Soya Sauce
About
Soya sauce 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. It is considered to contain a strong umami taste.
Source
Traditional soy sauces are made by mixing soybeans and grain with mold cultures such as Aspergillus oryzae and other related microorganisms and yeasts. 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.
Local
Common Recipes
Varieties
Brewed
Soy sauce that has been brewed directly from a fermentation process using wheat, soybeans, salt, and water without additional additives - used primarily for seasoning light dishes and for dipping
Blended
Additives with sweet or umami tastes are sometimes added to a finished brewed soy sauce to modify its taste and texture- used in Red cooking
Nutritional Information
Based on a 100g portion 1
| name | amount |
|---|---|
| water | 0 g |
| energy | 0 kJ |
| protein | 0 g |
| fat | 0 g |
References
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USDA Fooddata Central Database -- https://fdc.nal.usda.gov ↩
