In Europe, soybeans were known only in the XVIII century, but in China they have been known for more than 5000 years. Soya is included in the list of five sacred grains. The rest are wheat, millet, barley and, of course, rice. These beans are a very inexpensive source of protein. One kilogram of soybean in protein content is equal to 2.5 kg of meat.
It is believed that during the reign of the Jou Dynasty (2000 years ago) they began to make soy sauce. The recipe for its preparation was to mix two ingredients - Miso paste and liquid shoyu (soy sauce - yap.). Despite the fact that these ingredients were widely used in Japanese cuisine, these ingredients played an important role in China.
Synthetic sauces are prepared in a few days. The hydrolytic reaction of corn, more precisely, its syrup, caramel dye, salt and water creates this inexpensive thick seasoning. The disadvantages are the incompleteness of taste, as there is no salty aroma that produces soy sauce made from beans. The disadvantage is the shades of metallic taste.
Chinese cuisine is based on two types of soy sauce: dark and light. Dark is distinguished by a thicker consistency and a deep brown color. Its components are aged much longer than the grains of which light soy sauce is made. The recipe and proportion do not change much. At home, it is recommended to have both dark and light sauce. The main reason is that the dark liquid can spoil the appearance of some dishes, making them visually less appetizing, which cannot be said about its light counterpart.
On the basis of dark and light sauce, other types of "dressing" are made. For example, shrimp and mushroom sauce. Dark soy sauce is made from molasses and soya extract, which “tint” rice dishes. This option is also popular: garlic and anise are added to palm sugar. Dark soy sauce is poured into this mixture and a wonderful mixture is obtained, whose name is Kecap manis.
Of the imported sauces, the best are Chinese and Japanese (Pearl River Bridge and Kikkoman soy sauce). The latter is recognized as an ideal choice for dip sauces and has a special, sweet taste. This is due to a different fermentation process and the fact that the Kikkoman (tamari) does not contain wheat.
The benefits of soy sauce are undeniable. It is an ideal salt substitute. The use of salt complicates the removal of fluid from the body, which is directly related to the gain in excess weight. So now it’s clear why in the eastern countries the issue of obesity is not only not relevant, but practically not discussed. The soy sauce contains more than 20 amino acids, without which the human body is not capable of removing radionuclides, which affects its ability to inhibit the further development of cancer cells. Natural salt (glutamine) increases the taste sensitivity of a person to food over time, which reduces the desire to use table salt in three times. And this favorably affects the cardiovascular system of the body.
Only one thing to consider. Savings in purchasing soy sauce are not welcome. Cheap analogues are not fermentation products, but the result of the decomposition of hydrochloric acid. Their usefulness is very doubtful.
Regarding Kikkoman sauce, which takes first place in popularity not only in our country, but also throughout Europe, the following can be noted. It is a product of the natural fermentation of soya beans. It includes 247 taste components, and is maintained until complete ripening and saturation, to match good wine. You can use it both in the preparation of oriental dishes, and in dressing European cuisine. In a word - universal. Kikkoman soy sauce is the right choice for those who love delicious food. Cook with pleasure and enjoy your meal!