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Ponzu is a citrus-based sauce commonly used in Japanese cuisine. It is very tart in flavor, with a thin, watery consistency and a light brown color. Ponzu shōyu or ponzu jōyu is ponzu sauce with soy sauce (shōyu) added, and the mixed product is widely referred to as simply ponzu.
The variety of Japanese miso is difficult to classify but is commonly done by grain type, color, taste, and background. mugi (麦): barley; tsubu (粒): whole wheat/barley; genmai (玄米): brown rice; moromi (醪): chunky, healthy (kōji is unblended) nanban (南蛮): mixed with hot chili pepper for dipping sauce; taima (大麻): hemp seed
Chinese origin: "Soy sauce and tamari soy sauce, known as jiang, is said to have originated in China between the 3rd and 5th centuries," says Andrew Hunter, executive chef at Kikkoman, a Japanese ...
Soy sauce. Light soy sauce (生抽) – a lighter-colored salty-flavored sauce used for seasoning and not as a dipping sauce; Dark soy sauce (老抽) – a darker-colored sauce used for color; Seasoned soy sauce – usually light soy sauce seasoned with herbs, spices, sugar, or other sauces; Sweet bean sauce (甜面酱) – a thick savory paste
“It’s a soy- or tamari-based sauce sweetened with sugar or honey, featuring mirin [sweet Japanese rice wine], rice vinegar, tomato paste, and sometimes, fresh ingredients like ginger and green ...
Soy sauce (Sinhala: සෝයා සෝස්) is a popular food product used in Sri Lanka and is a major ingredient used in the nationally popular street food dish kottu. [66] Soy sauce has largely been produced by the Sri Lankan Chinese community but its production has also spread to other communities in Sri Lanka. Soy sauce production in Sri ...