Unlocking the Secrets of Soy Sauce: From Creation, Types & Delights

What is Soy Sauce?

With its origins rooted in ancient China, soy sauce is a liquid condiment used in kitchens worldwide. The key ingredients used here are soybeans, wheat, salt and water. The taste is often characterised by its rich umami flavour and savour. As there are different types of soy sauce, the ingredients and the range of flavour could vary.

Let's dive into how soy sauces are made.

How is Soy Sauce Made?

The process of making soy sauce from soybeans could vary from short to long, depending on how long you want the soy sauce to get fermented. Here's a standard procedure for making soy sauce:

Step 1: Soybeans and wheat are combined and later fermented with a particular type of mould. This helps to break the proteins and carbohydrates in the mixture.

Step 2: Post-fermentation it results in a paste (mix of soybean and wheat), which is then combined with salt and water.

Step 3: The mixture is stored in large barrels for longer durations (years), where the enzymes transform the paste into a savoury flavoured liquid.

Once ready for use, this savoury-flavoured liquid is Soy Sauce. Now, the duration kept for fermentation could vary with different types of soy Sauce, from light to intense, bold flavours.

Types of Soy Sauce

Soy sauce has different variations as they are diverse cuisines with specific flavours. Here are some noteworthy types:

• Light Soy Sauce: This is one of the most commonly used soy sauces. The taste is often characterised by its mild saltiness and lighter colour. Light soy sauce is usually used in recipes as dips where a subtle flavour is preferred.

• Dark Soy Sauce: This soy sauce is aged for a longer period, thick and darker in colour. After brewing, caramel or molasses is added to this soy sauce, resulting in a deeper, dark and robust flavour. Dark soy sauce is used for dishes that require a bold taste, such as stir-fried dishes like Hot and Sour veg soup, Hakka noodles, Manchurian dishes, etc.

• Sweet Soy Sauce: This sauce is known as Kecap Manis from Indonesia. The taste is often characterised by its sweetness, as it's flavoured with sugar. This sauce is ideally used for marinades, glazing and also for dipping such as veg Manchurian, hakka noddles, etc.

• Tamari: This is a simple soy sauce made only with soybeans, making it gluten-free. Temari is a Japanese soy sauce which has a clean flavour.

Other variations of soy sauce include white soy sauce, double-fermented soy sauce, etc.

Soy Sauce Recipes With Alternatives

Here are a few Indo-chinese recipes from Hong's Kitchen that are made with soy sauce:

Veg Recipes with Soy Sauce

• Chilli Paneer (Dry): Batter fried paneer cubes tossed with Hong's special chilli garlic soya sauce - A hot favourite for the youth.

• Veg Manchurian: An all time favourite mix veg manchurian balls, dunked in a green chilli garlic soya sauce and topped with freshly chopped coriander.

• Hot & Sour Veg Soup: An all-time favourite oriental soup - tangy and spicy, thick soup with chopped vegetables, flavoured with soya sauce.

• Classic Veg Momo in Chilli Sauce: Steamed vegetable momos dunked with chilli and garlic spiked soya sauce - a must try.

Non-veg Recipes with Soy Sauce

• Chicken Manchurian: An all time favourite - chicken chunks dunked in a green chilli garlic soya sauce topped with fresh chopped coriander.

• Chilli Chicken (Dry): Batter fried chicken cubes tossed with Hong's special chilli garlic soya sauce - A hot favourite for the youth.

• Hot & Sour Chicken Soup: An all-time favourite oriental soup - tangy and spicy, thick soup with chopped chicken, flavoured with soya sauce.

Health Benefits of Soy Sauce

Since soy sauce is a fermented liquid condiment, this sauce should be consumed moderately.

Soy sauce offers several health benefits, such as:

• Protein: contains an essential amount of amino acids

• Other nutrients: contains small amounts of vitamins and minerals such as iron and manganese.

It is also important to remember to consume in moderation as per the required amount, as soy sauce could contain high sodium.

Conclusion

Soy sauce, over the years, has become one of the most popular sauces that is not only used for dipping with appetisers but also for glazing and marinating. With its deep roots in the history of delicious varieties, soy sauce has come in different variations that range from consistency to colour to flavour. As soy sauce continues to enhance the flavours of dishes worldwide, make sure to consume it in the proper moderation.

So, whether stir-frying vegetables, marinating chicken, or dipping various appetisers, soy sauce remains a cornerstone of a delicious experience. Hong's Kitchen has a wide array of indo-chinese food choices that invite you to savour its rich umami and savoury essence. Hong's Kitchen, which is dedicated to authenticity and quality, offers a wide range of dishes that cater to all kinds of tastes, guaranteeing a great eating experience every time. Whether you want classics like Hakka noodles and Manchurian or prefer vegetarian fare, Hong's Kitchen is the place to go for a gratifying and wonderful eating experience.