SOY SAUCE II

SOY SAUCE II

A basic condiment from Southeast Asia and Japan (is called SHOYU in Japan and JIANG YONG in China). The sauce is made from Soya beans, wheat, water, and salt. Other ingredients can be used chopped pork in Canton, ginger and mushrooms in Peking. Sometimes nuoc-mam or anchovy paste is added. In Japan there is a dark spicy soy sauce for cooking and a light soy sauce for seasoning. Soy sauce has the same nutritional value as meat extract and improves with age. In Japanese cooking it is used mainly to season grilled kebabs, tofu, cold vegetables and fish salads, fritters, and sashimi. It can be enriched with grated daikon, taro, ginger, horseradish sauce, or finely sliced vegetables. In China soy sauce is mainly used in marinades and stewed dishes, while in Indonesia it is mainly a table condiment.