Soy Sauce, or Shoyu, is a popular cooking ingredient and condiment.
There are two types of soy sauce: light soy sauce (usukuchi-shoyu) and dark soy sauce (koikuchi-shoyu). Light soy sauce, also called soy sauce, is lighter in color, fresher in taste, and can be used for a cold salad, dipping, or stir-frying; dark soy sauce is darker in color and rich in sauce flavor, generally used to color dishes. Tamari soy sauce is a type of light soy sauce that is gluten-free. Double-fermented soy sauce or saishikomi-shoyu is more expensive and usually used for sushi and sashimi.
High-quality soy sauce typically takes 3-6 months to ferment, and the ingredients are simple, including soybeans, wheat, water, and salt. It would be even better if non-GMO soybeans could be selected. Try to avoid the soy sauce brewed from an acid hydrolysis method. The greater the content of amino acid nitrogen in soy sauce, the more delicious the taste. An exceptional grade soy sauce with amino acid nitrogen greater than 1.2g/100mL. It is worth noting that if the sodium content of soy sauce is high (usually around 41%), it is necessary to reduce the amount of salt when cooking.
Additives in soy sauce generally include sodium glutamate (Sodium glutamate), white sugar, yeast extract (yeast extract), 5'-disodium 5'-flavored nucleotide (disodium 5'-flavored nucleotide), 5'-inosine Disodium 5'-inosinate, sucralose, caramel color, sodium benzoate. Sodium glutamate is known as monosodium glutamate, and adding monosodium glutamate makes soy sauce taste more delicious. Both sugar and sucralose are sweeteners. Caramel color is usually a coloring agent in old soy sauce. The final sodium benzoate is a preservative to prevent soy sauce from spoilage during storage and use.
There are two types of soy sauce: light soy sauce (usukuchi-shoyu) and dark soy sauce (koikuchi-shoyu). Light soy sauce, also called soy sauce, is lighter in color, fresher in taste, and can be used for a cold salad, dipping, or stir-frying; dark soy sauce is darker in color and rich in sauce flavor, generally used to color dishes. Tamari soy sauce is a type of light soy sauce that is gluten-free. Double-fermented soy sauce or saishikomi-shoyu is more expensive and usually used for sushi and sashimi.
High-quality soy sauce typically takes 3-6 months to ferment, and the ingredients are simple, including soybeans, wheat, water, and salt. It would be even better if non-GMO soybeans could be selected. Try to avoid the soy sauce brewed from an acid hydrolysis method. The greater the content of amino acid nitrogen in soy sauce, the more delicious the taste. An exceptional grade soy sauce with amino acid nitrogen greater than 1.2g/100mL. It is worth noting that if the sodium content of soy sauce is high (usually around 41%), it is necessary to reduce the amount of salt when cooking.
Additives in soy sauce generally include sodium glutamate (Sodium glutamate), white sugar, yeast extract (yeast extract), 5'-disodium 5'-flavored nucleotide (disodium 5'-flavored nucleotide), 5'-inosine Disodium 5'-inosinate, sucralose, caramel color, sodium benzoate. Sodium glutamate is known as monosodium glutamate, and adding monosodium glutamate makes soy sauce taste more delicious. Both sugar and sucralose are sweeteners. Caramel color is usually a coloring agent in old soy sauce. The final sodium benzoate is a preservative to prevent soy sauce from spoilage during storage and use.
Shopping Guide: We recommend the following Soy Sauce:
- Kikkoman Soy Sauce 20oz, the reference price is $5.39 ($0.27$0.27 / Ounce), and Kikkoman Organic Naturally Brewed Soy Sauce, 10 Ounce reference price is $9.99 ($1.00 / Ounce).
- Lee Kum Kee Premium Dark Soy Sauce,16.9-Ounce Bottle, 16.9-Ounce Bottle, the reference price is $8.70 (0.52/Ounce)