Summertime means grilling and grilling means marinating. And what is one of the most popular ingredients in a marinade? That would be infamous Soy Sauce – July Featured Ingredient. Do you know soy sauce and how it’s made? Do you know the origin of what you see on your grocery store shelves? Well stay tuned and get to know the oldest and one of the most popular condiments made, Soy Sauce – July Featured Ingredient.
The origin of soy sauce began in Asia namely China some 2500 years ago and then on to Japan it’s believed. Today soy sauce is a worldwide pantry staple. You will always find a bottle on my pantry shelf or in the refrigerator. It’s actually the third most popular condiment in the United States behind tomato ketchup and mayonnaise.
Soy Sauce – July Featured Ingredient
Featured in Asian cuisines but not limited to including burgers, BBQ, soups, salad dressings and of course, marinades. Soy Sauce – July Featured Ingredient has Unami, meaning the ability to enhance flavor. Unami is known as the 5th taste. Brands of soy sauce vary in flavor and color. No two bottles are created equally. Most traditional Chinese soy sauces are made with 100 percent soy, yet make contain some wheat. Once soy sauce made its way to Japan, recipes were modified by equal ratios (50/50) of wheat and soy. Sauces brewed in this manner tend to be sweeter and less harsh. Furthermore, Japanese soy sauce tends to be lighter in color and less thick than Chinese.
How Soy Sauce – July Featured Ingredient is produced also affects the taste. As a result some tasted salty, metallic, or with nuances of caramel, molasses and vanilla. The old-fashioned or traditional way of making soy sauce is through fermentation or brewing. Starting with boiling soybeans and wheat as a start to fermentation. Make sure any bottle you purchase say fermented or brewed for the best flavor profile. Just like anything else food related, finding a favorite is always through trial and error. Everyone tastes something different so trust your own palate. For myself I enjoy less sodium as I don’t like anything too salty. I always say you can add salt but you can’t take it away.
Soy Sauce – July Featured Ingredient
Soy Sauce – July Featured Ingredient
Kikkoman is probably the most popular brand in the world, also sold in less sodium varieties on your grocery store shelf. The factory is in Wisconsin so click here to learn more about the Kikkoman Foods company. My personal favorite is Tamari. This brand San-J is gluten-free and has less sodium. I find it has the perfect flavor profile for all my recipes where soy sauce is used. Click here to learn about the San-J company and Tamari soy sauce.
The easiest way to remember origins and taste profile is Japanese soy sauces are both dark and light in color. Some dark Japanese soy sauces work best in marinades but again let your taste buds tell you. Chinese soy sauces like Tamari are made with little to no wheat which is perfect for someone with wheat allergies. I can be a little sensitive myself which is one of the reasons I love and use Tamari. Chinese sauces like Tamari make great dipping sauces and stronger in flavor due to 100 percent soybean content. I use Tamari as my go-to soy sauce.
Soy Sauce – July Featured Ingredient
Soy Sauce – July Featured Ingredient
I hope I’ve made buying and eating soy sauce a much easier process. I will recommend staying away from off brands. While you can find citrus and other flavored soy sauces, read label for ingredients ensuring the first ingredient is 100 percent soy based. If the bottle you pick up does not list 100 percent soybean or a 50/50 ration of wheat and soy bean, leave it on the shelf. Forget other additives like caramel, soy protein and flavorings if possible. If you can, look into finding a great Asian market close to you. Great imported varieties can be found and easy on the wallet. Try my Spicy Sweet Chili Glazed Shrimp using Tamari. Absolutely delicious!
Happy Marinating!
Be First to Comment