Soy sauce (also called soya sauce) is a condiment made from a fermented paste of boiled soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. After fermentation, the paste is pressed, producing a liquid, which is the soy sauce, and a solid byproduct, which is often used as animal feed.
Soy sauce is a traditional ingredient in East and Southeast Asian cuisines, where it is used in cooking and as a condiment. It originated in China in the 2nd century BCE and spread throughout Asia. Today, it is used in Western cuisine and prepared foods.
Soy sauce has a distinct basic taste called umami ( "pleasant savory taste") in Japanese, due to naturally occurring free glutamates. Umami was identified as a basic taste in 1908 by Kikunae Ikeda of the Tokyo Imperial University.
Most varieties of soy sauce are salty, earthy, brownish liquids intended to season food while cooking or at the table,.
Many kinds of soy sauce are made in China, Taiwan, Japan, Korea, Indonesia, Vietnam, Burma and other countries. Variation is usually achieved as the result of different methods and durations of fermentation, different ratios of water, salt, and fermented soy, or through the addition of other ingredients.
Soy sauce one mandatory ingredient in Chinese kitchens. Used for a variety of dishes ranging from stir fry vegetables, fried rice, until processed beef, chicken, fish, and pig.
Light soy sauce more suitable for cooking stir fry dishes are cooked quickly, while dark soy sauce than a dip dye (condiment), also commonly used in dishes cooked in a long time (resulting in a darker color) such as soups and dishes that boiled in a pot covered.
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