Healthy Food Database
Shoyu is the Japanese term for traditionally made soy sauce.
This fermentation method starts by blending steamed soybeans and ground roasted wheat. A live seed culture (Koji) is added to the blend which grows in humid conditions over a few days. The mixture is then blended with water and salt and left to ferment (for 6 months). Like wine, the temperature and environmental conditions are maintained to ensure the growth of micro-organisms and the breakdown of starch and proteins into sugars, amino acids, peptides, alcohol, organic acids and other natural compounds.
Cheap soy sauces today are made by blending hydrolyzed vegetable proteins, caramel colour, salt, flavour and water. This process takes about
three days.
Category: Condiment
In Season:
all year
To Buy:
Like olive oil invest in the best - you'll taste the difference. Buy a product that is naturally fermented without colours and additives. Available from health food shops, supermarkets or Asian shops.
To Store:
Once opened store in the fridge for up to a year.
Tips & Tricks:
Japanese soy sauce is typically lighter than Chinese soy sauce.
Cooking Tips:
Add to stir-fries, marinades, dressings etc.
Nutrition per 1 Tablespoon:
Salicylates:
Safe/negligible amount
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
