Soy Sauce is a very old liquid condiment that comes from the Chinese culture, its history dates back to the Chou dynasty, in which Buddhism took shape among Asian communities and with this also the abstention from eating meat (vegetarianism) for what those who practiced it were forced to look for alternatives to the seasonings that were derived from the meat preparations that were eaten. Initially, it was prepared as a paste with fermented soybeans, later it was taking the form it has today.
This Saturday seasoning has two ways of preparing, the first of them the most traditional, still conceived in Asian countries such as Malaysia, Indonesia, Japan and China, consists of the fermentation of the compacted soybean grain roasted wheat, this conglomerate must be immersed in water with salt for at least a year in clay pots usually hand-worked. The trend in Japan is to add mushroom mushrooms to salt water.
The second way to prepare is the one that is more commercial and that is in fact in every market in the world. It is the artificially hydrolyzed soy sauce. The ingredients of this composition are basically chemical, but the use of soy is preserved through a defatted flour that maintains the same smell and aroma of the original. Colorings are added that give the blackish tone of the artisan preparation, artificial sweeteners and monosodium glutamate, which completely suppresses the fermentation process to which the traditional soy sauce is subjected , making it an accessible and inexpensive product everywhere. markets.
In Latin America it is commonly used to salt beef and chicken, it is an excellent companion to the Sushi variants that have originated in the last decade. Also great for marinating and as a salad dressing. The initial sensation of soy sauce is deeply salty, but afterwards a sweet embers remain that remain especially in foods containing fish. The Chinese food that is sold in countries like Venezuela and Mexico incorporates soy sauce even to give color to the fried lumpia and rice prepared.
