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Encyclopedia > Soy sauce
Soy sauce

Image File history File linksMetadata Size of this preview: 618 × 599 pixelsFull resolution (1794 × 1740 pixel, file size: 821 KB, MIME type: image/jpeg) Created by: User:Fcb981 File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ...

A bottle of dark soy sauce
Chinese name
Traditional Chinese: 1. 醬油
2. 豉油
3. 荳油
Simplified Chinese: 1. 酱油
2. 豉油
3. 豆油
Japanese name
Kanji: 1. 醤油
2. 正油
Hiragana: しょうゆ
Korean name
Hangul: 간장
Vietnamese name
Quoc Ngu: xì dầu, nước tương or tương

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. Traditional Chinese characters refers to one of two standard sets of printed Chinese characters. ... This article does not cite any references or sources. ... Standard Mandarin, also known as Standard Chinese, Modern Standard Chinese or Standard spoken Chinese, is the official modern Chinese spoken language used by the Peoples Republic of China, the Republic of China (Taiwan), and Singapore. ... Pinyin, more formally called Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; Pinyin: ), is the most common variant of Standard Mandarin romanization system in use. ... Min (Chinese: ; pinyin: ; POJ: Bân hong-giân; BUC: Mìng huŏng-ngiòng) is a general term for a group of dialects of the Chinese language spoken in the southeastern Chinese province of Fujian as well as by migrants from this province in Guangdong (around Chaozhou-Swatou... Mǐn N n (Chinese: 閩南語), also spelt as Minnan or Min-nan; native name B ; literally means Southern Min or Southern Fujian and refers to the local language/dialect of southern Fujian province, China. ... Technical note: Due to technical limitations, some web browsers may not display some special characters in this article. ... Cantonese is a major dialect group or language of the Chinese language, a member of the Sino-Tibetan family of languages. ... Jyutping (sometimes spelled Jyutpin) is a romanization system for Standard Cantonese developed by the Linguistic Society of Hong Kong (LSHK) in 1993. ... Japanese writing Kanji Kana Hiragana Katakana Hentaigana Manyōgana Uses Furigana Okurigana Rōmaji   ) are the Chinese characters that are used in the modern Japanese logographic writing system along with hiragana (平仮名), katakana (片仮名), and the Arabic numerals. ... Japanese writing Kanji Kana Hiragana Katakana Hentaigana Manyōgana Uses Furigana Okurigana Rōmaji Hiragana ) is a Japanese syllabary, one component of the Japanese writing system, along with katakana and kanji; the Latin alphabet is also used in some cases. ... Japanese writing Kanji Kana Hiragana Katakana Hentaigana Manyōgana Uses Furigana Okurigana Rōmaji The Hepburn romanization system ) is named after James Curtis Hepburn, who used it to transcribe the sounds of the Japanese language into the Latin alphabet in the third edition of his Japanese–English dictionary, published... Japanese writing Kanji 漢字 Kana 仮名 Hiragana 平仮名 Katakana 片仮名 Uses Furigana 振り仮名 Okurigana 送り仮名 Romaji ローマ字 Kunrei-shiki (訓令式, Cabinet-ordered system) is a romanization system, that is, a system for transcribing the Japanese language into the Roman alphabet. ... Jamo redirects here. ... The Revised Romanization of Korean is the official Korean language romanization system in South Korea. ... McCune-Reischauer romanization is one of the two most widely used Korean language romanization systems, along with the Revised Romanization of Korean, which replaced (a modified) McCune-Reischauer as the official romanization system in South Korea in 2000. ... The Vietnamese alphabet has the following 29 letters, in collating order: Vietnamese also uses the 10 digraphs and 1 trigraph below. ... For other uses, see American English (disambiguation). ... For other uses, see Fermentation. ... For the computer protocol, see SAUCE. Or see source. ... Binomial name Glycine max Soybeans (US) or soya beans (UK) (Glycine max) are a high-protein legume (Family Fabaceae) grown as food for both humans and livestock. ... This article is about cereals in general. ... Impact from a water drop causes an upward rebound jet surrounded by circular capillary waves. ... Sodium chloride, also known as common salt, table salt, or halite, is a chemical compound with formula NaCl. ... Asian cuisine is a term for the various cuisines of South, East and Southeast Asia and for fusion dishes based on combining them. ... Western cuisine is a term used for cuisine in The Americas and in Europe. ... 1900 advertisement Worcestershire sauce (IPA: (wuster-shur or wuster-sheer)) is a widely used fermented liquid condiment originally manufactured by Lea & Perrins, in Midland Road, Worcester, England. ...

Contents

Basic production overview

Soy sauce is made from soybeans.
Soy sauce is made from soybeans.

Authentic soy sauces are mixed with yeast or kōji (麹, the mold Aspergillus oryzae or A. sojae) and other related microorganisms. Authentic soy sauces are made from whole soybeans, but many cheaper brands are made from hydrolysed soy protein instead. These soy sauces do not have the natural color of authentic soy sauces and are typically colored with caramel coloring. Download high resolution version (624x948, 203 KB)Varieties of soybeans http://www. ... Download high resolution version (624x948, 203 KB)Varieties of soybeans http://www. ... Binomial name Glycine max Soybeans (US) or soya beans (UK) (Glycine max) are a high-protein legume (Family Fabaceae) grown as food for both humans and livestock. ... Aspergillus oryzae (Japanese: kōji 麹) is a fungus used in Japanese cuisine. ... A microorganism or microbe is an organism that is so small that it is microscopic (invisible to the naked eye). ... Hydrolysis is a chemical reaction or process in which a chemical compound reacts with water. ... Soy protein is generally regarded as the storage protein held in discrete particles called protein bodies which are estimated to contain at least 60-70% of the total soybean protein. ... Caramel coloring is caramel used as a food coloring; like caramel candy, it is made by controlled heating of sugar, generally in the presence of acids or alkalis and possibly other compounds, a process called caramelization. ...


In addition, traditionally soy sauces were fermented under natural conditions, such as in giant urns and under the sun, which was believed to contribute to additional flavours. Nowadays most of the commercially-produced counterparts are fermented under machine-controlled environments instead.


Soy sauce should always be kept refrigerated and out of direct light. An opened bottle of soy sauce that has been left unrefrigerated could become slightly bitter. Refrigeration (from the Latin frigus, frost) is generally the cooling of a body by the transfer of a portion of its heat away from it. ...


Although there are many types of soy sauce, all are salty and earthy-tasting brownish liquids used to season food while cooking or at the table. What some westerners can only describe as a flavorful, kind of sweet taste is a distinct basic taste called umami by the Japanese and "xiān wèi" (, 鮮味 lit. "fresh taste") by the Chinese. Umami was first identified as a basic taste in 1908 by Kikunae Ikeda of the Tokyo Imperial University. The free glutamates which naturally occur in soy sauce are what give it this taste quality. It has been suggested that this article or section be merged into taste. ... Human taste sensory organs, called taste buds or gustatory calyculi, and concentrated on the upper surface of the tongue, appear to be receptive to relatively few chemical species as tastes. ... Kikunae Ikeda (池田 菊苗 Ikeda Kikunae, October 8, 1864 – May 3, 1936) was a Tokyo Imperial University professor who discovered the umami flavor. ... The Yasuda Auditorium on the University of Tokyos Hongo Campus. ... Chemical structure of monosodium glutamate Monosodium glutamate, sodium glutamate, flavour enhancer 621, EU food additive code: E621, HS code: 29224220 (IUPAC name 2-aminopentanedioic acid. ...


Making soy sauce at home

Just like other processed soy products such as miso, soy milk, tofu and others, soy sauce can be made at home. The traditional method requires mixing a yeast and grains with soybeans or Koji (Aspergillus oryzae) with the soybeans. Binomial name Glycine max (L.) Merr. ... Miso ) is a traditional Japanese food produced by fermenting rice, barley and/or soybeans, with salt and kōji (the most typical miso is made with soy). ... A can of Yeos soy milk, poured into a glass Soymilk (also called soya milk or soybean milk, and sometimes referred to as soy drink/beverage and even soy latte) is a beverage made from soybeans originating from China. ... Filipino name Tagalog: tokwa Japanese name Kanji: Hiragana: Korean name Hangul: Hanja: Malay name Malay: tauhu Tamil name Tamil: tahu Thai name Thai: ) Vietnamese name Vietnamese: Burmese name Burmese: (pebya/péprā:) or (tofu/tiuphü:) Khmer name Khmer: តៅហ៊ូ Indonesian name Indonesian: tahu Tofu (the Japanese Romaji spelling), also called doufu... Aspergillus oryzae (Japanese: kōji 麹) is a fungus used in Japanese cuisine. ...


Types

Soy sauce originated in ancient China and has since been integrated into the traditional cuisines of many East Asian and South East Asian cultures. Soy sauce is widely used as a particularly important flavoring in Chinese, Japanese, Filipino, and Korean cuisine. However, it is important to note that despite its rather similar appearance, soy sauces produced in different cultures and regions are very different in taste, consistency, fragrance and saltiness. As such, it may not be appropriate to substitute soy sauces of one culture or region for another. East Asia Geographic East Asia. ... Location of Southeast Asia Southeast Asia is a subregion of Asia. ... Hanjeongsik Korean cuisine is based on the traditional foods and preparation techniques of Korea. ...


Chinese soy sauce

A bottle of Chinese soy sauce

Chinese soy sauce (jiàngyóu/chǐyóu, 酱油/豉油) is primarily made from soybeans, with relatively low amounts of other grains. There are two main varieties: Chinese soy sauce bottle Photograph available under GFDL license. ... Chinese soy sauce bottle Photograph available under GFDL license. ... Binomial name Glycine max Soybeans (US) or soya beans (UK) (Glycine max) are a high-protein legume (Family Fabaceae) grown as food for both humans and livestock. ...

  • Light/fresh soy sauce ("Shēngchōu"; 生抽): A thin (as in non-viscous) opaque dark brown soy sauce. It is the main soy sauce used for seasoning, since it is saltier, but it also adds flavour. Since it is lighter in color, it does not greatly affect the color of the dish. The light soy sauce made from the first pressing of the soybeans is called Tóuchōu (头抽 or 頭抽), which can be loosely translated as first soy sauce or referred to as premium light soy sauce. Touchōu is often sold at a premium because of better taste (similar to extra virgin olive oil). In addition, the classification Shuānghuáng (雙璜) refers to the double fermentation process employed, to further add complexity to the flavour. These latter two more delicate types are usually for dipping.
  • Dark/old soy sauce ("Lǎochōu"; 抽) : A darker and slightly thicker soy sauce that is aged longer and contains added molasses to give it its distinctive appearance. This variety is mainly used during cooking since its flavour develops under heating. It has a richer, slightly sweeter, and less salty flavour than light soy sauce. Dark soy sauce is partly used to add color and flavour to a dish.

In traditional Chinese cooking, one of the two types, or a mixture of both, is employed to achieve a particular flavour and colour for the dish. Molasses or treacle is a thick syrup by-product from the processing of the sugarcane or sugar beet into sugar. ...


Other types:

  • Thick soy sauce ("Jiàngyóugāo", 醬油膏 or 蔭油膏): Dark soy sauce that has been thickened with starch and sugar. It is also occasionally flavored with MSG. This sauce is not usually used directly in cooking but more often as a dipping sauce or poured on food as a flavorful addition.
  • Dark soy paste (huángjiàng 黄酱): Although not really a soy sauce, it is another salty soy product. It is one of the main ingredients in a dish called zhajiang mian (, lit. "fried paste noodles").

In Singapore and Malaysia, soy sauce in general is dòuyóu (豆油); dark soy sauce is called jiàngyóu (醬油) and light soy sauce is jiàngqīng (醬清). Angmoh tauyew (紅貌豆油), lit. "foreigners' soy sauce" is the Hokkien name for Worcestershire sauce. Chemical structure of monosodium glutamate Monosodium glutamate, sodium glutamate, flavour enhancer 621, EU food additive code: E621, HS code: 29224220 (IUPAC name 2-aminopentanedioic acid. ... A dipping sauce or dip is a common condiment for many types of food. ... Yellow soybean paste (Chinese: 黄酱; pinyin: huángjiàng; literally yellow paste) is a fermented paste made from yellow soybeans, salt, and water; wheat flour, though not formerly used, is often used as an additional ingredient in the modern day. ... Zhajiang mian (lit. ... Mǐn N n (Chinese: 閩南語), also spelt as Minnan or Min-nan; native name B ; literally means Southern Min or Southern Fujian and refers to the local language/dialect of southern Fujian province, China. ... 1900 advertisement Worcestershire sauce (IPA: (wuster-shur or wuster-sheer)) is a widely used fermented liquid condiment originally manufactured by Lea & Perrins, in Midland Road, Worcester, England. ...


Hawaiian soy sauce

A unique type of soy sauce produced by Aloha Shoyu Company since 1946 is a special blend of soybeans, wheat, and salt, historically common among local Hawaii residents. Species T. aestivum T. boeoticum T. compactum T. dicoccoides T. dicoccon T. durum T. monococcum T. spelta T. sphaerococcum T. timopheevii References:   ITIS 42236 2002-09-22 For the indie rock group see: Wheat (band). ... For other uses, see Salt (disambiguation). ... Official language(s) English, Hawaiian Capital Honolulu Largest city Honolulu Area  Ranked 43rd  - Total 10,931 sq mi (29,311 km²)  - Width n/a miles (n/a km)  - Length 1,522 miles (2,450 km)  - % water 41. ...


Indonesian soy sauce

Kecap manis Indonesian thick and sweet soy sauce is nearly as thick as molasses.
Kecap manis Indonesian thick and sweet soy sauce is nearly as thick as molasses.

In Indonesia, soy sauce is known as kecap (a catchall term for fermented sauces), from which according to one theory the English word "ketchup" is derived. Two main varieties exist: Image File history File links Download high-resolution version (268x995, 97 KB) Kecap Manis ABC Indonesian sweet Soy sauce I, the creator of this work, hereby grant the permission to copy, distribute and/or modify this document under the terms of the GNU Free Documentation License, Version 1. ... Image File history File links Download high-resolution version (268x995, 97 KB) Kecap Manis ABC Indonesian sweet Soy sauce I, the creator of this work, hereby grant the permission to copy, distribute and/or modify this document under the terms of the GNU Free Documentation License, Version 1. ... Molasses or treacle is a thick syrup by-product from the processing of the sugarcane or sugar beet into sugar. ... A bottle of Heinz Organic Ketchup Ketchup (or less commonly catsup) also known as Red Sauce or Tomato Sauce is a condiment, usually made with ripened tomatoes. ...

Kecap asin 
Salty soy sauce, which is very similar to Chinese light soy sauce, but usually somewhat thicker and has a stronger flavor; it can be replaced by light Chinese soy sauce in recipes.
Kecap manis 
Sweet soy sauce, which has a thick, almost syrupy consistency and a pronounced sweet, treacle-like flavor due to generous addition of palm sugar. It is a unique variety; in a pinch, it may be replaced by molasses with a little vegetable stock stirred in.

Kecap inggris ("English fermented sauce"), or saus inggris ("English sauce") is the Indonesian name for Worcestershire sauce. Kecap Ikan is Indonesian fish sauce. Molasses or treacle is a thick syrup by-product from the processing of the sugarcane or sugar beet into sugar. ... Palm sugar was originally made from the sugary sap of the Palmyra palm or the date palm. ... 1900 advertisement Worcestershire sauce (IPA: (wuster-shur or wuster-sheer)) is a widely used fermented liquid condiment originally manufactured by Lea & Perrins, in Midland Road, Worcester, England. ... Fish sauce is a condiment derived from fish that have been allowed to ferment. ...


Malaysian soy sauce

Malaysia, which has cultural links with Indonesia, uses the word 'kicap' for soy sauce. Kicap is traditionally of two types: kicap lemak and kicap cair. Kicap lemak is similar to kecap manis but with very much less sugar while kicap cair is the Malaysian equivalent of kecap asin. However the Indonesian style kecap manis has now its Malaysian equivalents due to the increasing number of Malay producers in what used to be a Chinese dominated industry. Kicap is an important condiment in Malay and Malaysian Chinese cuisine. Kicap has also entered the Malaysian Indian cuisine. A popular dish is the Indian Muslim 'daging masak hitam' which is basically beef or mutton stewed in a sweet spicy kicap-based sauce. Some people add some kicap to their rice and curry to spice up the meal. Many Malaysian children's favourite dish is rice with kicap and fried eggs.


Japanese soy sauce

Koyo organic tamari sauce
Koyo organic tamari sauce

Japanese soy sauce, or shō-yu (しょうゆ, or , ), is traditionally divided into 5 main categories, depending on differences in their ingredients and method of production. Japanese soy sauces include wheat as a primary ingredient, and this tends to give them a slightly sweeter taste than their Chinese counterparts; they also have a somewhat alcoholic, sherry-like flavor. Japanese and Chinese soy sauces are not really interchangeable in recipes; Chinese dark soy sauce comes closer to the Japanese one in overall flavor, but not in the intensity of the flavor or the texture. Image File history File linksMetadata Download high resolution version (790x636, 90 KB) Summary I took this picture of Koyo tamari sauce. ... Image File history File linksMetadata Download high resolution version (790x636, 90 KB) Summary I took this picture of Koyo tamari sauce. ... Species T. aestivum T. boeoticum T. compactum T. dicoccoides T. dicoccon T. durum T. monococcum T. spelta T. sphaerococcum T. timopheevii References:   ITIS 42236 2002-09-22 For the indie rock group see: Wheat (band). ... Sherry solera For other uses, see Sherry (disambiguation). ...

Koikuchi (濃
Originating in the Kantō region, its usage eventually spread all over Japan. Over 80% of the Japanese domestic soy sauce production is of koikuchi, and can be considered the typical Japanese soy sauce. It is produced from roughly equal quantities of soybean and wheat. This variety is also called Kijōyu (生) or namashōyu (生しょうゆ) when it is not pasteurized.
Usukuchi (薄
Particularly popular in the Kansai region of Japan, it is both saltier and lighter in color than koikuchi. The lighter color arises from the usage of amazake, a sweet liquid made from fermented rice, that is used in its production.
Tamari (たまり) 
Produced mainly in the Chūbu region of Japan, tamari is darker in appearance and richer in flavour than koikuchi. It contains little or no wheat; wheat-free tamari is popular among people eating a wheat free diet. It is the "original" Japanese soy sauce, as its recipe is closest to the soy sauce originally introduced to Japan from China. Technically, this variety is known as miso-damari (味噌溜り), as this is the liquid that runs off miso as it matures.
Shiro (, lit. "white") 
A very light colored soy sauce. In contrast to "tamari" soy sauce, "shiro" soy sauce uses mostly wheat and very little soybean, lending it a light appearance and sweet taste. It is more commonly used in the Kansai region to highlight the appearances of food, for example sashimi.
Saishikomi (再仕込, twice-brewed) 
This variety substitutes previously-made koikuchi for the brine normally used in the process. Consequently, it is much darker and more strongly flavored. This type is also known as kanro shoyu (甘露 醤油) or "sweet shoyu".
Shoyu (Koikuchi) and light colored shoyu (Usukuchi) as sold in Japan by Kikkoman, 1 litre bottles.

Newer varieties of Japanese soy sauce include: Kantō region, Japan. ... Pasteurization (or pasteurisation) is the process of heating liquids for the purpose of destroying viruses and harmful organisms such as bacteria, protozoa, molds, and yeasts. ... The Kansai (Japanese: 関西) region of Japan, also known as the Kinki region (近畿地方, Kinki-chihō), lies in the Southern-Central region of Japans main island, Honshu. ... Amazake 甘酒 (あまざけ) Amazake (pronounced ah-mah-zah-kay) is a traditional sweet, nonalcoholic Japanese drink made from fermented rice. ... Chubu region, Japan Mount Fuji is the Chūbu regions most famous landmark. ... Wheat allergy, also known as Wheat hypersensitivity is a type of food allergy. ... Miso ) is a traditional Japanese food produced by fermenting rice, barley and/or soybeans, with salt and kōji (the most typical miso is made with soy). ... Whiskey barrels at the Jack Daniels distillery Barrels for aging wine in Napa Valley An aging barrel is a barrel used to age wine or distilled spirits such as whiskey, brandy, or rum. ... Assorted sashimi Sashimi (Japanese: ) is a Japanese delicacy primarily consisting of very fresh raw seafoods, thinly sliced into pieces about 2. ... Image File history File links Download high-resolution version (751x660, 134 KB) Four 1 litre bottles of Kikkoman Japanese soy sauce or Shoyu, 2 regular and 2 light I, the creator of this work, hereby grant the permission to copy, distribute and/or modify this document under the terms of... Image File history File links Download high-resolution version (751x660, 134 KB) Four 1 litre bottles of Kikkoman Japanese soy sauce or Shoyu, 2 regular and 2 light I, the creator of this work, hereby grant the permission to copy, distribute and/or modify this document under the terms of...

Genen (塩) 
Low-salt soy sauces also exist, but are not considered to be a separate variety of soy sauce, since the reduction in salt content is a process performed outside of the standard manufacture of soy sauce.
Amakuchi (
Called "Hawaiian Soy Sauce" in those few parts of the US familiar with it, this is a variant of "koikuchi" soy sauce.

All of these varieties are sold in the marketplace in three different grades according to how they were produced:

Honjōzō hōshiki (本醸造 方式) 
Contains 100% naturally fermented product.
Shinshiki hōshiki (新式 方式) 
Contains 30-50% naturally fermented product.
Aminosanekikongō hōshiki (アミノ酸混合 方式) 
Contains 0% fermented product; is a modified vegetable extract. This is referred to as "liquid aminos" in the US and Canada.
Tennen jōzō (天然 醸造) 
Means no added ingredients except alcohol.

All the varieties and grades may be sold according to three official levels of quality:

Hyōjun (標準) 
Standard pasteurized.
Tokkyū (特級) 
Special quality, not pasteurized.
Tokusen (特選) 
Premium quality, usually implies limited quantity.

Other terms unrelated to the three official levels of quality:

Hatsuakane (初茜) 
Refers to industrial grade used for flavoring, powder.
Chōtokusen (超特選) 
Used by marketers to imply the best.

Perhaps the most well-known producer of Japanese soy sauce is the Kikkoman Corporation. Kikkoman Corporation ) (TYO: 2801 ) is an international company based in Japan. ...


Taiwanese soy sauce

In Taiwan, only light soy sauce is used and this is referred to as jiangyou (醬油); the terms shengchou (生抽) and laochou (老抽) are not used. In addition to soy sauce made from soybeans and wheat, there is a variety that is made from black beans. Soy sauce made from black beans is generally more expensive because it takes longer to make, but it is claimed to have higher nutrition value and aromatic flavour. The history of soy sauce making in Taiwan can be traced back to southeastern China, in the provinces of Fujian and Guangdong. The cultural and political separation between Taiwan and China since the end of the First Sino-Japanese War in 1895, when China ceded Taiwan to Japan, had brought yet another unexpected evolution of soy sauce making in Taiwan. In addition, Taiwan is the only place where black bean soy sauce has been commercialized in large-scale, and exported to countries like Japan, Hong Kong, Indonesia, Thailand, USA, Canada, Germany, and the UK. Species T. aestivum T. boeoticum T. compactum T. dicoccoides T. dicoccon T. durum T. monococcum T. spelta T. sphaerococcum T. timopheevii References:   ITIS 42236 2002-09-22 For the indie rock group see: Wheat (band). ... Black bean can mean: The black turtle bean, a small, black variety of the common bean especially popular in Latin American cuisine Douchi, a kind of fermented soybean especially popular in the cuisine of China The black gram Any black-colored variety of bean; beans which include black-colored varieties...   (Chinese: ; pinyin: ; Wade-Giles: Fu-chien; Postal map spelling: Fukien, Foukien; local transliteration Hokkien from Min Nan Hok-kiàn) is one of the provinces on the southeast coast of the Peoples Republic of China. ... Guangdong, often spelt as Kwangtung, is a province on the south coast of the Peoples Republic of China. ... Combatants Qing Empire (China) Empire of Japan Commanders Li Hongzhang Yamagata Aritomo Strength 630,000 men Beiyang Army Beiyang Fleet 240,000 men Imperial Japanese Army Imperial Japanese Navy Casualties 35,000 dead or wounded 13,823 dead, 3,973 wounded The First Sino-Japanese War (Simplified Chinese: ; Traditional Chinese...


Korean soy sauce

Korean soy sauce, or Joseon ganjang (조선간장) is a byproduct of doenjang, Korean bean paste. Joseon ganjang, thin and dark brown in color, is made entirely of soy and brine, and has a saltiness that is varied by the producer. Wide scale use of Joseon ganjang has been somewhat superseded by cheaper factory-made Japanese style soy sauce, called waeganjang (hangul: 왜간장/倭간장). Also, the Koreans strongly held onto their native culture and resisted the Japanese attempts to suppress the rich Korean culture, during the Japanese occupation of the Korean peninsula, and the use of Joseon ganjang is an example of this. Joseon or Chosun (Korean: ì¡°ì„ ; Hanja: 朝鮮; Revised: Joseon; McCune-Reischauer: Chosŏn; Chinese: CháoxiÇŽn; Japanese: Chōsen) is a name for Korea, as used in the following cases: As part of the name of several ancient kingdoms (including Gojoseon, Gija Joseon, and Wiman Joseon); During most of the Joseon... Doenjang is a traditional Korean fermented soybean paste. ...


Vietnamese soy sauce

Vietnamese soy sauce is called xì dầu, nước tương, or sometimes simply tương. TÆ°Æ¡ng is the name applied to a variety of condiments made from fermented soybeans, and commonly used in Vietnamese cuisine. ...


Filipino soy sauce

A popular condiment in the Philippines, it is calle toyo, and is usually found beside other sauces such as patis and suka. Paattinen (Finnish; Patis in Swedish) is a village in south-west Finland and a district of the city of Turku. ... Vinegar is sometimes infused with spices or herbs—as here, with oregano. ...


Health

Positive

A study by National University of Singapore shows that Chinese dark soy sauce contains 10 times the antioxidants of red wine.[1] University Cultural Centre The National University of Singapore (Abbreviation: NUS; Simplified Chinese: ; Pinyin: ; Abbreviated 国大; Malay: Universiti Nasional Singapura; Tamil: சிங்கப்பூர் தேசிய பல்கலைக்கழகம்) is Singapores oldest university. ... This article is about the beverage. ...


Negative

Soy sauce does not contain the beneficial isoflavones associated with other soy products such as tofu or edamame. It can also be very salty, so it may not be a suitable condiment for people on a low salt diet. Low-salt soy sauces are produced, but it is impossible to make soy sauce without using some quantity of salt. A phytoestrogen that is thought of by many as useful in treating cancer. ... Filipino name Tagalog: tokwa Japanese name Kanji: Hiragana: Korean name Hangul: Hanja: Malay name Malay: tauhu Tamil name Tamil: tahu Thai name Thai: ) Vietnamese name Vietnamese: Burmese name Burmese: (pebya/péprā:) or (tofu/tiuphü:) Khmer name Khmer: តៅហ៊ូ Indonesian name Indonesian: tahu Tofu (the Japanese Romaji spelling), also called doufu... Binomial name Glycine max Soybeans (US) or soya beans (UK) (Glycine max) are a high-protein legume (Family Fabaceae) grown as food for both humans and livestock. ... Edible salt is mostly sodium chloride (NaCl). ... Salt, sugar and pepper are the most essential condiments in Western cuisine. ...


In 2001 the UK Food Standards Agency found in tests of various soy sauces (those made from hydrolysed soy protein, rather than being naturally fermented) that some 22% of samples contained a chemical called 3-MCPD (3-monochloropropane-1,3-diol) at levels considerably higher than those deemed safe by the European Union. About two-thirds of these samples also contained a second chemical called 1,3-DCP (1,3-dichloropropane-2-ol) which experts advise should not be present at any levels in food. Both chemicals have the potential to cause cancer and the Agency recommended that the affected products be withdrawn from shelves and avoided. [2] Cancer is a class of diseases or disorders characterized by uncontrolled division of cells and the ability of these to spread, either by direct growth into adjacent tissue through invasion, or by implantation into distant sites by metastasis (where cancer cells are transported through the bloodstream or lymphatic system). ...


Soy is rapidly becoming a major food allergen[citation needed].


Notes

External links

Wikimedia Commons has media related to:
Soy sauce

  Results from FactBites:
 
Shoyu - Soy Sauce (231 words)
Soy sauce, or better known in Hawaii as Shoyu is a fermented sauce made from soybeans, roasted grain, water, and salt.
Although there are many types of soy sauce, all are salty and earthy-tasting brownish liquids used to season food while cooking or at the table.
Soy sauce is widely used a particularly important flavoring in Chinese, Japanese, and Korean cuisine.
Soy Sauce - Glossary - Hormel Foods (662 words)
The traditional soy sauce, typically considered as an Asian condiment, is made from fermented soybeans, ground roasted wheat, and a starter mold known as koji to begin the fermentation.
A version of soy sauce that may be referred to as "wheat free" is the Japanese Tamari, a strong flavored sauce processed either as a sauce made only from soybeans or as a sauce containing only a small amount of low quality wheat.
Soy sauces can be used in salad dressings, as well as an ingredient for many other sauces such as marinades, steak sauces, barbecue sauces, or as flavorings in soups, stews, and a variety of food dishes.
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