INTRODUCTION
Soy sauce is famous among people around Asian especially Southeast Asia, Japan and Korean. Soy sauce is one of ingredient that usually use in Asian and East cuisine. There are many function of soy sauce in food such as it can use in process of marinating. Besides that, soy sauce also can darker the food and change the appearance, for example it is use in cooking fried vermicelli rice. It also can help to enhance and balance flavors. People usually use soy sauce is to add saltiness flavor in the food.
Soy sauce is made from soybean through several steps of process then change soybean to dark or brown liquid form. Besides, changing in physical it also change in taste. The fact of soy sauce have different color and taste is based on the main ingredient that use to make the soy sauce and the method have been use to make soy sauce.
DEFINITION AND ETYMOLOGY
Normally, we know that soy sauce is made from soybean because of the word “soy” so we assume from the name, it is made from soybeans. Yes is it true but soy sauce also can be produces from brine, wheat and roasted grain. This ingredient is based on geography and culture of the countries or area. This is why soy sauce has differences based on the color, taste and method of process.
The normal form of soy sauce is liquid and it will be pack in bottles. The color can be dark or black and light or brown. The process of making soy sauce make the form is change from solid to liquid by pressed soy beans that have been through fermented process.
Soy sauce was found from China during 3rd until 5th century. Basically, in Chinese cuisine they use a lot of soy sauce in their cook same goes with Southeast Asia cuisine. There are many type of sauce based on their o...
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