Soy sauce application
Soy sauce, renowned for its rich umami flavour, is an indispensable ingredient in cooking.
Applications:
- marinade for meat, fish, and vegetables
- giving dishes a deep and unique aroma
- enriching broths and soups
- various sauces, such as stir-fry
- salad dressings
- creating glazes for grilling
- base for dips
- excellent for sushi and snacks
In Japanese, Chinese, and Korean cuisines, soy sauce is a key element in many traditional dishes. Its unique properties make it possible to prepare plenty of creative snacks, such as roasted nuts drizzled with soy sauce.
In Chinese cuisine, soy sauce is often used for wok frying, giving dishes a characteristic taste.
In Japanese cuisine, it is an indispensable ingredient in sushi and sashimi, as well as in miso soup preparation.
In Korean cuisine, it is found in various traditional dishes, such as bibimbap or bulgogi.
SS-100-A mixed with water in 1:3 ratio makes an excellent liquid soy sauce.
Original soy sauce is produced through the fermentation of soybeans, wheat, water, and salt. Lasting from several months to several years, the fermentation process, involves grinding, soaking, and cooking the beans, followed by inoculation with Aspergillus sojae and Aspergillus oryzae mold. After fermentation, the semi-solid soybeans are pressed, then the liquid is filtered and spray-dried to obtain soy powder.
The fermentation process of soy sauce brings many benefits:
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Proteins and carbohydrates are broken down into smaller molecules, making them easier to digest.
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Oligosaccharides support the growth of beneficial bacteria in the digestive system.
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Despite its high salt content, soy sauce does not raise blood pressure as the peptides it contains stop enzymes that constrict blood vessels.
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Additionally, fermentation breaks down allergenic proteins, making the sauce less allergenic itself.
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Soy sauce also contains antioxidants, manganese, phenolic acids, and isoflavonoids, and is rich in tryptophan, protein, and vitamin B3.
We distinguish three types
of soy sauce:
Koikuchi
It is characterized by a rich, deep flavor and dark color. It is produced with equal proportions of soybeans and wheat, giving it an intense aroma and complex taste.
Tamari
Tamari is primarily made from soybeans, with little to no wheat. This makes it more suitable for people with gluten intolerance. It has a darker color, is less salty, and has a more intense flavor.
Shiro
Also known as white soy sauce, it is a unique type of soy sauce that differs significantly from its darker counterparts. Made mainly from wheat with a small amount of soybeans, Shiro is characterized by its light color and more delicate flavor.
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