Soy sauce is a fermented sauce made from soya beans, roasted grain (sometimes), water, and salt. It is used in Asian cooking where salt would be used in dishes in the Netherlands. There are numerous types of soy sauce available.
To make soy sauce, a specific fungus called Aspergillus is added to roasted grain and cooked soya beans. This mixture is called ‘koji’. The fungus is given three days to grow before being combined with salt water. This mixture is then placed in large barrels and the bacteria Lactobacillus is added. Then the fermentation process starts, which can take anywhere from six months to several years. The longer the soy sauce ferments, the better the quality. Finally the soy sauce is passed through a sieve, pasteurised, and bottled.
Taste combinations: cucumber, aubergine, ginger, radish, onion, shallot, leek, peanut, mushrooms, bean sprouts, carrot, cassava, cashew nuts, egg, rice, vinegar, noodles, lime, yuzu, tangerine, orange, calamansi, white chocolate, green tea, pak choy, beef, pork, chicken, fish.