Soy sauce: Difference between revisions
Jump to navigation
Jump to search
mNo edit summary |
mNo edit summary |
||
(One intermediate revision by the same user not shown) | |||
Line 1: | Line 1: | ||
{{#addbodyclass:tag_food}} | |||
Soy sauce is a fermented sauce made from [[soy beans]], used as a condiment, or to add overall flavour while cooking. | Soy sauce is a fermented sauce made from [[soy beans]], used as a condiment, or to add overall flavour while cooking. | ||
Line 21: | Line 22: | ||
[[Category:Cooking]] | [[Category:Cooking]] | ||
[[Category:Condiments]] | [[Category:Condiments and spreads]] | ||
[[Category:Soy]] | [[Category:Soy]] |
Latest revision as of 00:45, 21 April 2024
Soy sauce is a fermented sauce made from soy beans, used as a condiment, or to add overall flavour while cooking.
There are many sauces based on soy. Among them:
- Kecap manis - sweet and usually thick
- (the Indonesian 'Kental' means strong (...taste) or thick, so mainly indicates whether the kecap is syrupy or not - often sweet but not necessarily)
- Kecap asin - salty, still sweetish compared to some others
- (Chinese) 'Dark soy sauce' is primarily salty
- (Chinese) 'Light soy sauce' (?)
- Japanese soy sauce (what is generally known as that, say, Kikkoman) is generally salt and sour