Soy Sauce

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Published 2012

About

Soy sauce is a standard condiment in China and Japan and is now widely used elsewhere too. In Burma soy sauce is pei nganpya yay (meaning bean fish sauce). It is mostly used in Chinese dishes, as a condiment for Chinese food, and in some Kachin dishes. In addition, the fermented soybeans and Soybean Disks used by the Shan are first cousins to soy sauce, using fermentation to generate flavor and preserve the food qualities of soybeans.

Soy sauces vary widely. Good soy sauces are brewed, made from soybeans that are fermented with wheat and salted. Tamari sauces from Japan are the only soy sauces that do not contain any wheat. Do a comparative tasting of soy sauces to see which one(s) you prefer. Some are milder and lighter tasting, others are more deeply flavored, and still others, made from lesser ingredients and not brewed properly, are harsh-tasting and should be avoided.

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