Soy sauce originated in ancient China. Our favourite condiment is over two millennia old and fermented soybeans are responsible for this delicacy. Before soy and soy sauce became popular in the West around the middle of the 20th century, it was an expensive commodity throughout the far East and Southeast Asia.
Soy sauce is a very flavorful ingredient made from fermented soybeans and wheat. It originated in China and has been used in cooking for over 1,000 years. Today, it’s one of the best-known soy products worldwide.
One way to think about this is soy sauce is one of the world’s oldest condiments and has been used in China for more than 2,500 years. It is made from fermenting a mixture of mashed soybeans, salt, and enzymes. It is also made artificially through a chemical process known as acid hydrolysis. The prehistoric people of Asia preserved meat and fish by packing them in salt.
What is the difference between Japanese and Chinese soy sauce?
Soy sauce alternative made from coconut tree sap. Contains 73% less sodium than traditional soy sauce. USDA-certified organic with no artificial ingredients.
What are the health benefits of soy sauce?
A 1-teaspoon serving of soy sauce, also known as tamari, has 335 milligrams of sodium, according to the USDA National Nutrient Database. Because of soy sauce’s rich flavor, less is required to produce the same taste profile as table salt.
You should be wondering “What are the side effects of soy sauce?”
Soy sauce is high in sodium, commonly known as salt, which is an essential nutrient that your body requires to function properly. Monosodium glutamate (msg) is a flavor enhancer, contains amines, may contain cancer-causing substances, contains wheat and gluten, or can be high in msg in addition are a couple additional items to take a look at.
Soy sauce, also commonly known as shoyu, is the best-known flavor enhancer in Asian cooking. Made the old-fashioned way — through a careful fermentation process that can take as long as 18 months — it’s a healthy and nourishing product.