Soy sauce – How healthy is the Asian condiment?

The brown sauce originally comes from China, but is associated primarily with Japan in this country, not least due to the great popularity of sushi. However, it not only goes well with sushi, but also gives wok dishes, salads, and soups a savory taste.Soy sauceProduction of soy sauce

For thousands of years, Asian foods have been seasoned with soy sauce. But the sauce was not added to food just for the taste; it also made the food last longer. Dutch traders finally brought soy sauce to European kitchens in the 17th century. The list of ingredients is not very long. Soybeans, wheat, water, and salt are all that is contained in soy sauce. In traditional production, the soybeans were ground and roasted and then mixed with cracked wheat. The addition of special microorganisms creates a dry mash. With salt and water, all ingredients are filled into cedar wood barrels, where they ferment and the soy sauce acquires its typical taste. This changes depending on the length of storage. Nowadays, most soy sauces are produced industrially. Nevertheless, there are still sauces that mature according to the original method. In many Asian countries, there are special soy sauces, each of which also has its own taste. Roughly, soy sauce can be distinguished into light and dark. In this country, the varieties from China and Japan are particularly well-known. The light sauce tastes saltier and is thinner, and it is used to season a wide variety of dishes. The dark soy sauce is somewhat thicker and more intense in color. It has a longer fermentation process and therefore tastes sweeter and is less salty. The dark soy sauce not only gives the food a special aroma but also a strong color.

Ingredients of soy sauceTraditionally produced soy sauce contains no fat and also very few calories. It is also rich in antioxidants. However, these are usually missing in the industrially produced version. In addition, they often contain additives such as sugar or glutamate, which are known not to be particularly healthy. Both traditional and industrially produced soy sauces have a relatively high salt content of about 13%. Therefore, it is recommended to consume them only in moderation. In addition, additional salting should be avoided. For people who are sensitive to histamine, however, soy sauce is not suitable for seasoning. In the case of histamine intolerance, one should generally avoid soy products. In general, naturally produced soy sauce is to be preferred over industrially produced soy sauce. It not only contains health-promoting ingredients but is also free of unhealthy additives. Enjoyed in moderation, soy sauce is a good way to season dishes. for soy sauce – How healthy is the Asian condiment?

The brown sauce originally comes from China, but is associated primarily with Japan in this country, not least due to the great popularity of sushi. However, it not only goes well with sushi, but also gives wok dishes, salads, and soups a savory taste. Production of soy sauce For thousands of years

Soy sauce – How healthy is the Asian condiment?