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Brags "liquid aminos" is using the hydrochloric acid hydrolysis method. They mention they do not add table salt. But they merely neutralize the HCl with sodium hydroxide (making the salt). Its an artificial soya sauce (With the same potential carcinogen danger.)http://www.welikeitraw.com/rawfood/2005/06/bragg_liquid_am.html
I took the liberty of making some major changes to this page, though I am far from an authority on the subject. My changes are slightly biased towards both the Japanese and Chinese forms of the sauce, as opposed to any other types that may exist.
I decided to remove the external link regarding the japanese characters representing soy sauce, as the link really only has relevance to japanese language, as opposed to soy sauce. Here's the link, just in case:
Script
In terms of improvements to this entry, I believe there is a need for more information about the usage of soy sauce outside of japanese/chinese cuisine.
Also, the origin of the world "soy" doesn't really belong here, since we can point to soybeans as the primary component of soy sauce. This kind of etymology might belong in soybean, but even then, I wonder at its appropriateness here. Also, what does ?? mean? The English word "soy" came from the word "Soi" (そい) of the Satsuma dialect of Japanese.
A useful comparison for information on the Japanese sauces is http://www.japanweb.co.uk/listing/soy.htm. However, this was not used as a source (despite the similarities in the description of soy sauce varieties), as more accurate japanese resources were at hand.
There is also a need to cover the general production process of the sauce, so the variations can be discussed from the context of the standard procedure. There appears to be much more literature on the japanese process, so that is probably the best starting point. Lenny-au
Can『Shōyu』be hypenated like this? (Shō-yu) - It says so in my Shonen Jump magazine. WhisperToMe 06:13, 15 Aug 2004 (UTC)
I can provide some information on the production of Korean soy sauce(called ganjang(간장)). I won't incorporate it into the main article since I don't know much about Chinese and Japanese methods. I'm hoping someone familiar with other methods would expand the main article with comparisons. Any how, there are three main methods of making soy sauce in Korea: traditional, culture induced, and soy protein method. In traditional method, soy sauce is produced in the process of making doenjang(된장), Korean fermented soy bean paste. In the process of making doenjang, meju(메주), ground soy bean molded into brick forms and then fermented, is steeped in brine for 40-60 days for second fermentation before liquid portion is separated to become soy sauce. The solid matter left over is what becomes doenjang incidentally. There are some regional variations where some additional ingredients such as sweet potatoes or chili peppers are added during the steeping process. Sometimes the meju is steeped in soy sauce instead of plain brine to increase the flavor intensity. The soy sauce made from the traditional method is called Joseon Ganjang(조선간장). Second method uses mixture of wheat and soy/defatted soy combined with starter culture before going through fermentation. The soy sauce made from this method is called yangjo ganjang(양조간장). Commercially produced soy sauce employing this method but with 100% soy is also called joseon ganjang. Third method involves artificially breaking down the soy protein and usually doesn't involve fermentation. Soy sauce produced with this method is called sanboonhae ganjang(산분해 간장). Soy sauces that are mixture of yangjo ganjang and sanboonhae ganjang are also marketed. There are also soy sauces with added ingredients and soy sauces that are aged. I should add a note that joseon ganjang is considered a sub category of yangjo ganjang. I separated it here to distinguish the method used at homes traditionally as yanjo ganjang is strictly a realm of commercial production. 12.203.34.186 10:56, 25 February 2006 (UTC)PJ[reply]
The main source of umami? As a Japanese, I regard dried tuna (Katsuobushi, John Lennon's "Shaved Fish") as the primary source of umami (perfectly natural sodium glutamate). And some seaweeds(such as kombu). Sodium glutamate was found by a Japanese scientist from them. Chikumaya (talk) 12:05, 5 December 2010 (UTC)[reply]
The Indonesian ketjap is not mentioned. It is used extensively in Indonesian cuisine. Anyone have more to add? JFW | T@lk 23:05, 15 Aug 2004 (UTC)
Ketchup & th:ก้ได้โด are two different birds-----can anyone type Thai.
Likewise I could have gone on to say how Worcestershire and Maggi don't use soy because these were imitations to suffice for the lack of shoyu in Europe at the time. Just as there is a hundred ways to transliterate ketjap-so to with shou-yu. Accursed romaji for text, we should use their phonetic alphabet しょうゆ.
Added more to Japanese Soy Sauce, Addition of alcohol as preservative, and gave a mention to kecap...I know there is Chinese for kecap, but to find it with Engrish.
My head is spinning now from keeping track of three character sets will post more on the recipe shortly. Schlüggell 20:38, 17 Mar 2005 (UTC)
A soy sauce that is called in English thin soy sauceorlight soy sauce is mentioned in the bilingual (Chinese-English) cookbook Thai Cooking Made Easy by Sukhum (Ken) Kittivech published by Wei-Chan Cooking School (of Taiwan). The Chinese name for this is 白醤油.
Another sauce mentioned is called sweet soy sauce in English & 甜醤油 in Chinese.
Question: how do these two Thai soy sauces differ from Chinese and Japanese soy sauces?
thank you
p.s. If it helps, the cookbooks says the following:
There are Chinese molasses sweetened soy sauces called Black or extra black soy sauce. Wei-Chuan is also an asian food company that makes soy sauce, they may have some answers if you are looking for something specific. Whitebox (talk) 13:42, 7 February 2008 (UTC)[reply]
Upon reading reading an article regarding this subject & reading this article on soy sauce, I felt this page would benefit from adding the following information:
"Scientists have found that soy sauce contains antioxidant properties about 10 times more effective than red wine and 150 times more potent than vitamin C. Antioxidants, found in red wine, fruits and vegetables, counter the effects of free radicals, unstable atoms which attack human cells and tissues. Free radicals have been linked to the aging process as well as a range of ailments including Parkinson's disease, cancer and heart disease. The National University of Singapore study also found that the sauce improved blood flow by as much as 50 percent in the hours after consumption. "There's a preventative aspect, showing that it may potentially slow down the rate of cardiovascular and neurodegenerative diseases," research team leader Professor Barry Halliwell said. But he cautioned against taking large amounts of dark soy sauce because of its high salt content, which could lead to high blood pressure"
Source: http://today.reuters.com/News/CrisesArticle.aspx?storyId=SIN326495
Hair Soy Sauce: A Revolting Alternative to the Conventional
the above paper cites this article as a reference. --Paul E. Ester 17:15, 28 July 2006 (UTC)[reply]
Unfortunately the provided link no longer works. Doing some looking around on the 'net I can only find references to the article, rather than any further evidence to suggest it's reality. Searching on the author's name turns up ( http://education.guardian.co.uk/egweekly/story/0,,1855068,00.html ) which suggests that Alexander has done a number of bizarre-food studies, yet I can't find any (working) links to these either.
I suggest that without further corroboration, we assume that Alexander has withdrawn his research and that other food experts have not confirmed his findings.
A big argument against the likelihood of this story involves considering the comparitive costs of sourcing, collecting, transporting and sorting the hair from other waste vs the cost of growing (or importing), transporting and fermenting the soy beans. I'd be surprised if the hair solution could be cheaper even in China. —The preceding unsigned comment was added by 210.23.138.169 (talk • contribs) 04:01, 4 December 2006 (UTC).[reply]
No. It's not an urban legend. China Central Television broke the story in 2004. I found the original article on the China Central Television website and updated the Wikipedia article with a link to the reference. It's in Chinese, but it's pretty readable if you use Altavista Babelfish translator. With all their food safety PR problems lately, hopefully the Chinese government won't kill the link. Frzl 12:38, 5 July 2007 (UTC)[reply]
Urban legend or reality, this is not a "type" of soy sauce. Here's the text removed (byArchelon 23:57, 19 August 2007 (UTC)) from the article, in case anyone wants it:[reply]
{{cite news}}
: Check date values in: |date=
(help))I agree, it shouldn't be in the article, not a "type" of soy sauce. LDHan 13:22, 20 August 2007 (UTC)[reply]
To the comment earlier about the origin of the word 'soy' not belonging here, I was under the impression that 'soybeans' got their name from 'soy sauce', not the other way around. If that's true, then wouldn't the definition belong here?
As there is no soy sauce in Worchester Sauce (as commented above) I will remove the comment from the page, unless anyone objects. —The preceding unsigned comment was added by Ewan carmichael (talk • contribs) 06:19, 28 January 2007 (UTC).[reply]
What does the dark brown-black color come from? Like coffee or stout, does it come from the roasting of the soybeans before brewing? Badagnani 02:46, 30 January 2007 (UTC)[reply]
Why does pii redirect to soy sauce? What the hell is pii?Randy6767 20:57, 6 May 2007 (UTC)[reply]
Can anyone figure out the Chaozhou loanword for see ewatPad see ew?Badagnani 23:33, 15 October 2007 (UTC)[reply]
CAN YOU DIE FROM DRINKING ONE CUP OF SOY SAUCE?
JACK D —Preceding unsigned comment added by 66.230.102.99 (talk) 03:47, 13 November 2007 (UTC)[reply]
Can you die from drinking a cup of soup broth or salt? There's your answer. Whitebox (talk) 13:47, 7 February 2008 (UTC)[reply]
You won't die of excessive salt intake, but you may die of thirst!! jjchoo (talk) 09:52, 29 August 2008 (UTC)[reply]
Article states only light soy sauce used in Taiwan. I have a bottle KIMLAN Dark soy sauce (from Taiwan) sitting on my table. So something doesn't jive. Doolin (talk) 18:34, 21 January 2008 (UTC)[reply]
Why didn't you fix it? Whitebox (talk) 13:45, 7 February 2008 (UTC)[reply]
L' Chepeau Soy Sauce is selling for $500 per 6oz bottle in Dubai. Has anyone tried this soy sauce, nicknamed El Cheapo Soy Sauce, or seen it for sale in Dubai: chepeau.com
The writer suddenly introduces the word "kanjang", without any explanation, at the end of this section (copied below). Is it a typo? Did they mean "ganjang"? Or is it interchangeable with "ganjang"?
"Korean soy sauce, or Joseon ganjang (조선간장) is a byproduct of the production of doenjang (Korean fermented soybean paste). Joseon ganjang, thin and dark brown in color, is made entirely of soy and brine, and has a saltiness that varies according to the producer. Wide scale use of Joseon ganjang has been somewhat superseded by cheaper factory-made Japanese style soy sauce, called waeganjang (hangul: 왜간장/倭간장). However, many Koreans continued to use the soy sauce native to their culture. According to the 2001 national food consumption survey in Korea, traditional fermented kanjang comprised only 1.4% of soy sauce purchases.[3]"
Also it doesn't make much sense to write that "many Koreans continued to use the soy sauce native to their culture" and then quote "the 2001 national food consumption survey in" Korea's finding that "traditional fermented kanjang [assuming this means ganjang] comprised only 1.4% of soy sauce purchases". 1/4% of the population isn't really "many".
It would be great if someone knowledgable in this area could fix this up. Thanks. —Preceding unsigned comment added by Tyranny Sue (talk • contribs) 05:52, 29 May 2008 (UTC)[reply]
If amakuchi is a variant of koikuchi, what makes it a variant? The article does not explain that.
ICE77 (talk) 17:58, 24 August 2008 (UTC)[reply]
Intro to the article says:
Which Commonwealth countries call it soya sauce? In Australia, soy sauce is more common (nowadays at least). In which countries is it regularly called soya sauce instead? --SJK (talk) 08:32, 6 September 2009 (UTC)[reply]
Regarding the red link at the beginning of the article, I am not qualified to create a page on Aspergillus sojae but there is a ton of information and sources here if anyone cares to do it: mic.sgmjournals.org/cgi/reprint/71/1/29.pdf
Philg88 (talk) 06:52, 31 May 2010 (UTC)[reply]
Perhaps a minor quibble, but this article has a photo entitled "A bottle of Japanese soy sauce" but the bottle in question appears to be American soy sauce. Kikkomon is a multinational company, and in the second half of the 1950's a lonely Japanese salesman travelled to the U.S. and spread the gospel of soy sauce. I've seen a Japanese documentary (perhaps NHK) on his exploits. Some time around 1957 Kikkomon USA was established. (See the company web site.) There appear to be two production facilities in the U.S. (HQ in San Francisco, production facilities in Folsom CA and Walworth WI, and various offices elsewhere.) I suspect nearly all Kikkomon soy sauce sold in the U.S. or Canada is manufactured in the U.S. This is not to imply any significant difference between the Japanese and American products, although my Japanese wife claims there are slight differences.
Philg88 (talk) 06:52, 31 May 2010 (UTC) —Preceding unsigned comment added by Steven M. Haflich (talk • contribs) [reply]
On another note, I feel that the "production" section under "Japanese Soy Sauce" is poorly translated. Perhaps this can be worked on in the future?
The first line states "Soy sauce (also called soya sauce) is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus soyae molds, along with water and salt." --> I would personally change this to: "Soy sauce (also called soya sauce) is a sauce produced by fermenting soybeans with Aspergillus oryzae or Aspergillus soyae molds, along with brine (or salted water)."
The reason for this is that "A condiment is sauce or seasoning added to food to impart a particular flavor or to complement the dish."; hence
I would thus use sauce in the term, but mention condiment at the end, as in "it is used in Asian cuisine as a condiment" 91.182.242.10 (talk) 14:02, 20 December 2010 (UTC)[reply]
Not sure at all if it is worth a note, and I found no hint much yet but I heard somewhere. long ago, that there was a medieval (Sangoku or Tokugawa eras) japanese torture using a knife to make hole wounds, bamboo tubes and boiling soy sauce. Horrifyingly painfull. Maybe a scholar of japanese hsitory could confirm or infirm this? —Preceding unsigned comment added by 74.57.100.110 (talk) 08:18, 31 January 2011 (UTC)[reply]
The "production process" section is either written by someone who doesn't have English as a first language, or is the result of a poor translation, probably from Japanese. Whichever, it is way below the standard of written expression expected in an English language encyclopedia. Unless someone re-writes it entirely, it needs to go. I was going to try a re-write myself, but there are parts where the meaning is very unclear. Tigerboy1966 (talk) 09:27, 30 June 2011 (UTC)[reply]
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First of all, we do not agree that this information is suitable for the lede section of the article. Secondly, we don't think it really belongs in the article at all. But if it belongs anywhere on Wikipedia, it must be well-sourced according to the guideline at Wikipedia:Identifying reliable sources (medicine). This guideline is stricter than the policy of WP:RS. Yahoo! News is not a good source of medical information. Elizium23 (talk) 00:42, 10 June 2013 (UTC)[reply]
Anearlier section on this talk page says that "When a draft system of enlistment existed in Japan, there were rumors of people who drunk soy sauce so they could be disqualified in a health check and not be drafted." - if there's a bit more context to hang on this than just "an American kid drank a quart, once", it might merit a section. --McGeddon (talk) 12:02, 11 June 2013 (UTC)[reply]
I've been transcribing the famous Swedish cookbook by Cajsa Warg and came across a recipe for "Soija" yesterday. The book, Hjelpreda I Hushållningen, can be found at Swedish Wikisource. It's the fourth edition from 1770, but the recipe is from the extended edition from 1765. Here's the original text:
Soija. Tag Champignoner som äro stora wäxte och helt bruna på skägget, så mycket man kan få på en gång, de läggas deruppå i wattn och hwispas i hast med en hwisp så at det blifwa fria ifrån jord och sand, då tagas Champignonerna up med et Durkslag, och skadas intet om något wattn skulle medfölja, allenast de straxt läggas i en rensmakande fjerding eller kruka hwarftals med stark saltning, hwarmed de blifwa stående 24 timmar, och derefter kokas något litet dock lyckt med sin egen saft uti et förtent käril, men då och då omröras med en sked under kokningen, och kramas på dem så at smaken går utur Champignonerna: när de sålunda kokat, slås altsammans uti en serviett eller hårdukspåsse, och låter det rinna som Gelée, dock kan litet kramas på påssen, så at musten wäl går utur: När detta är genomrunnit och stått en stund, så at om något grummel stt sig til botten, så hälles det klara sackta af, hwilket kokas med krossad kryddpeppar, hel muskottblomma; ungefärligen et quintin muskottblomma och et lod kryddpeppar til et stop Soija, dermed kokar det tilsammans, så at hon blifwer något mustig, och sedan silas uti stenkäril at stå öfwer natten, då hälles Soijan helt sackta af, så at intet grummel följer med, och sedan tömes på Bouteiller som korkas ganska wäl, hartsas, och sedan förwaras i Källaren.
NB. Denna Soija måste wara wäl saltad, så kan hon bättre hålla sig, hon är tjenlig at bruka på mat, såsom på bruna Ragouer eller uti stek-saucer, hwaraf tages et eller twå skedblad, alt efter som man finner smak uti. Denna beskrifning på Soijan har jag wäl sielf intet försökt, men fått af en annan underrättelse derom, dock har jag smakat Soija som blifwit gjord efter denna, och hon har just haft samma smak som den Utländska.[1][2]
In summary, the recipe calls for whole mature champignons (portabellos) that are rinsed off and salted for 24 hours and then boiled. The mushrooms are then put in a cloth bag and the juice is allowed to drip off them ("like with jelly", though some squeezing is allowed) and the solids are allowed to sink to the bottom. The clear sauce is slowly poured off, ground allspice and whole mace (probably the most popular spice in European 18th century cookbooks) are added and the liquid is boiled again. The sauce is then strained and stored in sealed glass bottles. The recommendation is that it should be "well salted" in order to keep better. The suggested quantity is 1-2 spoonfuls to add flavor to ragouts or sauces for grilled or fried meat.
The last sentence of the recipe is interesting because the sauce is described as "having the same flavor as the foreign [soy sauce]". So whatever imported sauce was made out of, it was quite similar to this recipe.
Peter Isotalo 13:00, 12 October 2014 (UTC)[reply]
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The introduction states that it originated in the 2nd century, but the first paragraph puts it between the 3rd and 5th. Which is it? OGRastamon (talk) 04:01, 23 April 2016 (UTC)[reply]
The comment(s) below were originally left at Talk:Soy sauce/Comments, and are posted here for posterity. Following several discussions in past years, these subpages are now deprecated. The comments may be irrelevant or outdated; if so, please feel free to remove this section.
Some refs, but not enough, and still has many issues. --Slashem (talk) 23:04, 22 April 2008 (UTC)[reply] |
Last edited at 23:04, 22 April 2008 (UTC). Substituted at 06:37, 30 April 2016 (UTC)
Shouldn't the product be described as soya sauce? Soya sauce is the term in standard English (British English) whilst soy is the term in only a dialect of English, namely American English.Royalcourtier (talk) 22:47, 19 November 2017 (UTC)[reply]