Soy Sauce

Appears in

Published 1998

About

The lifeblood of Chinese and Japanese cuisine. Shoyu is Japanese soy sauce made with wheat and soybean starter. Tamari is a naturally brewed Japanese soy sauce made with soybean starter. Its clean, elegant flavor makes it my hands-down favorite. Chinese soy sauce is thicker and sweeter than Japanese. Mushroom soy sauce is a thick, sweet Chinese soy sauce flavored with straw mushrooms.

Get instant online access via ckbk

Access this title via ckbk for one-off payment of the eBook price
ckbk includes hundreds of the world's best cookbooks
150,000+ recipes, with thousands more added each month
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover

Already a member?

‌

This à la carte title is available to ckbk members for a one-off payment of

‌‌

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Glossary of Special Ingredients

The licensor does not allow printing of this title