what are some facts about soy sauce?

Answer 1

Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. The sauce, originating in China, is commonly used in East and Southeast Asian cuisine and appears in some Western cuisine dishes, especially as an ingredient in Worcestershire sauce.

Authentic soy sauces are fermented with kōji (麹, the mold Aspergillus oryzae or A. sojae) and other related microorganisms. Authentic soy sauces are made from whole soybeans, but many cheaper brands are made from hydrolysed soy protein instead. These soy sauces do not have the natural color of authentic soy sauces and are typically colored with caramel coloring.
Virtually all soy sauce has some alcohol added during bottling, which acts as a preservative to protect against spoilage. Accordingly, soy sauce should always be kept refrigerated and out of direct light. An opened bottle of soy sauce that has been left unrefrigerated could become slightly bitter.
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. What some westerners can only describe as a flavorful, kind of sweet taste is a distinct basic taste called "umami" by the Japanese and "xiān wèi" (鲜味, 鮮味 lit. "fresh taste") by the Chinese. A portion of what gives it this umami quality is the monosodium glutamate (MSG) which naturally occurs in soy sauce.

Soy sauce originated in ancient China and has since been integrated into the traditional cuisines of many East Asian and South East Asian cultures. Soy sauce is widely used a particularly important flavoring in Chinese, Japanese, Filipino, and Korean cuisine. However, it is important to note that despite its rather similar appearance, soy sauces produced in different cultures and regions are very different in taste, consistency, and fragrance. As such, it may not be appropriate to substitute soy sauces of one culture or region for another.

Health

Positive
A study by National University of Singapore shows that Chinese dark soy sauce contains amounts of antioxidant 10 times that of red wine.

Negative
Soy sauce does not contain the beneficial isoflavones associated with other soy products such as tofu or edamame. It can also be very salty, so it may not be a suitable condiment for people on a low salt diet. Low-salt soy sauces are produced, but it is impossible to make soy sauce without using some quantity of salt.

In 2001 the UK Food Standards Agency found in tests of various soy sauces (those made from hydrolysed soy protein, rather than being naturally fermented) that some 22% of samples contained a chemical called 3-MCPD (3-monochloropropane-1,3-diol) at levels considerably higher than those deemed safe by the EU. About two-thirds of these samples also contained a second chemical called 1,3-DCP (1,3-dichloropropane-2-ol) which experts advise should not be present at any levels in food. Both chemicals have the potential to cause cancer and the Agency recommended that the affected products be withdrawn from shelves and avoided.

Answer 2

Facts About Soy

Answer 3

Definitely vinergar -- the dark one. Your dish will taste as good as with soy sauce. You may want to add a teaspoon of sugar. I can guarantee you excellent results. In fact, you may start using it even if you have soy sauce!

Answer 4

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How about Chinese vinegar, or in a pinch, even ordinary vinegar? Both are pretty tasty... but it seems half the point of the soy is the slightly salty flavour, you could just add more salt, bit more pepper. Mmm... and butter... tea tonight was left-over rice, just white rice, boiled, with salt and a knob of butter melted into it... very tasty... I followed it up with a salted duck egg, eaten from the shell with a spoon. Yum! Leftovers from a birthday part a few days ago, always the best food... shouldn't have eaten the candles though :( But did you hear the story of the miners who used to go down the mine with a candle made of boiled fat... that was okay to eat, in fact, they used to snack on it, how useful! Both light source and packed lunch... yup, definitely time to go to bed now I think- but try that Chinese vinegar! Chiang kiang, the brand I get comes in bottles with little yellow tops, I recommend it highly... A word of warning though, it's hard to keep it in stock because you use it up so quickly once you've got the taste for it...

Answer 5

Soy: in soy sauce

Legume crop originating in East Asia and now also grown in the United States and South America



Health Effects:

Reduces total cholesterol
Reduces LDL cholesterol
Maintains or may increase HDL cholesterol
May reduce the risk of heart disease
May help maintain bone mass
May modestly reduce “hot flashes” in post-menopausal women

Answer 6

most soy is made from genetically modified foods, which is a bad idea from the get go. Most soy is no longer considered a natural food, as it has been modified with wheat, corn, pesticides, scorpion venom, and all manner of kooky stuff (google "roundup ready soy") It is the primary cause in the dramtic increase of adult onset allergies, and allergies in infants and children. It is fed to animals raised for food, and is not part of their natural diet, it leaches into the meat, causing allergies to meat in people allergic to soy (like me) Soy is also very high in sodium. It is not a healthy product, in my opinion

Answer 7

It's called the 'ketchup of the East" & is very high in sodium. Even the low-sodium brands are kinda high. Fortunately, it's only a condiment, you don't end up using all that much.

Answer 8

Made from soya beans, which is also the same thing tofu is made from.
Soya beans are plused and pressed and salt and water is added.
Sea salt s used because it is healthier.

Answer 9

Good for marinating meat.

Answer 10

it's good on sushi