Soy sauce (Japanese: 醤 油 shōyu) - Japanese fermented sauce, made from a mixture of soy, wheat, water and salt. By adding to it mold (jap. Kōji) called Aspergillus oryzae or Aspergillus sojae, yeast and lactic acid bacteria a mash is formed which matures and is then squeezed and filtered.

It is one of the most important spices of Asian cuisine, currently also used in kitchens of Western tradition.

Depending on the country of origin, recipe details and added spices, the sauce acquires a different consistency and taste. The Chinese cuisine is thick and salty, Indonesian - rare and sweet, Japanese - very rare and salty.


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