The concentration of flavors during this simmering process gives concentrated soy sauce a much bolder, richer taste compared to its regular counterpart. The flavors of roasted soybeans, toasted wheat, yeast, and salt are amplified and condensed into every drop. Just a small amount of concentrated soy sauce can provide a huge boost of savory depth to dishes. Types of Pearlriverbridge’s Concentrated Soy Sauce PRB Soy Sauce can be used for a variety of functions in cooking. Some remmish food can be more soaked or cooked with soy sauce so as to make the dish savory and more colorful with sauce red. Sauce red is different from eatable coloring in that it is purely natural without any toxic elements. Sauce red not only makes food more attractive but also make people stomachic. According to research statistics, soy sauce contains a series of nutritional elements, such as sugar protein, aminophenol, fat, enzyme, Vitamin B1, Vitamin B2, niacin, sulfate, phosphate, calcium and phosphorus. PRB Soy Sauce is delicious and savory as a condiment, and at the same time is nutritional. From Ancient Chinese Books I keep them in my pantry, where it's cool, dark, and dry. If you're concerned, refrigerate the bottle. Some of the ones I've written about here have been aged through my negligence and they still taste great! In ancient times, soy sauce was called sauce juice. The term Soy Sauce first occurred in Zun Sheng Ben Jian by Gao Lian of Ming Dynasty as "when it is used, pour a bowl of oil, and then add soy sauce, vinegar and some sugar…" Mix with additional ingredients like sesame oil, chili oil, vinegar, garlic, ginger to create customized dipping sauces.

Dilute your concentrated soy sauce proportionally with a 1:6 ratio of water, and voila, you have yourself some regular liquid soy sauce! PRB Soy Sauce is made of refined North-east China yellow beans, which are selected, soaked and then steamed & boiled in high pressure. The steamed yellow beans are mixed with flour and yeast. The mixture will be sent to yeast groove for ventilated ferment. The above whole process will be monitored & controlled by automatic system and computer system. After 48 hours, the matured sauce yeast is gained. This sauce yeast will be put into sunning pot with salty water for hundred-day brewing. The whole brewing process is completely natural without any artificial temperature control. Nutritional Facts Maggi is popular with many Asian cooks and the bottle in the center is made in China. The one in the tall plastic squeeze bottle is made in Vietnam. It's so ubiquitous that some people in the country consider it as soy sauce; the flavor is lighter than the Chinese variety. Seasoned Soy Sauce (Chinese): A Chinese light soy sauce with added seasonings––usually a bit of sugar and Disodium guanylate (an MSG-like flavor enhancer) or MSG . Often labeled as “seasoned for seafood.” Light Soy Sauce (Chinese): The word for light soy sauce in Chinese translates to “fresh” soy sauce, as it is traditionally made from the first pressing of fermented soybeans. It is the most commonly used sauce in Chinese cooking. If our recipes call for “soy sauce,” we mean light soy sauce!If, however, you have a soy allergy, you can try coconut aminos. We haven’t cooked with coconut aminos, but we hear this salty-sweet condiment is a good alternative for those who need to follow a soy-free diet. Our Favorite Dishes That Feature This Ingredient: Not all sauces are created equal. There are naturally brewed/fermented ones, which is what you want to look for, and then there are chemical versions, which you should stay away from. If our Chinese recipes call for “soy sauce,” “regular soy sauce,” or “light soy sauce,” we are always referring to Chinese light soy sauce (shēng chōu, 生抽). It is generally thinner and lighter in color than the familiar (Japanese) Kikkoman you may have seen on dining tables at sushi restaurants and takeout joints. (We’ll get to the differences between Chinese and Japanese soy sauce later in this article.)

Store it in a cool, dry, dark place like your pantry or cupboard. No need to refrigerate. Substitutions This is not an exhaustive list. We took a look at the products readily available in our local Chinese supermarkets, but we certainly did not cover all types available in Asia, in countries like the Philippines, Korea , etc. where this ingredient is just as important. In this article, we’ll talk about the many different types available today, geographic origin, and differences! La Choy is an example of a chemical soy sauce. As you can see from the list of ingredients, this is not a naturally brewed sauce. The ingredients in a naturally brewed soy should be: water, soybeans, salt, and wheat.Think of it like first pressed olive oil. It’s the oil extracted from the very first pressing of the olives, making it higher quality and more pure than subsequent pressings.

Concentrated and solidified soy sauces offer versatility beyond just adding saltiness to dishes. Their concentrated, intense flavors open up many possibilities for creative usage. There are two simple approaches here:

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That said, if you enjoy the flavor of a particular type or brand over another, you can use whatever floats your boat. That’s the beauty of home-cooking––you’re the boss! Buying & Storing

The reduction process removes water content, decreasing volume and weight. This makes concentrated soy sauce cheaper to transport in bulk. The Koon Chun is intensely darker. Lee Kum Lee is elegant with a touch of sugar; it's sometimes sold at regular mainstream supermarkets. Made in Taiwan to fit the island nation's cuisine, the one on the far right is sweeter than others. The availability and range of premium soy sauces depends on where you shop. Gluten-Free Soy Sauce Soy sauce sounds like a simple ingredient, and for the most part, it is. However, there are many types. Below are brief descriptions of some of the most common varieties you’re likely to find at your local Asian market. Solidified soy sauce, consider adding a little experimentation to the mix. Throw in some salt, starch, or any additives of your choice, and you’ve got yourself a brand-new flavor concoction! More About How to Use Concentrated Soy Sauce in Cooking Concentrated Soy Sauce:Swirl into noodle dishes, rice bowls, and stir-fries in place of regular soy sauce for added body and sheen. Among them, Pearl River Bridge, an esteemed brand, is beloved for its variety of concentrated soy sauces. Their repertoire consists of two main types: Mix with a 1:6 ratio of waterto dilute it into a regular or light soy sauce substitute. This allows control over the saltiness level. The most important thing for you is to choose a brand or brands that you like. There are differences in soy sauce flavors and uses. You do not have to be a fanatic like me. A regular soy sauce made in China, Hong Kong, Japan or Korea will be fine. Kikkoman is made in the States. The important thing is to know their differences so you may use them wisely. Chemical Soy Sauce (i.e. fake soy sauce): Not naturally brewed or fermented; made with a chemical process involving hydrolyzing soy protein (hard to explain what that is without a chemistry degree), corn syrup and caramel coloring. You’re more likely to find these at regular supermarkets than in Asian stores. Don’t buy them!