Introduction
Soy sauce is a naturally fermented sauce made from soybeans that do not contain the sugar and additives found in regular soy sauce. It also has a stronger flavour. Making the sauce is easy and quick with simple ingredients we have in our kitchen, Maximum time 5 mins.
Author: Panos Platritis Clinical Dietitian Nutritionist BSc,MSc, Registered with GE SY Member of BDA, ESPEN, CYSPEN, SEPI
Soy Sauce
The sauce plays a key role in Japanese cuisine. Traditional soy sauce combines soybeans, wheat, water, and salt. Makers ferment it slowly to develop its deep flavor. You can use it as a dip, a marinade, to replace salt, or to add color to dishes. It always accompanies sushi and enhances many Japanese recipes.
Choose soy sauce carefully. Many commercial versions undergo chemical processing. Manufacturers ferment them quickly at high temperatures and often add preservatives before bottling.
Natural acids like monosodium glutamate give soy sauce its unique, rich flavor. These compounds enhance umami and deepen the taste of foods.
WARNING
The reproduction of any part of the book by any means (photocopying, printing, microfilming, or any other mechanical or electronic method) is prohibited without the written permission of the author.
Here is the Recipe for a Homemade Soy Sauce
Ingredients:
– ½ cup olive oil
– 2 tablespoons soy sauce
– Juice of 1/2 lemon
– 3 cloves of crushed garlic
– Grated black pepper
Instructions:
Sterilize the jar and lid first in boiling water and let it try. Prepare all the ingredients and place them all in the jar with a screw cap and mix well. Turn the jar upside down and let it cool down to room temperature and place the sauce in the refrigerator. It can be stored in the Refrigerator for two weeks.
Soy Sauce Nutrition (per 1 tbsp/15ml):
Calories: 10
Protein: 1g
Sodium: 900mg (40% DV)
Carbs/Sugar: 1g/0g
Fat: 0g
Key Facts:
Very low calorie
High in sodium (use reduced-sodium version)
Gluten-free tamari available
Contains beneficial fermented compounds
Tip: Enhances flavour without adding significant calories, but use sparingly due to salt content.
