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Cookery Class >>> Glossaries |  |
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Soy sauce A salty, brown to black pungent sauce. It is brewed from fermented soya beans. Use: Traditionally used in Chinese, Japanese and South- East Asian cooking. The Chinese soy sauce varies from dark to light and both are for cooking, but the lighter one is saltier, thinner and often used as a table condiment. Indonesian soy sauce (ketjap manis) is usually thick and sweet. Japanese soy sauce (shoyu) is lighter and used as a dip. When recipes require soy sauce with out any indication of which type, it usually means the light Chinese or Japanese kind. |
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10 things to do with Soy sauce |  |
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All listings under 'S' in A-Z OF INGREDIENTS | |
- Samp
- Sardines
- Salmon
- Snoek
- Sole
- Soy sauce
- Squid
- Stock
- Sultana
- Sweet potato
- Star fruit
- Sage
- Spinach
- Strawberry
- Saffron
