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Cafe Potpourri

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   Soya sauce
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Soy sauce,Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. The sauce, originating in China, is commonly used in East and Southeast Asian cuisine and appears in some Western cuisine dishes, especially as an ingredient in Worcestershire sauce.,Types,Soy sauce originated in ancient China and has since been integrated into the traditional cuisines of many East Asian and South East Asian cultures. Soy sauce is widely used as a particularly important flavoring in Chinese, Japanese, Filipino, and Korean cuisine. However, it is important to note that despite its rather similar appearance, soy sauces produced in different cultures and regions are very different in taste, consistency, fragrance and saltiness. As such, it may not be appropriate to substitute soy sauces of one culture or region for another.,Health,Positive,A study by National University of Singapore shows that Chinese dark soy sauce contains 10 times the antioxidants of red wine.,Negative,Soy sauce does not contain the beneficial isoflavones associated with other soy products such as tofu or edamame. It can also be very salty, so it may not be a suitable condiment for people on a low salt diet. Low-salt soy sauces are produced, but it is impossible to make soy sauce without using some quantity of salt.,Soy is rapidly becoming a major food allergen, with increasingly wide recognition of its potentially severe and life threatening effects. Soy is not always clearly identified, and a variety of food constituents either are soy or are derived from soy.
  Description
Soy sauce
Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. The sauce, originating in China, is commonly used in East and Southeast Asian cuisine and appears in some Western cuisine dishes, especially as an ingredient in Worcestershire sauce.
Types
Soy sauce originated in ancient China and has since been integrated into the traditional cuisines of many East Asian and South East Asian cultures. Soy sauce is widely used as a particularly important flavoring in Chinese, Japanese, Filipino, and Korean cuisine. However, it is important to note that despite its rather similar appearance, soy sauces produced in different cultures and regions are very different in taste, consistency, fragrance and saltiness. As such, it may not be appropriate to substitute soy sauces of one culture or region for another.
Health
Positive
A study by National University of Singapore shows that Chinese dark soy sauce contains 10 times the antioxidants of red wine.
Negative
Soy sauce does not contain the beneficial isoflavones associated with other soy products such as tofu or edamame. It can also be very salty, so it may not be a suitable condiment for people on a low salt diet. Low-salt soy sauces are produced, but it is impossible to make soy sauce without using some quantity of salt.
Soy is rapidly becoming a major food allergen, with increasingly wide recognition of its potentially severe and life threatening effects. Soy is not always clearly identified, and a variety of food constituents either are soy or are derived from soy.
  
 Quantity:  
  
 

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