If you’re into Japanese cuisine then you will know that the ingredients are vastly different to those you might find on a western plate. With this in mind, you will need to stock your pantry so that you can reach in and grab whatever you need to create tasty traditional Japanese dishes.
So to get you better acquainted with some of the ingredients you might need, we're creating a series about each of the most important staples that you’ll find in any Japanese kitchen. Each short guide will tell you everything you need to know about the ingredient and how to use it. Today, we’ll shine the spotlight on soy sauce.
Inhaltsverzeechnes
Shoyu - An Important Japanese Staple
Look at any Asian cuisine and you’ll likely see soy sauce in some capacity. Much of the eastern part of the continent uses it in its dishes and Japan is absolutely no different. While soy sauce has its roots in China, it didn’t take long for the Japanese to cotton on to how versatile this ingredient is and you’ll now find it on all Japanese tables.
What Is Soy Sauce?
Soy sauce is a deep brown liquid, although you can get light soy sauce and dark soy sauce, with the latter being a little heavier. The lighter version of soy sauce also has a much saltier taste and there is a third variety known as tamari which is a by-product of miso. However, most Japanese chefs would agree that the dark soy sauce is the most versatile and can even be used on its own as a dipping sauce.
How Is Soy Sauce Made?
Making traditional soy sauces differs slightly between Japanese and Chinese versions.Soy Sauce is made using the traditional brewing or fermentation process known as “honjozo”. This salty liquid condiment is made from soaking soybeans in water and roasting and crushing the wheat. The fermented soybeans are then combined with the wheat and a particular type of mold known as aspergillus. The ingredients are left to ferment for a long period of time, sometimes many years.
While Japanese soy sauce is made with toasted wheat, Chinese soy sauce is usually made with wheat flour. The Japanese version is also a little bit less salty than Chinese soy sauce.
Low sodium soy sauce can be found for anyone needing to reduce their salt intake, as well as Gluten-free varieties for those catering for a wheat allergy. In fact, all sorts of soy sauce varieties are available including Thai soy sauce and Korean soy sauce.
Chemically manufactured soy sauce is made by hydrolyzing soy proteins with acid and heat. The way in which chemically produced soy sauce is made, is quick and cheap and allows for easier mass production.
What Does Soy Sauce Taste Like?
Traditional soy sauce does have a heavy salty flavor but this is in no means the main part of the ingredient. In much the same way that you would add table or sea salt to a dish to boost the flavour, soy sauce is used in the same way.When the balance is just right, Japanese soy sauces can take on a range of flavours, some meaty and some a lot more delicate. It really depends what you pair it with. In some cases, it can have a sweet hit to it but in any case, it’s usually best to consume soy sauce within a few months of opening otherwise those subtle flavours begin to dissipate.
It’s also worth keeping in mind that there are different varieties of soy sauce with some being more expensive and of higher quality than others. If you’re really keen to learn the ropes, it’s worth trying a few different ones and seeing what you prefer.
How Do You Use Soy Sauce in Japanese Cooking?
Wann Dir Är Kichen mat Zutaten spigelen fir traditionell juristesch Platen ze maachen, musst Dir fir d'éischt sécher sinn datt Dir déi richteg hutt. A Japan benotze se Japanesch Sojauce déi typesch méi laang méi laang feratéiert ass wéi déi chinesesch Versioun, also gitt sécher datt Dir dëst kaaft. Et ass an all gudden asiatesch Supermarchéen verfügbar.
Wann et drëm geet, wéi et benotzt gëtt, Sojauce ass ee vun de wëllste ustrengend Zutaten, déi Dir besëtzt hutt. Traditioun gëtt et traditionelle ginn fir Goût ze addéieren dat wat ze stäerkt an invitéiert et wéi mir fir d'sais mussen. Dir kritt och hei vun der SOY Cazace fir ouni aner Zooss ze ginn wéi dat dacks eng Basis Iffentier maachen. Wéinst senger drecke Faarf, Soja kënnt een dacks benotzt fir d'Faarf vum Plat ze änneren vun engem Ofwaasser.
Wäiss Sojauce, oder Shiryuu, ass eng traditionell japanesch Soja Zooss, déi méi hell an Aroma a Faarf ass. Sport vun engem Amber Hue, et ass populär mat Käch, wann se den Umami Aroma an engem Plat mam UMAVor bäidroe wëllen ouni d'Faarf z'änneren (sou helleg Soja.
E puer Saky Curace ze setzen fir Wueren 'Batters ze gebaken, sou wéi Kuchen oder Bluebubs Luffs, kënnen hir Séisses verbesseren. Den Zutat kann och gefruer Desserten ergänzen. Vermëschen just eng Streck vu Soja Zoossofdréck an e geneted Store-Kaf Vanille Green, ier en zréck an de Geflossen am Butterscott vun der gefruer.
Final Gedanken
Soja Zooss ass e villsäitege Kondiment mat engem komplexe Goût. Méi däischter Soiraf huet e méi staarkt Goûer wéi méi méi zum Kärversiounen, an all séierlech Erauder e Gronde bei engem natierlechen Fermentationsprozess mécht.Einien ob Dir sicht, op Opgrousse Kaddoe derbäi op während während Flecken aus Athenauce Fourn fir en neit an interessant Dessert ass ouni Sohle vum Zessert komplett.
