A condiment from Southeast Asia and Japan made from fermented soy beans. There are different varieties of soy sauce available. Darker, stronger sauces are used for cooking while lighter ones are used as sauces and seasonings. Japanese soy sauce is called shoyu.
Soy sauce is made from fermented soy beans, wheat flour, water and salt. The two main types of soy sauce are light and dark. As the name implies, light soy sauce is lighter in color and sweeter than dark soy sauce. In Chinese cooking, it is used more often than dark soy. Always use light soy in a recipe unless dark is specifically called for. Aged for a longer period of time, dark soy sauce is thicker and blacker in color. It is also less salty than light soy. It is used in certain recipes to add color, and as a dipping sauce. We recommend Pearl River Bridge brand soy sauce.
a key component in East Asian cooking, it comes in many selections. The mainland Chinese use mostly the Pearl River brand -- the un-aged version for marinate or stir-fries, and aged variety for red stews and roasting. Both are good for assembling a dipping sauce. The top Japanese soy sauce selling in this country is the Kikoman's. The soy sauces from the two nations may be used interchangeably, but the Chinese version generally offers a bit more body. For classical Japanese dishes, you should stay with the Japanese soy sauce.
A sauce made from fermented, boiled soybeans and roasted wheat or barley; its color ranges from light to dark brown and its flavor is generally rich and salty (a low-sodium version is available); used extensively in Asian cuisines (especially Chinese and Japanese) as a flavoring, condiment and sometimes a cooking medium.
A highly flavored, salty, tangy, brown liquid brewed from fermented Soya beans and salt. Soy sauce is the most important flavor in Chinese cuisine. Chinese dishes are traditionally called red-cooked when soy sauce is used or white-cooked when soy sauce is omitted.
Prepared by fermenting the soyabean in salt water. It is available in bottles. When a few drops of the sauce are added to soups or stews the dishes improve in colour and flavour. Care must be taken not to use too much of it as it would make the dish unpalatable, being very salty.
Traditional soy sauce is the product of fermenting soybeans, water, salt and wheat. Containing salt and glutamic acid, soy sauce is a natural flavor enhancer. The finest soy sauces are aged for one to two years, while commercial soy sauce is synthetically aged in a matter of days, producing a salty, artificially flavored condiment.
The extract of fermented soybeans combined with salt. Soy sauce range from light to dark. Light soy sauce is the most delicate, and is used as a dip or in cooking; gives little color. Some dark soy sauce has caramel added for color and is slightly sweet. Japanese soy sauce is in the middle and serves most purposes very well.
This essential Chinese ingredient is made by combining soy beans, flour and water, then allowing them to naturally ferment and age for some months. See also dark soy sauce, Kecap Manis, light soy sauce, mushroom soy sauce
Soy sauce (shoyu, tamari and teriyaki) is a dark brown liquid made from fermented soybeans. Specific types of soy sauce are shoyu, tamari, and teriyaki. Shoyu is a blend of soybeans and wheat, tamari is made only from soybeans and is a by-product of making miso, and teriyaki sauce includes other ingredients such as sugar, vinegar, and spices.
Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. The sauce, originating in China, is commonly used in East and Southeast Asian cuisine and appears in some Western cuisine dishes, especially as an ingredient in Worcestershire sauce.