soy sauce
soy sauce
soy sauce
English Definitions:
soy sauce, soy (noun)
thin sauce made of fermented soy beans
soy sauce (Noun)
A condiment sauce and ingredient made from fermented soybeans, salt, and sometimes wheat. Common in Asian cuisine.
Soy sauce
Soy sauce is a condiment made from a fermented paste of boiled soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. After fermentation, the paste is pressed, producing a liquid, which is the soy sauce, and a solid byproduct, which is often used as animal feed. Soy sauce is a traditional ingredient in East and Southeast Asian cuisines, where it is used in cooking and as a condiment. It originated in China in the 2nd century BCE and spread throughout Asia. Today, it is used in Western cuisine and prepared foods. Soy sauce has a distinct basic taste called umami in Japanese, due to naturally occurring free glutamates. Umami was identified as a basic taste in 1908 by Kikunae Ikeda of the Tokyo Imperial University. Most varieties of soy sauce are salty, earthy, brownish liquids intended to season food while cooking or at the table,. Many kinds of soy sauce are made in China, Taiwan, Japan, Korea, Indonesia, Vietnam, Burma and other countries. 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.
Soy sauce
Soy sauce (also called simply soy in American English and soya sauce less frequently in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. It is considered to contain a strong umami flavor. Soy sauce in its current form was created about 2,200 years ago during the Western Han dynasty of ancient China, and spread throughout East and Southeast Asia where it is used in cooking and as a condiment.
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