Soy sauce can radically change the taste of a dish, add sophistication and aroma to it. Of course, if it is chosen correctly. How to choose a healthy and tasty sauce from the variety of containers with sauces on the shelves?
Soy sauce is a traditional condiment in Japanese cuisine. From Japanese cuisine, soy sauce has long migrated to a universal seasoning for meat and fish. Soy sauce is soposb to give any dish an interesting taste. Today there are a lot of soy sauce manufacturers on the market and how to choose the best one remains a mystery. To find a clue, let's figure out what to look for when choosing a sauce.
The composition of soy sauce and the technology of its preparation
There are three main ingredients used to make the sauce - water, soybeans and wheat. Soybeans and wheat are poured with cold water, salt, brine and koji fungus (a special ferment on soybeans) are added. After thorough mixing, a wort is obtained, which is left to ferment for up to 5-8 months. After the end of the fermentation process, the mass is filtered to get rid of bacteria, pressed, and the released sauce liquid is pasteurized and poured into packages.
The high-quality sauce is produced by natural fermentation. This sauce is marked with the inscription "naturally fermented". This sauce should contain only water, wheat, soy and salt.
In addition to natural fermentation, soy sauce manufacturers today use chemical production. This chemical trick can shorten the sauce making procedure to a few days. The sauce, prepared using chemical production, has a mild taste, so flavors and colors are added to it. In addition, during chemical production, harmful carcinogens are formed in the composition of the product. In Japan, the product produced in this way cannot be sold under the name of soy sauce, but it is allowed to dilute the natural sauce with it to reduce the final price. In other countries, there is no ban on chemically produced sauce. Therefore, it can be easily found on the counter of any store, it differs from natural by its low price and the presence in the composition of "hydrolyzed soy protein" or "hydrolyzed vegetable protein".
The benefits of soy sauce
Many people believe that soy sauce does not contain anything good for our body. In fact, soybeans, which are the base of the sauce, are rich in nutrients. Soybeans have a high protein content, which is not inferior in quality to proteins of meat origin. In addition, soy contains starch, amino acids, minerals, phytoestrogens and vitamins.
Varieties of soy sauce
To understand what to choose, you need to decide what to choose for. Determine what you need soy sauce for for marinade meat, for cooking chicken or vegetables, or for absorbing rolls. There are three types of soy sauce in Japanese cuisine today:
Koi kuchi or dark sauce. It has a bright sweetish taste and complex aroma, as well as a high salt content. It is he who is most popular with the Japanese.
Wushi-kuchi. It is a less salty sauce and has a lighter brown color but not translucent. It is used to give dishes their original color and taste. If we are talking about ordinary soy sauce, then this is exactly what is meant.
Tamarin. This type of soy sauce is high in soybeans and low in salt. This sauce does not use wheat or any other grains. It is often used by those on a gluten-free diet.
If this is your first time trying soy sauce, the usual plain light soy sauce is worth it, which contains the optimal amount of salt and is suitable for preparing most dishes at home.
Dark soy sauce goes well with fish, meat, or poultry. It has a richer and deeper flavor.
In order to make it easier to make your choice, let's say a few words about the most popular brands of sauce.
Kikkoman Sauce.
The sauce is produced according to a recipe that is more than 300 years old. The proportions of the main components in the recipe remain unchanged. This sauce is made exclusively from natural ingredients and does not contain artificial additives. This manufacturer indicates on the labels a complete list of ingredients and assures that the color of the sauce is also natural. Kikkoman is marketed in two flavors: Natural Brewed Sweet and Natural Brewed Classic. Sweet is more suitable for making marinades and dressings for vegetables and salads. The classic one goes well with any dishes. For sushi and rolls, this sauce is ideal. The average cost of Kikkoman in stores is 100-150 rubles for a small jar. Excellent combination of price and quality. The country of origin of Kikkoman is the Netherlands.
Heinz branded soy sauce
This product is also produced in the Netherlands. The manufacturer claims that the sauce is prepared exclusively from natural ingredients, which is actually confirmed by the composition of the product on the label. Heinz sauce is available in a 200 ml container.
Soy sauce Blue Dragon
This product is manufactured in the UK. The product on the label contains only natural ingredients and the addition of lactic acid. Blue Dragon soy sauce is presented on store shelves in dark and light versions.
Gas station Maxchup
The product is manufactured in Thailand. The sauce itself is spicy and can be ideal for making chicken wings or legs, or for marinating meat for a shish kebab or roast. Available in 200 ml containers. The product contains flavor enhancers E627 and E631, which can lead to intestinal disorders. In addition, the composition contains stabilizers and preservatives that can cause the formation of cancerous tumors.
CHIN-Su sauce
A fairly well-known sauce that has earned itself a notoriety.
Several years ago, the carcinogen 3-MCPD was found in a batch of this sauce in significant quantities. In addition, it contains dangerous preservatives and flavors.
Soy sauce "Dobrada"
This product also contains food additives E211 and E202, which do not exceed the established standards.
UMI brand soy sauce
It is especially popular with buyers. On its labels, the almost ideal composition of the components is declared - water, soybean extract, sugar and salt. This is also a good option for combining the price and quality of the product.
How To Choose The Right Soy Sauce?
- When choosing a soy sauce, take a close look at its ingredients. Pay attention to the absence of sulfur dioxide (E220), sorbic acid (E200), vinegar, yeast, anise, sugar and any preservatives in it.
- Natural soy sauce contains soy, wheat, salt, and the percentage of protein must be at least 7%. Dark Chinese sauces also contain sugar.
- Natural soy sauce is marked "naturally fermented".
- The composition of the product should not contain additives in the form of "E-shek".
- The sauce itself can be brown or lighter, but not cloudy.
- Preference should be given to sauces in glass containers.
