What Is Soy Sauce
Contributed by: News Canada
(NC) - Now that soy sauce has a permanent place in the Canadian pantry - right alongside the ketchup, mustard, salt and pepper - it is important to note that not all soy sauces are alike.
"A top quality soy sauce is a 'naturally brewed' one," says Doug Pugh, spokesperson for Kikkoman, a leading name in authentic Asian-style sauces. "The slow brewing of soybeans, wheat, water and salt is fermented and aged for several months just like making good quality wine. It is a precision process that has been safeguarded in Asia 2,500 years," he said, "and indeed, Kikkoman was among the first to bring it from Japan to North America, 125 years ago.
"Modern blending methods on the other hand, seek to sidestep the aging process by producing soy sauce in a matter of hours from hydrolyzed vegetable protein and caramel colouring. Instead of creating the aromatic delicate taste of a naturally brewed soy sauce, the quick one is harsh and one-dimensional."
It is interesting to note that a soy sauce like Kikkoman is known to actually boost the flavour of other ingredients in a recipe. Amino acids in the sauce trigger taste receptors on the tongue and as a result, this soy sauce has become a preferred flavour enhancer in many Western-style dishes, as follows:
Tips For Seafood: Brush or marinate fish or shellfish for a clean, balanced flavour. It adds colour and a delicate sweet-salty taste without overpowering. Add Kikkoman to bouillabaisse, clam chowders and oyster stews.
Tips For Meat: Natural brewing produces a rich, meaty flavour perfect for beef, pork, and lamb, or as an ingredient in hamburgers, chili and meatloaf. Use as a marinade for steaks and chops, or slow cooked meats like pot roast and stews.
Tips For Poultry: Brush on chicken, turkey or duck before roasting to add flavour and ensure even browning. A top quality soy sauce will give poultry gravy a richer colour and depth of flavour.
