Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Soy Sauce along with all the trcipes employing Soy Sauce presented on this site, with 500 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Soy Sauce recipes added to this site.

These recipes, all contain Soy Sauce as a major wild food ingredient.

Soy Sauce (also soya sauce) is a traditional Asian condiment and food additive. It is a basic ingredient in Japanese, Chinese and many other Asian cuisines. Soy sauce is made by fermenting a mixture of soya beans, roasted grain, water and salt. Authentic soy sauces are fermented with kōji (麹, the mould or A sojae) and other related microorganisms.

Virtually all soy sauce has some alcohol added during bottling, which acts as a preservative to protect against spoilage. Soy sauce should always be kept refrigerated and out of direct light. An opened bottle of soy sauce that has been left unrefrigerated could become slightly bitter.

In Chinese cookery there are two main types of soy sauce:

• Light Soy Sauce which is a thin, opaque dark brown soy sauce. It is the main soy sauce used for seasoning, since it is saltier, but it also adds flavour. Also, as it is lighter in colour, it does not greatly affect the colour of the dish. Light soy sauce is the usual soy sauce for dipping.



• Dark Soy Sauce is a darker and thicker soy sauce t is aged longer and contains added molasses to give it its distinctive appearance. This variety is mainly used during cooking since its flavour develops under heating. It has a richer, slightly sweeter, and less salty flavour than light soy sauce.

The darkest and richest soy sauce of all is Indonesian ketjap (or kecap), which is made from black soya beans. Tamari is a dark soy sauce that's made without wheat, and is therefore suitable for coeliacs.

Because it contains natural monosodium glutamate soy sauce is full of umami flavour. As a result adding a dash of soy sauce will lift the flavour of any dish to which it is added.