Modern chefs actively use various spices brought from the east in preparing dishes, including soy sauce, which will be discussed.
History
The origin of this ingredient dates back to the era of Ancient China. In that distant time, hermit monks of ancient Chinese monasteries often fasted to atone for their sins. It was believed that the stricter the fast, the purer the soul would become and the monk would become closer to God. During such fasts, it was necessary to categorically refuse dairy, flour, and salty foods.
It was then that the monks came up with soy sauce, which looked like a viscous liquid of a dark, almost black color with a salty taste and the smell of spices. The sauce became an integral addition to the meager monastic food.
Gradually, the sauce began to spread among the secular population, and very soon it was brought to Japan and Korea. In these countries, the seasoning has received the greatest recognition and prevalence.
Taste and color
The peculiarity of the taste of soy sauce lies in the interesting way of preparing it. To do this, you need to collect good quality beans, wash them, then evaporate the beans by adding wheat grains.
After evaporation, swollen beans and grains are completely filled with salt water. A mold fungus is added there, and this whole mass is hermetically sealed and left for a certain time.
During this time, the fermentation process begins and takes place in the container, during which chemical reactions occur, for example, aminoglucoside reactions, which completely process the wort.
Thanks to this process, the sauce becomes black or dark brown. The process of fermentation and preparation of the sauce lasts at least three years. After this, the beans infused in water are placed under a press to squeeze out all the juices. The finished sauce is poured into sterilized containers and sealed tightly.
Such an ancient recipe, and at the same time the most detailed, has come down to modern times thanks to the Japanese cookbook “Yoshufushi”. This book contains the most popular East Asian recipes from 1965.
Modern cooks use some tricks when preparing soy sauce. To make its taste sharper and more piquant, garlic, chili pepper and other spices are added to the sauce. But this is done in such proportions as not to spoil the taste and smell of the product.
What to eat with soy sauce
Modern chefs widely use soy sauce when preparing dishes from fish, vegetables, meat and poultry. This seasoning is widely available in all grocery stores.
Recipes for cooking dishes using soy sauce are varied, they are constantly being improved, here are some of them:
- it is added to marinades;
- of course sushi and rolls, but for them it is better dilute the sauce;
- based on it they make Hoisin.
In general, you can’t list everything, read more what to eat with and where to add soy sauce.
The modern method of cooking differs significantly from ancient recipes. Instead of mash, processed soy protein is used, which is prepared using a conventional chemical hydrolysis process.
Simply, soybeans are boiled with acids added to them and then quenched with alkali. This process is much simpler, as it speeds up the preparation of the sauce and makes it more accessible to the general public.
Soy sauce, like all seasonings, is healthy, but in small quantities. People who are addicted to this product run the risk of becoming hypertensive, because excessive consumption of the product leads to the development of hypertension, that is, high blood pressure, which in turn leads to disruption of the cardiovascular system.
It is also undesirable for pregnant women to consume soy sauce. This product has a negative effect on the fetal brain. Otherwise, the sauce is not contraindicated. It is useful for its high content of amino acids, vitamins, and protein. The sauce is recommended for diabetics, as it replaces both seasoning and salt.
When purchasing sauce, carefully study the manufacturer and composition of the product. In 2003, a case of mass poisoning with soy sauce was recorded in the United States, as the manufacturer produced the product in violation of technology, as a result of which it contained a high content of chloropropanols, substances that contribute to the development of oncology.
When purchasing sauce, pay attention to the packaging. A good sauce should be poured into glass containers. It should not contain yeast, sugar, emulsifiers or flavor enhancers. A good sauce is subtle and quite thick. Do not forget that low-quality sauce that is not prepared correctly will not brighten the taste of the dish, but will only harm the body.
