Made from premium grade soybeans, this sauce is brewed according to the traditional and natural method with no preservatives added. It has a rich soy flavor and aroma with will delicately enhance the taste of any dish. Premium Soy Sauce is great for marinating, stir-frying and dipping.
In ancient seasoning, soy sauce was first used in China more than 3,000 years ago, when it was a thin, salty liquid in which fragments of fermented soybean floated. Originally it was known as shih, a thin salty liquid used to preserve food. Soy sauce is made from fermented soy-beans mixed with a roasted grain ? usually wheat, but sometimes barley or rice and a yeast mold starter (aspergillus oryzae). After fermentation has begun, salt equal to the original weight of the soybeans is add-ed, together with a lactobacillus starter and yeast. It is left in vats for many months and then filtered. Soy sauce is to Chinese and Japanese cooking what the pungent, salty fish sauce is to Thailand and Vietnam. It imparts a slight saltiness and adds depth to the flavor to a dish without masking the essential fla-vors of the main ingredients. Chinese and Japanese soy sauces come in two main types ? light and dark, with several other variations.Light soy sauce is thinner, saltier and does not change the color of the ingredients. In Vietnam, light soy sauce is used for dipping and sauces while dark soy sauce is used for cooking. Dark soy sauce is dark and slightly thick, with a full-bodied flavor. It is used when a deep color is needed. Gener-ally dark soy sauce has less salt.
