Root Source: Soy Sauce

by Cookthink

what you should know Perhaps as foreshadowing of the future of take-out everywhere, soy sauce got its start as a leftover. When the Chinese were fermenting soybeans for a flavoring paste in the 2nd century BCE, they realized that the liquids left behind were also pretty tasty. Buddhist monks took the process to Japan, and by the 1600s it developed into the standard recipe of fermented soybeans and wheat we eat today. to each its own Different versions of soy sauce exist across Asia. Chinese soy sauces are made light and dark, with the dark containing molasses to give it a sweeter edge. Japanese sho-yu is categorized according to color and ingredients, and ranges from lightly sweet to intensely dark and salty. Other soy sauces are made in Korea, Taiwan, the Philippines, and Indonesia, all with slight differences. it's all the soy to me Though each sauce is slightly different, you probably don't need to have 15 different bottles of soy sauce in your fridge. If you can accept small variations in flavor, a basic Japanese soy sauce will work in most everything. yum-ami The dark taste of soy sauce is practically the definition of umami, the savory fifth taste that enhances the other four (sour, salty, sweet, bitter) and is found in everything from meats and mushrooms to tomatoes and parmesan cheese. wheat weak Tamari, a dark variety of Japanese soy sauce, is packed with rich umami flavor. But unlike other varieties, it has little or no wheat - which makes it a safe staple in a gluten-free diet. what you need A flat-bottomed wok is a versatile alternative to the rounded variety. You can use it for braises and other liquid cooking as well as stir-frying. One of our favorite Japanese cookbooks, Harumi's Japanese Cooking, is a beautifully photographed collection of classic and reinvented Japanese recipes. Nothing says "this isn't take-out" like a pretty soy sauce pot. what you do Soy sauce and eggs may not sounds like a fantastic combination, but the savory saltiness of the soy works so well with green onions for this omelet with shrimp and broccoli. An Asian adaptation of a classic Italian dish: there is a light and refreshing lilt to the tortellini in soy and lemongrass broth. A simple soy dressing dresses up this cold black rice noodle salad with mixed vegetables from Coconut & Lime. It's sweet, hearty, salty and earthy, so a plate of stir-fried beef, leeks and bell peppers with basil over rice satisfies just about any craving. featured recipe This light dish of green beans with mayo-soy sauce made us think of spring! It's this week's featured recipe for the Root Source Challenge and it's from Alanna of A Veggie Venture!