SOY SAUCE

SOY SAUCE

A dark, almost black, thin sauce, the main condiment in China and Far East, and largely used in place of salt. Typically, SOY is made from fermented SOYBEAN (Glycine max). For example, in the Japanese fermented SHOYU, SOYBEAN flakes are mixed with roasted wheat and inoculated with a yeast mould called ASPERGILLUS ORYZAE. Salt is added and fermentation continues for up to 1 year. The liquid Soy is then filtered from solid residues pasteurised and bottled. SOY has an unlimited shelf life, has a salty yet sweetish taste, and may be used in soups, stews, and wide variety of meat dishes. SOY is one of the main ingredient in HOISHIN, a sweet Chinese sauce.