Soy sauce is an amazing and versatile liquid – it’s salty, tart, sweet, tangy and aromatic. It is made from a mix of fermented black soy beans and wheat. The flavour of Soy Sauce largely depends on the proportions of soybean and wheat. There are many different types from around the Asian world. Here are a few variations.
- light soy – has more wheat, is light in taste and flavour.
- Indonesian soy sauce, known as kecap, sweetened with palm sugar.
- Japanese soy sauce, known as shoyu, includes wheat as a primary ingredient, which tends to give them a slightly sweeter taste than the Chinese sauces
- Chinese soy sauce – made primarily from soybeans. In Chinese cooking this dark soy gives meat and poultry a deep red glazed exterior.