Soy sauce. Secrets of cooking

In Europe, soybeans were recognized only in the 18th century, but in China they have been known for more than 5000 years. Soy is included in the list of five sacred grains. The rest are wheat, millet, barley and, of course, rice. These beans are quite an inexpensive source of protein. One kilogram of soy is 2.5 kg of meat in terms of protein content.

It is believed that during the reign of the Jou dynasty (2000 years ago) they began to make soy sauce. The recipe for its preparation consisted in mixing two ingredients - the paste "Miso" and the liquid "shoyu" (soy sauce - yap.). Despite the fact that these ingredients were widely used in Japanese cuisine, these ingredients played an important role in China.

Synthetic sauces are prepared for several days. The hydrolytic reaction of corn, more precisely, its syrup, caramel dye, salt and water creates this inexpensive thick seasoning. The disadvantages are incompleteness of taste, since there is no salty aroma that produces soy sauce made from beans. The disadvantage is the shades of metallic taste.

Chinese cuisine is based on two types of soy sauce: dark and light. Dark is distinguished by a thicker consistency and a deep brown color. Its components are aged much longer than the grains, of which light soy sauce is made. Recipe and proportion do not change much. At home it is recommended to have both dark and light sauce. The main reason is that the dark liquid is able to spoil the appearance of some dishes, making them visually less appetizing, which can not be said of its light analog.

On the basis of a dark and light sauce other types of "dressings" are made. For example, shrimp and mushroom sauce. From molasses and soy extract, soy sauce is made in dark color, which is "tinted" with rice dishes. This variant is also popular: garlic and anise is added to palm sugar. In this mixture, pour in dark soy sauce and get a wonderful mixture, whose name is Kecap manis.

Of the imported sauces, the best are Chinese and Japanese (Pearl River Bridge and Kikkoman soy sauce). The latter is recognized as an ideal choice for dip-based sauces and is distinguished by a special, sweetish taste note. This is related to another process of fermentation and the fact that Kikkoman (tamari) does not contain wheat.

The use of soy sauce is indisputable. It is an ideal salt substitute. The use of salt complicates the withdrawal of fluid from the body, which is directly related to a set of excess weight. So now it is clear why in the eastern countries the issue of obesity is not that not actual, but practically not discussed. In the composition of soy sauce more than 20 amino acids, without which the human body is not capable of removing radionuclides, which affects its ability to contain further development of cancer cells. Natural salt (glutamine) over time increases the taste sensitivity of humans to food, which reduces the desire to consume table salt three times in three. And this has a beneficial effect on the cardiovascular system of the body.

It is necessary to consider only one thing. Saving in the matter of buying soy sauce is not welcome. Cheap analogs are not products of fermentation, but the result of the decomposition of hydrochloric acid. Their benefits are highly questionable.

Concerning the Kikkoman sauce, which occupies the first place in popularity not only in our country, but also in the whole of Europe, we can note the following. It is the product of the natural fermentation of soybean beans. It includes 247 flavors, and is aged until fully ripened and saturated, to match the good wine. You can use it both in cooking oriental dishes, and in refueling European cuisine. In a word - universal. Soy sauce Kikkoman - the right choice for those who love tasty food. Cook with pleasure and a pleasant appetite for you!