Soy sauce is a condiment A condiment is sauce, or seasoning added to food to impart a particular flavour or to complement the dish. Often pungent in flavour and therefore added in fairly small quantities, popular condiments include salt, pepper, ketchup, mustard, olive oil, vinegar and sugar produced by fermenting Fermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. A more restricted definition of fermentation is the chemical conversion of sugars into ethanol. The science of fermentation is known as zymology soybeans with Aspergillus oryzae and Aspergillus soyae molds Molds are fungi that grow in the form of multicellular filaments, called hyphae. In contrast, microscopic fungi that grow as single cells are called yeasts. A connected network of these tubular branching hyphae has multiple, genetically identical nuclei and is considered a single organism, referred to as a colony or in more technical terms a,[1] along with roasted grain Cereals, grains, or cereal grains are grasses cultivated for the edible components of their fruit seeds (botanically, a type of fruit called a caryopsis): the endocarp, germ, and bran. Cereal grains are grown in greater quantities and provide more food energy worldwide than any other type of crop; they are therefore staple crops. In their natural, water, and salt. It is a traditional ingredient in East and Southeast Asian cuisines Asian cuisine styles can be broken down into several regional styles that have roots in the peoples and cultures of those regions. The major types can be roughly defined as East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Viet Nam,, and in more recent times is used in Western cuisine European cuisine, or alternatively Western cuisine is a generalized term collectively referring to the cuisines of Europe and other Western countries. European cuisine includes that of Europe and to some extent Russia, as well as non-indigenous cuisines of North America, Australasia, Oceania, and Latin America. The term is used by East Asians to and prepared foods.

All varieties of soy sauce are salty, earthy, brownish liquids intended to season food while cooking or at the table. Soy sauce has a distinct basic taste Taste is a form of direct chemoreception and is one of the traditional five senses. It refers to the ability to detect the flavor of substances such as food, certain minerals, and poisons. In humans and many other vertebrate animals the sense of taste partners with the less direct sense of smell, in the brain's perception of flavor. In the West, called umami Umami, also referred to as savoriness, has been proposed as one of the basic tastes sensed by specialized receptor cells present on the human and animal tongue. Umami is a loanword from Japanese meaning "good flavor" or "good taste" (noun). In English, however, "brothy", "meaty", or "savory" have (旨 味?, literally "delicious taste") in Japanese.

Contents

History

Soy sauce originated in China China is seen variously as an ancient civilization extending over a large area in East Asia, a nation and/or a multinational entity 2,500 years ago and its use later spread to East and Southeast Asia.[2] Like many salty condiments, soy sauce was probably originally a way to stretch salt Salt's ability to preserve food was a foundation of civilization. It eliminated the dependence on the seasonal availability of food and it allowed travel over long distances. It was also a desirable food seasoning. However, salt was difficult to obtain, and so it was a highly valued trade item, which followed the pull of economics along salt roads, historically an expensive commodity. The recipe for Chinese soy sauce, 酱 油 jiàngyóu, originally included fermented fish as well as soybeans.[3]

Soy sauce has a distinct basic taste Taste is a form of direct chemoreception and is one of the traditional five senses. It refers to the ability to detect the flavor of substances such as food, certain minerals, and poisons. In humans and many other vertebrate animals the sense of taste partners with the less direct sense of smell, in the brain's perception of flavor. In the West, called umami Umami, also referred to as savoriness, has been proposed as one of the basic tastes sensed by specialized receptor cells present on the human and animal tongue. Umami is a loanword from Japanese meaning "good flavor" or "good taste" (noun). In English, however, "brothy", "meaty", or "savory" have (旨 味?, literally "delicious taste") in Japanese, due to naturally occurring free glutamates Monosodium glutamate, also known as sodium glutamate and MSG, is a sodium salt of the naturally occurring non-essential amino acid glutamic acid. It is used as a food additive and is commonly marketed as a flavour enhancer. It has the HS code 29224220 and the E number E621[citation needed]. Trade names of monosodium glutamate include Ajinomoto,. Umami was identified as a basic taste in 1908 by Kikunae Ikeda of the Tokyo Imperial University The university was founded by the Meiji government in 1877 under its current name by amalgamating older government schools for medicine and Western learning. It was renamed "the Imperial University " in 1886, and then Tokyo Imperial University (東京帝國大學, Tōkyō teikoku daigaku?) in 1887 when the Imperial University system was.

Records of the Dutch East India Company The Dutch East India Company was a chartered company established in 1602, when the States-General of the Netherlands granted it a 21-year monopoly to carry out colonial activities in Asia. It was the first multinational corporation in the world and the first company to issue stock. It was also arguably the world's first megacorporation, possessing list soy sauce as a commodity in 1737, when seventy-five large barrels were shipped from Dejima Dejima , was a fan-shaped artificial island in the bay of Nagasaki that was a Dutch trading post during Japan's self-imposed isolation (sakoku) of the Edo period, from 1641 until 1853, Japan Japan is an island state in East Asia. Located in the Pacific Ocean, it lies to the east of the Sea of Japan, China, North Korea, South Korea and Russia, stretching from the Sea of Okhotsk in the north to the East China Sea and Taiwan in the south. The characters that make up Japan's name mean "sun-origin", which is why Japan is, to Batavia (present-day Jakarta Jakarta , officially the Special Capital Territory of Jakarta, is the capital and largest city of Indonesia. Located on the northwest coast of Java, it has an area of 661 square kilometres (255 sq mi) and a population of 8,490,000. Jakarta is the country's economic, cultural and political center. It is the most populous city in Indonesia and in) on the island of Java Java is an island of Indonesia and the site of its capital city, Jakarta. Once the center of powerful Hindu-Buddhist kingdoms, Islamic sultanates, and the core of the colonial Dutch East Indies, Java now plays a dominant role in the economic and political life of Indonesia. Home to a population of 130 million in 2006, it is the most populous. Thirty-five barrels from that shipment were then shipped to the Netherlands The Netherlands (pronounced /ˈnɛðɚləndz/ ; Dutch: Nederland, pronounced [ˈneːdərlɑnt] ( listen)) is a constituent country of the Kingdom of the Netherlands, located in North-West Europe. It is a parliamentary democratic constitutional monarchy. The Netherlands borders the North Sea to the north and west, Belgium to the south, and Germany.[4]

In the 18th century Isaac Titsingh Isaac Titsingh FRS was a Dutch surgeon, scholar, merchant-trader and ambassador. During a long career in East Asia, Titsingh was a senior official of the Dutch East India Company (the Vereenigde Oostindische Compagnie or VOC, literally "United East India Company"). He represented the European Asia-wide trading company in exclusive published accounts of brewing soy sauce, known as shōyu in Japan Japan is an island state in East Asia. Located in the Pacific Ocean, it lies to the east of the Sea of Japan, China, North Korea, South Korea and Russia, stretching from the Sea of Okhotsk in the north to the East China Sea and Taiwan in the south. The characters that make up Japan's name mean "sun-origin", which is why Japan is. Although earlier descriptions of soy sauce had been disseminated in the West, this was among the earliest to focus specifically on the brewing of the Japanese version.[5]

By the mid-19th century, the more expensive Japanese "shōyu" gradually disappeared from the European market and "soy sauce" became synonymous with the Chinese product. Europeans were unable to make soy sauce because they did not understand the function of kōji, the fungus used in its brewing.[6]

Production

Soy sauce is made from soybeans The soybean or soya bean (UK) (Glycine max) is a species of legume native to East Asia. The plant is classed as an oilseed rather than a pulse. It is an annual plant that has been used in China for 5,000 years to primarily add nitrogen into the soil as part of crop rotation

Soy sauce may be made either by fermentation or by hydrolysis; some commercial sauces contain a mixture of fermented and chemical sauces.

Traditional

Traditional soy sauces are made by mixing soybeans and grain with cultures such as Aspergillus oryzae and other related microorganisms A microorganism or microbe is an organism that is microscopic (too small to be seen by the naked human eye). The study of microorganisms is called microbiology, a subject that began with Anton van Leeuwenhoek's discovery of microorganisms in 1675, using a microscope of his own design and yeasts. Soy sauces were fermented naturally in giant urns and under the sun, which was believed to contribute additional flavors. Today some fermented sauces are made either traditionally or in factories.

Some soy sauces made in the Japanese way or styled after them contain about fifty percent wheat.

Acid-hydrolyzed vegetable protein

Some brands of soy sauce are often made from acid hydrolyzed Hydrolysis is a chemical reaction during which molecules of water are split into hydrogen cations (H+) (conventionally referred to as protons) and hydroxide anions (OH−) in the process of a chemical mechanism. It is the type of reaction that is used to break down certain polymers, especially those made by step-growth polymerization. Such polymer soy protein Soy protein is generally regarded as the storage protein held in discrete particles called protein bodies, which are estimated to contain at least 60–70% of the total soybean protein. Upon germination of the soybean, the protein will be digested, and the released amino acids will be transported to locations of seedling growth. Legume proteins, instead of brewed with a traditional culture. This process may take only 3 days.[7] Although they have a different flavor, aroma, and texture when compared to brewed soy sauces, they have a longer shelf-life and are more commonly produced for this reason. They are sometimes called Chemical Soy Sauce ("化學醬油" in Chinese) by those who prefer brewed sauces, but despite this name are widely used due to greater availability and lower prices.[citation needed] Some people feel the hydrolyzed sauces taste better, but some prefer the naturally brewed varieties. The clear plastic packets of dark sauce common with Chinese-style take out food typically use a hydrolyzed vegetable protein formula. Some higher-quality hydrolyzed vegetable protein products with no added salt, sugar or colorings are sold as low-sodium soy sauce alternatives called "liquid aminos" in health food stores, similar to the way salt substitutes are used.

Carcinogens A carcinogen is any substance, radionuclide or radiation, that is an agent directly involved in the exacerbation of cancer or in the increase of its propagation. This may be due to the ability to damage the genome or to the disruption of cellular metabolic processes. Several radioactive substances are considered carcinogens, but their carcinogenic may form during the manufacture of chemical sauce.[8]

Types

This section is missing citations or needs footnotes. Please help add inline citations to guard against copyright violations and factual inaccuracies. (January 2009)

Soy sauce has been integrated into the traditional cuisines of many East Asian East Asia or Eastern Asia is a subregion of Asia that can be defined in either geographical or cultural terms. Geographically and geo-politically, it covers about 12,000,000 km2 (4,600,000 sq mi), or about 28 percent of the Asian continent, about 15 percent bigger than the area of Europe and Southeast Asian Southeast Asia is a subregion of Asia, consisting of the countries that are geographically south of China, east of India and north of Australia. The region lies on the intersection of geological plates, with heavy seismic and volcanic activity cultures. Soy sauce is widely used as a particularly important flavoring in Japanese Japanese cuisine has developed over the centuries as a result of many political and social changes. The cuisine eventually changed with the advent of the Medieval age which ushered in a shedding of elitism with the age of shogun rule. In the early modern era massive changes took place that introduced non-Japanese cultures, most notably Western, Thai Thai cuisine is the national cuisine of Thailand. Thai cuisine places emphasis on lightly-prepared dishes with strong aromatic components. Thai cuisine is known for being spicy. Balance, detail and variety are important to Thai cooking. Thai food is known for its balance of the five fundamental taste senses in each dish or the overall meal: hot ,, Korean Korean cuisine as a national cuisine known today has evolved through centuries of social and political change. Its roots can be traced back to myths and legends of antiquity. Originating from ancient agricultural and nomadic traditions in southern Manchuria and northern Korean peninsula, Korean cuisine has evolved through a complex interaction of, and Chinese cuisine Chinese Cuisine is a term for styles of food originating in the regions of China, many of which have become extremely popular in other parts of the world — from Asia to the Americas, Australia, Western Europe and Southern Africa. Where there are historical immigrant Chinese populations, the style of food has evolved – for example, American. Despite their rather similar appearance, soy sauces produced in different cultures and regions are different in taste, consistency, fragrance and saltiness. Soy sauce retains its quality longer when kept away from direct sunlight.

Chinese soy sauce

Chinese soy sauce (simplified Chinese Simplified Chinese Characters are standardized Chinese characters prescribed in the Xiàndài Hànyǔ Chángyòng Zìbiǎo for use in Mainland China. It is one of many standard character sets of the contemporary Chinese written language. The government of the People's Republic of China in Mainland China has promoted them for use in printing in an: 酱油; traditional Chinese Traditional Chinese characters refers to Chinese characters in any of the standard sets of Chinese characters which are not the Xiàndài Hànyǔ Chángyòng Zìbiǎo or Tōyō kanji. It most commonly refers to characters in the standardized character sets of Taiwan, of Hong Kong, or in the Kangxi Dictionary. The modern shapes of traditional: 醬 油; pinyin Pinyin , or more formally Hanyu Pinyin (汉语拼音 / 漢語拼音), is currently the most commonly used romanization system for Standard Mandarin (标准普通话 / 標準普通話). Hànyǔ (汉语 / 漢語) means the Chinese language, and pīnyīn (拼音) means "phonetics", or more literally, "spelling sound" or ": jiàngyóu; or 豉油 chǐyóu) is primarily made from soybeans The soybean or soya bean (UK) (Glycine max) is a species of legume native to East Asia. The plant is classed as an oilseed rather than a pulse. It is an annual plant that has been used in China for 5,000 years to primarily add nitrogen into the soil as part of crop rotation, with relatively low amounts of other grains. There are two main varieties:

In traditional Chinese cooking, these soy sauces were employed in strategic ways to achieve a flavour and colour for the dish.

Another type, thick soy sauce (醬油膏 jiàngyóugāo), is a dark soy sauce that has been thickened with starch and sugar. It is occasionally flavored with MSG Monosodium glutamate, also known as sodium glutamate and MSG, is a sodium salt of the naturally occurring non-essential amino acid glutamic acid. It is used as a food additive and is commonly marketed as a flavour enhancer. It has the HS code 29224220 and the E number E621[citation needed]. Trade names of monosodium glutamate include Ajinomoto,. This sauce is not usually used directly in cooking but more often as a dipping sauce A dip or dipping sauce is a common condiment for many types of food. Dips are used to add flavor to a food, such as pita bread, dumplings, crackers, cut-up raw vegetables, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, or falafel. Unlike other sauces, instead of applying the sauce to the food, the food is typically put or poured on food as a flavorful addition.

Japanese soy sauce

Koyo organic tamari sauce

Buddhist monks introduced soy sauce into Japan in the 7th century[citation needed], where it is known as shoyu (醤油, shōyu?).[9][10] The Japanese word tamari is derived from the verb tamaru (溜る?) that signifies "to accumulate", referring to the fact that tamari was traditionally a liquid byproduct produced during the fermentation of miso Miso is a traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans, with salt and the fungus kōjikin (麹菌?), the most typical miso being made with soy. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called misoshiru (味噌. Japan is the leading producer of tamari.[citation needed]

Shōyu is traditionally divided into five main categories depending on differences in their ingredients and method of production. Most, but not all Japanese soy sauces include wheat Wheat is a grass, originally from the Fertile Crescent region of the Near East, but now cultivated worldwide. In 2007 world production of wheat was 607 million tons, making it the third most-produced cereal after maize (784 million tons) and rice (651 million tons). Globally, wheat is the leading source of vegetable protein in human food, having a as a primary ingredient, which tends to give them a slightly sweeter taste than their Chinese counterparts. They also tend towards an alcoholic In chemistry, an alcohol is any organic compound in which a hydroxyl functional group (-O sherry Sherry is a fortified wine made from white grapes that are grown near the town of Jerez, Spain. In Spanish, it is called vino de Jerez-like flavor, sometimes enhanced by the addition of small amounts of alcohol as a natural preservative A preservative is a naturally occurring or synthetic substance that is added to products such as foods, pharmaceuticals, paints, biological samples, wood, etc. to prevent decomposition by microbial growth or by undesirable chemical changes. The widely varying flavors of these soy sauces are not always interchangeable, some recipes only call for one type or the other much like a white wine can't replace a red's flavor or beef stock does not produce the same results as fish stock.

shōyu (koikuchi) and light colored shōyu (usukuchi) as sold in Japan by Kikkoman, 1 litre bottles.

Newer varieties of Japanese soy sauce include:[11]

All of these varieties are sold in the marketplace in three different grades according to how they were produced:

All the varieties and grades may be sold according to three official levels of quality:[12]

Indonesian soy sauce

Kecap manis Indonesian thick and sweet soy sauce is nearly as thick as molasses

In Indonesia, soy sauce is known as kecap (also ketjap or kicap), which is a catch-all term for fermented sauces. According to one theory, the English word "ketchup" is derived from this word. Five main varieties of Indonesian kecap exist:

Kecap asin
Salty soy sauce, which is very similar to Chinese light soy sauce, but usually somewhat thicker and has a stronger flavor; it can be replaced by light Chinese soy sauce in recipes.
Kecap manis
Sweet soy sauce, which has a thick, almost syrupy consistency and a pronounced sweet, treacle-like flavor due to generous addition of palm sugar. It is a unique variety; in a pinch, it may be replaced by molasses with a little vegetable stock stirred in.
Kecap manis sedang
Medium sweet soy sauce, which has a less thick consistency and a more saline taste than Manis.
Kecap inggris
("English fermented sauce"), or saus inggris ("English sauce") is the Indonesian name for Worcestershire sauce.
Kecap Ikan
is Indonesian fish sauce.

Malaysian soy sauce

In Singapore and Malaysia, soy sauce in general is dòuyóu (豆油); dark soy sauce is called jiàngyóu (醬油) and light soy sauce is jiàngqīng (醬清). Angmo daoiu (紅毛豆油, lit. "foreigners' soy sauce") is the Hokkien name for Worcestershire sauce.

Malaysia, which has language and cultural links with Indonesia, uses the word 'kicap' for soy sauce. Kicap is traditionally of two types: kicap lemak and kicap cair. Kicap lemak is similar to kecap manis but with very much less sugar while kicap cair is the Malaysian equivalent of kecap asin.

Korean soy sauce

Korean soy sauce, (called Joseon ganjang, 조선간장, in Korean) is a byproduct of the production of doenjang (Korean fermented soybean paste). They are mainly used in making soups, seasoning, and dip sauce. Joseon ganjang, thin and dark brown in color, is made entirely of soy and brine, and has a saltiness that varies according to the producer. Wide scale use of Joseon ganjang has been somewhat superseded by cheaper factory-made Japanese style soy sauce, called waeganjang (hangul: 왜간장/倭간장). According to the 2001 national food consumption survey in Korea, traditional fermented ganjang comprised only 1.4% of soy sauce purchases.[13]

Taiwanese soy sauce

The history of soy sauce making in Taiwan can be traced back to southeastern China, in the provinces of Fujian and Guangdong. Taiwanese soy sauce is perhaps most markedly known for its black bean variant, known as black bean soy sauce (黑豆蔭油). Most major soy sauce makers in Taiwan such as KimLan (金蘭), WanJaShan (萬家香), President-Kikkoman (統萬) make exclusive soybean and wheat soy sauce. A few other makers such as WuanChuang (丸莊), O'Long (黑龍), TaTung (大同) and RueiChun (瑞春) make black bean soy sauce, which takes longer to produce (about 6 months).

Vietnamese soy sauce

Vietnamese soy sauce is called xì dầu derived from Cantonese name 豉油, nước tương, or sometimes simply tương. It is used mostly as a seasoning or dipping sauce for a number of dishes. Vietnamese cuisine itself favors fish sauce in cooking but nước tương has a clear presence in vegetarian cooking.

Philippine soy sauce

A type of soy sauce based product which is a popular condiment in the Philippines is called toyo, usually found alongside other sauces such as fish sauce (patis) and sugar cane vinegar (suka). The flavor of Philippine soy sauce is a combination of ingredients made from soybeans, wheat, salt, and caramel, is interestingly milder compared to its Asian counterparts—possibly an adaptation to the demands of the Filipino palate and its cuisine. It is thinner in texture and has a saltier taste compared to its Southeast Asian counterparts, much more similar to the Japanese shōyu. It is used as a staple condiment to flavor many cooked dishes and as a marinade during cooking, it is also a table condiment, and is usually mixed and served with calamansi, a small Asian citrus-lime.

Nutrition

A bottle of commercially produced light soy sauce

A study by National University of Singapore shows that Chinese dark soy sauce contains 10 times the antioxidants of red wine, and can help prevent cardiovascular diseases.[14] (However, it is unlikely to be used in nearly as great a quantity as wine.) Soy sauce is rich in lactic acid bacteria and of excellent anti-allergic potential.[15][16]

Soy sauce does not contain a level of the beneficial isoflavones associated with other soy products such as tofu or edamame.[17] It can also be very salty, having a salt content of between 14%–18%. Low-sodium soy sauces are produced, but it is difficult to make soy sauce without using some quantity of salt as an antimicrobial agent.[18]

Allergies

Further information: Soy allergy

Most varieties of soy sauce contain wheat, to which some people have a medical intolerance. [19] However, some naturally brewed soy sauces made with wheat may be tolerated by people with a specific intolerance to gluten because gluten is not detectable in the finished product.[20] Japanese tamari soy sauce is traditionally wheat-free, and some tamari available commercially today is wheat- and gluten-free.

Carcinogens

See also

Notes

  1. ^ 'Microbiology Laboratory Theory and Application.' Michael Leboffe and Burton Pierce, 2nd edition. pp.317
  2. ^ Tanaka, Norio. "Shōyu:The Flavor of Japan," The Japan Foundation Newsletter Vol. XXVII, No. 2 (January 2000), p. 2.
  3. ^ Kurlansky, Mark. Salt: A World History. Penguin, 2003.
  4. ^ Tanaka, p. 6.
  5. ^ Titsingh, Isaac. (1781). "Bereiding van de Soya" ("Producing Soy Sauce"), Verhandelingen van het Bataviaasch Genootschap (Transactions of the Batavian Academy), Vol. III. OCLC 9752305
  6. ^ Tanaka, p. 7.
  7. ^ "Korean Restaurant Guide article on soy sauce". Koreanrestaurantguide.com. http://www.koreanrestaurantguide.com/health/health_soy.htm. Retrieved 2010-07-16.
  8. ^ "1,3-DCP in soy sauce and related products - your questions answered". February 2001. http://www.food.gov.uk/multimedia/webpage/13dcpsoy/. Retrieved July 2010.
  9. ^ "Shoyu". Dictionary.com. http://dictionary.reference.com/browse/shoyu.
  10. ^ "shoyu". Merriam-webster's Online Dictionary. http://www.merriam-webster.com/dictionary/shoyu.
  11. ^ Steinkraus, Keith H., ed (2004). Industrialization of indigenous fermented foods (Second ed.). Marcel Dekker. p. 22. ISBN 0-8247-4784-4. http://books.google.com/?id=WfjPq9dfTuMC&pg=PA22&dq=genen+usujio&q=genen%20usujio.
  12. ^ Wood, Brian J. B., ed (1998). Microbiology of fermented foods. 1 (Second ed.). Blackie academic & professional. p. 364. ISBN 0-7514-0216-8. http://books.google.com/?id=mKfpPwm5ceEC&pg=PA364.
  13. ^ Jung, Soon Teck and Kang, Seong-Gook (2002). "The Past and Present of Traditional Fermented Foods in Korea". http://www.miyajima-soy.co.jp/science/kouenkai/kouenkai.htm. Retrieved 7 January 2008.
  14. ^ Daniells, Stephen (6 June 2006). "Antioxidant-rich soy sauce could protect against CVD". nutraingredients.com. http://www.nutraingredients.com/news/ng.asp?id=68196-soy-sauce-cvd-isoflavones. Retrieved 7 January 2008.
  15. ^ Tanasupawat, et al, Somboon; Thongsanit, J; Okada, S; Komagata, K (18 June 2002). "Lactic acid bacteria isolated from soy sauce mash in Thailand". Journal of General and Applied Microbiology (The Microbiology Research Foundation) 48 (4): 201–209. doi:10.2323/jgam.48.201. PMID 12469319.
  16. ^ Kobayashi, Makio (18 April 2005). "Immunological Functions of Soy Sauce: Hypoallergenicity and Antiallergic Activity of Soy Sauce". Journal of Bioscience and Bioengineering (Society for Biotechnology, Japan) 1 (2): 144–151. doi:10.1263/jbb.100.144. PMID 16198255.
  17. ^ Shahidi, Fereidoon; Naczk, Marian (2003). Phenolics in food and nutraceuticals, Edition 2. Florence, Kentucky: CRC Press. p. 103. ISBN 1587161389. http://books.google.com/?id=vHOJKw4umikC
  18. ^ Hutkins, Robert Wayne (2006). Microbiology and technology of fermented foods. Blackwell publishing. ISBN 0-8138-0018-8. http://books.google.com/?id=Nc77BH65_EcC&pg=PT441#v=onepage&q=.
  19. ^ [1]
  20. ^ "Does soy sauce contain gluten?". Soya.be. http://www.soya.be/gluten-free-soy-sauce.php. Retrieved 2010-07-16.
  21. ^ "Survey of 3-Monochloropropane-1,2-Diol (3-MCPD) in Soy Sauce and Related Products (Number 14/01)". Food Standards Agency. 2001-06-18. http://www.food.gov.uk/science/surveillance/fsis2001/3-mcpdsoy. Retrieved 2010-07-16.
  22. ^ by Junelyn S. de la Rosa (2010-04-04). "barchronicle (Philippine government)". Bar.gov.ph. http://www.bar.gov.ph/barchronicle/2004/may04_1-31_soysauce.asp. Retrieved 2010-07-16.
  23. ^ Food Standards Agency (20 June 2001). "Some Soy Sauce Products To Be Removed". Press release. http://www.food.gov.uk/news/pressreleases/2001/jun/soysaucerecall. Retrieved 7 January 2008.
  24. ^ UK UK Food Standards Agency: Soy advice leaflet.
  25. ^ VIETNAMNET, Ha Noi, Viet nam. "Soya sauce stirs worry and discontentment among public". English.vietnamnet.vn. http://english.vietnamnet.vn/reports/2007/05/699774/. Retrieved 2010-07-16.
  26. ^ (AFP) (2007-09-11). "Toxic soy sauce, chemical veggies — food scares hit Vietnam". Afp.google.com. http://afp.google.com/article/ALeqM5iiMrrBvLTLGX3P0uXmSqeT1Zjayw. Retrieved 2010-07-16.
  27. ^ 'Cancer chemical' in soy sauce

References

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What is the difference between Shoyu and Soy Sauce?
Q. Is there a difference between Shoyu and Soy Sauce? Ingredients? Name?
Asked by Kelo In My Name-O - Sun Sep 14 16:10:11 2008 - - 1 Answers - 0 Comments

A. Shoyu is made from soy beans, roasted wheat, water and salt. Shoyu is Japanese soy sauce. Chinese soy sauce is made only of soybeans.
Answered by pynkbyrd - Mon Sep 15 14:13:30 2008

Yahoo Answers Search: Soy sauce,
Sat Feb 13 03:34:45 2010
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