If you’re into Japanese cuisine then you will know that the ingredients are vastly different to those you might find on a western plate. With this in mind, you will need to stock your pantry so that you can reach in and grab whatever you need to create tasty traditional Japanese dishes.
So to get you better acquainted with some of the ingredients you might need, we're creating a series about each of the most important staples that you’ll find in any Japanese kitchen. Each short guide will tell you everything you need to know about the ingredient and how to use it. Today, we’ll shine the spotlight on soy sauce.
Indholdsfortegnelse
Shoyu - An Important Japanese Staple
Look at any Asian cuisine and you’ll likely see soy sauce in some capacity. Much of the eastern part of the continent uses it in its dishes and Japan is absolutely no different. While soy sauce has its roots in China, it didn’t take long for the Japanese to cotton on to how versatile this ingredient is and you’ll now find it on all Japanese tables.
What Is Soy Sauce?
Soy sauce is a deep brown liquid, although you can get light soy sauce and dark soy sauce, with the latter being a little heavier. The lighter version of soy sauce also has a much saltier taste and there is a third variety known as tamari which is a by-product of miso. However, most Japanese chefs would agree that the dark soy sauce is the most versatile and can even be used on its own as a dipping sauce.
How Is Soy Sauce Made?
Making traditional soy sauces differs slightly between Japanese and Chinese versions.Soy Sauce is made using the traditional brewing or fermentation process known as “honjozo”. This salty liquid condiment is made from soaking soybeans in water and roasting and crushing the wheat. The fermented soybeans are then combined with the wheat and a particular type of mold known as aspergillus. The ingredients are left to ferment for a long period of time, sometimes many years.
While Japanese soy sauce is made with toasted wheat, Chinese soy sauce is usually made with wheat flour. The Japanese version is also a little bit less salty than Chinese soy sauce.
Low sodium soy sauce can be found for anyone needing to reduce their salt intake, as well as Gluten-free varieties for those catering for a wheat allergy. In fact, all sorts of soy sauce varieties are available including Thai soy sauce and Korean soy sauce.
Chemically manufactured soy sauce is made by hydrolyzing soy proteins with acid and heat. The way in which chemically produced soy sauce is made, is quick and cheap and allows for easier mass production.
What Does Soy Sauce Taste Like?
Traditional soy sauce does have a heavy salty flavor but this is in no means the main part of the ingredient. In much the same way that you would add table or sea salt to a dish to boost the flavour, soy sauce is used in the same way.When the balance is just right, Japanese soy sauces can take on a range of flavours, some meaty and some a lot more delicate. It really depends what you pair it with. In some cases, it can have a sweet hit to it but in any case, it’s usually best to consume soy sauce within a few months of opening otherwise those subtle flavours begin to dissipate.
It’s also worth keeping in mind that there are different varieties of soy sauce with some being more expensive and of higher quality than others. If you’re really keen to learn the ropes, it’s worth trying a few different ones and seeing what you prefer.
How Do You Use Soy Sauce in Japanese Cooking?
Når du strømper dit køkken med ingredienser for at fremstille traditionelle japanske retter, skal du først sørge for, at du har de rigtige. I Japan bruger de japansk sojasovs, som typisk er gæret i meget længere tid end den kinesiske version, så sørg for at købe dette. Det er tilgængeligt i alle gode asiatiske supermarkeder.
Når det kommer til, hvordan det bruges, er sojasovs en af de mest alsidige ingredienser, du vil eje. Traditionelt bruges det til at tilføje smag til retter som Stir Fry og forbedre den såvel som til krydderier. Du får også meget brug af din sojasovs, når du laver andre saucer, da dette ofte er en basisingrediens. På grund af sin mørke farve bruges sojasovs også ofte til at ændre farven på skålen, hvilket gør den rigere og dybere.
Hvid sojasovs eller Shiro Shoyu er en traditionel japansk sojasovs, der er lettere i smag og farve. At sportslig en ravfarvetone er det populært blandt kokke, når de vil tilføje umamismag til en skål uden at ændre farven (som lys eller mørk sojasovs ville gøre).
Tilføjelse af nogle sojasovs til bagværkes batters, såsom kager eller blåbærmuffins, kan forbedre deres sødme. Ingrediensen kan også komplementere frosne desserter. Blanding kun en strejf af sojasovs i blødgjort butikskøbt vaniljeis, før den sætter den tilbage i fryseren, bringer Butterscotch-smagen af den frosne godbit.
Sidste tanker
Sojasovs er en alsidig krydderi med en kompleks smag. Mørkere sojasovs har en stærkere smag end lettere versioner, og al sojasovs fremstilles ved hjælp af en naturlig gæringsproces.Uanset om du ønsker at tilføje dybde af smag til hverdagens retter eller en stænk sauce til is til en ny og interessant dessert, er det tydeligt, at ingen spisekammer er komplet uden en flaske sojasovs.
