As the soy sauce simmers, the excess water will evaporate, and it will leave behind a more concentrated soy sauce. The result is a liquid that boasts a high salt content (because of the brine it’s soaked in and the fact that it’s left to ferment only for short periods), lighter color and less pronounced flavors. Other types of starches that people have used to get the job done include potato starch and rice starch. If you have some of these starches, you might choose to utilize them. The color is much darker, the flavor much deeper and the entire experience is much more satisfying. You’ll find this kind of soy sauce in Asian markets, but you will have to pay extra.

This lengthy fermentation process yields a darker color along with richer, deeper and less salty flavors that distinguish these sauces from their lighter kin. Traditional soy sauces are made by mixing soybeans and grain with mold cultures such as Aspergillus oryzae and other related microorganisms and yeasts (the resulting mixture is called koji in Japan; the term koji is used both for the mixture of soybeans, wheat, and mold as well as for the mold itself). Historically, the mixture was fermented naturally in large urns and under the sun, which was believed to contribute extra flavors. Today, the mixture is placed in a temperature and humidity controlled incubation chamber. [31]

What Is Sweet Soy Glaze Made Of?

Matsudo T, T Aoki, K Abe, N Fukuta, T Higuchi, M Sasaki & K Uchida (1993). "Determination of ethyl carbamate in soy sauce and its possible precursor". J Agric Food Chem. 41 (3): 352–356. doi: 10.1021/jf00027a003. {{ cite journal}}: CS1 maint: multiple names: authors list ( link) a b 강, 명기 (20 October 2006). "항암효과가 탁월한 우리의 구수한 된장"[Our flavourful doenjang with potent antitumor effect]. Dailian (in Korean) . Retrieved 9 November 2016. This is because the sauce isn’t really aged properly. You’re pretty much always going to get sauce that is a little bit thin.

Kanro shoyu is a variety of soy sauce made exclusively in Yanai, a city in Yamaguchi Prefecture. [14] It is handmade and is less salty and less sweet than saishikomi shoyu. [14] Light soy sauce is made by fermenting a cultured grain mixture consisting of cooked soybeans and roasted wheat. Sometimes the roasted wheat is omitted especially when dark soy sauce is intended to be made. a b c d e f g h i j k l m n o Traditional and modern Japanese soy foods: manufacturing, nutrition and cuisine of a variety of soy foods for health and joy of taste. Ohyama, Takuji. Hauppauge, New York. 14 May 2014. ISBN 9781626186071. OCLC 858282101. {{ cite book}}: CS1 maint: location missing publisher ( link) CS1 maint: others ( link) Pour out any excess oil, then add the prepared sauce to the hot pan, along with the reserved steak and vegetables. Bring to a boil, and cook, stirring constantly, until everything is thoroughly combined, and the beef has just cooked through, about 2 – 3 minutes. You may or may not want to add starch to your soy sauce. Maybe you’re watching your weight, maybe you just don’t like the idea of using starch at all.

Niki Nakayama, Chef at n/naka in Los Angeles, CA

LSF, also referred as rapid fermenting, is a modern fermentation method invented in response to high market demand.

Both are crafted from cultured boiled and roasted soybeans and wheat respectively) which are then wet fermented in a salt brine or dry fermented in coarse salt solution for an extended period. Junelyn S. de la Rosa (May 2004). "Is your soy sauce safe?". Bar.gov.ph. Archived from the original on 15 January 2015 . Retrieved 1 January 2015. There are some downsides to using this method that you should be aware of. Firstly, if you aren’t careful, you could wind up burning the sauce. January 2013). "바람이 말리고 세월이 삭힌 깊은 맛"[Deep flavour, dried by wind and fermented by time]. Weekly Hankook (in Korean) . Retrieved 9 November 2016. The basic idea is to mix cornstarch with a bit of water to make a slurry. Typically, when making a cornstarch slurry, you’ll combine cornstarch with an equal amount of water.Additives with sweet or umami tastes are sometimes added to a finished brewed soy sauce to modify its taste and texture. Combination of dark and soy is used to create a balance of flavour, salt and colour. You add a bit of dark soy for the flavour and colour, then use light soy to add more saltiness to a dish without overwhelming it with soy flavour. Examples: San Choy Bow (Chinese Lettuce Wraps), Hot and Sour Soup, Thai Drunken Noodles. This section needs additional citations for verification. Please help improve this article by adding citations to reliable sourcesin this section. Unsourced material may be challenged and removed. ( January 2009) ( Learn how and when to remove this template message)