Soy sauce (sometimes called soya sauce in British English [1]) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. [2] It is recognized for …

2023年7月4日 · Soy sauce is one of the most popular soy products in the world. This article explains how soy sauce is produced, as well as its potential health risks and benefits.

2023年7月10日 · ‌Soy sauce is a popular food used as a cooking ingredient and a condiment. ‌Soy sauce is known as shoyu and soya sauce. It’s made with soybeans, wheat, salt, and a fermenting agent. The...

2022年12月21日 · There are five main categories of soy sauce: Koikuchi (dark soy sauce), Usukuchi (light soy sauce), Tamari (a thicker, richer sauce), Shiro Shoyu (white or very light), and Saishikomi (sweet soy sauce).

2020年7月1日 · Here’s a simple explanation of the difference between the 3 main types of soy sauce (light, dark and normal). The 3 golden rules to remember are: You can interchange light soy sauce and all purpose soy sauce in recipes; If a recipe just says “soy sauce”, use an all purpose soy sauce OR light soy sauce; and

2023年5月1日 · Soy sauce is a brown, salty liquid condiment made by fermenting soybeans or breaking them down with acid (hydrolyzing). This releases sugars as well as umami elements and develops the brown color for which soy sauce is known.

2025年3月1日 · soy sauce, traditional East and Southeast Asian liquid condiment made of fermented soybeans, wheat, yeast, and salt that is prominent in traditional Chinese, Japanese, Korean, Malaysian, and Indonesian cuisines, among others.

2022年11月3日 · The different types of Chinese, Japanese, Korean, Taiwanese and Indonesian soy sauces, what they taste like and how to use them.

2025年1月6日 · A prominent cooking ingredient, marinade, and condiment in many Asian cuisines, soy sauce is now universally beloved; according to one survey, 65 percent of …

Soy sauce is a popular condiment in Asian cuisine, known for its savory and umami-rich flavor. It is used in a variety of dishes, from stir-fries to marinades, and is a staple in many kitchens around the world.