Soy sauce, the Glossary
Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.[1]
Table of Contents
196 relations: ABC News (Australia), Agaricus bisporus, Alanine, Allspice, Amazake, Anak Tomb No. 3, Antioxidant, Asian cuisine, Aspartic acid, Aspergillus, Aspergillus oryzae, Aspergillus sojae, Aspergillus tamarii, Baijiu, Bangka Island, Barley, Barrel, Bokkeum, Book of Wei, Brine, British English, Buddhism, Cajsa Warg, Calamansi, Canadian Cancer Society, Cantonese, Caramel color, Carcinogen, Cereal, Chūbu region, Chifa, China, Chinese Indonesian cuisine, Chinese people in Sri Lanka, Cognate, Condiment, Cuisine of Hawaii, Dark soy sauce, Dejima, Dipping sauce, Disodium ribonucleotides, Doenjang, Dongyi, Douchi, Dutch East India Company, East Asia, Edamame, Enzyme, Ethyl carbamate, Famine, ... Expand index (146 more) »
- Chinese condiments
- Chinese sauces
- East Asian cuisine
- Fermented soy-based foods
- Japanese condiments
- Korean condiments
- Soy sauces
ABC News (Australia)
ABC News, also known as ABC News and Current Affairs and overseas as ABC Australia, is a public news service produced by the Australian Broadcasting Corporation.
See Soy sauce and ABC News (Australia)
Agaricus bisporus
Agaricus bisporus, commonly known as the cultivated mushroom, is a basidiomycete mushroom native to grasslands in Eurasia and North America.
See Soy sauce and Agaricus bisporus
Alanine
Alanine (symbol Ala or A), or α-alanine, is an α-amino acid that is used in the biosynthesis of proteins.
Allspice
Allspice, also known as Jamaica pepper, myrtle pepper, pimenta, or pimento, is the dried unripe berry of Pimenta dioica, a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world.
Amazake
is a traditional sweet, low-alcohol or non-alcoholic Japanese drink made from fermented rice.
Anak Tomb No. 3
Anak Tomb No.
See Soy sauce and Anak Tomb No. 3
Antioxidant
Antioxidants are compounds that inhibit oxidation (usually occurring as autoxidation), a chemical reaction that can produce free radicals.
Asian cuisine
Asian encompasses several significant regional kontol styles: Central Asian, East Asian, North Asian, South Asian, Southeast Asian, and West Asian.
See Soy sauce and Asian cuisine
Aspartic acid
Aspartic acid (symbol Asp or D; the ionic form is known as aspartate), is an α-amino acid that is used in the biosynthesis of proteins.
See Soy sauce and Aspartic acid
Aspergillus
Aspergillus is a genus consisting of several hundred mold species found in various climates worldwide.
Aspergillus oryzae
Aspergillus oryzae is a mold used in East Asia to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as sake and shōchū, and also to ferment soybeans for making soy sauce and miso.
See Soy sauce and Aspergillus oryzae
Aspergillus sojae
Aspergillus sojae is a species of fungus in the genus Aspergillus.
See Soy sauce and Aspergillus sojae
Aspergillus tamarii
Aspergillus tamarii is a species of fungus in the genus Aspergillus.
See Soy sauce and Aspergillus tamarii
Baijiu
Baijiu, or shaojiu, is a colorless Chinese liquor typically coming in between 35% and 60% alcohol by volume (ABV).
Bangka Island
Bangka is an island lying east of Sumatra, Indonesia.
See Soy sauce and Bangka Island
Barley
Barley (Hordeum vulgare), a member of the grass family, is a major cereal grain grown in temperate climates globally.
Barrel
A barrel or cask is a hollow cylindrical container with a bulging center, longer than it is wide.
Bokkeum
Bokkeum is a category of stir-fried dishes in Korean cuisine.
Book of Wei
The Book of Wei, also known by its Chinese name as the Wei Shu, is a classic Chinese historical text compiled by Wei Shou from 551 to 554, and is an important text describing the history of the Northern Wei and Eastern Wei from 386 to 550.
Brine
Brine (or briny water) is water with a high-concentration solution of salt (typically sodium chloride or calcium chloride).
British English
British English is the set of varieties of the English language native to the island of Great Britain.
See Soy sauce and British English
Buddhism
Buddhism, also known as Buddha Dharma and Dharmavinaya, is an Indian religion and philosophical tradition based on teachings attributed to the Buddha, a wandering teacher who lived in the 6th or 5th century BCE.
Cajsa Warg
Anna Christina Warg (23March 17035February 1769), better known as Cajsa (or Kajsa) Warg, was a Swedish cookbook author and one of the best-known cooks in the Swedish culinary history.
Calamansi
Calamansi (Citrus × microcarpa), also known as calamondin, Philippine lime, or Philippine lemon, is a citrus hybrid cultivated predominantly in the Philippines.
Canadian Cancer Society
The Canadian Cancer Society (Société canadienne du cancer) is Canada's largest national cancer charity and the largest national charitable funder of cancer research in Canada.
See Soy sauce and Canadian Cancer Society
Cantonese
Cantonese is the traditional prestige variety of Yue Chinese, a Sinitic branch of the Sino-Tibetan languages originating from the city of Guangzhou (historically known as Canton) and its surrounding Pearl River Delta, with over 82.4 million native speakers.
Caramel color
Caramel color or caramel coloring is a water-soluble food coloring.
See Soy sauce and Caramel color
Carcinogen
A carcinogen is any agent that promotes the development of cancer.
Cereal
A cereal is a grass cultivated for its edible grain.
Chūbu region
The, Central region, or is a region in the middle of Honshū, Japan's main island.
See Soy sauce and Chūbu region
Chifa
Chifa is a Chinese Peruvian culinary tradition based on Cantonese elements fused with traditional Peruvian ingredients and traditions.
China
China, officially the People's Republic of China (PRC), is a country in East Asia.
Chinese Indonesian cuisine
Chinese Indonesian cuisine (Masakan Tionghoa-Indonesia) is characterized by the mixture of Chinese with local Indonesian style.
See Soy sauce and Chinese Indonesian cuisine
Chinese people in Sri Lanka
Chinese people in Sri Lanka or Sri Lankan Chinese (ශ්රී ලාංකික චීන; இலங்கை சீனர்கள்), are Sri Lankan citizens of full or partial Chinese descent born or raised in Sri Lanka.
See Soy sauce and Chinese people in Sri Lanka
Cognate
In historical linguistics, cognates or lexical cognates are sets of words that have been inherited in direct descent from an etymological ancestor in a common parent language.
Condiment
A condiment is a preparation that is added to food, typically after cooking, to impart a specific flavour, to enhance the flavour, or to complement the dish.
Cuisine of Hawaii
The cuisine of Hawaii incorporates five distinct styles of food, reflecting the diverse food history of settlement and immigration in the Hawaiian Islands.
See Soy sauce and Cuisine of Hawaii
Dark soy sauce
In Chinese cuisine, dark soy sauce is a dark-coloured soy sauce used mainly for adding colour and flavour to dishes. Soy sauce and dark soy sauce are Chinese condiments and soy sauces.
See Soy sauce and Dark soy sauce
Dejima
or Deshima, in the 17th century also called Tsukishima (築島, "built island"), was an artificial island off Nagasaki, Japan that served as a trading post for the Portuguese (1570–1639) and subsequently the Dutch (1641–1854). For 220 years, it was the central conduit for foreign trade and cultural exchange with Japan during the isolationist Edo period (1600–1869), and the only Japanese territory open to Westerners.
Dipping sauce
A dip or dip sauce is a common condiment for many types of food.
See Soy sauce and Dipping sauce
Disodium ribonucleotides
Disodium 5'-ribonucleotides or I+G, E number E635, is a flavor enhancer which is synergistic with glutamates in creating the taste of umami. Soy sauce and Disodium ribonucleotides are umami enhancers.
See Soy sauce and Disodium ribonucleotides
Doenjang
Doenjang. Soy sauce and Doenjang are fermented soy-based foods, Korean condiments and umami enhancers.
Dongyi
The Dongyi or Eastern Yi was a collective term for ancient peoples found in Chinese records.
Douchi
Douchi is a type of fermented and salted black soybean most popular in the cuisine of China, where they are most widely used for making black bean sauce dishes. Soy sauce and Douchi are fermented soy-based foods and umami enhancers.
Dutch East India Company
The United East India Company (Vereenigde Oostindische Compagnie, abbreviated as VOC), commonly known as the Dutch East India Company, was a chartered trading company and one of the first joint-stock companies in the world.
See Soy sauce and Dutch East India Company
East Asia
East Asia is a geographical and cultural region of Asia including the countries of China, Japan, Mongolia, North Korea, South Korea, and Taiwan.
Edamame
is a Japanese dish prepared with immature soybeans in the pod.
Enzyme
Enzymes are proteins that act as biological catalysts by accelerating chemical reactions.
Ethyl carbamate
Ethyl carbamate (also called urethane) is an organic compound with the formula CH3CH2OC(O)NH2.
See Soy sauce and Ethyl carbamate
Famine
A famine is a widespread scarcity of food caused by several possible factors, including, but not limited to war, natural disasters, crop failure, widespread poverty, an economic catastrophe or government policies.
Fermentation
Fermentation is a metabolic process that produces chemical changes in organic substances through the action of enzymes.
See Soy sauce and Fermentation
Fermentation in food processing
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic (oxygen-free) conditions. Soy sauce and fermentation in food processing are Chinese inventions.
See Soy sauce and Fermentation in food processing
Fish sauce
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. Soy sauce and fish sauce are Chinese sauces, Korean condiments and umami enhancers.
Food browning
Browning is the process of food turning brown due to the chemical reactions that take place within.
See Soy sauce and Food browning
Food Standards Agency
The Food Standards Agency is a non-ministerial government department of the Government of the United Kingdom.
See Soy sauce and Food Standards Agency
Fujian
Fujian is a province on the southeastern coast of China.
Genus
Genus (genera) is a taxonomic rank above species and below family as used in the biological classification of living and fossil organisms as well as viruses.
Glutamic acid
Glutamic acid (symbol Glu or E; the anionic form is known as glutamate) is an α-amino acid that is used by almost all living beings in the biosynthesis of proteins. Soy sauce and Glutamic acid are umami enhancers.
See Soy sauce and Glutamic acid
Glutamine
Glutamine (symbol Gln or Q) is an α-amino acid that is used in the biosynthesis of proteins.
Gluten
Gluten is a structural protein naturally found in certain cereal grains.
Gluten-related disorders is the term for the diseases triggered by gluten, including celiac disease (CD), non-celiac gluten sensitivity (NCGS), gluten ataxia, dermatitis herpetiformis (DH) and wheat allergy.
See Soy sauce and Gluten-related disorders
Goguryeo
Goguryeo (37 BC – 668 AD) (high castle; Old Korean: Guryeo) also later known as Goryeo (high and beautiful; Middle Korean: 고ᇢ롕〮, kwòwlyéy), was a Korean kingdom which was located on the northern and central parts of the Korean Peninsula and the southern and central parts of modern-day Northeast China (Manchuria).
Goryeo–Khitan War
The Goryeo–Khitan War was a series of 10th- and 11th-century conflicts between the Goryeo dynasty of Korea and the Khitan-led Liao dynasty of China.
See Soy sauce and Goryeo–Khitan War
Goryeosa
Goryeosa, or History of Goryeo, is an extensive historical record of the Goryeo dynasty, compiled by the officials of Goryeo's successor state, Joseon.
Guk
Guk, also sometimes known as tang, is a class of soup-like dishes in Korean cuisine.
Gyuhap chongseo
Gyuhap chongseo (roughly translated as "Women's Encyclopedia") is a compendium of advice for women, written by Yi Bingheogak in 1809 during the Korean Joseon Dynasty.
See Soy sauce and Gyuhap chongseo
Hakka people
The Hakka, sometimes also referred to as Hakka Han, or Hakka Chinese, or Hakkas, are a southern Han Chinese subgroup whose principal settlements and ancestral homes are dispersed widely across the provinces of southern China and who speak a language that is closely related to Gan, a Han Chinese dialect spoken in Jiangxi province.
See Soy sauce and Hakka people
Han dynasty
The Han dynasty was an imperial dynasty of China (202 BC9 AD, 25–220 AD) established by Liu Bang and ruled by the House of Liu.
Health Canada
Health Canada (HC; Santé Canada, SC)Health Canada is the applied title under the Federal Identity Program; the legal title is Department of Health.
See Soy sauce and Health Canada
History of salt
Salt, also referred to as table salt or by its chemical formula NaCl (sodium chloride), is an ionic compound made of sodium and chloride ions.
See Soy sauce and History of salt
Hoklo people
The Hoklo people are a Han Chinese subgroup who speak Hokkien, a Southern Min language, or trace their ancestry to southeastern Fujian in China, and known by various related terms such as Banlam people, Minnan people, or more commonly in Southeast Asia as the Hokkien people.
See Soy sauce and Hoklo people
Hybrid name
In botanical nomenclature, a hybrid may be given a hybrid name, which is a special kind of botanical name, but there is no requirement that a hybrid name should be created for plants that are believed to be of hybrid origin.
Hydrolysis
Hydrolysis is any chemical reaction in which a molecule of water breaks one or more chemical bonds.
Hydrolyzed vegetable protein
Hydrolyzed vegetable protein (HVP) products are foodstuffs obtained by protein hydrolysis and are used as ingredients to create a bouillon (broth) taste without the vegetables, bones, simmering, or other standard elements of creating bouillon from scratch. Soy sauce and Hydrolyzed vegetable protein are umami enhancers.
See Soy sauce and Hydrolyzed vegetable protein
IARC group 2A
IARC group 2A agents are substances and exposure circumstances that have been classified as probable carcinogens by the International Agency for Research on Cancer (IARC).
See Soy sauce and IARC group 2A
Indonesia
Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia and Oceania between the Indian and Pacific oceans.
Indonesian cuisine
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia.
See Soy sauce and Indonesian cuisine
Isaac Titsingh
Isaac Titsingh FRS (January 1745 – 2 February 1812) was a Dutch diplomat, historian, Japanologist, and merchant.
See Soy sauce and Isaac Titsingh
Isoflavone
Isoflavones are substituted derivatives of isoflavone, a type of naturally occurring isoflavonoids, many of which act as phytoestrogens in mammals.
Jakarta
Jakarta, officially the Special Capital Region of Jakarta (DKI Jakarta) and formerly known as Batavia until 1949, is the capital and largest city of Indonesia.
Japanese Agricultural Standard
The Japanese Agricultural Standards are standards for the agriculture industry maintained by the Japanese Government.
See Soy sauce and Japanese Agricultural Standard
Japanese noodles
Noodles are a staple of Japanese cuisine.
See Soy sauce and Japanese noodles
Java
Java is one of the Greater Sunda Islands in Indonesia.
Jeju Island
Jeju Island (Jeju/) is South Korea's largest island, covering an area of, which is 1.83% of the total area of the country.
Jeotgal
Jeotgal or jeot, translated as salted seafood, is a category of salted preserved dishes made with seafood such as shrimps, oysters, clams, fish, and roe. Soy sauce and Jeotgal are Korean condiments.
Jeungbo sallim gyeongje
Jeungbo sallim gyeongje is a Korean book on agriculture compiled by Yu Jung-rim (柳重臨) as revised and enlarged from the Sallim gyeongje written by Hong Man-seon (洪萬選 1643~1715).
See Soy sauce and Jeungbo sallim gyeongje
Jin dynasty (266–420)
The Jin dynasty or Jin Empire, sometimes distinguished as the or the, was an imperial dynasty in China that existed from 266 to 420.
See Soy sauce and Jin dynasty (266–420)
Jjim
Jjim is a Korean cuisine term referring to dishes made by steaming or boiling meat, chicken, fish, or shellfish which have been marinated in a sauce or soup.
Jorim
Jorim is a category of dishes in Korean cuisine, made by simmering vegetables, meat, fish, seafood, or tofu in seasoned broth until the liquid is absorbed into the ingredients and reduced down.
Joseon
Joseon, officially Great Joseon State, was a dynastic kingdom of Korea that existed for 505 years.
Kansai region
The or the lies in the southern-central region of Japan's main island Honshū.
See Soy sauce and Kansai region
Kantō region
The is a geographical region of Honshu, the largest island of Japan.
See Soy sauce and Kantō region
Kōji (food)
Kōji (ニホンコウジカビ, 日本麹黴, ‘nihon kōji kabi’) refers to various molds of the genus Aspergillus sp., which are traditionally used in East Asian cuisine for the fermentation of food.
Ketchup
Ketchup or catsup is a table condiment with a sweet and sour flavor.
Korea
Korea (translit in South Korea, or label in North Korea) is a peninsular region in East Asia consisting of the Korean Peninsula (label in South Korea, or label in North Korea), Jeju Island, and smaller islands.
Korea Foundation
The Korea Foundation (KF) is a non-profit public diplomacy organization established in 1991 to promote a better understanding of Korea and strengthen friendships in the international community.
See Soy sauce and Korea Foundation
Korea under Japanese rule
From 1910 to 1945, Korea was ruled as a part of the Empire of Japan under the name Chōsen (Hanja: 朝鮮, Korean: 조선), the Japanese reading of Joseon.
See Soy sauce and Korea under Japanese rule
Korean cuisine
Korean cuisine has evolved through centuries of social and political change. Soy sauce and Korean cuisine are east Asian cuisine.
See Soy sauce and Korean cuisine
Koreana (magazine)
Koreana is the Korea Foundation’s quarterly, which is published in 11 languages to promote Korean arts and culture around the world.
See Soy sauce and Koreana (magazine)
Kottu
Kottu roti (கொத்து ரொட்டி; කොත්තු රොටි), alternatively spelled kothu roti, is a Sri Lankan dish consisting of chopped roti, a meat curry dish of choice (such as beef, mutton, seafood, chicken) along with scrambled egg, onions, and chillies.
Kyushu
is the third-largest island of Japan's four main islands and the most southerly of the four largest islands (i.e. excluding Okinawa).
La Choy
La Choy (stylized La Choy 東) is a brand name of canned and prepackaged American Chinese food ingredients.
Lactic acid bacteria
Lactobacillales are an order of gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod-shaped (bacilli) or spherical (cocci) bacteria that share common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate fermentation, giving them the common name lactic acid bacteria (LAB).
See Soy sauce and Lactic acid bacteria
Lactic acid fermentation
Lactic acid fermentation is a metabolic process by which glucose or other six-carbon sugars (also, disaccharides of six-carbon sugars, e.g. sucrose or lactose) are converted into cellular energy and the metabolite lactate, which is lactic acid in solution.
See Soy sauce and Lactic acid fermentation
Languages of the Philippines
There are some 130 to 195 languages spoken in the Philippines, depending on the method of classification.
See Soy sauce and Languages of the Philippines
Leucine
Leucine (symbol Leu or L) is an essential amino acid that is used in the biosynthesis of proteins.
List of Asian cuisines
This is a list of Asian cuisines, by region.
See Soy sauce and List of Asian cuisines
List of Chinese sauces
This is a list of notable Chinese sauces, encompassing sauces that originated in China or are widely used as cooking ingredients or condiments in Chinese cuisines. Soy sauce and list of Chinese sauces are Chinese sauces.
See Soy sauce and List of Chinese sauces
List of condiments
A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, or, in some cultures, to complement the dish, but that cannot stand alone as a dish.
See Soy sauce and List of condiments
List of fermented soy products
This is a list of fermented soy products. Soy sauce and list of fermented soy products are fermented soy-based foods.
See Soy sauce and List of fermented soy products
Maillard reaction
The Maillard reaction is a chemical reaction between amino acids and reducing sugars to create melanoidins, the compounds which give browned food its distinctive flavor.
See Soy sauce and Maillard reaction
Mawangdui
Mawangdui is an archaeological site located in Changsha, China.
Meju
Meju is a brick of dried fermented soybeans. Soy sauce and Meju are fermented soy-based foods.
Microorganism
A microorganism, or microbe, is an organism of microscopic size, which may exist in its single-celled form or as a colony of cells. The possible existence of unseen microbial life was suspected from ancient times, such as in Jain scriptures from sixth century BC India. The scientific study of microorganisms began with their observation under the microscope in the 1670s by Anton van Leeuwenhoek.
See Soy sauce and Microorganism
Mie goreng
Mie goreng (mi goreng; meaning "fried noodles"), also known as bakmi goreng, is an Indonesian stir-fried noodle dish.
Ministry of Food and Drug Safety
The Ministry of Food and Drug Safety (MFDS), formerly known as the Korea Food & Drug Administration (KFDA; 식품의약품안전청), is a government agency responsible for promoting public health by ensuring the safety and effectiveness of foods, pharmaceuticals, medical devices, and cosmetics as well as supporting the food and pharmaceutical industy in South Korea.
See Soy sauce and Ministry of Food and Drug Safety
Miso
is a traditional Japanese seasoning. Soy sauce and Miso are fermented soy-based foods, Japanese condiments and umami enhancers.
Molasses
Molasses is a viscous byproduct, principally obtained from the refining of sugarcane or sugar beet juice into sugar.
Mold
A mold or mould is one of the structures that certain fungi can form.
Monosodium glutamate
Monosodium glutamate (MSG), also known as sodium glutamate, is a sodium salt of glutamic acid. Soy sauce and Monosodium glutamate are umami enhancers.
See Soy sauce and Monosodium glutamate
Mural
A mural is any piece of graphic artwork that is painted or applied directly to a wall, ceiling or other permanent substrate.
Namul
Namul (나물) refers to either a variety of edible grass or leaves or seasoned herbal dishes made of them.
Nasi goreng
Nasi goreng is a Southeast Asian fried rice dish, usually cooked with pieces of meat and vegetables.
National University of Singapore
The National University of Singapore (NUS) is a national public collegiate and research university in Singapore.
See Soy sauce and National University of Singapore
Nitrogen
Nitrogen is a chemical element; it has symbol N and atomic number 7.
Nutmeg
Nutmeg is the seed, or the ground spice derived from that seed, of several tree species of the genus Myristica; fragrant nutmeg or true nutmeg (M. fragrans) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, and mace, from the seed covering.
Onggi
Onggi is earthenware extensively used as tableware and storage containers in Korea.
Pagan Kingdom
The Kingdom of Pagan (ပုဂံခေတ်,,; also known as the Pagan dynasty and the Pagan Empire; also the Bagan dynasty or Bagan Empire) was the first Burmese kingdom to unify the regions that would later constitute modern-day Myanmar.
See Soy sauce and Pagan Kingdom
Palm sugar
Palm sugar is a sweetener derived from any variety of palm tree.
Pasteurization
In the field of food processing, pasteurization (also pasteurisation) is a process of food preservation in which packaged and unpacked foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than, to eliminate pathogens and extend shelf life.
See Soy sauce and Pasteurization
Peru
Peru, officially the Republic of Peru, is a country in western South America. It is bordered in the north by Ecuador and Colombia, in the east by Brazil, in the southeast by Bolivia, in the south by Chile, and in the south and west by the Pacific Ocean. Peru is a megadiverse country with habitats ranging from the arid plains of the Pacific coastal region in the west to the peaks of the Andes mountains extending from the north to the southeast of the country to the tropical Amazon basin rainforest in the east with the Amazon River.
Philippine adobo
Philippine adobo (from Spanish adobar: "marinade," "sauce" or "seasoning" /) is a popular Filipino dish and cooking process in Philippine cuisine. In its base form, meat, seafood, or vegetables are first browned in oil, and then marinated and simmered in vinegar, salt and/or soy sauce, and garlic.
See Soy sauce and Philippine adobo
Philippine Hokkien
Philippine Hokkien is a dialect of the Hokkien language of the Southern Min branch of Min Chinese descended directly from Old Chinese of the Sinitic family, primarily spoken vernacularly by Chinese Filipinos in the Philippines, where it serves as the local Chinese lingua franca within the overseas Chinese community in the Philippines and acts as the heritage language of a majority of Chinese Filipinos.
See Soy sauce and Philippine Hokkien
Philippines
The Philippines, officially the Republic of the Philippines, is an archipelagic country in Southeast Asia.
Pickling
Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar.
Ponzu
is a citrus-based sauce commonly used in Japanese cuisine. Soy sauce and Ponzu are Japanese condiments.
Preservative
A preservative is a substance or a chemical that is added to products such as food products, beverages, pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other products to prevent decomposition by microbial growth or by undesirable chemical changes.
See Soy sauce and Preservative
Protease
A protease (also called a peptidase, proteinase, or proteolytic enzyme) is an enzyme that catalyzes proteolysis, breaking down proteins into smaller polypeptides or single amino acids, and spurring the formation of new protein products.
Pyebaek
Pyebaek is a Korean wedding custom that is traditionally held a few days after the official ceremony, with only family members present.
Qimin Yaoshu
The Qimin Yaoshu, translated as the "Essential Techniques for the Welfare of the People", is the most completely preserved of the ancient Chinese agricultural texts, and was written by the Northern Wei Dynasty official Jia Sixie, a native of Shouguang, Shandong province, which is a major agricultural producing region.
See Soy sauce and Qimin Yaoshu
Records of the Three Kingdoms
The Records of the Three Kingdoms is a Chinese official history written by Chen Shou in the late 3rd century CE, covering the end of the Han dynasty (220 CE) and the subsequent Three Kingdoms period (220–280 CE).
See Soy sauce and Records of the Three Kingdoms
Red cooking
Red cooking, also called Chinese stewing, red stewing, red braising, or flavor potting, is a slow braising Chinese cooking technique that imparts a reddish-brown coloration to the prepared food.
Red wine
Red wine is a type of wine made from dark-colored grape varieties.
Rice
Rice is a cereal grain and in its domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Soy sauce and Rice are east Asian cuisine.
Saccharomyces cerevisiae
Saccharomyces cerevisiae (brewer's yeast or baker's yeast) is a species of yeast (single-celled fungal microorganisms).
See Soy sauce and Saccharomyces cerevisiae
Sake
Sake,, or saki, also referred to as Japanese rice wine, is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran. Soy sauce and sake are Japanese condiments.
Salt
In common usage, salt is a mineral composed primarily of sodium chloride (NaCl).
Salt substitute
A salt substitute, also known as low-sodium salt, is a low-sodium alternative to edible salt (table salt) marketed to reduce the risk of high blood pressure and cardiovascular disease associated with a high intake of sodium chloride while maintaining a similar taste.
See Soy sauce and Salt substitute
Sambal
Sambal is an Indonesian and Malaysian chili sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice.
Samguk sagi
Samguk sagi is a historical record of the Three Kingdoms of Korea: Goguryeo, Baekje, and Silla.
Samuel Wells Williams
Samuel Wells Williams (September 22, 1812 – February 16, 1884) was a linguist, official, missionary and sinologist from the United States in the early 19th century.
See Soy sauce and Samuel Wells Williams
Sashimi
is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce.
Satay
Satay (in USA also), or sate in Indonesian, is a Javanese dish of seasoned, skewered and grilled meat, served with a sauce.
Sauce
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods.
Semur (Indonesian stew)
Semur is an Indonesian meat stew (mainly beef) braised in thick brown gravy.
See Soy sauce and Semur (Indonesian stew)
Sherry
Sherry (jerez) is a fortified wine made from white grapes that are grown near the city of Jerez de la Frontera in Andalusia, Spain.
Short-chain fatty acid
Short-chain fatty acids (SCFAs) are fatty acids of two to six carbon atoms.
See Soy sauce and Short-chain fatty acid
Sinmun of Silla
Sinmun of Silla (r. 681–692), personal name Kim Chŏng-myŏng, was the thirty-first king of Silla, a Korean state that originated in the southwestern Korean peninsula and went on to unify most of the peninsula under its rule in the mid 7th century.
See Soy sauce and Sinmun of Silla
Song dynasty
The Song dynasty was an imperial dynasty of China that ruled from 960 to 1279.
See Soy sauce and Song dynasty
Soup soy sauce
Soup soy sauce or "guk-ganjang" (국간장) is a type of Korean soy sauce made entirely of fermented soybeans (meju) and brine. Soy sauce and Soup soy sauce are Korean condiments, soy sauces and umami enhancers.
See Soy sauce and Soup soy sauce
Southeast Asia
Southeast Asia is the geographical southeastern region of Asia, consisting of the regions that are situated south of China, east of the Indian subcontinent, and northwest of the Australian mainland, which is part of Oceania.
See Soy sauce and Southeast Asia
Soviet Union
The Union of Soviet Socialist Republics (USSR), commonly known as the Soviet Union, was a transcontinental country that spanned much of Eurasia from 1922 to 1991.
See Soy sauce and Soviet Union
Soy protein
Soy protein is a protein that is isolated from soybean.
Soybean
The soybean, soy bean, or soya bean (Glycine max) is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.
Starch
Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds.
Stock (food)
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes particularly soups, stews, and sauces.
See Soy sauce and Stock (food)
Sushi
is a Japanese dish of prepared, usually with some sugar and salt, plus a variety of, such as vegetables, and any meat, but most commonly seafood (often raw but can be cooked).
Suzhou
Suzhou (Suzhounese: ''sou¹ tseu¹'', Mandarin), alternately romanized as Soochow, is a major prefecture-level city in Jiangsu province, China.
Sweet soy sauce
Sweet soy sauce (kecap manis) is a sweetened aromatic soy sauce, originating in Indonesia, which has a darker color, a viscous syrupy consistency, and a molasses-like flavor due to the generous addition of palm sugar or jaggery. Soy sauce and sweet soy sauce are soy sauces.
See Soy sauce and Sweet soy sauce
Tương
Tương (醬) is the name applied to a variety of condiments, a kind of fermented bean paste made from soybean and commonly used in Vietnamese cuisine. Soy sauce and Tương are fermented soy-based foods and umami enhancers.
Territory of Hawaii
The Territory of Hawaii or Hawaii Territory (Hawaiian: Panalāʻau o Hawaiʻi) was an organized incorporated territory of the United States that existed from April 30, 1900, until August 21, 1959, when most of its territory, excluding Palmyra Island, was admitted to the United States as the 50th U.S.
See Soy sauce and Territory of Hawaii
Thai cuisine
Thai cuisine (อาหารไทย) is the national cuisine of Thailand.
See Soy sauce and Thai cuisine
The Chosun Ilbo
The Chosun Ilbo, also known as The Chosun Daily, is a newspaper of record for South Korea and the oldest active daily newspaper in the country.
See Soy sauce and The Chosun Ilbo
The Hankyoreh
The Hankyoreh is a centre-left liberal daily newspaper in South Korea.
See Soy sauce and The Hankyoreh
Three Kingdoms of Korea
The Three Kingdoms of Korea or Samhan (Goguryeo, Baekje and Silla) competed for hegemony over the Korean Peninsula during the ancient period of Korean history.
See Soy sauce and Three Kingdoms of Korea
Tofu
is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: silken, soft, firm, extra (or super) firm. Tofu is also known as bean curd in English.
Tongseng
Tongseng is an Indonesian goat meat, mutton or beef stew dish in curry-like soup, with vegetables and kecap manis (sweet soy sauce).
Umami
Umami (from 旨味), or savoriness, is one of the five basic tastes. Soy sauce and Umami are umami enhancers.
Vegetarian cuisine
Vegetarian cuisine is based on food that meets vegetarian standards by not including meat and animal tissue products (such as gelatin or animal-derived rennet).
See Soy sauce and Vegetarian cuisine
Vegetarianism
Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, insects, and the flesh of any other animal).
See Soy sauce and Vegetarianism
Vinegar
Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings.
Volvariella volvacea
Volvariella volvacea (also known as paddy straw mushroom or straw mushroom) is a species of edible mushroom cultivated throughout East and Southeast Asia and used extensively in Asian cuisine.
See Soy sauce and Volvariella volvacea
Wa (Japan)
Wa is the oldest attested name of Japan and ethnonym of the Japanese people.
Wasabi
Wasabi (Japanese: ワサビ, わさび, or 山葵) or Japanese horseradish (Eutrema japonicum syn. Wasabia japonica) is a plant of the family Brassicaceae, which also includes horseradish and mustard in other genera. Soy sauce and Wasabi are Japanese condiments.
Wheat
Wheat is a grass widely cultivated for its seed, a cereal grain that is a staple food around the world.
Worcestershire sauce
Worcestershire sauce or Worcester sauce (UK) is a fermented liquid condiment invented by the pharmacists John Wheeley Lea and William Henry Perrins in the city of Worcester in Worcestershire, England, during the first half of the 19th century. Soy sauce and Worcestershire sauce are Japanese condiments and umami enhancers.
See Soy sauce and Worcestershire sauce
Wushi Zhongkuilu
Wushi Zhongkuilu is a late-13th-century Medieval Chinese culinary work on household cookery written by an anonymous author from the Pujiang region known only as "Madame Wu".
See Soy sauce and Wushi Zhongkuilu
Yamaguchi Prefecture
is a prefecture of Japan located in the Chūgoku region of Honshu.
See Soy sauce and Yamaguchi Prefecture
Yanai, Yamaguchi
Yanai City Hall Yanai City center Yanai Goldfish Lantern Festival is a city located in Yamaguchi Prefecture, Japan.
See Soy sauce and Yanai, Yamaguchi
YouTube
YouTube is an American online video sharing platform owned by Google.
Yuzu
Yuzu (Citrus × junos, from Japanese 柚子 or ユズ) is a citrus fruit and plant in the family Rutaceae of East Asian origin.
Zhihu
Zhihu is a Quora-type question and answer site and news aggregator.
Zhou dynasty
The Zhou dynasty was a royal dynasty of China that existed for 789 years from until 256 BC, the longest of such reign in Chinese history.
See Soy sauce and Zhou dynasty
1,3-Dichloropropan-2-ol
1,3-Dichloropropan-2-ol (1,3-DCP) is an organic compound with the formula HOCH2CHClCH2Cl.
See Soy sauce and 1,3-Dichloropropan-2-ol
2007 Vietnam food scare
The 2007 Vietnam food scare was a food scandal which exposed contaminated food.
See Soy sauce and 2007 Vietnam food scare
3-MCPD
3-MCPD (3-monochloropropane-1,2-diol or 3-chloropropane-1,2-diol) is an organic chemical compound with the formula HOCH2CH(OH)CH2Cl.
See also
Chinese condiments
- Black vinegar
- Chili crisp
- Chili oil
- Dark soy sauce
- Doubanjiang
- Duck sauce
- Fermented bean curd
- Fermented bean paste
- Hemerocallis citrina
- Hoisin sauce
- Konjac
- Lao Gan Ma
- Lufu (food)
- Mala (seasoning)
- Mustard (condiment)
- Oyster sauce
- Peanut sauce
- Plum sauce
- Rice vinegar
- Saccharina japonica
- Sesame oil
- Shacha sauce
- Sichuan pepper
- Siu haau sauce
- Soy sauce
- Stinky tofu
- Tauco
- Tianmian sauce
- XO sauce
- Yellow soybean paste
- Yongfeng chili sauce
- Zanthoxylum ailanthoides
- Zhenjiang vinegar
Chinese sauces
- Fish sauce
- Foshan Haitian Flavouring & Food Co
- Garlic chive flower sauce
- Hoisin sauce
- Lao Gan Ma
- Lee Kum Kee
- List of Chinese sauces
- Mala (seasoning)
- Oyster sauce
- Peach sauce
- Plum sauce
- Shacha sauce
- Siu haau sauce
- Soy sauce
- Sweet and sour
- Tianmian sauce
- XO sauce
- Yongfeng chili sauce
East Asian cuisine
- Brassica juncea
- Chinese cuisine
- Chrysanthemum tea
- Fried noodles
- Hong Kong cuisine
- Japanese cuisine
- Kelp noodles
- Korean cuisine
- Macanese cuisine
- Manchu cuisine
- Matsutake
- Mongolian cuisine
- Noodle
- Noodle soup
- Oxtail
- Patjuk
- Red bean rice
- Rice
- Shiso
- Soy sauce
- Soybeans
- Sumiso
- Sweet bean paste
- Taiwanese cuisine
- Tibetan cuisine
Fermented soy-based foods
- Akhuni
- Cheonggukjang
- Doenjang
- Doenjang-guk
- Doenjang-jjigae
- Doubanjiang
- Douchi
- Fermented bean curd
- Fermented bean paste
- Gochujang
- Kinema
- List of fermented soy products
- Lufu (food)
- Meju
- Miso
- Nattō
- Oncom
- Soy sauce
- Soy sauces
- Soy yogurt
- Stinky tofu
- Sumiso
- Tauco
- Tempeh
- Tetramethylpyrazine
- Thua nao
- Tungrymbai
- Tương
- Yellow soybean paste
Japanese condiments
- Akumochizake
- Black vinegar
- Chili oil
- Dashi
- Furikake
- Gomashio
- Hijiki
- Hikimi wasabi
- Karashi
- Katsuobushi
- Kjellmaniella
- Kombu
- Konjac
- Kōrēgusu
- List of Japanese condiments
- Mayonnaise
- Menma
- Mirin
- Miso
- Ponzu
- Rice vinegar
- Saccharina japonica
- Sake
- Sesame oil
- Shichimi
- Shiso
- Shottsuru
- Soy sauce
- Sumiso
- Tare sauce
- Tataki gobo
- Tonkatsu sauce
- Wafu dressing
- Wasabi
- Worcestershire sauce
- Yuzu koshō
- Zanthoxylum piperitum
Korean condiments
- Cheong (food)
- Cheonggukjang
- Doenjang
- Fish sauce
- Gochujang
- Hijiki
- Jangdokdae
- Jeotgal
- Perilla frutescens
- Perilla oil
- Persimmon vinegar
- Rice vinegar
- Saccharina japonica
- Sancho (spice)
- Sesame oil
- Soup soy sauce
- Soy sauce
- Ssamjang
- Zanthoxylum piperitum
Soy sauces
References
[1] https://en.wikipedia.org/wiki/Soy_sauce
Also known as Chiang-yu, Ganjang, History of soy sauce, Japanese soy sauce, Jiàng yóu, Jiàngyóu, Kancang, Kanchang, Kanjang, Kecap, Kecap asin, Korean soy sauce, Liquid aminos, Nama shoyu, Nuoc tuong, Nước tương, See yau, Shô-yu, Shooyu, Shouyu, Shôyu, Shoyu sauce, Shō-yu, Shōyu, Silimansi, Soy sauce brewing, Soy sauces, Soya sauce, Soybean sauce, Soysauce, Syooyu, Syouyu, Syôyu, Taiwanese soy sauce, Tamari sauce, Tau vi yeu, Toyo at Kalamansi, Toyo't Kalamansi, Toyomansi, Tàu vị yểu, Xi dau, Xì dầu, .
, Fermentation, Fermentation in food processing, Fish sauce, Food browning, Food Standards Agency, Fujian, Genus, Glutamic acid, Glutamine, Gluten, Gluten-related disorders, Goguryeo, Goryeo–Khitan War, Goryeosa, Guk, Gyuhap chongseo, Hakka people, Han dynasty, Health Canada, History of salt, Hoklo people, Hybrid name, Hydrolysis, Hydrolyzed vegetable protein, IARC group 2A, Indonesia, Indonesian cuisine, Isaac Titsingh, Isoflavone, Jakarta, Japanese Agricultural Standard, Japanese noodles, Java, Jeju Island, Jeotgal, Jeungbo sallim gyeongje, Jin dynasty (266–420), Jjim, Jorim, Joseon, Kansai region, Kantō region, Kōji (food), Ketchup, Korea, Korea Foundation, Korea under Japanese rule, Korean cuisine, Koreana (magazine), Kottu, Kyushu, La Choy, Lactic acid bacteria, Lactic acid fermentation, Languages of the Philippines, Leucine, List of Asian cuisines, List of Chinese sauces, List of condiments, List of fermented soy products, Maillard reaction, Mawangdui, Meju, Microorganism, Mie goreng, Ministry of Food and Drug Safety, Miso, Molasses, Mold, Monosodium glutamate, Mural, Namul, Nasi goreng, National University of Singapore, Nitrogen, Nutmeg, Onggi, Pagan Kingdom, Palm sugar, Pasteurization, Peru, Philippine adobo, Philippine Hokkien, Philippines, Pickling, Ponzu, Preservative, Protease, Pyebaek, Qimin Yaoshu, Records of the Three Kingdoms, Red cooking, Red wine, Rice, Saccharomyces cerevisiae, Sake, Salt, Salt substitute, Sambal, Samguk sagi, Samuel Wells Williams, Sashimi, Satay, Sauce, Semur (Indonesian stew), Sherry, Short-chain fatty acid, Sinmun of Silla, Song dynasty, Soup soy sauce, Southeast Asia, Soviet Union, Soy protein, Soybean, Starch, Stock (food), Sushi, Suzhou, Sweet soy sauce, Tương, Territory of Hawaii, Thai cuisine, The Chosun Ilbo, The Hankyoreh, Three Kingdoms of Korea, Tofu, Tongseng, Umami, Vegetarian cuisine, Vegetarianism, Vinegar, Volvariella volvacea, Wa (Japan), Wasabi, Wheat, Worcestershire sauce, Wushi Zhongkuilu, Yamaguchi Prefecture, Yanai, Yamaguchi, YouTube, Yuzu, Zhihu, Zhou dynasty, 1,3-Dichloropropan-2-ol, 2007 Vietnam food scare, 3-MCPD.