There are two types of natural soy sauce - light and dark. It takes a lot of time to cook it - from several months for a light sauce to two to three years for a dark sauce. Not only color, but also the palatability of soy sauce, and accordingly its use in cooking, depend on aging and fermentation time.

Dark soy sauce is a longer-aging product, it has a thick consistency, a pronounced, rich aroma, but at the same time it is less salty than light-colored sauce. Dark sauce is used mainly as a seasoning for meat dishes and for the preparation of meat marinades. Light sauce does not have a characteristic aroma, it has a salty taste, lighter consistency and this makes it a great salad dressing. Its use in cooking is broader than that of dark sauce - the rich taste and dark color can spoil the appearance of the finished dish and its taste. Each of the two types of soy sauce is good in its own way, and it is desirable to have both sauces at home.

Most often, in cooking, soy sauce is used as the basis for the preparation of other famous sauces.  - shrimp, fish, mustard, mushroom. Additives are a variety of spices and spices - ginger, cinnamon, mustard, garlic, anise. Sesame oil, honey, tomato paste, lime and lemon juice, powdered sugar are added to soy sauce. Soy sauce can also act as an independent seasoning  to prepared dishes, for example, at the last moment it is added to chicken or meat cooked in a wok pan.

What can be cooked with soy sauce?  It is used as a marinade for cooking chicken fillet, pork or beef previously sliced \u200b\u200bin small narrow strips. The meat is marinated in soy sauce with the addition of wine and spices and then fried with onions, carrots and peppers. Soy sauce is mixed with ketchup, chicken wings or chicken stomachs are pickled in it (they need to be cleaned) and then fried over high heat or stewed with broth or water. If you add a little honey to the dark soy sauce, you get an excellent marinade for shrimp or salmon.

With the addition of soy sauce, the original Shanghai pork dish is prepared. A piece of pork is boiled with seasonings, then fried over high heat to a dark brown crust and then stewed with the addition of soy sauce, sugar and garlic. For cooking duck, there is also a recipe for an unusual sauce. Soy sauce and vodka are added to the dill broth and duck is cooked in this broth. Soy sauce improves the taste of soups, it is recommended to add to mushroom and meat soups. Soy sauce will make the taste of familiar cabbage or bell pepper salads more spicy, it will tone the taste of fish cakes, various types of noodles.

Soy sauce is considered a fully balanced product that combines beneficial properties and excellent taste. Of course, if it is prepared in a natural way and from natural products. A surrogate product cannot be useful, it contains a minimum of natural components and a maximum of all kinds of chemical additives.

This universal seasoning has become popular thanks to Asian cuisine. The brackish sauce with a sharp characteristic odor goes well with almost any dish. What is the uniqueness and benefit of soybean dressing and who does not want to abuse it? How to apply the sauce, what treats is it especially suitable for?

What is soy sauce

It is actually a cult in Eastern cuisine. Who would have thought that a liquid product of a dark brown color with a pungent odor would be able to gain popularity on almost the entire planet? The proof of this is a natural, original fermentation product of soybeans of the famous kikkoman brand (Kikkoman), which every connoisseur of healthy nutrition knows about.

The mixture of beans and crushed grains, aspergillus fungi (in some sources they are called “koji mushrooms”) has become a true revolution in cooking. Due to its beneficial properties and low calorie content, nutritionists recommend a soy product during diets to normalize digestion and strengthen the cardiovascular system. But is sauce useful to everyone? What are the contraindications for use?

Soy sauce - benefits and harms

Fans of aromatic dressing do not always think about whether soy sauce is good. This question is controversial. As with any product, the measure is important. It is known that soy sauce is one of the leaders in the content of amino acids and antioxidants, and can even compete with citrus fruits. In addition, it has a beneficial effect on the cardiovascular system and the whole organism. But people with diabetes and gastritis need to be careful with this product.

When losing weight

This product is also useful for diet followers - it is low-calorie (bju - nutritional value is 50 kcal) and does not contain cholesterol. Soy sauce is often used as a seasoning: they replace salt, harmful seasonings (mayonnaise, ketchup), but the attitude of nutritionists to it is not always unambiguous. Soy sauce with a diet such as rice helps a lot: they are seasoned with rice so that the dish is not so fresh and the diet is easier. At the same time, it is still very important to purchase an original, high-quality product that does not contain carcinogens.

Can pregnant

In moderate amounts, soy sauce during pregnancy can be consumed. It contains tryptophan, an amino acid that helps produce serotonin. It contributes to the normalization of sleep, reduces irritability. Pregnant women should remember: replacing them with mayonnaise, ketchup, give preference to dressing with a low salt content, otherwise puffiness will appear.

Harm

The main danger that may lurk the consumer when buying a product is fake. The harm of soy sauce is directly related to the quality of seasoning. In the pursuit of profit, unscrupulous manufacturers produce a hazardous surrogate not from acid-hydrolyzed soy protein, but with the help of harmful chemicals. The product should not contain flavor enhancers, flavorings.

Composition

Many are interested in: what is soy sauce made of? Production: fermentation of soybeans after pressing. The result is a clear liquid without sediment, with a protein content of 6-8%, it can be light or dark, with or without wheat, highly salted or with a reduced content. After seasoning, pasteurization is required. An open bottle can be stored for about a month, in the refrigerator - about 3.

How to make soy sauce at home

A simplified recipe for soy sauce at home without chemical additives contains two steps: soaking and boiling. For 150 grams of soybeans soaked for the night, take 2 tablespoons of butter, 1 tablespoon of wheat and salt to taste. Boil soybeans for one and a half hours (you can add chicken or vegetable broth to the water for saturation). Then you need to drain the broth and make mashed beans from the beans (crush with a blender), add the remaining components, boil a little more and the seasoning is ready.

Soy Sauce Recipes

The range of methods for applying universal seasoning is huge. Dishes with soy sauce have become a real culinary find for many housewives. The sauce will complement the classic recipes, add new colors, bring benefits and make the taste of your favorite dishes even brighter. It is used as a seasoning for light salads, the basis for pickling fish, meat, poultry or vegetables. Check out step-by-step home recipes with photos.

Fried shrimp

• Cooking time: 15-20 minutes.
• Servings Per Container: 3 Persons.
• Calorie content: 191 kcal.
• Destination: for dinner.
• Cuisine: Asian.

Recipe for fried shrimp in soy sauce is useful to every housewife. Although this dish is easy to prepare, its taste does not become less refined. Before serving, treat can be sprinkled with herbs, pour lemon juice, add nuts (peanuts, pistachios). For a side dish rice is perfectly suitable. How to cook step by step? Pay attention to the following recipe with a photo.

Ingredients:

• peeled, pre-thawed shrimp - 500 g;
• onions - 2 medium heads;
• garlic - 4 cloves;
• soy sauce - 4 tbsp. l .;
• honey - 2 tbsp. l .;
• vegetable oil - 4 tbsp. l

Cooking method:

1. Peel the garlic, pass through the press (garlic).
2. Peel the onion, finely chop into cubes.
3. Fry onion with garlic in oil for 2-3 minutes.
4. Dilute honey with 2 tablespoons of warm water, pour seafood.
5. Add the shrimp with honey to the onion with garlic, mix - fry for another 5 minutes.
6. Top up the sauce, simmer over low heat for another 5 minutes.
7. Serve as a snack, supplemented with lemon slices and herbs. Separately, in the gravy boat, serve the sauce.

Marinated meat

• Cooking time: 120 minutes.
• Servings Per Container: 3 Persons.
• Calorie content: 175 kcal.
• Purpose: for lunch.
• Cuisine: Chinese.
• The complexity of the preparation: medium.

Marinated meat in soy sauce in the oven is a great way to please your home with a delicious, unbroken dish. Please note - it is very important not to overdry the main ingredient, so that the meat does not become stiff. To do this, do everything strictly according to the cooking technology. Onions are an indispensable ingredient in the dish - it gives the meat its juiciness and piquant taste. As a result, you will get a juicy, tasty treat with a pleasant, spicy taste.

Ingredients:

• pork - 500 g;
• onions - 2 pcs.;
• soy sauce - 150 ml;
• bell pepper - 1 pc.;
• garlic - 2 cloves;
• paprika - 1 tsp;
• fresh ginger, to taste - 20 g;
• black pepper - 10 g;
• vegetable oil - 60 ml;
• sesame seeds - 20 g.

Cooking method:

1. We cut the meat with medium pieces, cubes, and discuss with a paper napkin. Rub with spices.
2. We clean onion, garlic, ginger, wash pepper. Finely chop.
3. Fry a little sesame in a heated deep frying pan. Then add the vegetable oil, pass the onions until golden brown for about a minute. We put bell pepper to it, fresh ginger and fry for another two minutes.
4. Add the meat, let it brown on all sides, make the fry.
5. Preheat the oven to 180 degrees.
6. Transfer the contents of the pan to a greased baking dish. Pour in soy sauce, mix thoroughly.
7. The treat should be stewed for about an hour in the oven.

Wings

• Servings Per Container: 6 Persons.
• Calorie dishes: 193 kcal
• Purpose: for lunch.
• Cuisine: Indian.
• Difficulty of preparation: easy.

An Indian recipe for wings in soy sauce can compete in taste with Buffalo wings. To create a sweet and sour taste, you can add a little honey (or sugar) to the dressing. Chicken wings according to this recipe with photos are tasty, spicy, juicy, they are well combined with sour cream or sour-milk sauce with herbs and seasonings. Enthusiastic guest reviews are provided to you.

Ingredients:

• chicken wings - 1 kg;
• soy sauce - 100 ml;
• lemon - half;
• tomato paste - 4 tbsp. l .;
• garlic - 4 cloves;
• butter - 100 gr.;
• vegetable oil - 4 tbsp. l .;
• dry spices to taste.

Cooking method:

1. Melt the butter in a deep skillet (in a skillet or wok pan), fry a little chopped garlic. After that, it must be removed so that the dish is not bitter.
2. Rinse the wings, dry with a paper towel. Divide the whole portion into three parts. You need to fry in several approaches.
3. Proceed according to the principle: first pour the oil, then put a portion of the wings and fry thoroughly from all sides.
4. When the whole quantity is fried, in a large bowl mix the wings and soy sauce, sprinkle with lemon juice, season with tomato paste.
5. Place the chicken again in a pan or cast-iron pan, where it is cooked (20-30 minutes).

Salad

• Cooking time: 10-15 minutes.
• Servings Per Container: 2 Persons.
• Calorie dishes: 104 kcal.
• Destination: for breakfast.
• Cuisine: Japanese.
• Difficulty of preparation: easy.

Recipes for salads with soy sauce are varied and plentiful. They are great for lovers of fresh vegetables and those who follow the figure. To reduce the number of calories, Greek yogurt is added to the sauce (it can be replaced with ordinary). Place on a flat, beautiful plate fried chicken or boiled fillet, vegetables, hard-boiled egg, garnish with fresh parsley leaves - a delicious, vitamin treat is ready to serve.

Ingredients:

• fresh cucumbers - 2 pcs.;
• radish daikon - 1 pc.;
• red sweet apple - 1 pc.;
• greek yogurt (or kefir) - 50 g;
• soy sauce - 1 tbsp. l .;
• sesame seeds - 10 g;
• parsley leaves for serving - 5 leaves.

Cooking method:

1. Peel the radish. Wash and peel the apple and cucumber.
2. Cucumbers need to be cut into thin slices, grate radishes on a coarse grater, and cut the apple into small cubes.
3. Mix soy sauce with yogurt to a uniform consistency.
4. Pour them with prepared vegetables, sprinkle with sesame seeds and garnish with parsley.

Fish in the oven

• Cooking time: 60 minutes.
• Servings Per Container: 2 Persons.
• Calorie dishes: 128 kcal.
• Destination: for dinner.
• Cuisine: Spanish.
• Difficulty of preparation: easy.

Baked fish in soy sauce is a great dish for lunch or dinner. For cooking, it is advisable to buy a fish with a small amount of bones or fish fillet. You can prepare a treat in several ways: first marinate in soy sauce, and then bake with herbs or cook in the oven, watering the famous seasoning. Complete the fish with potato wedges or other vegetables of your choice.

Ingredients:

• fillet of pollock thawed - 600 g;
• white wine (or wine vinegar) - 150 ml;
• salted soy sauce - 100 ml;
• leeks - 100 g;
• garlic - 3 cloves;
• lemon pepper - a pinch;
• coriander - a pinch;
• basil, fresh leaves for serving - 20 g.

Cooking method:

1. Preheat the oven to 180 degrees.
2. First, prepare the marinade: mix soy sauce with wine.
3. Slice the onion into thin rings, pass the garlic through the garlic.
4. Disassemble the fish fillet into portions, grate with spices.
5. Send fish, onions, and garlic to the marinade for 30 minutes. It should completely cover the fillet.
6. Line the baking dish with foil. Put the fish in it and pour the gravy. Bake until cooked for about 20-30 minutes.

Vegetables

• Cooking time: 20 minutes.
• Servings Per Container: 2 Persons.
• Calorie dishes: 104 kcal.
• Purpose: side dish.
• Cuisine: Vietnamese.
• Difficulty of preparation: easy.

Another great way to diversify vegetarian food is to cook vegetables in soy sauce. This recipe with photos can be used to prepare a side dish or main course. If you like to experiment, then you can add pumpkin seeds or fried nuts to vegetables - this is the perfect combination of ingredients!

Ingredients:

• carrots - 1 pc.;
• tomato - 1 pc.;
• zucchini - 300 g;
• onions - 1 pc.;
• greens - 1 bunch;
• soy sauce - 4 tbsp. l .;
• vegetable oil for frying - 4 tbsp. l

Cooking method:

1. Wash, dry greens, peel vegetables.
2. Finely chop the tomato, onion, and zucchini into cubes.
3. Grate coarse carrots.
4. Sauté the vegetables for 3 minutes in a pan, stirring constantly.
5. Reduce heat, add soy sauce, herbs. Stir well and simmer for another minute.

Video

Sauce. Its widespread use began only in the nineties of the last century.

Product History

The homeland of soy sauce is China. The first mention of this product is found in the 2nd century BC. There are many assumptions about the reason for its creation. Someone speaks of the shortage of salt at that time and the desire of people to use it most economically. Others argue that this was due to the desire of the ancient monks who, for religious purposes, tried to force people to eat only vegetarian food and completely abandon dairy and meat products. One way or another, it was then that an unknown soy sauce appeared. Its use in food has become mandatory and quite familiar. Very soon, this product crossed the borders of its country and began to spread rapidly around the world. The Japanese were the first to fall in love with an unusual sauce, and with the help of Dutch sailors they learned about it in many countries of Europe. Chefs gladly used this unusual Asian seasoning to give a new taste to long-known dishes.

The technology of manufacturing sauce and its varieties

Nowadays, soy sauce is prepared differently. However, in any case, the technology of its production is associated with the fermentation of a mixture of fried wheat and boiled beans in the presence of certain types of fungi and its subsequent fermentation and pasteurization. This is how real soy sauce is made. Its use in cooking has practically no restrictions with the exception of desserts. It is used as a piquant flavoring additive for meat and fish dishes, as well as for the preparation of various dressings and marinades. In addition, it is used as the basis for the preparation of other mustard, shrimp and others. Three types of soy sauce are distinguished depending on the aging and duration of fermentation of the product and the field of its application:

• light coloured,
• dark,
• sweet.

Each of them has its own characteristic features in the recipe and cooking technology, and this in turn affects how the product is used. Take, for example, dark soy sauce. Its use is limited to meat dishes and all kinds of marinades. The reason is that this sauce is thick, concentrated, aromatic and almost not salty. The light type of sauce is less aromatic, but more salty and therefore used for the preparation of various salads. A sweet contains and is able not only to decorate a dessert, but also beneficial to emphasize the taste of any meat or vegetable dishes.

How to use soy sauce

Many people like soy sauce. Application, recipes and methods for its manufacture are constantly expanding and improving. Adding lime, tomato paste, sesame oil or honey to it allows you to cook completely new sauces. And the use of cinnamon, ginger, anise, mustard or garlic as an additive gives the dishes a completely unique flavor. Soy sauce can even make a real delicacy out of the most unsightly plants. For example, the classic "teriyaki". It can be easily done at home, measuring out the components with tablespoons. To do this, you only need:

3 tablespoons of soy sauce, 2 tablespoons of brown sugar, 1 spoon of ground ginger and 3 tablespoons of Mirin wine (if it doesn’t turn out, you can use sake, dry vermouth or any

Teriyaki is being prepared in one go:

1. In a small saucepan, combine all the components, mix, and then warm for 6-8 minutes over low heat.

Teriyaki is ready. Now it remains only to cool. This is best done in the refrigerator. After that, the aromatic mixture can be used as a dressing for all kinds of salads, as well as fish dishes and various seafood. The main role in this spicy mass is soy sauce. The use, recipes and choice of products depend on additional ingredients.

Meat in spicy sauce

Asian cuisine is given special attention. Among them, there are many different recipes that necessarily use soy sauce. Applying this aromatic additive to meat allows you to radically change its taste. Take, for example, the recipe for spicy sweet and sour chicken. First you need to prepare the following products:

half a kilogram of chicken fillet (or legs) 6 cloves of garlic, 130 grams of fried cashew nuts, a tablespoon of starch, 3 tablespoons of soy sauce, 2 tablespoons of vinegar, vegetable oil, salt, ground black pepper and a little green onion.

Cooking should be done as follows:

1. Roll the chicken fillet (or legs) in starch, salt, sprinkle with pepper, and then fry for 5-6 minutes in oil in a hot frying pan.
2. Put the meat in a bowl and set aside, and lightly fry chopped garlic with chopped onions in the same pan for 30 seconds.
3. Put the meat back into the pan, add the sauce and half a glass of water. Simmer for 1 minute, and then put the products still hot on a plate and sprinkle with onions and nuts.

Such a dish to taste will be in good harmony with pasta.

Rice abundance

Where only soy sauce is not used? Application with rice, for example, is not limited to the combination of "main course + side dish". Both of these components can be easily combined and get completely new recipes from already known products. For example, rice with vegetables. You will need:

250 grams of rice (it is better to take "Basmati"), 1 piece of carrot, sweet bell pepper, onion and cucumber, a tablespoon of sunflower oil and soy sauce.

Process technology:

1. Boil the washed rice for 10 minutes in boiling water, rinse and let stand under the lid for another 10-15 minutes.
2. At this time, fry the chopped onion in oil for 5 minutes.
3. Add the grated carrots and continue to fry the same amount.
4. Then remove from heat and pour a couple of tablespoons of sauce into the pan.
5. Transfer rice, pepper, cucumber into the pan and mix well.

Now the dish can be eaten, and fans can pour it in a bowl with soy sauce in addition.

Fragrant addition to dishes

Quite often, recipes have recently come across that use soy sauce. Application for sauces and dressings does not limit the scope of its use. Often it acts as a “dip sauce”, that is, the liquid in which the cooked product is dipped. A good taste is obtained by a mixture prepared from the following products:

2 tablespoons of soy white sauce and white rice vinegar, 1 spoon of sugar and chili oil, 2-3 cloves of garlic, salt and ½ teaspoon of sodium glutamate.

How to cook such a sauce? To do this:

1. Chili pepper cut into thin rings and passaged in a small amount of oil.
2. Transfer it to the bowl and add the crushed garlic in the press.
3. Then, alternately add the remaining ingredients and mix well. Add chili oil to taste.

Now you can serve ready-made fish, meat and all kinds of vegetables. It is equally good both in hot and in cold form.

Where is soy sauce used?

In many countries, this unique product is called the real king among the variety of sauces. And this is quite fair. Why is soy sauce so good? Its use in cooking is quite extensive. This product can simultaneously perform four different functions:

• marinade,
• gas station
• component,
• independent dish.

As a marinade, it not only gives a special flavor to the main product, but also significantly reduces the period of its preparation. And if special aromatic and flavoring additives are added to the main recipe, then you can get many different unique dressings. In addition, the use of soy sauce as an ingredient makes it possible to exclude salt from the recipe, and this helps to make any dish more useful for the human body. As a separate dish, soy sauce will never be superfluous on the table. There is always a product for which it is simply necessary. You only need to carefully think through the menu and add a couple of strokes in time.

Soy sauce  appeared in the arsenal of Ukrainian culinary specialists relatively recently. At first, everyone perceived it solely as part of the recipe for sushi, a Japanese seafood dish that has been rapidly gaining popularity all over the world in recent years. Over time, it turned out that soy sauce also goes well with other fish, meat dishes, side dishes and vegetables. The issue of quality of soy sauce has become urgent, since in the traditional way it has not been made for a long time.

How to make quality soy sauce

Ideally soy sauce is prepared in the following way. Soybeans are evaporated, mixed with fried wheat grains, then poured with water and salted. The resulting mass is left to roam in the sun in special containers. And this mass reaches the required "condition" in at least one year.

High quality soy sauce  in addition to the ingredients mentioned above, it may contain other natural extracts in various combinations, for example, garlic, dill, for a variety of tastes. Undoubtedly, such a combination of products is not only palatable, but also very useful. Therefore, it is very natural that Europeans began to consume soy sauce in huge quantities.

And then the classic laws of the market worked: the high demand for soy sauce stimulated the high ingenuity of producers. The pursuit of profit is often accompanied by damage to quality. The only safe way to speed up the preparation of soy sauce is to add special microorganisms to the fermenting mass. This gives the sauce a characteristic sweetish flavor and accelerates its "ripening" by about 12 times.

Quality Soy Sauce Prices  not everyone can afford it: from 3 to 9 dollars per bottle. Much cheaper - 1-2 dollars per bottle - there is a sauce prepared in an original way: soybeans are boiled with sulfuric or hydrochloric acid, and then quenched with alkali. And it's all. The technology is simple, like five cents, the time spent is scanty. For a month of work of such production, you can fill up all markets with cheap soy sauce. This is what happens. And it’s even easier to dilute soybean concentrate with water, bottle and - on the shelves. It is as cheap as in the previous method, but at least not dangerous. ABOUT the benefits of soy sauce  in this case, there can be no question.

How to choose soy sauce

Quality soy sauce you can choosejudging by his bottle. Any quality sauce is sold exclusively in glass bottles. In plastic, the taste and aromatic originality of the product is lost. Soy sauce should contain only natural ingredients, no dyes or flavors. In a good sauce, approximately 8% protein.

Typically, decent manufacturers write on the label: "made on the basis of natural fermentation", because this refers to the category of advantages of the product. Those who breed soybean concentrate with water usually simply modestly add the word "artificial." But lovers of poisoning consumers with acids usually do not indicate anything, because this is not in their interests.

AT soy sauce  soybeans, wheat, sugar, salt, vinegar should be indicated. Additional ingredients (e.g. garlic, peanuts) may be present, but in very small quantities. A quality sauce (even dark) has a pronounced brownish tint, and in the light it looks transparent, dull, without sediment. If the soy sauce is light brown, then there is no doubt - it is natural. But artificial and made with the help of acid is usually dark brown right down to black.

The benefits of soy sauce and its use

Soy sauce - This is the only product from all soya that nutritionists unanimously recommend. Because it does not contain cholesterol, it simultaneously replaces salt, seasonings, oil, mayonnaise. Soy sauce low-calorie: 100 g only 70 kcal per 100 g. And those who are on a diet, you need to choose soy sauce with a low sodium content. Therefore, you need to learn to distinguish, albeit relatively inexpensive, but a good sauce from a clear and crude fake.

There is evidence that by blocking free radicals soy sauce slows down cell aging  the human body. Along with antioxidant properties, soy sauce improves blood circulation. In Chinese cooking, two main types of soy sauces are used: light and dark. Dark soy sauce can withstand significantly longer than light, so that it acquires a brownish-black color and becomes thicker. As the name implies, the light sauce is noticeably lighter, in addition, it is more salty. It is most often used in cooking, as the strong aroma and color of dark sauce can spoil the appearance and taste of the dish (dark sauce is used in dark dishes, as well as marinated meat).

The benefits of soy sauce  in its balanced taste and high amino acid content. This wonderful product is not only good on its own, it is a basic product for making on its basis many wonderful homemade sauces that can decorate absolutely any dish you cook. Using a variety of supplements, based on soy sauce can be prepared  mustard, mushroom, fish, shrimp sauce. Adding anise, garlic, cinnamon, cloves, wine to your homemade sauces, you will prepare amazing culinary works that have not only a wonderful taste, but also the exceptional benefits of soy sauce. The healing properties of the sauce are used as a sedative for insomnia, headaches, muscle cramps, sprains, swelling, and dermatitis.

Interesting facts about soy sauce

The first mention of soybeans appeared about 5 thousand years ago in China. Already in those days, people highly appreciated soy, not without reason Emperor Ta Teou proclaimed soybeans as one of the five sacred plants (along with rice, wheat, barley and millet). Soybeans were also known in Japan. Soybeans came to Europe in the early 18th century, when the German traveler Engelbert Kempfer returned from his Japanese expedition. Soybeans were brought to the New World (USA) only at the beginning of the 19th century, where in a short time soy products became the most popular culinary ingredients. Currently, there are several thousand varieties of soybeans, but in the wild this plant can no longer be found. Farm soybean fields occupy vast areas around the world, and the amount of money employed in the production and sale of soy products is second only to the oil business.

It is shown for sure that in Japan soy sauce appeared about 2000 years agoalthough it is not known whether he was already known by then in China. Unfortunately, the name of the discoverer of soy sauce is likely to forever remain a secret story, but the recipe for "natural fermentation" is still considered the benchmark for making soy sauce.

Interestingly, soy sauce is used instead of salt.. Scientists attribute this to the fact that representatives of the eastern peoples are much less likely (30 times!) To suffer from cardiovascular and oncological diseases in comparison with Europeans and Americans.

Based on materials from getway.info, gotovim.ru

I have found my “champion” among universal gas stations for a long time, and since that time the treasured glass bowl has always stood on the kitchen shelf.

The scope of soy sauce - namely, it is in question - is so wide that I manage to add it to almost every dish I create. It has already become a tradition in my family to put it on the table whenever we sit down to eat, and in country trips it becomes our constant companion.

A bit of culinary history

It turns out that this product has a long history, measured not even by hundreds, but by thousands of years. It was then that the Chinese monks, because of religious beliefs refused to use dairy products, were forced to look for an adequate replacement for them. And imagine, they succeeded, and how! The result of culinary experiments was tofu cheese and, of course, soy sauce recipe.

A little later, practical Japanese adopted the technology of their neighbors, and later improved it. Thus, by the heyday of the Iyasu Tokugawa dynasty (circa 17-19 centuries BC), this wonderful dressing already tasted about the same as the one that decorates our tables today. And its most skilled manufacturers lived in the area of \u200b\u200bpresent-day Osaka - their sauces were known far beyond the borders of their homeland.

And for the penetration of this product into the kitchens of European housewives, we must say “Thank you!” To the Dutch sailors, who since 1668 began to export soy sauce from Nagasaki. Apparently, they were so struck by his piquant, slightly salty taste that they even figured out how to transport it so that it would not lose its wonderful properties. You see, there were no refrigerators then, and they had to do the almost impossible so that the valuable qualities of this product would not be lost somewhere in the vast seas and oceans on the way to Europe.

What is the use of soy sauce?

According to what I found as a result of my research, this gas station is practically a Klondike for everyone who cares about their health. The list of positive qualities and recommendations for use is so long that I just don’t know where to start. Nevertheless, I will try to put in order the blockages of information in my head and systematize them - for you and for yourself.

• It is amazing, but true: this seasoning can slow down the inexorable course of our biological clock and make it almost impossible to slow down the aging process.
• But it acts on the circulatory system with the exact opposite: the constant use of soy sauce in food stimulates the blood circulation process.
• This product is also useful for those who care about their appearance and waist size. One hundred grams contains only fifty-five calories, which will undoubtedly be appreciated by fans of proper nutrition and a healthy lifestyle. Now compare the above figures with the calorie content of dressings such as mayonnaise, ketchup, vegetable oil. The results are impressive, aren't they? So, if the number on the scale deviates from the usual mark, you should not run to the pharmacy for pills, but introduce the use of soy sauce in the daily menu!
• This product is recommended for people recovering from a heart attack, as well as suffering from other heart diseases. Just give preference to the low sodium option.
• Refueling is also ideal for “happy” animal squirrel allergy owners. The sauce is not inferior to meat in the amount of protein.
• It has a beneficial effect on sleep problems and headaches. and note: again, no chemistry or medicine.
• This soy product will also help those for whom swelling is a common occurrence. Perhaps this is due to the high content of gluatomines, which will allow you to easily abandon excessive salt intake.
• Soy sauce is able to reduce the amount of free radicals, so it is a good tool for the prevention of cancer.

This list can be extended by a dozen more points, but we will not go into too much detail. Who wants - he will certainly find additional information on the network. I think that all of the above is already enough to run to the store or start searching on the net for recipes for soy sauce cooked at home (yes, it is also possible!).

Small fly in the ointment: harm soy sauce

As in any product, I just can’t do without a few small “buts” - you must admit that I would be wary if there weren’t even a minor flaw with such a list of advantages. Therefore, I will say a few words about the dangers of soy sauce - namely, this side of the coin opens if you use it in huge quantities constantly. I don’t know about you, but I decided nevertheless to reduce its dosage for my family - quite a bit, just a little.

• Excessive enthusiasm for this dressing can contribute to the formation of kidney stones.
• Soya, from which it consists of sauce, sometimes provokes endocrine diseases, so be careful.
• Girls who are expecting an addition in the family should limit their use of this product to food to avoid possible complications in the development of the fetus.
• And finally, let's remember about allergies - where would it be without it? Like any other food consumed in shock doses, soy sauce can cause allergies.

I repeat that we are talking only about the use of seasoning not limited by common sense. As they say, in small doses, medicine, in large doses - poison.

What you need to remember when choosing a gas station?

We already know the positive and negative sides, as well as the use of soy sauce, now it's time to move on to the procedure for its purchase. How to choose a quality product and not run into a fake, of which, by the way, there is a huge amount on sale?

At the sight of the low cost of the product, many buyers (including myself, I repent) even forget to check the expiration date, not to mention checking other important characteristics. But judge for yourself: soy sauce, the fermentation process of which sometimes takes months, cannot cost three copecks! Therefore, before grabbing the coveted bottle with dark liquid from the counter, pay attention to a few points.

• You should not take this product in a market tent or in dubious places. There, the storage conditions leave much to be desired, and the manufacturer is unlikely to be checked.
• Real soy sauce is made from soybeans, wheat, salt, sugar, sometimes even from vinegar. All. No chemical additives, no peanuts, anise and all that often dishonest businessmen sin. The bottle must be marked “natural fermentation”.
• Speaking of capacity: this gas station is stored in glass, and nothing else!
• The color of the liquid should be brown, visible when the container is brought to light. All kinds of precipitation and turbidity indicate a low quality product.
• It is best to store the bottle in the refrigerator - there is just the temperature regime suitable for this liquid.

I hope that you, like me, have discovered something new, and will continue to be more thorough in your choice of this gas station.

Homemade Soy Sauce Recipes

For those who want to be sure of quality, I propose to cook homemade soy sauce.

As you know, if you want to do something well, take it for yourself. After all, even an expensive product with all the branded “insignia” can be faked, so I offer you some home-made recipes, which, with some effort and availability of products, can be reproduced in your own kitchen.

Recipe 1

Real Japanese sauce - for lovers of authentic products.

Ingredients:

• Natural soy sauce - 1 cup
• Sugar - 2/3 cup
• Dessert wine - ½ cup
• Onions - ½ head
• Ginger Root - 2 cm
• Anise - 1-2 stars
• Dried orange peel - 15 g.

Cooking:

We mix all the components in one large container and simmer over low heat until a third of the composition evaporates. We filter our future dressing through several layers of gauze and cool.

And that’s all. The main task of the hostess is to buy everything you need, but the benefit of soy sauce according to this recipe is undeniable. Still - the manufacturer is precisely responsible for the quality!

Recipe 2

Of portabello mushrooms - for those who love culinary experiments.

Ingredients:

• Portabello Mushroom - 1 pc.
• Sea salt - 1 tbsp. l
• Water - 2 cups

Cooking:

We cut the mushrooms in pieces and place them in a blender, pouring half a glass of water. Beat, then add the remaining liquid. If someone does not like portabello pieces in the resulting product, you can strain it. The use of soy sauce on this technology will be similar to the use of a store analog.

Recipe 3

Variations on the theme - for those who decide to optimize Japanese technology for Russian realities.

Ingredients:

• Soybeans - 100 g
• Bouillon - 2 tbsp. l
• Flour - 1 tbsp. l
• Butter - 2 tbsp. .l.

Cooking:

Cook the beans until cooked, grind into gruel and mix with the rest of the ingredients. Bring everything to a boil, stirring constantly.

Recipe 4

Spicy sushi sauce - for those who want something hot.

Ingredients:

• Onion - 1 small head
• Mayonnaise - 200 g
• Garlic - 1-2 cloves
• Hot pepper Shichimi Togarashi - to taste

Cooking:

Mix in the blender all of the above components. Serve in a small bowl in tandem with sushi. Just try Japanese pepper before adding it to the sauce - so you determine the optimal amount for yourself.

I hope my long story did not bore you. It just took me so long to dig the Internet in search of reliable and normal language information about the benefits of soy sauce, its use and recipes for this product, that I decided to collect all the valuable information in one place.

Now you will at least know where to look for the necessary materials when you need them.