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- 1. Soy Sauce
- Soy sauce is one of the world’s oldest condiments. Soybeans and wheat are blended and then yeast culture is added, along with water and salt, to create a mash, which ferments and ages like wine for several months to develop a rich, mellow flavor, aroma and delicate amber color. Once fermentation is complete, the resulting liquid is filtered, pasteurized and packaged. Non-brewed soy sauces are the result of a 20th-century short cut known as acid hydrolysis. There are critical differences between brewed and non-brewed soy sauces. Brewed soy sauce has a mellow, salty-sweet flavor, a subtle aroma and a delicate, transparent color - qualities that enhance other ingredients. The harsh, salty flavor of non-brewed soy sauce is one-dimensional, masking and overpowering other ingredients. Soy sauce can be used in entrees, pasta, pizza, soups, salads, sandwiches and more. Soy Sauce can balance and intensify the salty, sweet and tart flavors of other ingredients, acting as a natural flavor enhancer.
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- 2. Sweet Soy Sauce
- Known as kecap manis (Indonesian). Sweetened, slightly thick soy sauce. A good substitute is: 1 part soy sauce to 2 parts palm sugar boiled until syrupy, then cooled.
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