
	Where results make sense

Topic: Soy sauce

Related Topics

Sauce

Kikkoman Corporation

Soy

Gyoza

Basic taste

Japanese cuisine

Sea salt

Chinese cuisine

Cuisine of Japan

Kushi

Mandarin cuisine

Miso

Cantonese (linguistics)

List of English words of Chinese origin

Tofu

In the News (Sun 22 Nov 09)

Northern Trust

Marvin Harrison

Peter Chernin

Gary Locke

Match Play

Penelope Cruz

Mickey Rourke

AR Rahman

Danny Boyle

Hugh Jackman

	Shoyu - Soy Sauce
		Soy sauce, or better known in Hawaii as Shoyu is a fermented sauce made from soybeans, roasted grain, water, and salt.
		Although there are many types of soy sauce, all are salty and earthy-tasting brownish liquids used to season food while cooking or at the table.
		Soy sauce is widely used a particularly important flavoring in Chinese, Japanese, and Korean cuisine.
	store.suresave.com /shoyusoysauce.html (231 words)

	Soy Sauce - Glossary - Hormel Foods
		The traditional soy sauce, typically considered as an Asian condiment, is made from fermented soybeans, ground roasted wheat, and a starter mold known as koji to begin the fermentation.
		A version of soy sauce that may be referred to as "wheat free" is the Japanese Tamari, a strong flavored sauce processed either as a sauce made only from soybeans or as a sauce containing only a small amount of low quality wheat.
		Soy sauces can be used in salad dressings, as well as an ingredient for many other sauces such as marinades, steak sauces, barbecue sauces, or as flavorings in soups, stews, and a variety of food dishes.
	www.hormel.com /kitchen/glossary.asp?id=34397&catitemid= (662 words)

	Yamasa Corporation USA, Soy Sauce history
		Soy sauce brewing was begun in Yuasa in Wakayama Prefecture and in Choshi and Noda in Chiba Prefecture.
		In Choshi and Noda, soy sauce brewers' guilds were founded in 1754 and 1781 respectively, and output steadily increased in both locations thereafter.
		During the Edo Period (1603-1867), wheat was used to produce a fragrant kind of soy sauce called koikuchi shoyu, perfect for flavoring the fish caught in the Edogawa River, the popularity of which contributed greatly to the culinary culture particular to the era.
	www.yamasausa.com /Yamasa_soy.htm (0 words)

	Eating China - Chinese Food Culture and History
		The soy plant is fortunate to be a member of a family of plants that has the ability to draw nitrogen from the air impart it into the soil through its roots thus enriching poor soils.
		Soy milk is nothing more than a milky liquid that results from boiling and mashing whole beans, so we can assume that it was not long before soy milk was ‘invented.’ Initially it may have been eaten as bean meal soup.
		Made in the traditional way soy sauce as we are familiar with it today, is fermented naturally from soybeans, wheat flour, salt and water, a quite sophisticated and time consuming process, that might take anywhere from six months to two years.
	www.eatingchina.com /articles/soystory.html (3015 words)

	How soy sauce is made - Background, History, Raw materials, The manufacturing process, Quality control, Byproducts/waste
		Soy sauce is one of the world's oldest condiments and has been used in China for more than 2,500 years.
		Soy sauce has been used to enhance the flavor profiles of many types of food, including chicken and beef entrees, soups, pasta, and vegetable entrees.
		Sauces produced by the chemical method are harsher and do not have as desirable a taste profile as those produced in the traditional brewed manner.
	www.madehow.com /Volume-3/Soy-Sauce.html (2243 words)

	Soy Sauce
		Soy sauce, with its nutritional value, contributes to the taste of the food by controlling and providing a balance of flavors so that they will be pleasurable to the palate.
		The versatility of soy sauce is reflected in its role in Korean cuisine.
		Soy sauce is present in all facets of the Korean meal due to its complex flavor and savory aroma.
	www.w5internet.com /sempio/html/soy_sauce.html (1175 words)

	Dark Soy Sauce -- ThaiTable.com
		Within the soy sauce food group, there are several flavors and each flavor is used for specific dishes.
		With all the varieties and brands of soy sauce, trying new ones can be fun - like trying new wines - you just need to recognize that sometimes you are going to run across one you don't like and will not want to finish the bottle.
		Fortunately, soy sauce is far far less expensive than wine, and while there's a lot in a bottle, you don't have to feel too guilty if you don't finish it off.
	www.thaitable.com /Thai/Ingredients/dark_soy_sauce.htm (218 words)

	Soy Sauce - CookbookWiki
		The traditional soy sauce, typically considered as an Asian condiment, is made from fermented soybeans, ground roasted wheat, and a starter mold known as koji to begin the fermentation.
		A version of soy sauce that may be referred to as "wheat free" is the Japanese Tamari, a strong flavored sauce processed either as a sauce made only from soybeans or as a sauce containing only a small amount of low quality wheat.
		Flavored soy sauces are also available, such as mushroom soy sauce, made with dried mushrooms and considered to be a dark soy sauce.
	www.cookbookwiki.com /Soy_Sauce (627 words)

	Kikkoman Soy Sauce - Food Forum
		Soy sauce is essential to the flavor of typical Japanese foods such as sushi, yakitori, tempura and sukiyaki.
		In the making of soy sauce, umami is born from the amino acids of soy protein which have been produced by microorganisms during the fermentation process.
		The rapid acceptance of soy sauce in the eighteenth century was largely owing to the establishment of these large-scale workshops.
	www.kikkoman.com /forum/017/ff017.html (1173 words)

	Sauce Magazine • Soy Sauce Comes in Many Forms (Site not responding. Last check: )
		The light soy sauce is used primarily with seafood, vegetables, and in soups and dipping sauces.
		The dark soy is aged longer and mixed with molasses giving it a stronger flavor and deeper color, making it better with heartier dishes such as many beef and pork dishes.
		Ketjap manis, a very sweet, thick soy sauce is used in Indonesia and Toyo mansi is a light soy sauce from the Philippines flavored with a native fruit similar to the lemon.
	www.saucemagazine.com /article/5/42 (890 words)

	White Soy Sauce Story
		White soy sauce is a golden color liquid condiment, born in the early days of food history and used for its characteristic flavor and functions.
		White soy sauce was a condiment at a banquet for Commodore Perry.
		Use white soy sauce to draw out the original flavor of the cooking ingredients; to balance, to widen and to deepen the taste spectrum.
	www.whitesoysauce.com /WSSStory.html (1089 words)

	Food Processing Technology - Kikkoman Foods Soy Sauce Production Plant, Wiscons
		Soy sauce is a dark brown salty liquid with a distinctive aroma used to season oriental foods.
		The main ingredients of soy sauce are soya beans or defatted soya bean meal, wheat, salt and water.
		Samples of the refined soy sauce are then sent to Kikkoman’s quality control labs, where they are carefully analysed to ensure that they are of the finest quality.
	www.foodprocessing-technology.com /projects/kikkoman (851 words)

	Functional Foods Fact Sheet: Soy
		Soy protein isolates and concentrates have been used to develop a range of food products including beverages and meat alternatives such as “veggie burgers” as they can be processed to function similarly to the traditional sources of protein in meat and dairy products.
		Among plant-based foods, soy is unique because the protein in soy products—processed in ways that retain protein integrity—can, like the protein found in meat, milk, and eggs, be considered a complete protein (all essential amino acids are present in sufficient quantity to support normal growth and development after correcting for protein digestibility).
		Soy protein, as part of a dietary portfolio (which also includes almonds, plant sterols, and viscous fiber), can bring about similar LDL cholesterol-lowering effects to statin medication treatment; the effects of both the statin medication and dietary portfolio treatments are greater than a low-saturated fat diet alone.
	www.ific.org /publications/factsheets/soyfs.cfm (2536 words)

	soy sauce - Allrecipes
		Although there is essentially one main type of soy sauce widely made in the United States, China and Japan produce a number of varieties ranging in color from light to dark and in texture from thin to very thick.
		Dark soy sauce is slightly thicker than light soy sauce but generally not as salty.
		Soy sauce is used to flavor soups, sauces, marinades, meat, fish and vegetables, as well as for a table condiment.
	allrecipes.com /howto/soy-sauce/detail.aspx (253 words)

	GourmetSleuth - Have You Heard About Soy?
		Soy does however contain fat so it is important to purchase lower fat soy products to reduce the overall fat intake in your diet.
		Soy is a natural source of dietary fiber which decreases the risk for colon cancer.
		Soy sauce is used as a flavor enhancer.
	www.gourmetsleuth.com /soy.htm (1296 words)

	Thai soy sauce, fish sauce, oyster sauce, sambal oelek, sriracha
		Thai soy sauce, fish sauce, oyster sauce, sambal oelek, sriracha
		Sweet Chili Sauce / Spring rolls, 9.6 oz, $2.89
		Thai Noodle Sauce (Namya), 4 oz x 2, $1.99
	importfood.com /cookingsauces.html (0 words)

	Tigers & Strawberries » Soy Sauce: A Primer on the Types, Functions and Flavors of the Quintessential ...
		Dark or thick soy sauce is made the same way that light soy sauce is made–as a fermentation of soybeans and wheat, but some caramel or molasses is added to the sauce when it is finished brewing.
		Thick soy sauce has much more molasses in it than dark soy sauce, and is used primarily as a coloring agent in restaurants for fried rice.
		There are specialty flavored sauces such as “mushroom soy,” which is flavored with extracts from dried shiitake mushrooms, and “spice sauce” which is a dark soy sauce which has garlic and various spices such as star anise and pepper steeped in it.
	www.tigersandstrawberries.com /2006/03/03/soy-sauce-a-primer-on-the-types-functions-and-flavors-of-the-quintessential-condiment (4218 words)

	MotherNature.com - Soy Sauce
		Soy sauce is often used in stir-fried dishes, or to prepare marinades for meat or vegetables.
		Soy sauce, usually called tamari or shoyu in Asian countries, is a salty condiment made by fermenting soy beans mixed with grains in a salty brine.
		Therefore, eating soy sauce should not be expected to contribute to the potential health benefits derived from eating other soy foods, such as miso, tofu, and tempeh, which contain higher levels of these compounds.
	www.mothernature.com /Library/Ency/Index.cfm/Id/1945002 (500 words)

	Soy Sauce (Site not responding. Last check: )
		Soy sauce is a staple condiment and ingredient throughout all of Asia.
		Produced for thousands of years, soy sauce is a salty, brown liquid made from fermented soy beans mixed with some type of roasted grain (wheat, barley, or rice are common), injected with a special yeast mold, and liberally flavored with salt.
		Today, soy sauce is not only made in the traditional manner; it is synthesized artificially as well, which results in a chemical-flavored, but inexpensive product.
	www.cuisinenet.com /glossary/soy.html (284 words)

	[No title]
		Hydrolyzed soy protein is a modern method of presenting toxic waste from oil extraction as a suitable human food.
		Unfermented soy products like soy protein powders, soy sauces, soy "milk" and tofu should not be consumed in large quantities.
		However, to consider using soy as a routine part of your diet may be asking for problems.
	www.mercola.com /2001/jul/4/soy_cancer.htm (621 words)

	Chinese Article on Soy Sauce
		Soy sauce is made from soybeans, wheat, water and salt.
		Light soy sauces are lighter in color, but are full-flavored and good for both cooking and dipping.
		For a finishing sauce for beef, poultry, seafood, game and vegetables, he combines one-quarter cup of light soy sauce with a tablespoon of red wine and red-wine vinegar.
	www.chinatownconnection.com /chinese_soy_sauce.htm (1585 words)

	Soy Sauce
		But the same qualities that lend soy sauce its cachet create such severe conditions during fermentation that the stainless steel tanks common to other food-processing industries are not up to the job of brewing the popular sauce.
		About 1 billion litres of soy sauce are produced in Japan per year, though this figure has been decreasing slightly, year by year, because of diversification in Japanese eating habits.
		According to the Soysauce Information Center, 200 million litres of soy sauce were produced outside of Japan in 2002 (25 times the 8 million litres that were produced in 1975), and 10 million litres were exported from Japan that same year.
	www.nickelinstitute.org /index.cfm/ci_id/13935.htm (689 words)

	Holland: Indonesian: Soy Sauce
		Soy Sauce is the basic seasoning of Asian cooking.
		This sweet soy sauce is used in Indonesian cooking as a seasoning and condiment.
		This semi-sweet soy sauce is used in Indonesian cooking as a seasoning and condiment.
	www.dcimports.com /hoinsoysa.html (293 words)

	Meals For You: Soy Sauce
		Soy sauce is a sauce made from fermented soybeans and often with roasted wheat or barley.
		Light soy sauce is light in color and is the preferred soy sauce when cooking.
		Dark soy sauce is aged until its color is dark.
	www.mealsforyou.com /cgi-bin/tips?tipID.1414+page.91+cats.12+search.more+ref.Glossary+nPage.15+nLinks.0 (127 words)

	Soy Info Online! (Site not responding. Last check: )
		Soy Protein Isolate -- A highly-processed protein isolate where the soy protein is removed from defatted soybean flakes.
		While the soy protein in the isolate is easily-digestible, the use of genetically-manipulated soy and the heavy processesing which removes much of other elements of the soybeans make soy protein isolate a product to avoid where possible.
		Some heavily-processed soy sauces which can contain added MSG or artificial flavorings/colorings should be avoided.
	www.soyinfo.com /soydefs.shtml (1271 words)

	Soy sauce - Informations about Soy sauce from Easy-Thaifood.com
		Soy sauce is one of the oldest spices in the world.
		The sauce is made out of soy beans and wheat and is called "Shoyu, Shoya or Schoyu" in Japan, "Chiangyu" in China, "Ketjap" in Indonesien and "Toyo" in the Phillipines.
		Dark soy sauce has a heavy salty taste, light soy sauce is not as salty as dark sauce.
	www.easy-thaifood.com /Content/soysauce.htm (126 words)

	Asia Food Glossary Page
		Soy sauce was invented by the Chinese and introduced to Japan about a thousand years ago.
		Light soy sauce is thinner, saltier and more appropriate when it is desirable not to change the colour of an ingredient.
		Dark soy sauce is thicker and darker in colour due to longer brewing and the addition of molasses.
	www.asiafood.org /glossary_2.cfm?wordid=2955 (327 words)

Try your search on: Qwika (all wikis)