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Soya Sauce and its Historic Prevalence.
The condiment that originated in China around the 2nd century AD spread throughout the East and Southern Eastern Asia eventually. It was the Buddhist monks from china who introduced the soya sauce within Japanese communities in the later part of the 7th century. Today food lovers around the globe savour soya sauce as a mandatory table ingredient that is served with the cuisine and its dishes.
The oriental way
Chinese food fans will know exactly how important a role Soya sauce plays in the cuisine they love. A basic ingredient in Japanese, Chinese and other south Asian cooking, the soya sauce in in fact made through fermenting processes. Soya beans, salt, water, and barley/wheat flour when fermented over a period of time gives the brownish black soya sauce we have come to know.
The variation of different types within soya sauce is achieved as a result of not only different methods but by the duration of fermentation or hydrolysis, and changing ratios of main ingredients.
Choose from a range of lighter to darker.
The many varieties available of soya sauce is in fact a variant depending of the consistency of the sauce as well as the strength of its flavour. When you compare, you will find that soy sauces are generally lighter to dark depending on its richness. Light soya sauces are thin; they exhibit a saltier flavour. Whereas darker soy sauce is thicker in consistency and richer.
The Indonesian ketjap manis is the darkest or richest variety of soy sauce made from black soya beans. Also you will find Tamari, a soya sauce that does not use wheat in its preparation and therefore exhibits a darker colour. Thai food cuisine also use a variety of dark or light soy sauce.
It is a life saviour for many.
If you are a resident of your own bachelor pad, buy the sauce from online shopping as it is great and an immediate taste booster. Soya sauce is lovely when cooked in oil or roasted with chicken or paneer, blend with colourful capsicum, bell & pepper or mushrooms. Accordingly, the major use of this sauce is seen in noodle recipes with assorted veggies cooked in the Chinese or Japanese styles well as other gravy based preparations like chilli garlic sauce with veggies or chicken.
This chocolate brown coloured sauce in fact a rich source of manganese and protein. If you or your family members is on a salt-restricted diet, the soya sauce proves a great substitute. A great seasoning agent to saut� healthy green vegetables like zucchini, jalapenos, asparagus and even other veggies in, makes for an instant snack for our ever growling tummies.
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