It boasts a strong umami flavor (the fifth flavor, common in ripe cheeses, fermented sausages, seaweed and more) as well as saltiness. The sauce’s color is dark brown and its texture is usually fairly thin (although thicker versions do exist). Soy sauce is used as an ingredient in cooking, as a dipping sauce for prepared food and as a dominant ingredient in sauce, soups and various marinades. In Japan, for example, more than twenty different varieties of soy sauce exist. Healthy Boy Black Vinegar Sauce For Dim Sum 600ml Energy: 193kJ / 46kcal Ingredients: Spirit vinegar 51, Water, Glucose syrup, Soy sauce, 7 (Water, Salt. Each country where this sauce is made produces a slightly different flavor – a result of production methods and the type of yeast that is used. Soy sauce is used as the prominent flavoring sauce in Chinese, Japanese and Korean cuisine, and has an important role in Northeast Asian cuisine (Thailand, Vietnam, Indonesia, the Philippines and others) as well. Other ingredients are sometimes added to the soybeans – such as molasses, mushrooms, sugar, shrimps and various flavorings – resulting in unique flavors, textures and scents. As fermentation is finished the resulting pulp is pressed, yielding the liquid that is soy sauce. Once all the peppers have been flipped, add about 3 tablespoons of water into the frying pan and cover it with a lid. Once the filling is brown, flip it onto the pepper side. Soy sauce is made of pureed soybeans, fermented with additional grains such as wheat as well as salt and various kinds of yeast – which are responsible for the fermentation process (much like the wine-making process). Place the pepper in the frying pan, filling side down and cook it for approximately 3 minutes or until the filling has browned. One of the ingredients most commonly associated with East Asian cuisine. Made In: Hong-Kong Capacity: 250 ml Quantity Per A Package: 12 Kosher: Not Kosher
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