Soy Sauce

Soy sauce is an essential ingredient in all Asian cuisines. It is responsible for what is referred to as the “fifth” taste called umami, characterized as salty. It is made from the fermentation of soy beans, yeast and wheat flour. The liquid by-product ages for about two years before being used. Both Korean and Japanese soy sauces can be used in Korean cooking, though Korean soy sauce tends to be less salty than Japanese soy sauce. Brands differ in the amount of sodium they contain. In this book we use easy-to-find low-sodium Japanese soy sauce because its salt level makes it closer to authentic Korean soy sauce. It has between 20 and 30 percent less sodium than regular Japanese soy sauce. Soy sauce is a key ingredient in marinades, dressing and sauces as well as in stir-fries.