That is due to the addition of sugar, more wheat in the fermentation process, and, sometimes, a starch thickener that is used to make it. The variables include the production process (natural fermentation or by hydrolysis? After being introduced into Japan, the development and processing of jiang took a distinctive turn. This adds an excellent finish to fried noodle and rice dishes (both during the cooking process or for serving) and is often added to homemade marinades or sauces like satay sauce to give it a sweet edge. Shortcutters, look away. Tokyo Bay used to harbour more blue fish species such as mackerel, sardines and tuna, so required a darker soy sauce like koikuchi, while the more common fish in the Kyoto area tended to be white fish such as sea bream, tilefish and pike conger – hence a lighter brew emerged. In Japan, soy sauce (called shouyu (醤油) in Japanese) is one of the main ingredients in many recipes. It’s a time trusted recipe that has been made for the last 2,500 or so years in China before spreading across the entirety of Asia, making it one of the oldest condiments on the planet. No not all soy sauces are created equal. Since soy sauce is a unique, fermented product, and a core tenet of many cuisines across Northern to Southeast Asia, it’s difficult to replace accurately, and alternatives should really be used as a last resort. But a little knowledge goes a long way, Last modified on Sat 13 Jun 2020 03.58 BST. Good for long stewing, stir-fry dishes like pad see ew. Even more confusingly, the thickest of soy sauces is more often labelled ‘black soy sauce’ or ‘cooking caramel’ with no mention of its viscosity. Soy sauce first started being used in China around 500 BCE, when Buddhism was becoming widely practiced. Like most things, it will keep longer and retain its flavor longer in the refrigerator, where it’s said to last up to two years. shiro shoyu) is the least well known of all soy sauce types. In the photo below, see the bottles for these different brands. You may be surprised to learn that there are two distinct types of soy sauce on the market today. You might know the Kikkoman brand which is a Koikuchi shoyu that is popular worldwide. It has a delicious full flavour without being overly salty. They will see you through most of Asia’s expansive cuisines. Made of 50% soy beans, 50% wheat. Non-brewed soy sauce is made in a matter of days using hydrolysed vegetable protein (HVP). I’ve found this is a good alternative to use in place of kecap manis and kicap lemak. It is made with fermented soybeans and a variety of sugar and spices, including palm sugar, star anise, and garlic. Mushroom soy sauce – it’s like all purpose soy sauce with the addition of earthy mushroom flavour. You may withdraw your consent at any time. Kikkoman manufactures and sells naturally brewed soy sauce and soy sauce related seasonings, as well as operates Oriental Foods Wholesale businesses around the world. For slow cooking like stews and soups, add a little at a time throughout the process to layer, and keep tasting. Popular in Southeast Asia, it is less salty than dark soy sauce and has a rich, almost metallic taste, and is only mildly sweet. I use this for lighter, brothy soups, stir-fries, egg dishes and marinades. The spinoff from the Chinese dark soy has many incarnations, namely siew dtam, kecap manis and kicap lemak. So you’ve found yourself in the soy sauce aisle in front of rows of attractively labelled bottles. Despite the misleading name, most soy sauces do indeed contain gluten and are widely made with soy beans and grain, usually wheat or barley, which both contain gluten. Of about 90 % wheat should coat the glass and trickle away more slowly than light and soy. 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