Soy sauce is a popular seasoning in East and Southeast Asian cuisine, known as "soy sauce" in Chinese, "soy sauce" in Japanese, "ganjang" in Korean, and "kecap manis" in Indonesian. But in supermarkets in Korea, Japan, China and Southeast Asia, entire aisles are dedicated to this salty, liquid, soy-based seasoning. Home cooks often wonder what it means when soy sauce appears in a recipe. For those people, we will introduce the types of soy sauce and how to use it.
Ganjang: Korean soy sauce
South Korea has two leading brands of mass-produced soy sauce - Sempio (샘표) and Chung Jung One (청정원).
Total Nitrogen (TN) number
The quality of Korean soy sauce is determined by the TN number. Soybeans release more protein (in the form of nitrogen) when they are fermented longer. TN measures the total nitrogen in soy sauce and ranges from 1.0 to 1.8; the higher the number, the higher quality the soy sauce. 1% is average, 1.3% is premium, and 1.5 - 1.8% is super premium.
Sempio's best-selling brand Yanjo - one of the total nitrogen values of soy sauce: Sempio 701 has a TN value of 1.7%, making it the highest quality soy sauce you can buy in Korea. (Although the upper limit of the TN range is as high as 1.8%, there is currently no commercially available soy sauce with a TN value reaching 1.8%.)
Korean soy sauce classification: according to manufacturing method
According to the classification of Korean Food Standards (KFSC) and Korean Industrial Standards (KIS), soy sauce can be divided into up to five types, depending on the raw materials and processing methods.- Yangjo Ganjang (양조간장) (brewed soy sauce)
- Hansik Ganjang (한식간장) (Korean soy sauce)
- Sanbunhae Ganjang (acid decomposed salt oil)
- Honhab Ganjang (Mixed Ganjang Oil)
- Hyosobunhae Ganjang (enzyme decomposition of soybean oil)
Yangjo Ganjang (양조간장) (brewed soy sauce)
It is a soy sauce made from soybeans, rice, barley or wheat and requires at least 6 months of fermentation time. It is the saltiest of the four soy sauces and the most expensive. It is often used to flavor leafy vegetables in the Korean side dish Banchans.
Hansik Ganjang (한식간장) (Korean soy sauce)
Sometimes called Guk Ganjang or Joseon soy sauce , it is a Korean soy sauce used in traditional cuisine. Made from just soybeans, water, and salt, it's the saltiest option and is often used to flavor soups. Soy sauce made by fermenting and aging the main ingredient Medju and salt water.
Sanbunhae Ganjang (acid decomposed salt oil)
Sanbunhae soy sauce is a chemically brewed soy sauce made from soybeans boiled in hydrochloric acid.
Honhab Ganjang (Mixed Ganjang Oil)
Honhab soy sauce is a mixture of Yangjio soy sauce and Sanbunhae. Most home cooks prefer it because it's tangier and saltier than galangal. This is a low-grade soy sauce, but cheap. It comes down to health and price. Yangjo is 100% naturally brewed. Jin-Ganjang, on the other hand, is mixed with chemically produced soy sauce. To the untrained palate, it's difficult to tell the difference between Yangjo and Jin Gangjang.
Hyosobunhae Ganjang (enzyme decomposition of soybean oil)
Soy sauce is made by using enzymes to hydrolyze ingredients containing protein and carbohydrates.
Korean soy sauce classification: Homemade
Jib Ganjang Jib Ganjang Korean Sauce / Chosun Ganjang Korean Sauce / Jaelaesig Ganjang Traditional Soy Sauce
Meaning homemade soy sauce. Prepare soy sauce made from bean paste and salted water in a jar using the traditional method.
Chung-jang (清醤)
A light-colored soy sauce traditionally aged for a short period of 1 to 2 years.
Joong Ganjang (medium soy sauce)
The soy sauce is made using traditional methods and has an aging period between clear and golden soy sauce (3 to 4 years).
Jin Ganjang (眞醤oil)
Dark soy sauce aged for more than 5 years using traditional methods.
Korean soy sauce classification: factory-produced soy sauce
Jin Ganjang: dark mixed soy sauce .
Yangjo Ganjang Brewing Sauce Oil
Guk Ganjang soup soy sauce: thin-mouthed, used for soup. Honhab Ganjang and Chosun Ganjang are premium soy sauces made using improved manufacturing methods.
Jorim Ganjang Stew Soy Sauce: Soy Sauce for Stews
Shoyu: Japanese soy sauce
There are five main categories of Japanese soy sauce:
- Koikuchi (dark soy sauce); made from wheat and soybeans, is the most commonly used soy sauce in Japanese cooking.
- Usukuchi (light soy sauce); saltier but less flavourful, often used in stews and soups.
- Tamari (thicker soy sauce); Tamari is not technically soy sauce, but rather a liquid byproduct formed during the miso-making process. Since it's made only from fermented soybeans and contains almost no wheat, soy sauce is a good choice for those who are gluten-free (just be sure to check the label). Its thick, rich elements complement raw fish and make a great marinade for teriyaki.
- Shiro Shoyu (white or very light soy sauce); Shiro Shoyu is used as the final sauce.
- Saishikomi (sweet soy sauce); upscale Saishikomi is used for dipping sushi and sashimi.
Chinese soy sauce
There are two main types of soy sauce in Chinese cooking: light soy sauce and dark soy sauce.
Light soy sauce is thinner and saltier and is most commonly used in cooking and dipping sauces.
Dark soy sauce is thicker, less salty, rich in flavor and slightly sweet. It is often added to dishes to give them a darker color.
Sometimes you may see recipes calling for thick soy sauce or double dark soy sauce, which is a dark soy sauce with molasses added, often used to add a darker color to stews or noodles, as a dipping sauce, or in clay pot rice Drizzle.
Soy sauce, light soy sauce, dark soy sauce, first soy sauce and steamed fish soy sauce are all commonly used seasonings in China and Southeast Asia. They have some differences in ingredients and uses:
- Soybean oil: Soybean oil is made from soybeans, added with salt and fermented. It shows a rich yellow-brown color with a bean aroma and a slightly sour taste. Mainly used for seasoning stir-fries, stewing soups and making sauces.
- Light soy sauce: Light soy sauce is made from soybeans and wheat, and is fermented with salt. It is dark in color, tastes salty, and has a certain sweetness. Light soy sauce is usually used to season stir-fries, shabu-shabu, cold dishes, etc. It can also be used to marinate meat and seafood.
- Dark soy sauce: Dark soy sauce is made by aging and processing light soy sauce for a long time. It is darker in color, richer in taste, and the saltiness and sweetness are more prominent than light soy sauce. Dark soy sauce is often used to color and add color to dishes, and can also be used to flavor soups, sauces and stews.
- Head pump: Head pump is the first part of soybean extraction. It has a lighter reddish brown color and a rich and sweet taste. The head smoke is mainly used for stewing soup, stewing meat and pickling, etc., which can add delicious taste and aroma to the dishes.
- Aged soy sauce: Aged soy sauce is a kind of soy sauce that has been aged for a long time and has a richer flavor. It is usually used in special dishes or as a seasoning.
- Steamed fish soy sauce: Steamed fish soy sauce is a special seasoning used in steamed fish dishes. Its taste is relatively light, moderately salty, with a light fish aroma and slight sweetness, which can enhance the deliciousness of the dishes. Spend.
Produce soy sauce
Light soy sauce is a light-colored soy sauce with a higher salt content and lighter color, and is often used during cooking to add a distinct flavor to dishes. The following are the general steps for producing soy sauce:
Raw material preparation: The main raw materials of light soy sauce are soybeans, wheat, salt and water. Soybeans and wheat need to be washed, soaked and ground before being mixed into a paste.
Making koji: Put the ground soybean and wheat paste mixture into a fermentation barrel, add a certain amount of salt and water to form koji, and then ferment. Fermentation time and temperature will vary according to different production processes and recipes.
Filtration and extraction: After fermentation is completed, filter the koji liquid through a filter to remove solid residue and obtain pure soy sauce liquid.
Heating and cooling: The soy sauce liquid is heated to a certain temperature to kill any harmful bacteria that may be present, and then quickly cooled to room temperature.
Storage and aging: Store the produced light soy sauce in appropriate containers, usually wooden barrels or stainless steel tanks for storage and aging. Aging usually takes several months to several years to enhance the flavor and mouthfeel of soy sauce.
Testing and packaging: The produced soy sauce is quality tested to ensure compliance with food safety standards and quality requirements, and then packaged and labeled in preparation for sale on the market.
The process of producing soy sauce requires strict control of the temperature, time and proportion of each step to ensure the quality and safety of the product. During the production process, some additives and seasonings may be used to adjust the flavor and taste, but it is necessary to ensure that their use complies with food hygiene and safety standards.
Producing dark soy sauce
Dark soy sauce is a dark soy sauce often used in cooking to add color and enhance flavor. The following are the general steps for producing dark soy sauce:
Raw material preparation: The main raw materials of dark soy sauce are soybeans, wheat, salt and water, which are similar to the raw materials of light soy sauce. Soybeans and wheat need to be washed, soaked and ground before being mixed into a paste.
Making koji: Put the ground soybean and wheat paste mixture into a fermentation barrel, add a certain amount of salt and water to form koji, and then ferment. Dark soy sauce usually takes longer to ferment than light soy sauce, which gives the soy sauce a darker color.
Filtration and extraction: After fermentation is completed, filter the koji liquid through a filter to remove solid residue and obtain pure soy sauce liquid.
Heating and cooling: The soy sauce liquid is heated to a certain temperature to kill any harmful bacteria that may be present, and then quickly cooled to room temperature.
Aging and seasoning: Dark soy sauce is aged in specific containers, usually wooden barrels or stainless steel tanks. During the aging process, soy sauce comes into contact with the air in the container and undergoes an oxidation reaction, adding flavor and color. Other seasonings are sometimes added to adjust the taste.
Inspection and packaging: Quality inspection is conducted on the produced dark soy sauce to ensure that it meets food safety standards and quality requirements, and then it is packaged and labeled in preparation for sale on the market.
The process of producing dark soy sauce requires strict control of the temperature, time and proportion of each step to ensure the quality and safety of the product. During the production process, some additives and seasonings may be used to adjust the flavor and taste, but it is necessary to ensure that their use complies with food hygiene and safety standards.
Kecap Manis: Indonesian soy sauce
Kecap Manis is a thick, molasses-like soy sauce sweetened with palm sugar. This sweet soy sauce is a key ingredient in the Indonesian dishes nasi goreng (fried rice) and mie goreng (fried noodles). When used in marinades, the sauce adds a caramelized flavor to grilled meats and satays. ABC Sweet Sauce is one of the most popular brands in the country.
Nutritional value of soy sauce
Soy sauce is rich in amino acids, vitamins and minerals, such as protein, vitamin B and sodium, but it also contains a certain amount of salt, and excessive consumption may have adverse effects on health.
