How To Consume Soy Sauce?

1. Chinese salad

It is one of the typical options to enjoy this sauce. Contains lettuce, cooked ham, agar-agar seaweed, natural tuna, corn, radishes and soy sauce. All the raw ingredients are mixed.

2. Endives with oyster sauce

We will need 30 grams of 4 endives, 10 grams of ginger root, 100 grams of vegetable broth, 2 cloves of garlic, 20 grams of soy sauce and the same amount of oyster sauce, 10 grams of black sugar, sesame seeds, olive oil and rice wine.

To prepare them, first of all, the endives must be well cleaned. Then add the garlic and ginger and prepare the oyster sauce, soy sauce, wine, broth and sugar separately. Heat olive oil and place the endives preparation and, finally, add the sauce.

3. Spinach with sesame and soy sauce

The ingredients are: 1 kilo of spinach, 1 tablespoon of toasted sesame, a tablespoon of black sugar, 6 tablespoons of olive oil, 3 tablespoons of soy sauce, 1 tablespoon of ground ginger, a little salt, a clove of garlic , two slices of ham and 2 eggs.

First, cook the spinach and prepare the dressing separately with oil, soy sauce, garlic, sugar and ginger. Next, make the eggs on the grill, toast the ham. Finally, mix the other ingredients to form a paste. To finish off the plate, the egg and the ham go on top.

4. Osobuco with soy sauce

In addition to these two ingredients, add 1 onion, 3 cloves of garlic, 150 ml of white wine, 1 tablespoon of sesame, half a tablespoon of whole grain mustard, bean sprouts and olive oil.
To prepare it, the oil is placed to heat and then the food and seasonings are added one by one until they are ready.

Soy sauce: types and preparation

Typically, this sauce is made from cooked and fermented bean sprouts. Afterwards, sea salt and water are added, allowing it to ripen for a while.

There are different types of soy sauce:

• Tamari : with sprouts, water and salt, being suitable for celiacs because it does not contain wheat.
• Shoyu : mixture of sprouts with ground wheat, which ferments and produces sugar. It contains gluten.
• Teriyaki : also includes sugar and vinegar.
• Saishikomi : it is prepared with soybeans and wheat. An unheated soy solution is used, instead of salt water, and has a stronger flavor than the others.
• Usukuchi : lighter in color, it changes the soy-wheat ratio in favor of the first ingredient. Thus, a lighter sauce is achieved.

Throughout Asia, you can find a wide variety of recipes for this sauce with different flavors and smells. For example, in Japan and China they are prepared differently. However, there are some characteristics that we must take into account. For example, these sauces are high in sodium and may sometimes contain unhealthy additives such as the flavor enhancer monosodium glutamate (E-621).

On the other hand, it is quite common for soy to have been genetically modified, so it is convenient to know its origin to know if it is totally natural.