Soy sauce
A bottle of Kikkoman brand soy sauce, a Japanese product. ( is an international company based in Japan. Founded in 1917 it is based in Noda, Chiba Prefecture, Japan. For a topic outline on this subject see List of basic Japan topics.
Chinese name
Traditional Chinese:	1. 醬油 2. 荳油 3. 豉油
Simplified Chinese:	1. 酱油 2. 豆油 3. 豉油
Japanese name
Kanji:	醤油
Hiragana:	しょうゆ
Korean name
Hangul:	간장
Thai name
Thai:	ซีอิ๊ว (si-ew)
Vietnamese name
Quốc ngữ:	xì dầu, nước tương or tương

Soy sauce (US) or soya sauce (Commonwealth) is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. are the Chinese characters that are used in the modern Japanese logographic writing system along with Hiragana (ひらがな 平仮名 Katakana is a Japanese Syllabary, one component of the Japanese writing system, along with Katakana and Kanji; the Latin alphabet Thai (th ภาษาไทย, transcription: phasa thai, transliteration:; pʰāːsǎːtʰāj is the national and The Vietnamese alphabet has the following 29 letters in collating order Description The Vietnamese alphabet called Chữ Quốc Ngữ Phonology North American English regional phonology In many ways compared to English English, North American English is conservative in its Phonology. Fermentation in Food processing typically refers to the conversion of Sugar to Alcohol using Yeast under Anaerobic conditions In Cooking, a sauce is Liquid or sometimes semi- Solid food served on or used in preparing other Foods Sauces are not consumed by themselves Water is a common Chemical substance that is essential for the survival of all known forms of Life. For sodium chloride in the diet see Salt. Sodium chloride, also known as common salt, table salt, or Halite, is a The sauce, originating in Asia, is used widely in East and Southeast Asian cuisines and appears in some Western cuisine dishes. Asian cuisine is a term used in the West as an umbrella term for the various cuisines of South Asia, East Asia and Southeast Asia and for fusion European cuisine, or alternatively Western cuisine is a generalized term collectively referring to the Cuisines of Europe and other Western countries

Contents 1 Production 1.1 Traditional 1.2 Artificially hydrolyzed 2 Types 2.1 Chinese soy sauce 2.2 Indonesian soy sauce 2.3 Malaysian soy sauce 2.4 Japanese soy sauce 2.5 Korean soy sauce 2.6 Taiwanese soy sauce 2.7 Vietnamese soy sauce 2.8 Hawaiian shoyu 2.9 Filipino Toyo 3 Miscellaneous 4 Health 4.1 Positive 4.2 Negative 4.3 Soy sauce and allergies 5 References 6 External links

Production

Traditional

Authentic soy sauces are mixed with yeast or kōji (麹, the mold Aspergillus oryzae or A. Aspergillus oryzae ( Chinese: 麴菌 麴霉菌 曲霉菌 Pinyin: qū meí jùn Japanese: 麹 麹菌 or kōji-kin, Korean sojae) and other related microorganisms. A microorganism (also spelled micro organism or micro-organism and also called a microbe) is an Organism that is Microscopic (usually Traditionally soy sauces were fermented under natural conditions, such as in giant urns and under the sun, which was believed to contribute to additional flavours. Today, most of the commercially-produced counterparts are fermented under machine-controlled environments instead.

Although there are many types of soy sauce, all are salty and earthy-tasting brownish liquids used to season food while cooking or at the table. Soy sauce has a distinct basic taste called umami by the Japanese (鮮味, 鮮味 lit. Taste (or more formally gustation) is a form of direct Chemoreception and is one of the traditional five Senses is one of the five Basic tastes sensed by specialized receptor cells present on the human Tongue. "fresh taste"). Umami was first identified as a basic taste in 1908 by Kikunae Ikeda of the Tokyo Imperial University. Kikunae Ikeda (池田 菊苗 Ikeda Kikunae, October 8, 1864 &ndash May 3, 1936) was a Japanese Chemist, Tokyo The, abbreviated as, is a major Research university located in Tokyo, Japan. The free glutamates which naturally occur in soy sauce are what give it this taste quality. Monosodium glutamate, also known as sodium glutamate and MSG, is a Sodium salt of the non-essential Amino acid Glutamic acid

Soy sauce should be stored away from direct sunlight.

Artificially hydrolyzed

Many cheaper brands of soy-sauces are made from hydrolyzed soy protein instead of brewed from natural bacterial and fungal cultures. Hydrolysis is a Chemical reaction during which one or more water molecules are split into hydrogen and hydroxide ions which may go on to participate in further reactions Soy protein is generally regarded as the storage Protein held in discrete particles called protein bodies which are estimated to contain at least 60–70% of the total soybean These soy sauces do not have the natural color of authentic soy sauces and are typically colored with caramel coloring. Caramel coloring is Caramel used as a Food coloring; it is made by controlled heating of Sugar, generally in the presence of Acids or Alkalis Similar products are also sold as "liquid aminos" in the US and Canada.

Some artificial soy-sauces posed potential health risks due to their content of the chloropropanols 3-MCDP (3-chloro-1,2-propanediol) and 1,3-DCP (1,3-dichloro-2-propanol) which are minor byproducts of the hydrochloric acid hydrolysis ^[1].

Types

Soy sauce has been integrated into the traditional cuisines of many East Asian and South East Asian cultures. Soy sauce is widely used as a particularly important flavoring in Japanese, Filipino, and Chinese cuisine. Japanese Cuisine has developed over the centuries as a result of many political and social changes Chinese cuisine ( Traditional Chinese: 中國菜 Simplified Chinese: 中国菜 originated from the various regions of China and has become widespread in However, it is important to note that despite its rather similar appearance, soy sauces produced in different cultures and regions are very different in taste, consistency, fragrance and saltiness. As such, it may not be appropriate to substitute soy sauces of one culture or region for another.

Chinese soy sauce

Chinese soy sauce (jiàngyóu/chǐyóu, 酱油/豉油) is primarily made from soybeans, with relatively low amounts of other grains. There are two main varieties:

• Light or fresh soy sauce ("shēngchōu"; 生抽 or "jiàng qing"; 酱清): A thin (as in non-viscous), opaque, dark brown soy sauce. It is the main soy sauce used for seasoning, since it is saltier, but it also adds flavour. Since it is lighter in color, it does not greatly affect the color of the dish. The light soy sauce made from the first pressing of the soybeans is called tóuchōu (头抽 or 頭抽), which can be loosely translated as first soy sauce or referred to as premium light soy sauce. Touchōu is sold at a premium because, like extra virgin olive oil, the flavor of the first pressing is considered superior. An additional classification of light soy sauce, shuānghuáng (雙璜), is double-fermented to add further complexity to the flavour. These latter two more delicate types are usually for dipping.
• Dark/old soy sauce ("lǎochōu"; 老抽) : A darker and slightly thicker soy sauce that is aged longer and contains added molasses to give it its distinctive appearance. Molasses or Treacle is a thick Syrup by-product from the processing of the Sugarcane or Sugar beet into Sugar. This variety is mainly used during cooking since its flavour develops under heating. It has a richer, slightly sweeter, and less salty flavour than light soy sauce. Dark soy sauce is partly used to add color and flavour to a dish.

In traditional Chinese cooking, one of the two types, or a mixture of both, is employed to achieve a particular flavour and colour for the dish.

Other types:

• Thick soy sauce ("jiàngyóugāo", 醬油膏 or 蔭油膏): Dark soy sauce that has been thickened with starch and sugar. It is also occasionally flavored with MSG. Monosodium glutamate, also known as sodium glutamate and MSG, is a Sodium salt of the non-essential Amino acid Glutamic acid This sauce is not usually used directly in cooking but more often as a dipping sauce or poured on food as a flavorful addition. A dip or dipping sauce is a common Condiment for many types of food
• Dark soy paste (huángjiàng 黄酱): Although not really a soy sauce, it is another salty soy product. Yellow soybean paste ( Chinese: 黄[[wikt 酱|酱]] pinyin huángjiàng literally "yellow paste" is a fermented paste made from yellow It is one of the main ingredients in a dish called zhajiang mian (炸酱面, lit. Zhajiang mian (lit "fried sauce noodles" is a northern Chinese dish consisting of thick wheat noodles topped with a mixture of ground pork stir-fried "fried paste noodles").

In Singapore and Malaysia, soy sauce in general is dòuyóu (豆油); dark soy sauce is called jiàngyóu (醬油) and light soy sauce is jiàngqīng (醬清). Singapore For the biogeographical region see Malesia Malaysia (məˈleɪʒə or /məˈleɪziə/ is a country that consists of thirteen states and Angmoh tauyew (紅貌豆油), lit. "foreigners' soy sauce" is the Hokkien name for Worcestershire sauce. The Southern Min language or Min Nan ( POJ: Bân-lâm-gú or "Southern Fujian" language refers to a family of Chinese languages Dialects Worcestershire sauce (ˈwʊstəˌʃɪə wooster-sheer is a widely used fermented liquid Condiment first made at 68 Broad Street Worcester by two

Indonesian soy sauce

In Indonesia, soy sauce is known as kecap (or ketjap) (a catchall term for fermented sauces) from which according to one theory the English word "ketchup" is derived. The Republic of Indonesia ( (Republik Indonesia is a Country in Southeast Asia. Ketchup (also spelled catsup or catchup) also known as tomato ketchup, tomato sauce, red sauce, Tommy sauce, Two main varieties exist:

Kecap asin 

Salty soy sauce, which is very similar to Chinese light soy sauce, but usually somewhat thicker and has a stronger flavor; it can be replaced by light Chinese soy sauce in recipes.

Kecap manis 

Sweet soy sauce, which has a thick, almost syrupy consistency and a pronounced sweet, treacle-like flavor due to generous addition of palm sugar. Molasses or Treacle is a thick Syrup by-product from the processing of the Sugarcane or Sugar beet into Sugar. Palm sugar was originally made from the Sugary sap of the Palmyra palm or the Date palm. It is a unique variety; in a pinch, it may be replaced by molasses with a little vegetable stock stirred in.

Kecap inggris ("English fermented sauce"), or saus inggris ("English sauce") is the Indonesian name for Worcestershire sauce. Indonesian or Bahasa Indonesia, based on the Riau version of Malay language, was declared the official language with the declaration of Worcestershire sauce (ˈwʊstəˌʃɪə wooster-sheer is a widely used fermented liquid Condiment first made at 68 Broad Street Worcester by two Kecap Ikan is Indonesian fish sauce. Fish sauce is a Condiment that is derived from fish that have been allowed to ferment.

Malaysian soy sauce

Malaysia, which has cultural links with Indonesia, uses the word 'kicap' for soy sauce. Kicap is traditionally of two types: kicap lemak and kicap cair. Kicap lemak is similar to kecap manis but with very much less sugar while kicap cair is the Malaysian equivalent of kecap asin. However the Indonesian style kecap manis has now its Malaysian equivalents due to the increasing number of Malay producers in what used to be a Chinese dominated industry. Kicap is an important condiment in Malay and Malaysian Chinese cuisine. Kicap has also entered the Malaysian Indian cuisine. A popular dish is the Indian Muslim 'daging masak hitam' which is basically beef or mutton stewed in a sweet spicy kicap-based sauce. Some people add some kicap to their rice and curry to spice up the meal. Rice and curry is the De facto national dish of Sri Lanka, and as a generic term for how curry is served in parts of India & South Asia Many Malaysian children's favourite dish is rice with kicap and fried eggs.

Japanese soy sauce

Japanese soy sauce or shō-yu (しょうゆ, or 醤油), is traditionally divided into 5 main categories depending on differences in their ingredients and method of production. Japanese soy sauces include wheat as a primary ingredient and this tends to give them a slightly sweeter taste than their Chinese counterparts. Wheat ( Triticum spp is a worldwide cultivated grass from the Levant area of the Middle East. They also have an alcoholic sherry-like flavor. Sherry is a Fortified wine, made in and around the town of Jerez, Spain. Japanese and Chinese soy sauces are not really interchangeable. In recipes, Chinese dark soy sauce comes closer to the Japanese sauce in overall flavor, but not in the intensity of the flavor or the texture.

Koikuchi (濃口) 

Originating in the Kantō region, its usage eventually spread all over Japan. The is a Geographical area of Honshū, the largest Island of Japan. Over 80% of the Japanese domestic soy sauce production is of koikuchi, and can be considered the typical Japanese soy sauce. It is produced from roughly equal quantities of soybean and wheat. This variety is also called kijōyu (生醤油) or namashōyu (生しょうゆ) when it is not pasteurized. Pasteurization is the process of heating Liquids for the purpose of destroying bacteria, Protozoa, Molds and Yeasts The process was

Usukuchi (淡口) 

Particularly popular in the Kansai region of Japan, it is both saltier and lighter in color than koikuchi. The or the lies in the southern-central region of Japan 's main island Honshū. The lighter color arises from the usage of amazake, a sweet liquid made from fermented rice, that is used in its production. is a traditional sweet low-alcoholic Japanese drink made from fermented Rice.

Tamari (たまり) 

Produced mainly in the Chūbu region of Japan, tamari is darker in appearance and richer in flavour than koikuchi. It contains little or no wheat; wheat-free tamari is popular among people eating a wheat free diet. Wheat Allergy, also known as wheat hypersensitivity is most commonly a Food allergy, but can also be a respiratory or contact allergy resulting It is the "original" Japanese soy sauce, as its recipe is closest to the soy sauce originally introduced to Japan from China. Technically, this variety is known as miso-damari (味噌溜り), as this is the liquid that runs off miso as it matures. is a traditional Japanese food produced by fermenting Rice, Barley and/or Soybeans, with salt and the fungus (the most typical miso is made An aging barrel is a barrel used to age Wine or distilled spirits such as Whiskey, Brandy, or Rum.

Shiro (白, "white") 

A very light colored soy sauce. In contrast to "tamari" soy sauce, "shiro" soy sauce uses mostly wheat and very little soybean, lending it a light appearance and sweet taste. It is more commonly used in the Kansai region to highlight the appearances of food, for example sashimi. Sashimi ( IPA: /'saɕimi/ 刺身 is a Japanese delicacy primarily consisting of very fresh raw Seafood, sliced into thin pieces about 2

Saishikomi (再仕込, twice-brewed) 

This variety substitutes previously-made koikuchi for the brine normally used in the process. Consequently, it is much darker and more strongly flavored. This type is also known as kanro shoyu (甘露醤油) or "sweet shoyu".

Newer varieties of Japanese soy sauce include:

Gen'en (減塩) 

Low-salt soy sauces also exist, but are not considered to be a separate variety of soy sauce, since the reduction in salt content is a process performed outside of the standard manufacture of soy sauce.

Amakuchi (甘口) 

Called "Hawaiian soy sauce" in those few parts of the US familiar with it, this is a variant of "koikuchi" soy sauce.

All of these varieties are sold in the marketplace in three different grades according to how they were produced:

Honjōzō hōshiki (本醸造 方式) 

Contains 100% naturally fermented product.

Shinshiki hōshiki (新式 方式) 

Contains 30-50% naturally fermented product.

Tennen jōzō (天然 醸造) 

Means no added ingredients except alcohol.

All the varieties and grades may be sold according to three official levels of quality:

Hyōjun (標準) 

Standard pasteurized.

Tokkyū (特級) 

Special quality, not pasteurized.

Tokusen (特選) 

Premium quality, usually implies limited quantity.

Other terms unrelated to the three official levels of quality:

Hatsuakane (初茜) 

Refers to industrial grade used for flavoring, powder.

Chōtokusen (超特選) 

Used by marketers to imply the best.

Perhaps the most well-known producer of Japanese soy sauce is the Kikkoman Corporation. ( is an international company based in Japan. Founded in 1917 it is based in Noda, Chiba Prefecture, Japan.

Korean soy sauce

Korean soy sauce, or Joseon ganjang (조선간장) is a byproduct of the production of doenjang (Korean fermented soybean paste). Korean cuisine as a national Cuisine known today has evolved through centuries of social and political change Doenjang (tønʨaŋ is a traditional Korean fermented Soybean paste Fermented bean paste is a category of fermented foods typically made from ground Soybeans which are indigenous to the cuisines of East and Southeast Joseon ganjang, thin and dark brown in color, is made entirely of soy and brine, and has a saltiness that varies according to the producer. Wide scale use of Joseon ganjang has been somewhat superseded by cheaper factory-made Japanese style soy sauce, called waeganjang (hangul: 왜간장/倭간장). However, many Koreans continued to use the soy sauce native to their culture. According to the 2001 national food consumption survey in Korea, traditional fermented kanjang comprised only 1. 4% of soy sauce purchases. ^[2]

Taiwanese soy sauce

The history of soy sauce making in Taiwan can be traced back to southeastern China, in the provinces of Fujian and Guangdong. This article is about the People's Republic of China province Guangdong ( EFEO: Kouangtong; Pinyin Guǎngdōng; Postal map spelling: Kwangtung) is a province on the Later, the cultural and political separation between Taiwan and China since the end of the First Sino-Japanese War in 1895, when China ceded Taiwan to Japan, brought changes to traditional Chinese soy sauce making in Taiwan. The First Sino-Japanese War ( 日清戦争 Romaji: Nisshin Sensō ( 1 August 1894 – 17 April 1895) was a war fought between Some of the top Taiwanese makers, such as Wan Ja Shan, Wei-Wong and Ve-Chung have adopted the more sophisticated Japanese technology in making soy sauce for the domestic market and more recently foreign markets as well.

Vietnamese soy sauce

Vietnamese soy sauce is called xì dầu, nước tương, or sometimes simply tương. Tương is the name applied to a variety of condiments made from fermented Soybeans and commonly used in Vietnamese cuisine.

Hawaiian shoyu

A unique type of soy sauce produced by Aloha Shoyu Company since 1946 is a special blend of soybeans, wheat, and salt, historically common among local Hawaii residents. Wheat ( Triticum spp is a worldwide cultivated grass from the Levant area of the Middle East. Salt is a Dietary mineral composed primarily of Sodium chloride that is essential for Animal life but toxic to most land plants The State of Hawaii ( or həˈwaɪʔiː Hawaiian: Mokuāina o Hawaii) is a state in the United States located on an Archipelago in the Hawaii residents rarely use the term "soy sauce," opting to use the Japanese loanword "shoyu" instead. However, while the Japanese word shōyu is pronounced like show you, Hawaii residents prounounce the word like shoi-yu.

Filipino Toyo

A popular condiment in the Philippines, it is called toyo (pronounced TOH-yoh), and is usually found beside other sauces such as patis (fish sauce, pronounced pah-TEES) and suka (sugar cane vinegar, pronounced SOO-kah). The Philippines ( Filipino: Pilipinas, officially known as the Republic of the Philippines (fil ''Republika ng Pilipinas'' RP Fish sauce is a Condiment that is derived from fish that have been allowed to ferment. Vinegar is an acidic liquid processed from the Fermentation of Ethanol in a process that yields its key ingredient Acetic acid (also called ethanoic acid The flavor of Filipino soy sauce, made from soy beans, wheat, salt and caramel, is interestingly milder compared to its Asian neighbors - possibly an adaptation to the demands of the Filipino palate and its cuisine. It is thinner in texture and has a saltier taste compared to its Southeast Asian counterparts, much more similar to the Japanese Shoyu. Used as a staple condiment to flavor many cooked dishes and as a marinade during cooking, it is also a table condiment, and is usually mixed and served with kalamansi (a small Asian citrus-lime, pronounced kah-lah-mahn-SEE). Calamondin or Kalamansi ( Tagalog: kalamansî, pronounced /kɐlɐmɐnˈsiʔ/ ( × Citrofortunella microcarpa) is a fruit tree in the family Popular Philippine brands are Marca Piña, Silver Swan, Lauriat, Datu Puti, Toyomansi and UFC.

Miscellaneous

Small quantities of soy sauce may be included in take-away meals such as Korean kimbap and mandu boxes. Gimbap or kimbap is a popular Korean "fast" food made from steamed white rice ( bap) and various other ingredients Mandu, or Mandavgarh is a ruined city in the Dhar district in the Malwa region of western Madhya Pradesh state Central India. These portions are often attractively and creatively packaged.

Health

Positive

A study by National University of Singapore shows that Chinese dark soy sauce contains 10 times the antioxidants of red wine, and can help prevent cardiovascular diseases. The National University of Singapore ( Abbreviation: NUS;; Abbreviated 国大 Malay: Universiti Kebangsaan Singapura; Tamil: An antioxidant is a Molecule capable of slowing or preventing the oxidation of other molecules Wine is an Alcoholic beverage made from the fermentation of Grape juice Cardiovascular disease or cardiovascular diseases refers to the class of diseases that involve the Heart or Blood vessels ( arteries and ^[3] Soy sauce is rich in lactic acid bacteria and of excellent anti-allergic potential. The Lactic Acid Bacteria (LAB comprise a Clade of Gram positive, low- G[[Cytosine C]] acid tolerant non-sporulating non-respiring rod or cocci that are ^[4][5]

Negative

Soy sauce does not contain the beneficial isoflavones associated with other soy products such as tofu or edamame. Tofu, also (the Japanese Romaji spelling doufu (the Chinese Pinyin spelling often used in Chinese recipes or bean curd (the literal is a preparation of baby Soybeans in the pod commonly found in China, Korea and Japan. It can also be very salty, so it may not be a suitable condiment for people on a low sodium diet. Salt is a Dietary mineral composed primarily of Sodium chloride that is essential for Animal life but toxic to most land plants A condiment is a prepared edible substance or Mixture, often preserved or fermented (usually a liquid that is added in relatively small Low-sodium soy sauces are produced, but it is impossible to make soy sauce without using some quantity of salt.

In 2001 the United Kingdom Food Standards Agency found in tests of various low-grade soy sauces (those made from hydrolyzed soy protein, rather than being naturally fermented) that some 22% of samples contained a chemical called 3-MCPD (3-monochloropropane-1,2-diol) at levels considerably higher than those deemed safe by the European Union. The European Union ( EU) is a political and economic union of twenty-seven member states, located primarily in About two-thirds of these samples also contained a second chemical called 1,3-DCP (1,3-dichloropropane-2-ol) which experts advise should not be present at any levels in food. Both chemicals have the potential to cause cancer and the Agency recommended that the affected products be withdrawn from shelves and avoided. Cancer (medical term Malignant Neoplasm) is a class of Diseases in which a group of cells display uncontrolled ^[1]

In order to evade conscription in Japan during World War II, people were known to drink large quantities of soy sauce to damage their kidneys. Conscription (also known as the draft, the call-up or national service) is a general term for involuntary labor demanded by some established authority World War II, or the Second World War, (often abbreviated WWII) was a global military conflict which involved a majority of the world's nations, including

Soy sauce and allergies

Further information: Soy allergy

Most varieties of soy sauce also contain wheat. Soy allergy is a type of Food allergy. "Soy allergy" ( U Wheat ( Triticum spp is a worldwide cultivated grass from the Levant area of the Middle East. Individuals with a wheat allergy, Celiac disease, or a gluten intolerance should avoid this condiment and dishes seasoned with soy sauce. Wheat Allergy, also known as wheat hypersensitivity is most commonly a Food allergy, but can also be a respiratory or contact allergy resulting Coeliac Coeliac ^[1]

References

External links

• How soy sauce is made
• Google Answers on soy-sauce production
• Indepth Soy Sauce Information
• Information from large manufacturers on production methods:
  • San-J - Pictorial description of the brewing process at San-Jirushi site, a large producer.
  • Comprehensive Korean soy sauce information
• Science Channel's The Making Series: #91 Making of Soy Sauce (video in Japanese)

is a language spoken by over 130 million people in Japan and in Japanese emigrant communities

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