More and more consumers of the soy sauce en West. Many of these new diners came to know this condiment thanks to the spread of the Japanese food all over the world. But few know that, like many foods like pasta or kiwi, this sauce also comes from China. Its origin is more than 2500 years old. At that time, many Chinese people acquired the buddhism as a religion and many of them became Vegetarians. At that time, sauces to season they incorporated meat, for this reason one was prepared with the soybean as a substitute. Find out here how it is and what it brings.
Its elaboration
Although currently the production of the soy sauce It has been modernized, the foundations and its bases are the same as in its origins. Its ingredients are five: soy, wheat, water, salt and koji (aspergillus soyae) or yeast. In this last ingredient and as in almost all preparations where fermentation participates, yeast is very important. No doubt the koji and its function in the process makes the difference between some preparations and others.
The process begins with the mushroom culture Which for 3-4 days. On the other hand, the soybeans and wheat (somewhat crushed) and both are allowed to absorb much of the water. Once these three days have passed, the koji to the water with salt, soy and wheat. This mass produced is called "moromi”. Thanks to the rapid spread of koji the different fermentations take place. This process will take months or even years. Formerly, these processes were carried out in ceramic pots, currently in stainless steel. Once this time is over, the dough will be squeezed by pressure and by sedimentation it will be filtered, pasteurized and packaged. This is how the soy sauce.
Gastronomy and properties of soy sauce
In the kitchen, the soy sauce is a great seasoning for salads, vegetables, rice, meat, fish, sushi, ramen and any kind of soup. Also in the preparation of meat and fish, it enhances and enhances the flavors of the recipe.
La soy sauce it is a great antioxidant. Also thanks to the isoflavones in soy, it helps bone health. It is of great help in control of bad cholesterol, although, due to its salt intake, its consumption should be controlled in hypertensive patients. As a condiment in salads it can be very useful in low-fat diets, since this sauce does not have, only one level very low calorie.
