japanese Name</th></tr> <tr><td>Hepburn Romaji</td><td>shō-yu</td></tr> <tr><td>Kanji</td><td>醤油</td></tr> <tr><th colspan=2 align=center>Korean Name</th></tr> <tr><td width=150>Revised Romanization of Korean|Revised Romanization</td><td width=150>ganjang</td></tr> <tr><td>Hangul</td><td>간장</td></tr> </table> Soy sauce (American English|US) or soya sauce (British English|UK) is a ferment|fermented sauce, made from soybeans (soya beans), roasted grain, water and sea salt (US will use NaCl|salt unless otherwise stated). Commonly used in Asian cuisine, and in some Western cuisine dishes, especially Worcestershire sauce or :de:Maggi. Authentic soy sauces are fermented with kōji ((麹) - the mold Aspergillus oryzae), wheat, and other related microorganisms. Virtually all soy sauce has some alcohol added during bottling to aid as a preservative for shipping and sale. For this reason, soy sauce should always be kept refrigerated and out of direct light, due to spoilage. Although there are many types of soy sauce, all are salty and earthy-tasting brownish liquids used to season food while cooking or at the table. Although it originated in China, it is used in various cuisines across Asia. In particular, it is an important flavoring in Japanese cuisine. However, Chinese and Japan|Japanese soy sauces are substantially different, and it is rarely appropriate to substitute one for the other. The Chinese soy sauces are primarily made from soybean, with relatively low amounts of other grains. There are three main varieties:
The Japanese soy sauce, or shō-yu (しょうゆ, or 醤油, 正油) - is traditionally divided into five main categories, depending on differences in their ingredients and method of production. Japanese soy sauces include wheat as a primary ingredient. This tends to give the Japanese varieties a slightly sweeter taste than the Chinese soy sauces.
;genen (減塩) - Low-salt soy sauces also exist, but is not considered to be a separate variety of soy sauce, since the reduction in salt content is a process performed outside of the standard process of producing soy sauce.: ;amakuchi (甘口) - Commonly called "Hawaiian Soy Sauce"' in the US, is a variant of "koikuchi" soy sauce.: All of these varieties are sold in the marketplace in three different grades according to how they were produced: tennen jōzō (天然 醸造) - Means no added ingredients except alcohol. All the varieties, and grades may be sold according to three official levels of quality: ;abuakane (初茜) - Refers to industrial grade used for flavoring, powder.: ;chōtokusen (超特選) - Used by marketers to imply the best.: One well-known producer of Japanese soy sauce is the Kikkoman Corporation. Soy sauce contains a small amount of naturally occurring Monosodium glutamate|MSG. It can also be extremely salty, so it is not a suitable condiment for some people, and should generally be taken in moderation. Low-salt soy sauces are produced, but it is impossible to make soy sauce without using some quantity of salt.
de:Sojaso?e et:Sojakaste eo:Sojo ja:醤油 sl:Sojina omaka sv:soja zh:酱油 Category:Chinese cuisine Category:Condiments Category:Japanese cuisine Category:Korean cuisine This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Soy sauce".
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