Soy Sauce (Soya Sauce)
Chinese Name
Pinyin	jiàng yóu
Wade-Giles	chiang-yu
Mandarin Chinese (Traditional)	醬油
Mandarin Chinese (Simplified)	酱油
Cantonese	豉油, see yau
Japanese Name
Hepburn Romaji	shō-yu
Kanji	醤油
Korean Name
Revised Romanization	ganjang
Hangul	간장

Soy sauce (US) or soya sauce (UK) is a fermented sauce, made from soybeans (soya beans), roasted grain, water and sea salt (US will use salt unless otherwise stated). Commonly used in Asian cuisine, and in some Western cuisine dishes, especially Worcestershire sauce or de:Maggi. Authentic soy sauces are fermented with kōji ((麹) - the mold Aspergillus oryzae), wheat, and other related microorganisms. Virtually all soy sauce has some alcohol added during bottling to aid as a preservative for shipping and sale. For this reason, soy sauce should always be kept refrigerated and out of direct light, due to spoilage. Chinese soy sauce bottle Photograph available under GFDL license. ... Pinyin (拼音, pīnyīn) literally means join (together) sounds (a less literal translation being phoneticize, spell or transcription) in Chinese and usually refers to Hànyǔ Pīnyīn (汉语拼音, literal meaning: Han language pinyin), which is a system of romanization (phonetic notation and transliteration to roman script) for Standard Mandarin used in the... Wade-Giles, sometimes abbreviated Wade, is a Romanization (phonetic notation and transliteration) system for the Chinese language based on Mandarin. ... Mandarin  listen(Traditional: 北方話, Simplified: 北方话, Hanyu Pinyin: Běifānghuà, lit. ... Traditional Chinese characters are one of two standard character sets of printed contemporary Chinese written language. ... Mandarin  listen(Traditional: 北方話, Simplified: 北方话, Hanyu Pinyin: Běifānghuà, lit. ... Simplified Chinese characters (Simplified Chinese: 简体字; Traditional Chinese: 簡體字; pinyin: jiǎntǐzì; also called 简化字/簡化字, jiǎnhuàzì) are one of two standard character sets of printed contemporary Chinese written language. ... Cantonese ((廣府話/广州话/廣州話, lit. ... Japanese writing Kanji 漢字 Kana 仮名 Hiragana 平仮名 Katakana 片仮名 Uses Furigana 振り仮名 Okurigana 送り仮名 Romaji ローマ字 For other meanings, see Hepburn (disambiguation). ... Japanese writing Kanji 漢字 Kana 仮名 Hiragana 平仮名 Katakana 片仮名 Uses Furigana 振り仮名 Okurigana 送り仮名 Romaji ローマ字 The title given to this article lacks diacritics because of certain technical limitations. ... The characters for Kanji, lit. ... The Revised Romanization of Korean is the official Korean language romanization system in South Korea. ... Hangul is the native alphabet used to write the Korean language, as opposed to the Hanja system borrowed from China. ... American English or U.S. English is the form of the English language used mostly in the United States of America. ... In its strictest sense fermentation (scientifically called zymosis) is the energy-yielding anaerobic metabolic breakdown of a nutrient molecule, such as glucose, without net oxidation. ... For the computer protocol, see SAUCE In cooking, a sauce is a liquid served on or used in the preparation of food. ... Binomial name Glycine max Soybeans (US) or soya beans (UK) (Glycine max) are a high-protein legume (Family Fabaceae) grown as food for both humans and livestock. ... An assortment of grains The word grain has a great many meanings, most being descriptive of a small piece or particle. ... Water (from the Old English word wæter) is a colorless, tasteless, and odorless substance that is essential to all known forms of life and is known also as the most universal solvent. ... Sea salt, obtained by evaporation of sea water, is a salt used as an ingredient in cooking and in products such as cosmetics. ... Sodium chloride, also known as common salt, table salt, or halite, is a chemical compound with formula NaCl. ... Asian cuisine is a term for the various cuisines of East Asia and for fusion dishes based on combining them. ... Western cuisine is a term used for cuisine in The Americas and in Europe. ... 1900 advertisement Worcestershire sauce (pronounced /Wus-t9r-sh9r/ sauce) also known as Worcester sauce (pronounced /Wus-t9r/ sauce) is a widely used fermented liquid condiment. ... Species T. boeoticum T. durum T. monococcum T. spelta References:   ITIS 42236 2002-09-22 Wheat (Triticum spp) is a grass that is cultivated around the world. ... A microorganism or microbe is an organism that is so small that it is microscopic (invisible to the naked eye). ... In general usage, alcohol (from Arabic al-khwl الكحول, or al-ghawl الغول) refers almost always to ethanol, also known as grain alcohol, and often to any beverage that contains ethanol (see alcoholic beverage). ... Refrigeration (from the Latin frigus, frost) is generally the cooling of a body by the transfer of a portion of its heat away from it. ...

Although there are many types of soy sauce, all are salty and earthy-tasting brownish liquids used to season food while cooking or at the table. Although it originated in China, it is used in various cuisines across Asia. In particular, it is an important flavoring in Japanese cuisine. However, Chinese and Japanese soy sauces are substantially different, and it is rarely appropriate to substitute one for the other. A satellite composite image of Asia Asia is the central and eastern part of the continent of Eurasia, defined by subtracting the European peninsula from Eurasia. ... There are many views of what is fundamental to Japanese cuisine. ...

Chinese Soy Sauce

The Chinese soy sauces are primarily made from soybean, with relatively low amounts of other grains. There are three main varieties:

• shēngchōu (生抽) Light/fresh soy sauce - a thin, clear, light brown sauce. It is the main soy used for cooking, as its lighter color does not greatly affect the colour of the dish.
• lǎochōu (老抽) Dark/old soy sauce - a dark, thick soy sauce, is aged longer and added with molasses to give it its distinctive look. This variety is mainly used as a table top seasoning, but is also used in cooking. It has a richer flavour than light soy sauce, but is less salty.
• Thick soy sauce - as its name implies, in Indochina this is known as kecap.

Molasses or treacle is a thick, syrupy derivative of the juice of the sugarcane plant or the processing of sugar beet. ... Indochina, or French Indochina, was a federation of French colonies and protectorates in south-east Asia, part of the French colonial empire. ...

Japanese Soy Sauce

The Japanese soy sauce, or shō-yu (しょうゆ, or 醤油, 正油) - is traditionally divided into five main categories, depending on differences in their ingredients and method of production. Japanese soy sauces include wheat as a primary ingredient. This tends to give the Japanese varieties a slightly sweeter taste than the Chinese soy sauces. Species T. boeoticum T. durum T. monococcum T. spelta References:   ITIS 42236 2002-09-22 Wheat (Triticum spp) is a grass that is cultivated around the world. ...

• Koikuchi (濃口) - Originating in the Kantō region of Japan, its usage eventually spread all over Japan. Over 80% of the Japanese domestic soy sauce production is of "koikuchi", and can be considered the typical Japanese soy sauce. It is produced from roughly equal quantities of soybean and wheat. This variety is also implied as Kijōyu (生醤油) or namashōyu (生しょうゆ) when it is not pasteurized.
• Usukuchi (薄口) - Particular popular in the Kansai region of Japan, it is both saltier and lighter in color than "koikuchi". The lighter color arises from the usage of amazake (a sweet liquid made from fermented rice) in its production.
• Tamari (たまり) - Produced mainly in the Chūbu region of Japan, "tamari" is produced mainly from soybean, with only a small amount of wheat. Consequently, it is much darker in appearance and richer in flavour than "koikuchi". It is the "original" Japanese soy sauce, as its recipe is closest to the soy sauce originally introduced to Japan from China. Technically, this variety is known as miso-damari (味噌溜り), as this is the liquid that runs off miso as it matures.
• Shiro (白, white) - A very light colored soy sauce. In contrast to "tamari" soy sauce, "shiro" soy sauce uses mostly wheat, and very little soybean, lending it a light appearance and sweet taste. More common in the Kansai region to highlight the appearances of food, for example sashimi.
• Saishikomi (再仕込) - This variety is brewed in soy sauce instead of salt water. Consequently, it is much darker than "koikuchi", and has a much stronger and richer flavour. Historically, this type was known as kanro (甘露) as it was made for the emperor and he liked his sweet dew.
• genen (減塩) - Low-salt soy sauces also exist, but is not considered to be a separate variety of soy sauce, since the reduction in salt content is a process performed outside of the standard process of producing soy sauce.:
• amakuchi (甘口) - Commonly called "Hawaiian Soy Sauce"' in the US, is a variant of "koikuchi" soy sauce.:

All of these varieties are sold in the marketplace in three different grades according to how they were produced: Kanto can mean: The Kanto region of Japan. ... Pasteurization is the process of heating food for the purpose of killing harmful organisms such as bacteria, viruses, protozoa, molds, and yeasts. ... The Kansai region (関西) of Japan, also known as the Kinki region (近畿地方; Kinki-chihō), lies in the middle of Japans main island, Honshu. ... Amazake 甘酒 (あまざけ) Amazake (pronounced ah-mah-zah-kay) is in the family of traditional Japanese foods made from Koji (cultured rice) that includes miso, soy sauce, tamari, and sake. ... Chūbu (中部地方 Chūbu-chihō) is the central region of Honshu, Japans main island. ... Miso (味噌) is a thick paste made by fermenting soybeans with kōji ((麹) (Aspergillus oryzae)) and sea salt. ... Whiskey barrels at the Jack Daniels distillery Barrels for aging wine in Napa Valley An aging barrel is a barrel used to age wine or distilled spirits such as whiskey, brandy, or rum. ... Sashimi (Japanese: 刺身 / Korean: 회 hoe) is a Japanese delicacy primarily consisting of the freshest seafoods thinly sliced served with only a dipping sauce (like soy sauce with wasabi, or ponzu sauce) and a simple garnish like shredded daikon radish. ...

• honjōzō hōshiki (本醸造 方式) - Contains 100% narurally fermented product.
• shinshiki hōshiki (新式 方式) - Contains 30-50% naturally fermented product.
• aminosanekikongō hōshiki (アミノ酸混合 方式)- Contains 0% fermented product; is a modified vegetable extract. This is referred to as "liquid aminos" in the US.
• tennen jōzō (天然 醸造) - Means no added ingredients except alcohol.

All the varieties, and grades may be sold according to three official levels of quality:

• hyōjun (標準) - Standard pasteurized.
• tokkyū (特級) - Special quality, not pasteurized.
• tokusen (特選) - Premium quality, usually infers limited quantity.
• abuakane (初茜) - Refers to industrial grade used for flavoring, powder.:
• chōtokusen (超特選) - Used by marketers to imply the best.:

One well-known producer of Japanese soy sauce is the Kikkoman Corporation. The Kikkoman Corporation (キッコーマン Kikkōman) is an international company based in Japan. ...

Health

Soy sauce contains a small amount of naturally occurring MSG. It can also be extremely salty, so it is not a suitable condiment for some people, and should generally be taken in moderation. Low-salt soy sauces are produced, but it is impossible to make soy sauce without using some quantity of salt. Monosodium glutamate, E 621 or Sodium Glutamate (IUPAC name- 2-Aminopentanedioic acid,2-Aminoglutaric acid,1-Aminopropane-1,3-dicarboxylic acid), commonly known as MSG, is a salt of sodium with glutamic acid. ... Edible salt is a mineral, one of the few rocks people eat. ... A condiment is a garnishment applied to food in the form of a sauce, powder, spread, or similar delivery medium. ...

External links

• About Soysauce
• Kikkoman - one of the world's leading producers of soy sauce. Primarily produces Japanese style soy sauce
• San-J - Pictorial description of the brewing process at San-Jirushi site, another large producer.