Soy sauce | Healthiest Foods

Share Top Five February 1, 2019

Soy sauce (also called soya sauce in British English) is a liquid condiment of Chinese origin, made from a fermentedpaste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.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,More info:wiki

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#10 Stop Calling Soy Sauce “Soy”,More info:tastecooking

We live in times when you might find Sichuan chile oil drizzled onto trendy wood-fired pizza, red miso paste rubbed on roasted meats, and gochujang distributed nationally in recipe kits. That is, we are more and more appreciating ingredients that not so long ago were thought to be “exotic” or limited to international cuisines. So I find it puzzling that the same attention to detail is not being paid to East Asia’s quintessential condiment: soy sauce.

In fact, food writers are increasingly reducing the term to just “soy”—in recipe headnotes, restaurant reviews, and general cooking features. And it’s not just a thing on Twitter or the blogs. The “soy” naming convention is employed by some of the biggest names and publications in the business. Take, for example, this sentence from Los Angeles Times food critic Jonathan Gold’s July review of Sichuan restaurant Hip Hot: “There are spicy razor clams with a chunky hot-pepper sauté, and hot oysters with a bit of soy and rice wine.” Or Pete Wells’s November review of Sen Sakan, which refers to a cold cucumber “covered in crunchy quinoa, toasted sesame seeds and flakes of kelp intensified with soy.” There’s also Sam Sifton’s recommendation for fried rice in The New York Times: “You can make one of soy and sesame oil, or gochujang, soy and sesame oil.”

Food writing is a game of specifics, and this shorthand is at best sloppy, at worst ignorant, and overall ripe for confusion. “Soy” is not just soy sauce, after all. It’s one of the biggest industrial crops in the world, used in everything from livestock feed to car seat upholstery. But strictly speaking of its culinary uses, soybeans take on myriad forms and flavors.

#9 How Is Soy Sauce Made and Is It Bad for You?,More info:healthline

Soy sauce is a very flavorful ingredient made from fermented soybeans and wheat.

It originated in China and has been used in cooking for over 1,000 years.

Today, it’s one of the best-known soy products worldwide. It is a staple ingredient in many Asian countries and used widely across the rest of the world.

The way it’s produced can vary significantly, causing significant changes in flavor and texture, as well as health risks.

This article investigates how soy sauce is produced and its potential health risks and benefits.

Soy sauce is a salty liquid condiment traditionally produced by fermenting soybeans and wheat.

It is thought to have originated from a Chinese product called “chiang” over 3,000 years ago. Similar products were developed in Japan, Korea, Indonesia and across Southeast Asia.

It first came to Europe in the 1600s through Dutch and Japanese trading (1, 2).

The word “soy” comes from the Japanese word for soy sauce, “shoyu.” In fact, the soybean itself was named from soy sauce (1).

The four basic ingredients in soy sauce are soybeans, wheat, salt and fermenting agents like mold or yeast.

Regional varieties of soy sauce may have varying amounts of these ingredients, resulting in different colors and flavors.

#8 Sweet Garlic Soy Sauce,More info:epicurious

In Philippine cuisine, dark, fairly harsh soy sauce is favored, but it’s often combined with sugar to create a syrupy dressing for vegetables. The added garlic gives this sweet and salty sauce a pleasant kick.

#7 Honey, soy and sesame dipping sauce,More info:taste

#6 Why You Should Add Soy Sauce to Your Thanksgiving Gravy,More info:southernliving

Whether you’re frying your turkey, roasting it, or even opting for a vegetarian feast this Thanksgiving, chances are gravy will make its way onto your table.

So what’s an easy way to upgrade your go-to gravy recipe? Soy sauce. The popular Asian condiment actually imbues your Thanksgiving gravy with heightened flavor. “Soy sauce is loaded with umami—the super savory, hard-to-define flavor that can make food insanely addictive. In gravy, you won’t actually taste the soy sauce (unless you add a crazy amount); you’ll just react more strongly to depth of flavor,” writes Lauren Miyashiro for food site, Delish.com. For vegetarian gravy recipes, the addition of soy sauce gives the dish that meaty kick that can be hard to replicate without animal products.