Soy Sauce
Cuisine: Chinese
Cook Time: N/A
Serves: 1
Quick Bites
Fun Fact
- While soy sauce is a staple in Asian cuisine, it has made its mark worldwide. And there's actually a friendly rivalry between Japanese & Chinese soy sauces. Japanese soy sauce, or shoyu, often includes a bit more wheat and has a sweeter, milder flavour. Chinese soy sauce, on the other hand, tends to be saltier and more robust.
- As surprising as it might be, but soy sauce can be used in desserts! Its umami flavour enhances sweets like chocolate and caramel. Picture a decadent soy sauce caramel drizzled over ice cream - a sweet and savory delight that's unexpectedly delicious.
Historical Fact
- Soy sauce's story begins over 2,500 years ago in ancient China, where it was originally created to preserve food and add flavor. And during the 7th century, Buddhist monks played a pivotal role in spreading soy sauce across Asia. As they travelled from China to Japan and Korea, they carried their vegetarian dietary practices, including the use of soy-based condiments.
- In the 17th century, Dutch traders were the first Europeans to taste soy sauce, and they loved it! They brought it back to the Netherlands, where it quickly became a culinary sensation.
Nutrition Fact
- Soy sauce is a rich source of umami, the fifth basic taste that enhances the flavours of your food.
- Soy sauce is packed with amino acids, which are the building blocks of proteins. These amino acids help in muscle repair and growth.
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