Asians consider soy sauce to be the king of earthy spices. And they are absolutely right: the sauce is indeed a unique spice that goes well with meat, rice, and even ice cream.
Instructions
Step 1
Soy sauce is a real Chinese long-liver! It is already over two and a half thousand years old.
Step 2
Versatility is the main quality of soy sauce, so beloved by the Japanese. They use it instead of oil, salt and mayonnaise.
Step 3
The middle name for soy sauce is "oriental ketchup". In Asian countries, the same dish with and without seasoning counts as two.
Step 4
In 1908, soy sauce patented its base umami flavor called natural monosodium glutamate.
Step 5
Each year, there are about seven liters of soy sauce per capita in Japan.
Step 6
It would seem that making soy sauce is a simple and easy task. However, it takes a good six months!
Step 7
Surprisingly, almost any subspecies of soy sauce contains a few percent alcohol in its composition. This prevents them from quickly deteriorating.
Step 8
Soy sauce has a very beneficial effect on the body. For example, 2 hours after ingestion, blood circulation improves.
Step 9
Soy sauce is the leader in the amount of antioxidants in the composition. It is 10 times ahead of red wine and 150 times ahead of vitamin C.
Step 10
Soy sauce has no cholesterol and is low in calories.
