Soy sauce was created in its current form about 2,200 years ago during theWestern Han dynasty of ancient China.[3][4][5][6] Since then, it has become an important ingredient inEast andSoutheast Asian cooking as well as a condiment worldwide.[7]
Soy sauce can be added directly to food, and is used as a dip orsalt flavor in cooking.[8] It is often eaten withrice,noodles, andsushi orsashimi, or can also be mixed with groundwasabi for dipping.[8] Bottles of soy sauce for the salty seasoning of various foods are common on restaurant tables in many countries.[8] Soy sauce can be stored at room temperature.[8]
Soy sauce (醬油,jiàngyóu) is considered almost as old as soy paste—a type of fermented paste (jiang,醬) obtained from soybeans—which had appeared during theWestern Han dynasty (206 BC – 220 AD) and was listed in the bamboo slips found in the archaeological siteMawangdui (馬王堆).[5][4] There are several precursors of soy sauce that are associated products with soy paste. The oldest isqingjiang (清醬), which appeared in AD 40 and was listed inSimin Yueling (四民月令).[6] Others arejiangqing (醬清),chizhi (豉汁) andchiqing (豉清), which were recorded in theQimin Yaoshu (齊民要術) in AD 540.[6] By the time of theSong dynasty (960–1279 AD), the termsoy sauce (醬油) had become the accepted name for the liquid condiment,[6] documented in two books:Shanjia Qinggong (山家清供)[9] andPujiang Wushi Zhongkuilu (浦江吳氏中饋錄)[10] during theSong dynasty (960–1279 AD).
Like many salty condiments, soy sauce was originally a way to stretchsalt, historically an expensive commodity. During theZhou dynasty of ancient China, fermented fish with salt was used as a condiment in which soybeans were included during the fermentation process.[4][11] By the time of theHan dynasty, this had been replaced with the recipe for soy paste and its by-product soy sauce, by using soybeans as the principal ingredient,[5][6] with fermented fish-based sauces developing separately intofish sauce.[12]
The 19th century SinologistSamuel Wells Williams wrote that in China, the best soy sauce was "made by boiling beans soft, adding an equal quantity of wheat or barley, and leaving the mass to ferment; a portion of salt and three times as much water are afterwards put in, and the whole compound left for two or three months when the liquid is pressed and strained".[13]
A condiment that predated soy sauce in Japan wasgyoshō (魚醤), a fish sauce.[14] When practitioners ofBuddhism came to Japan from China in the 7th century,[15] they introducedvegetarianism and brought many soy-based products with them, such as soy sauce,[14] which is known asshōyu (醤油)[16][8] in Japan.Shoyu exportation began in 1647 by theDutch East India Company.[8]
In thePhilippines, soy sauce was likely first recorded through the documentation of the traditional dishadobo in 1613 via the San Buenaventura paper. Food historian Raymond Sokolov noted that the ingredients used in the dish, including soy sauce, likely were present in the native cuisine even before the colonial-era record.[21]
Records of theDutch East India Company list soy sauce as a commodity in 1737, when seventy-five large barrels were shipped fromDejima, Japan, to Batavia (present-dayJakarta) on the island ofJava. Thirty-five barrels from that shipment were then shipped to the Netherlands.[22] In the 18th century, diplomat and scholarIsaac Titsingh published accounts of brewing soy sauce. Although earlier descriptions of soy sauce had been disseminated in the West, his was among the earliest to focus specifically on the brewing of the Japanese version.[23] By the mid-19th century, Japanese soy sauce gradually disappeared from the European market, and the condiment became synonymous with the Chinese product.[24] Europeans were unable to make soy sauce because they did not have access toAspergillus oryzae, the fungus used in its brewing.[24] Soy sauce made from ingredients such asportobello mushrooms were disseminated in European cookbooks during the late 18th century. A Swedish recipe for"Soija" was published in the 1770 edition ofCajsa Warg'sHjelpreda i Hushållningen för Unga Fruentimber and was flavored withallspice andmace.[25]
Soy sauce is made either by fermentation or byhydrolysis. Some commercial sauces have both fermented and chemical sauces.
Flavor, color, and aroma developments during production are attributed to non-enzymaticMaillard browning.[28]
Variation is usually achieved as the result of different methods and durations offermentation, different ratios of water,salt, and fermented soy, or through the addition of other ingredients.
Traditional soy sauces are made by mixing soybeans and grain with mold cultures such asAspergillus oryzae and other relatedmicroorganisms and yeasts (the resulting mixture is calledKoji in Japan; the termkoji is used both for the mixture of soybeans, wheat, and mold as well as for the mold itself). Historically, the mixture was fermented naturally in large urns and under the sun, which was believed to contribute extra flavors. Today, the mixture is placed in a temperature- and humidity-controlled incubation chamber.[29]
Traditional soy sauces take months to make:
Soaking and cooking: The soybeans are soaked in water and boiled until cooked. Wheat is roasted and crushed.
Koji culturing: Equal amounts of boiled soybeans and roasted wheat are mixed to form a grain mixture. A culture of Aspergillus spore is added to the grain mixture and mixed, or the mixture is allowed to gather spores from the environment itself. The cultures include:
Aspergillus: agenus of fungus that is used for fermenting various ingredients (the cultures are calledkoji in Japanese). Three species are used for brewing soy sauce:
A. sojae: This fungus also has a high proteolytic capacity.
A. tamarii:[31] This fungus is used for brewingtamari, a variety of soy sauce.
Saccharomyces cerevisiae: the yeasts in the culture convert some of the sugars to ethanol which can undergo secondary reactions to make other flavor compounds
Other microbes contained in the culture:
Bacillus spp. (genus): This organism is likely to grow in soy sauce ingredients, and to generate odors and ammonia.
Lactobacillus species: This organism makes a lactic acid that increases the acidity in the feed.
Brewing: The cultured grain mixture is mixed into a specific amount of saltbrine for wet fermentation or with coarse salt for dry fermentation and left to brew. Over time, the Aspergillus mold on the soy and wheat break down the grain proteins into free amino acid and protein fragments and starches into simple sugars. This amino-glycosidic reaction gives soy sauce its dark brown color. Lactic acid bacteria ferments the sugars into lactic acid and yeast makes ethanol, which through aging and secondary fermentation makes numerous flavor compounds typical of soy sauce.
Pressing: The fully fermented grain slurry is placed into cloth-lined containers and pressed to separate the solids from the liquid soy sauce. The isolated solids are used as fertilizer or fed to animals while the liquid soy sauce is processed further.
Pasteurization: The raw soy sauce is heated to eliminate any active yeasts and molds remaining in the soy sauce and can be filtered to remove any fine particulates.
Storage: The soy sauce can be aged or directly bottled and sold.
Soy and wheat withAspergillus sojae cultures to brew soy sauce
High-salt liquid-state fermentation (HLF) of soybeans depends heavily on microbial activity, metabolism and enzymatic hydrolysis of macronutrients. Most traditional approaches fall into the scope of HLF.[32]
During HLF,koji-infused soybeans are exposed to air so that hydrolytic enzymes of the mold can continuously break down macronutrients within the soybean.
Ample water, usually about 2 to 2.5 times the weight of the feed,[32] is required to support sufficient microbial growth.
High salt concentration (17–20%) is required to selectively inhibit microbial activity.
HLF is generally carried out at 15–30 °C (59–86 °F), and requires a long ageing period, usually from 90 to 180 days.[33] In the aging period, constant stirring ofmoromi (a mash/mixture of wheat (optionally), salt, soy beans, water, and fermenting yeast) is required for distributing nutrients, as well as flavoring compounds evenly. In some cases, moromi is exposed to direct sunlight to facilitate the decomposition of macronutrients.
Due to the high salinity of HLF moromi, only anaerobic halophiles can survive in the medium. Also, the 15–30 °C (59–86 °F) temperature range allows only the growth of mesophiles. Similar to the fermentation ofpickles, the primary lactic acid fermentation of sugars by halophiles reduces the pH of moromi down to acidic range.[33] Low pH further limits the growth of undesirable microbes, but favors the growth of fermentative yeast which contributes to secondary fermentation that generates various flavoring compounds and odorants.
LSF, also referred as rapid fermenting, is a modern fermentation method invented in response to high market demand.
Compared to HLF, LSF employs pure cultures at a relatively higher temperature (40–55 °C (104–131 °F)) and lower brine solution concentrations (13–15%). In LSF, koji is mixed with the equivalent weight of brine to form solid moromi.
The elevated temperature accelerates the fermentation process significantly. Due to the short aging (15–30 days) period of LSF, and low production cost, LSF soy sauce accounts for more share of the Chinese soy sauce market.[34]
LSF evolved fromsalt-free solid-state fermentation, an even faster method working at even higher temperatures (50–65 °C (122–149 °F)) and taking 72 hours to complete,[35] introduced to China from theSoviet Union in 1958. The aging time turned out to be too short develop a proper flavor profile, with burnt acidic notes left in the sauce. LSF is a compromise between this method and the more traditional HLF: the product tastes passable with more microbes allowed to survive, but still lacks depth.[32] Reducing the salt content accelerates brewing by lifting salt-induced enzyme inhibition.[35]
Some brands of soy sauce are made from acid-hydrolyzedsoy protein instead of brewed with a traditional culture. This takes about three days.[36] Although they have a different flavor, aroma, and texture when compared to brewed soy sauces, they can be produced more quickly and cheaply, and also have a longer shelf life and are usually made for these reasons. The clear plasticpackets of dark sauce common with Chinese-style take-out food typically use a hydrolyzed vegetable protein formula. Some higher-priced hydrolyzed vegetable protein products with no added sugar or colorings are sold as low-sodium soy sauce alternatives called "liquid aminos" in health food stores, similar to the waysalt substitutes are used. These products are, however, not necessarily low in sodium.
The chemical composition of soy sauce is affected by the proportions of raw materials, fermentation methodologies, fermenting molds and strains, and post-fermentation treatments.[37] Although the formation mechanism of chemical composition in soy sauce is complex, it has been widely accepted that free amino acids, water-soluble peptides andMaillard reaction products in soy sauce are considered as essential chemical composition and to provide core sensory effects.[38]The primary fermentation oflactic-acid-fermenting halophiles lowers the pH of themoromi, and this directly results in the acidic pH range (4.4–5.4) of soy sauce products. The secondary fermentation conducted byheterofermentative microbes provides soy sauce with a wide range of flavor and odorant compounds by breaking down macronutrients. Soy proteins and grain proteins arehydrolyzed into short peptide chains and free amino acids, which adds umami to the product. Based on the result of free amino acid analysis, the most abundant amino acids in Chinese soy sauce product areglutamic acid,aspartic acid,alanine andleucine.[37]
Starch is hydrolyzed into simple sugars which contribute to the sweet flavor in soy sauce. Legume fats may also be decomposed intoshort chain fatty acids, and the interactions among lipids and other macronutrients also result in a richer flavor in the final product.Non-enzymatic browning also contributes significantly to the development of the properties of soy sauce. The hydrolysis of proteins and large carbohydrates also provides free amino acids and simple sugars as reagents for theMaillard reaction.
Soy sauce may contain more than 1% alcohol and may run afoul of liquor control legislation.[39]
The taste of soy sauce is predominated by saltiness, followed by moderate umami, sweetness, and finally slight bitterness, which is hard to perceive due to the masking effect of other tastes. The overall flavor of soy sauce is a result of the balance and interaction among different taste components. The saltiness is largely attributed to the presence of NaCl (common salt) in brine. The sugars hydrolyzed from starch add sweetness into soy sauce. Umami is largely caused by the presence of free amino acids, mainlyglutamine andaspartic acid. Sodium from the brine anddisodium ribonucleotides from the soy also add to the umami. Other amino acids cause additional basic flavors, with sweet coming from Ala, Gly, Ser, and Thr; bitter coming from Arg, His, Ile, Leu, Met, Phe, Trp, Tyr, and Val; and no taste from Cys, Lys, and Pro.[40] The amino-acidnitrogen content, an indication of the free amino acid concentration, is used in China for grading soy sauce. The highest "special grade" is defined at ≥ 0.8 g/100 mL.[41]
Despite a large variety of volatile and odorant compounds that have been identified in soy sauce, the food productper se does not present a strong aroma. Alcohols, acids, esters, aldehydes, ketones, phenols, heterocyclic compounds, alkynes and benzenes have been identified in Chinese soy sauces.[33] An explanation for this observation is that the aroma of soy sauce does not depend largely on the aroma-active compounds. The subtle aroma is a result of a "critical balance" achieved among all volatile and odorant compounds, whose respective concentrations are relatively low.
Soy sauce is widely used as an important flavoring and has been integrated into thetraditional cuisines of many East Asian and Southeast Asian cultures. Despite their rather similar appearance, soy sauces made in different cultures and regions are different in taste, consistency, fragrance and saltiness. Soy sauce retains its quality longer when kept away from direct sunlight.
Burmese soy sauce production is dated back to theBagan Era in the 9th and 10th century. Scripts written in praise ofpe ngan byar yay (ပဲငံပြာရည်, literally "bean fish sauce") were found.[citation needed] Thick soy sauce is calledkya nyo (ကြာညို့, from Chinesejiàngyóu).[citation needed]
Chinese soy sauces (Chinese:酱油;pinyin:jiàng yóu;Jyutping:zoeng3 jau4;Cantonese Yale:jeungyàuh; or alternatively,豉油;pinyin:chǐyóu;Jyutping:si6jau4;Cantonese Yale:sihyàuh) are primarily made fromsoybeans, with relatively low amounts of other grains. Chinese soy sauce produced by fermentation can be roughly split into two classes: brewed (direct fermented) or blended (with additives), occupying about 40% and 60% of market share respectively.[32] Sauces can also be classed by fermentation technology (shown above) into Low-Salt Solid-State fermented soy sauce (LSF;低盐固态) and High-Salt Liquid-State fermented soy sauce (HLF;高盐稀态), occupying about 90% and 10% of market share respectively.[32]
Soy sauce can be brewed directly from a fermentation process using wheat, soybeans, salt, and water without additional additives.
Light or fresh (生抽;pinyin:shēng chōu;Jyutping:saang1 cau1;Cantonese Yale:sāangchāu or醬清;pinyin:jiàng qīng;Jyutping:zoeng3 cing1;Cantonese Yale:jeungchīng): is a thin (low viscosity), opaque, lighter brown soy sauce, brewed by first culturing steamed wheat and soybeans withAspergillus, and then letting the mixture ferment in brine. It is the main soy sauce used for seasoning, since it is saltier, has less noticeable color, and also adds a distinct flavor.[42]
Tóu chōu (頭抽): A light soy sauce made from the first pressing of the soybeans, this can be loosely translated as "first soy sauce" or referred to as premium light soy sauce.Tóu chōu is sold at a premium because, like extra virgin olive oil, the flavor of the first pressing is considered superior. Due to its delicate flavor it is used primarily for seasoning light dishes and for dipping.
Shuāng huáng (雙璜): A light soy sauce that is double-fermented by using the light soy sauce from another batch to take the place of brine for a second brewing. This adds further complexity to the flavor of the light soy sauce. Due to its complex flavor this soy sauce is used primarily for dipping.
Yìn yóu (蔭油): A darker soy sauce brewed primarily in Taiwan by culturing only steamed soybeans withAspergillus and mixing the cultured soybeans with coarse rock salt before undergoing prolonged dry fermentation. The flavor of this soy sauce is complex and rich and is used for dipping or inred cooking. For the former use, yìn yóu can be thickened with starch to make a thick soy sauce.[43]
Additives with sweet or umami tastes are sometimes added to a finished brewed soy sauce to modify its taste and texture.
Dark and old soy sauce (老抽;pinyin:lǎo chōu;Jyutping:lou5 cau1;Cantonese Yale:lóuhchāu), a darker and slightly thicker soy sauce made from light soy sauce. This soy sauce is made through prolonged aging and may contain addedcaramel color and/ormolasses to give it its distinctive appearance. It has a richer, slightly sweeter, and less salty flavor than light soy sauce. This variety is mainly used during cooking, since its flavor develops during heating. Dark soy sauce is mainly used to add color and flavor to a dish after cooking. One of the strongest varieties is known as "double black" (双老头抽)[44]
Mushroom dark soy (草菇老抽cǎogū lǎochōu): In the finishing and aging process of making dark soy sauce, the broth ofVolvariella volvacea (straw mushroom) is mixed into the soy sauce and is then exposed to the sun to make this type of dark soy. The added broth gives this soy sauce a richer flavor than plain dark soy sauce.[45]
Thick soy sauce (醬油膏jiàng yóu gāo), is a dark soy sauce that has been thickened with heat and sugar, occasionally a starch thickener andMSG are used. This sauce is often used as adipping sauce or finishing sauce and poured on food as a flavorful addition. However, due to its sweetness and caramelized flavors from its production process the sauce is also used inred cooking.
Shrimp soy sauce (蝦子醬油Xiā zǐ jiàngyóu): Fresh soy sauce is simmered with fresh shrimp and finished with sugar,baijiu (type of distilled liquor, 白酒), and spices. A specialty ofSuzhou.
Besides the above traditional types, hydrolyzed vegetable protein and other flavor enhancers may be mixed with brewed soy sauce to produce cheaper substitutes. This type is known as "blended soy sauce" (Chinese:配制酱油)[32] in China until 2019, when a chinese 2018 standard that removed this type from the definition of soy sauce went into effect.[46]
The 2018 chinese standard defines soy sauce as "liquid condiments with special color, aroma and taste made from soybeans and/or defatted soybeans, wheat and/or wheat flour and/or wheat bran as main raw materials through microbial fermentation."[46] It still allows food additives to be used "following the definitions of GB 2760", which does not restrict the use of MSG anddisodium ribonucleotides. (Hydrolyzed vegetable protein is not listed as a food additive in GB 2760 and is therefore unacceptable in products labelled as "soy sauce".)[47]
Toyomansi, a typical Filipino dipping sauce composed of soy sauce andcalamansi spiced withsiling labuyo
In the Philippines, soy sauce is called toyò in thenative languages, derived fromtau-yu inPhilippine Hokkien. Philippine soy sauce is usually a combination of soybeans, wheat, salt, and caramel color. It is thinner in texture and has a saltier taste than its Southeast Asian counterparts. It is most similar to the Japanesekoikuchi shōyu in terms of consistency and the use of wheat, though toyò is a bit saltier and darker in color.[48][49]
Toyò is used as a marinade, an ingredient in cooked dishes, and most often as a table condiment, usually alongside other sauces such asfish sauce (patís) andsugar cane vinegar (sukà). It is often mixed and served with the juice of thecalamansi (×Citrofortunella microcarpa; also called calamondin,limonsito). The combination is known astoyomansî, which can be comparable to the Japaneseponzu sauce (soy sauce withyuzu).Toyò is also a main ingredient inPhilippine adobo, one of the more famous dishes of Filipino cuisine.
Soy sauce is a ubiquitous condiment and ingredient in many dishes inHawaiian cuisine, where it is commonly known by its Japanese nameshōyu by locals.Aloha Shoyu is a soy sauce manufacturer in Hawaii that produces a popular soy sauce whose flavor is more delicate and somewhat sweeter compared to other more well-known soy sauces.[50]
Left,ABC brandKecap manis sweet Indonesian soy sauce is nearly as thick asmolasses; right,Kecap asin
InIndonesia, soy sauce is known askecap (old spelling:ketjap), which is a catch-all term for fermentedsauces, andcognate to the English word "ketchup".[51] The most popular type of soy sauce in Indonesian cuisine iskecap manis orsweet soy sauce. The termkecap is also used to describe other condiments and sauces of a similar appearance, such askecap ikan (fish sauce) andkecap Inggris (worcestershire sauce; lit. "English sauce" or "England sauce"). Three common varieties of soy-basedkecap exist inIndonesian cuisine, used either as ingredients orcondiments:
Kecap manis: Sweetened soy sauce, which has a thick syrupy consistency and a unique, pronounced, sweet, somewhattreacle-like flavor due to generous addition ofpalm sugar. Regular soy with brown sugar and a trace of molasses added can substitute. It is by far the most popular type of soy sauce employed inIndonesian cuisine, accounts for an estimated 90 percent of the nation's total soy sauce production.[52]Kecap manis is an important sauce in Indonesian signature dishes, such asnasi goreng,mie goreng,satay,tongseng andsemur.Sambal kecap for example is type ofsambal dipping sauce of kecap manis with sliced chili, tomato and shallot, a popular dipping sauce forsate kambing (goat meat satay) andikan bakar (grilled fish/seafood). Since soy sauce is of Chinese origin,kecap asin is also an important seasoning inChinese Indonesian cuisine.
Kecap manis sedang: Medium sweet soy sauce, which has a less thick consistency, is less sweet and has a saltier taste thankecap manis.
Kecap asin: Regular soy sauce derived from the Japaneseshoyu, but usually more concentrated and thicker, with a darker color and stronger flavor; it can be replaced by Chinese light soy sauce in some recipes. Salty soy sauce was first introduced into Indonesia byHokkien people so its taste resembles that of Chinese soy sauce.Hakka soy sauce made from black beans is very salty and large productions are mainly made inBangka Island.
Shōyu is officially divided into five main types by the JAS (Japanese Agricultural Standard)[53] depending on differences in their ingredients and method of production. These types arekoikuchi,usukuchi,tamari,saishikomi, andshiro.[54]
Most, but not all, Japanese soy sauces include wheat as a primary ingredient, which tends to give them a slightly sweeter taste than their Chinese counterparts.[citation needed] They also tend towards an alcoholicsherry-like flavor, sometimes enhanced by the addition of small amounts of alcohol as a naturalpreservative.[citation needed] The widely varying flavors of these soy sauces are not always interchangeable, so some recipes only call for one type or the other, much as a white wine cannot replace a red's flavor or beef stock does not make the same results asfish stock.
Some soy sauces made in the Japanese way or styled after them contain about 50% wheat.
Koikuchi (濃口, 'thick taste'): Originating in theKantō region, its usage eventually spread all over Japan. Over 80% of the Japanese domestic soy sauce production is ofkoikuchi, and can be considered the typical Japanese soy sauce. It is made from roughly equal quantities of soybean and wheat.[8][14] This variety is also calledkijōyu (生醤油) or namashōyu (生しょうゆ) when it is notpasteurized.
Usukuchi (薄口, 'thin taste'): Almost 14% of soy sauce production isusukuchi shoyu.[8] It is particularly popular in theKansai region of Japan. It matures for less time thankoichuchi[14] and is both saltier and lighter in color. It is paler due to the use in its production ofamazake, a sweet liquid made from fermented rice.Usukuchi is commonly used in cooking as it does not alter the color and taste of the ingredients.[8]
Tamari (たまり): Made mainly in theChūbu region of Japan,tamari is darker in appearance and richer in flavor thankoikuchi. It contains little or no wheat. Wheat-freetamari can be used by people withgluten intolerance. Tamari is more viscous thankoikuchi shoyu.[8] Of soy sauce produced in Japan, 1.5% istamari.[8] 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 asmiso-damari (味噌溜り), as this is the liquid that runs offmiso (a soybean-based seasoning and soup base) as itmatures. The Japanese wordtamari is derived from the verbtamaru (溜る, 'to accumulate'), referring to the fact thattamari was traditionally a liquid byproduct made during the fermentation of miso. Japan remains the leading producer oftamari,[citation needed] though it has also become popular in the United States.Tamari shoyu is often used for sashimi.[14][8] Oftentimes, other varieties of soy sauce for sashimi are inaccurately referred to as tamari shoyu.[14] The back label in Japan, by law, will clarify whether or not it is actually tamari.[14]
Shiro (白, 'white'): In contrast totamari soy sauce,shiro 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 examplesashimi.Shiro shoyu used to be used a lot in high-class cookery and is generally not available abroad.[14] Its main use is for pickles.[8] Of soy sauce production in Japan, 0.7% isshiro.[8]
Saishikomi (再仕込, 'twice-brewed'): This variety substitutes previously madekoikuchi for the brine normally used in the process. Consequently, it is much darker and more strongly flavored. This type is also known askanro shōyu (甘露醤油, 'sweet soy sauce'). Of soy sauce production in Japan, 0.8% issaishikomi.[8]
Kanro shoyu is a variety of soy sauce made exclusively inYanai, a city inYamaguchi Prefecture.[14] It is handmade and is less salty and less sweet thansaishikomi shoyu.[14]
Amakuchi (甘口, 'sweet taste'): It is similar tokoikuchi soy sauce, but with sweetener added. It is the most popular type of soy sauce inKyushu region of Japan, which is famous for sweet foods. In some cases, it is more common to findamakuchi shoyu thankoikuchi shoyu in Kyushu.[55]
Newer varieties of Japanese soy sauce include:[56]
Gen'en (減塩, 'reduced salt'): This version contains 50% less salt than regular soy sauce for consumers concerned about heart disease.
Usujio (薄塩, 'light salt'): This version contains 20% less salt than regular soy sauce.
All of these varieties are sold in three different grades according to how they were made:[53]
In South Korea, soy sauces organjang (간장, "seasoning sauce") can be roughly split into two categories:hansik ganjang ('Korean-style soy sauce') andgaeryang ganjang ('modernized soy sauce').[58][59] The termganjang can also refer to non-soy-based salty condiments, such aseo-ganjangfish sauce.
Hansik ganjang (한식간장, 'Korean-style soy sauce') is made entirely of fermented soybean (meju) andbrine. It is a byproduct ofdoenjang (fermented soybean paste) production, and has a unique fermented soybean flavour. Both lighter in colour and saltier than other Korean ganjang varieties,hansik ganjang is used mainly inguk (soup) andnamul (seasoned vegetable dish) in modernKorean cuisine.[60] Common names forhansik ganjang includejaeraesik ganjang (재래식 간장, "traditional soy sauce"),Joseon-ganjang (조선간장, "Joseon soy sauce"), andguk-ganjang (국간장, "soup soy sauce"). The homebrewed variety is also calledjip-ganjang (집간장, "home soy sauce").
Depending on the length of aging,hansik ganjang can be divided into three main varieties: clear, middle, and dark.
Haet-ganjang (햇간장, "new soy sauce") – soy sauce aged for a year. Also calledcheongjang (청장, "clear soy sauce").
Jung-ganjang (중간장, "middle soy sauce") – soy sauce aged for three to four years.
Jin-ganjang (진간장, "dark soy sauce") – soy sauce aged for more than five years. Also calledjinjang (진장, "aged soy sauce"),nongjang (농장, "thick soy sauce"), orjingamjang (진감장, "aged mature soy sauce").
Jaerae-hansik-ganjang (재래한식간장, "traditional Korean-style soy sauce") – made with traditional stylemeju and brine.
Gaeryang-hansik-ganjang (개량한식간장, "modernized Korean-style soy sauce") – made with nontraditionalmeju (which can be made of regularsoybean,rice,barley,wheat, or soybean meal, and ripened using traditional method orAspergillus) and brine.
Gaeryang-ganjang (개량간장, "modernized soy sauce"), referring to varieties of soy sauces not made ofmeju, is now the most widely used type of soy sauce in modernKorean cuisine.[61] The wordganjang without modifiers inbokkeum (stir-fry),jorim (braised or simmered dishes), andjjim (steamed dishes) recipes usually meangaeryang-ganjang. Another common name ofgaeryang-ganjang isjin-ganjang (진간장, "dark soy sauce"), becausegaeryang-ganjang varieties are usually darker in appearance compared to traditionalhansik ganjang. Having been introduced to Korea during theera of Japanese forced occupation,garyang ganjang is also calledWae-ganjang (왜간장, "Wae soy sauce").
Brewed soy sauce (양조간장,yangjo-ganjang) – made by fermenting soybean, soybean meal, or other grains with saline solution.
Acid-hydrolyzed soy sauce (산분해간장) – made by hydrolyzing raw materials containing protein with acid.
Enzyme-hydrolyzed soy sauce (효소분해간장) – made by hydrolyzing raw materials containing protein with enzyme.
Blended soy sauce (혼합간장) – Also called mixed soy sauce, blended soy sauce can be made by blendinghansik-ganjang (Korean-style soy sauce) oryangjo-ganjang (brewed soy sauce) with acid-hydrolyzed soy sauce or enzyme-hydrolyzed soy sauce.
Malays from Malaysia, using the Malay dialect similar to Indonesian, use the wordkicap for soy sauce.Kicap is traditionally of two types:kicap lemak (lit "fat/rich soy sauce") andkicap cair.Kicap lemak is similar to Indonesiankecap manis but with very much less sugar, whilekicap cair is the Malaysian equivalent ofkecap asin.
Soy sauce (Sinhala:සෝයා සෝස්) is a popular food product used in Sri Lanka and is a major ingredient used in the nationally popular street food dishkottu.[64] Soy sauce has largely been produced by theSri Lankan Chinese community but its production has also spread to other communities in Sri Lanka. Soy sauce production in Sri Lanka is the same as the production of soy sauce in Indonesia. Fermentation occurs over a period of three months. The soy beans which are steeped in brine are then pressed to obtain a liquid sauce.[65]
The history of soy sauce making in Taiwan can be traced back to southeastern China, in the provinces ofFujian andGuangdong. Taiwanese soy sauce is known for itsblack bean variant, known as black bean soy sauce (黑豆蔭油), which producers claim to have stronger flavor and more nutrition. Most soy sauce makers in Taiwan make soy sauce from soybeans and wheat using machines, which is a technique introduced during Japanese rule. A smaller number of producers continue to handmake soy sauce in the traditional way.[66]
In Thailand, soy sauce is calledsii-íu (Thai:ซีอิ๊ว).Sii-íu kǎao (Thai:ซีอิ๊วขาว, 'white soy sauce') is used as regular soy sauce inThai cuisine, whilesii-íu dam (Thai:ซีอิ๊วดำ, 'black soy sauce') is used primarily for colour. Another darker-coloured variety,sii-íu wǎan (Thai:ซีอิ๊วหวาน, 'sweet soy sauce') is used for dipping sauces.Sɔ́ɔt prung rót (Thai:ซอสปรุงรส, 'seasoning sauce') is also commonly used in modernThai cuisine.
In Vietnam, Chinese-style soy sauce is calledxì dầu (derived from the Cantonese name 豉油) ornước tương. The term "soy sauce" could also imply other condiments and soy bean paste with thick consistency known astương. Both are used mostly as a seasoning or dipping sauce for a number of dishes. Vietnamese cuisine itself favorsfish sauce in cooking, butnước tương has a clear presence invegetarian cuisine and Buddhist cuisine.
Soy sauce does not contain the level ofisoflavones associated with other soy products, such astofu oredamame.[70] It can also be verysalty, having a salt content between 14 and 18%. Low-sodium soy sauces are made, but it is difficult to make soy sauce without using some quantity of salt as an antimicrobial agent.[71]
A serving of 100 millilitres (3.5 imp fl oz; 3.4 US fl oz) of soy sauce contains, according to the USDA:
In 2001, the United KingdomFood Standards Agency found in testing various soy sauces manufactured in mainland China, Taiwan, Hong Kong, and Thailand (made from hydrolyzed soy protein, rather than being naturally fermented) that 22% of tested samples contained a chemical carcinogen named3-MCPD (3-monochloropropane-1,2-diol) at levels considerably higher than those deemed safe by the EU. About two-thirds of these samples also contained a second carcinogenic chemical named1,3-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.[73][74][75][76] The same carcinogens were found in soy sauces manufactured in Vietnam, causing afood scare in 2007.[77][78]
Health Canada has concluded that there is no health risk to Canadians from use of available soy and oyster sauces. Because continuous lifetime exposure to high levels of3-MCPD could pose a health risk, Health Canada has established 1.0 part per million (ppm) as a guideline for importers of these sauces, in order to reduce Canadians' long-term exposure to this chemical. This is considered to be a very safe level.[79]
Soy sauce allergy not caused by soy or wheat allergy is rare.[16] Most varieties of soy sauce contain wheat, to which some people have amedical intolerance.[80] However, protein hydrolysis (fermentation or industrial) breaks downgluten, so some soy sauces may end up tolerable to gluten-intolerant individuals with no detectable gluten left.[81] Japanese tamari soy sauce is traditionally wheat-free, and some tamari available commercially today is wheat- and gluten-free.
Acid-hydrolyzed vegetable protein is non-allergenic due to the completeness of protein breakdown.[82]
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