(, the mold ''
Aspergillus Oryzae '' or ''
A. Sojae '') and other related
Microorganisms .
Virtually all soy sauce has some
Alcohol added during bottling, which acts as a preservative to protect against spoilage. Accordingly, 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.
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 ", lit. "fresh taste") by the Chinese.
Although this seasoning originated in
China , it is used in various cuisines across
Asia and is a particularly important flavoring in
Japanese Cuisine . However, Chinese and
Japanese soy sauces are substantially different, and it is rarely appropriate to substitute one for the other.
Chinese soy sauces are primarily made from soybeans, with relatively low amounts of other grains. There are three main varieties:
- : A light (as in non-viscous) opaque dark brown soy sauce. It is the main soy sauce used for seasoning, since it is saltier. Since it is lighter, it does not greatly affect the color of the dish. The light soy sauce made from the first pressing of the soybeans is called '''Touchōu (頭抽) loosely translated as first soy sauce''' and often referred to as premium light soy sauce. Touchōu is often sold at a premium because of better taste (similar to extra virgin olive oil).
- '''Lǎochōu ( to give it its distinctive look. 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 to a dish.
- : 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.
- : Although not really a soy sauce, it is another salty soy product. It is one of the main ingredients in a dish called '', lit. "fried paste noodles").
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:
- : 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.
- : 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") is the Bahasa Indonesia name for Worcestershire Sauce . ''Kecap Ikan'' is Indonesian Fish Sauce .
Conimex , the Dutch Indonesian food manufacturer, is probably the best known manufacturer of Indonesian soy sauces worldwide, especially ''kecap manis''.
Japanese soy sauce, or ''shō-yu'' (しょうゆ, or ) - is traditionally divided into five 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 sauce are not really interchangeable in recipes; Chinese dark soy sauce comes closer to Japanese one in overall flavor, but not in the intensity of the flavor or the texture.
- ''Koikuchi'' () or ''namashōyu'' (生しょうゆ) when it is not Pasteurized .
- ''Usukuchi'' () - 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 produced mainly from soybean, with only a small amount of wheat. Consequently, it is much darker in appearance and richer in flavour than ''koikuchi''. 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 more 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".
- ''genen'' () - 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.
- ''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.
- ''abuakane'' (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 .
Korean soy sauce, or ''간장) in typical households.
Soy sauce does not contain the beneficial
Isoflavones associated with other soy products such as
Tofu or
Edamame . Soy sauce contains a small amount of naturally occurring
Monosodium Glutamate (MSG). It can also be extremely
Salt y, so it is not a suitable
Condiment for some people, and should generally be taken in moderation. Low-salt soy sauces are produced, but it is impossible to make soy sauce without using some quantity of salt.
In 2001 the UK Food Standards Agency found in tests of various soy sauces that some 22% of samples contained a chemical called
3-MCPD at levels considerably higher than those deemed safe by the EU. About two-thirds of these samples also contained a second chemical called 1,3-DCP 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. See http://www.food.gov.uk/news/pressreleases/2001/jun/soysaucerecall for further information.
