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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. In recent times, it is used in Western cuisine and prepared foods. See also: Sweet soy sauce. Stinky tofu: China: A form of fermented tofu that has ...
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 ...
Soup soy sauce – Type of Korean soy sauce; Soybean – Legume grown for its edible bean; Soybean oil – Oil obtained from seeds of soya plant; Soybean sprout – Culinary vegetable; Soy milk – Beverage made from soybeans; Soy molasses – Viscous syrup with a typical bittersweet flavor; Soy nut – Soaked, drained and baked soybeans
Yamasa Corporation (ヤマサ醤油株式会社 Yamasa Shōyu Kabushikigaisha) is a Japanese corporation founded in 1645 whose primary field of business is the manufacturing of soy sauce and various seasonings. It was incorporated in November 1928. [1]
[74] [75] [76] Bowen grew soy near Savannah, Georgia, possibly using funds from Flint, and made soy sauce for sale to England. [77] Although soybean was introduced into North America in 1765, for the next 155 years, the crop was grown primarily for forage. [78] In 1831, the first soy product "a few dozen India Soy" [sauce] arrived in Canada.
The moromi is mechanically pressed through fabric layers for about ten hours to extract the raw soy sauce. The raw soy sauce is left to settle for 3–4 days and then pasteurized using steam, which stops enzymatic activity. The final product is then inspected and bottled. [14] Kikkoman's soy sauce bottle was designed by Kenji Ekuan in 1961. [15]
In Chinese cuisine, dark soy sauce (Chinese: 老抽; pinyin: lǎo chōu) is a dark-coloured soy sauce used mainly for adding colour and flavour to dishes. It is richer, slightly thicker, and less salty than other types of soy sauce. [1] [2] [3] As the Chinese name lǎo chōu (lit. ' old extract ') suggests, it is also aged longer. [2]
Soya sauce, see soy sauce, a fermented sauce made from soybeans, roasted grain, water and salt; Places Sōya ...