Among the countless condiments around the world, we can distinguish an ingredient that has become flagship in the kitchen of the whole world: soy sauce.
Originally from Asia, this brownish sauce derived from the Fermentation of soy and wheat seeds is much more than just seasoning - it is a keystone of Asian gastronomy and Japanese gastronomy! If you are a Japanese cuisine lover, you surely ask yourself questions about soy sauce! How to choose it? How to use it ? Follow the guide so that it has no secrets for you.
What is soy sauce?
Soy sauce, also known under the name of Shôyu (しょゆ) In Japan is a must for Japanese cupboards. It is made from soy, wheat, water and salt seeds, and is used daily to season the dishes.
The traditional manufacturing method implies the mixture of soy and wheat beans, to which a yeast or a ferment is added. This mixture ferments until a liquid is obtained from an amber shade, varying reddish brown, with variable intensity.
Initially adopted in the kitchens of Eastern Asia, the popularity of the soy sauce has spread on a global scale, becoming an essential element in many kitchens around the world. Not very greasy and salty, it enhances the taste of all dishes. Once opened, it is kept for months in the fridge.
The different types of soy sauce
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Dark soy sauce : Fluid with savory flavors and Umami, it is ideal for cooking. Its dark color is due to a longer period of fermentation, which also gives it more flavor.
- Light soy sauce (Light): Fluid and lightened in salt, its taste is softer, it is ideal for dipping ingredients.
- Sweet soy sauce: This popular variety of the French does not exist in Japan! Oh yes ! It is only used for export, to satisfy the tastes of Westerners. The sweet sauce is thicker and dark, it contains sugar added. It is often served in popular restaurants, with sushi support to meet the demand of French restaurateurs. In France, today, it sells as much as its salty version. However, there is a soy sauce in Japan that is getting closer to the sweet soy sauce, it is the sauce for Mitarashi Dango, based on soy sauce, mirin and sugar. It is only used for Dango.
How to choose your soy sauce?
The choice of your soy sauce will depend on the use you will want to do it and your personal tastes. However, there are still a few points to take into account to choose a quality soy sauce:
The source
Depending on the country of origin, sauces can have different characteristics.
In Japan, the soy sauce is called the shôyu. It is the most widespread and the most exported. There dark soy sauce is the most common, it is slightly sweet and is that used for most dishes. There clear soy sauce is more salty And more fluid than dark soy sauce.
There are also more original soy sauces, flavored with yuzu, sake, ginger ...!
In China, the Chinese soy sauce is called the Jiàng Yóu (酱油). It contains wheat in lower quantity than Japanese soy sauce. Soy sauces are generally categorized in "dark" (dark) or "light" (light). Chinese most often use sauce clear soy To season the dishes. There dark soy sauce is thicker and a little sweet unlike clear sauce. It is possible to mix the two sauces in the same recipe.
In Korea, soy sauce is called Ganjang (간장). There are two different types:
The most common is the dark soy sauce which is used in dishes in sauce and meat marinades. LWith soy sauce for soup Called GUK-GANGJANG 국간장, made with less wheat, comes from the manufacture of the doenjang (Korean fermented soybean paste), is used to season the soups or Banchan (small accompanying dishes) of vegetables. This sauce is clearer and more salty.
In Thailand, soy sauce is called SII-QU (ซอสถั่วเหลือง). We can distinguish the white soy sauce from the black soy sauce. There White sauce is most commonly used. It can also be called “light”, we recognize it thanks to its white cap. There black sauce is much less salty than white, it is used in the kitchen and gives color to the dishes.
The composition
Prefer natural ingredients, without additives and tastelessness for a better quality soy sauce! The salt or protein level is also indicated on the label and can be a decisive factor. The protein level is a guarantee of quality.
Fermentation
The more it will be fermented, the more the taste will be pronounced. Higher quality soy sauces are often fermented for a longer period, intensifying their flavor. The duration of fermentation is generally indicated on the packaging. Natural fermentation (not industrialized) is also preferable: low -end soy sauces are not produced by fermentation but by a process of chemical hydrolysis which takes only two or three days, but gives a sauce much less rich in taste. If there is no written "natural fermentation" on the bottle, it is probably a chemically produced soy sauce.
The salt content
Japanese sauces tend to be much less salty than Chinese women. As a rule, dark soy sauce will be more salty. However, you can also find in the low -salt soy sauces market.
Taste
Salt, little salty, slightly sweet, fluid, thick or flavored, the soy sauce has not finished surprising you! There is a wide variety of soy sauces, enough to satisfy all tastes!
How to use soy sauce?
The thicker dark variety is privileged in the kitchen, while the light soy sauce, more fluid and more salty, is often chosen for the dips.
In Japan, you never put soy sauce in rice! Even when you eat sushi. The Japanese return indeed the sushi so that only the piece of fish comes into contact with the sauce, but never rice. The soy sauce is also perfect for blowing vegetables to the wok, to flavor noodle dishes or even season a salad with sesame oil.
What to replace the soy sauce?
The tamari (or gluten -free soy sauce): Tamari is normally made without wheat and is therefore suitable for gluten intolerants. Its taste is stronger and its color darker than classic soy sauce.
Tsuyu sauce : It is mainly composed of soy sauce, mirin, dried bonite and Kombu algae. Tsuyu sauce is very versatile, it is most often used as an accompaniment for Soba and Udon noodle dishes, but it can also be diluted with a little water to dip the tempura.
Ponzu sauce : It is similar to the Tsuyu sauce. It is generally made with soy sauce, lemon or citrus juice (such as yuzu), rice and dried bonite vinegar. Certain types of ponzu may also contain mirin and algae. Its fresh and tangy taste makes it a delicious complement to many Japanese dishes.
The benefits of soy health sauce
Soy sauce is often recommended as a healthy alternative to salt. It has many benefits: it is a source of protein, iron, magnesium and vitamins. The fermentation of soy sauce produces antioxidants that can contribute to the protection of cells against oxidative damage. It also contains essential amino acids that are important for health. However, excessive consumption of soy sauce can contribute to an increase in sodium intake. We recommend, as for any condiment, moderate use. The soy sauce contains soy and wheat. These ingredients represent a risk of allergies in some people, and is not suitable for gluten intolerants. We advise you to check the labels before use. Prefer superior quality soy sauces, manufactured in a traditional way, which can offer more benefits than cheap versions that can contain unwanted additives.
There is a soy sauce for each desire! Discover the sauces recommended by Irasshai:
Some recipes based on soy sauce:
- Hijiki carrots, konnyaku and tofu
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