Get it on Google Play
New! Download Unionpedia on your Android™ device!
Faster access than browser!

Soy sauce

Index Soy sauce

Soy sauce (also called soya sauce in British English) is a liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. [1]

159 relations: Agaricus bisporus, Alanine, Allspice, Amazake, Anak Tomb No. 3, Antioxidant, Asian cuisine, Aspartic acid, Aspergillus, Aspergillus oryzae, Aspergillus sojae, Bagan, Baijiu, Bangka Island, Barley, Barrel, Bokkeum, Book of Wei, Brine, British English, Cajsa Warg, Calamondin, Canadian Cancer Society, Caramel color, Carcinogen, Cardiovascular disease, Cereal, Chūbu region, Chinese Indonesian cuisine, Citrus junos, Cognate, Condiment, Cuisine of Hawaii, Dejima, Dipping sauce, Doenjang, Dongyi, Douchi, Dutch East India Company, Edamame, Enzyme, Ethyl carbamate, Famine, Fermentation, Fermentation in food processing, Fish sauce, Fish stock (food), Food browning, Food Standards Agency, Fujian, ..., Genus, Glutamic acid, Gluten, Gluten-related disorders, Goguryeo, Goryeo–Khitan War, Goryeosa, Guangdong, Guk, Gyuhap chongseo, Hakka people, Han dynasty, Health Canada, History of salt, Hoklo people, Hybrid name, Hydrolysis, Indonesia, Indonesian cuisine, Isaac Titsingh, Isoflavones, Jakarta, Japan, Java, Jeju Island, Jeotgal, Jeungbo sallim gyeongje, Jin dynasty (265–420), Jjim, Jorim, Joseon, Kansai region, Kantō region, Ketchup, Korea, Korea under Japanese rule, Korean cuisine, Lactic acid fermentation, Lactobacillales, Languages of the Philippines, Leucine, List of Chinese sauces, List of condiments, List of fermented soy products, List of IARC Group 2A carcinogens, Maillard reaction, Mawangdui, Meju, Microorganism, Mie goreng, Ministry of Food and Drug Safety, Miso, Molasses, Mold, Monosodium glutamate, Mural, Namul, Nasi goreng, National University of Singapore, Nutmeg, Onggi, Palm sugar, Pasteurization, Philippine adobo, Preservative, Protease, Pyebaek, Qimin Yaoshu, Records of the Three Kingdoms, Red cooking, Red wine, Rice, Saccharomyces cerevisiae, Salt, Salt substitute, Sambal, Samguk sagi, Samuel Wells Williams, Sashimi, Satay, Sauce, Semur (Indonesian stew), Sherry, Short-chain fatty acid, Sinmun of Silla, Song dynasty, Soup soy sauce, Soy protein, Soybean, Starch, Sushi, Suzhou, Sweet soy sauce, Tương, Thai cuisine, Three Kingdoms of Korea, Tofu, Tongseng, Umami, Vegetarian cuisine, Vinegar, Volvariella volvacea, Wa (Japan), Wheat, Worcestershire sauce, Zhou dynasty, 1,3-Dichloropropan-2-ol, 2007 Vietnam food scare, 3-MCPD. Expand index (109 more) »

Agaricus bisporus

Agaricus bisporus is an edible basidiomycete mushroom native to grasslands in Europe and North America.

New!!: Soy sauce and Agaricus bisporus · See more »


Alanine (symbol Ala or A) is an α-amino acid that is used in the biosynthesis of proteins.

New!!: Soy sauce and Alanine · See more »


Allspice, also called pimenta, Jamaica pimenta, or myrtle pepper, is the dried unripe fruit (berries, used as a spice) of Pimenta dioica, a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world.

New!!: Soy sauce and Allspice · See more »


is a traditional sweet, low- or non-alcohol (depending on recipes) Japanese drink made from fermented rice.

New!!: Soy sauce and Amazake · See more »

Anak Tomb No. 3

Anak Tomb No.

New!!: Soy sauce and Anak Tomb No. 3 · See more »


Antioxidants are molecules that inhibit the oxidation of other molecules.

New!!: Soy sauce and Antioxidant · See more »

Asian cuisine

Asian cuisine includes several major regional cuisines: East Asian, Southeast Asian, South Asian, Central Asian, and Middle Eastern/Western Asian.

New!!: Soy sauce and Asian cuisine · See more »

Aspartic acid

Aspartic acid (symbol Asp or D; salts known as aspartates), is an α-amino acid that is used in the biosynthesis of proteins.

New!!: Soy sauce and Aspartic acid · See more »


Aspergillus is a genus consisting of a few hundred mold species found in various climates worldwide.

New!!: Soy sauce and Aspergillus · See more »

Aspergillus oryzae

Aspergillus oryzae, known in English as, is a filamentous fungus (a mold) used in Chinese and other East Asian cuisines to ferment soybeans for making soy sauce and fermented bean paste, and also to saccharify rice, other grains, and potatoes in the making of alcoholic beverages such as huangjiu, sake, makgeolli, and shōchū.

New!!: Soy sauce and Aspergillus oryzae · See more »

Aspergillus sojae

Aspergillus sojae is a fungus species in the genus Aspergillus.

New!!: Soy sauce and Aspergillus sojae · See more »


Bagan (formerly Pagan) is an ancient city located in the Mandalay Region of Myanmar.

New!!: Soy sauce and Bagan · See more »


Baijiu, also known as shaojiu, is a category of at least a dozen Chinese liquors made from grain.

New!!: Soy sauce and Baijiu · See more »

Bangka Island

Bangka (or sometimes Banka) is an island lying east of Sumatra, administratively part of Sumatra, Indonesia, with a population of about 1 million.

New!!: Soy sauce and Bangka Island · See more »


Barley (Hordeum vulgare), a member of the grass family, is a major cereal grain grown in temperate climates globally.

New!!: Soy sauce and Barley · See more »


A barrel, cask, or tun is a hollow cylindrical container, traditionally made of wooden staves bound by wooden or metal hoops.

New!!: Soy sauce and Barrel · See more »


Bokkeum is category of stir-fried dishes in Korean cuisine.

New!!: Soy sauce and Bokkeum · See more »

Book of Wei

The Book of Wei, also known by its Chinese name as the Wei Shu, is a classic Chinese historical text compiled by Wei Shou from 551 to 554, and is an important text describing the history of the Northern Wei and Eastern Wei from 386 to 550.

New!!: Soy sauce and Book of Wei · See more »


Brine is a high-concentration solution of salt (usually sodium chloride) in water.

New!!: Soy sauce and Brine · See more »

British English

British English is the standard dialect of English language as spoken and written in the United Kingdom.

New!!: Soy sauce and British English · See more »

Cajsa Warg

Anna Christina Warg (23March 17035February 1769, Stockholm), better known as Cajsa (or Kajsa) Warg, was a Swedish cookbook author and one of the best-known cooks in Swedish history.

New!!: Soy sauce and Cajsa Warg · See more »


Calamondin (Citrus microcarpa, × Citrofortunella microcarpa or × Citrofortunella mitis) is an important citrofortunella, meaning that it is an intergeneric hybrid between a member of the genus Citrus (in this case probably the mandarin orange) and the kumquat, formerly considered as belonging to a separate genus Fortunella.

New!!: Soy sauce and Calamondin · See more »

Canadian Cancer Society

The Canadian Cancer Society (French: Société canadienne du cancer) is a national, community-based charitable organization of volunteers whose mission is to eradicate cancer and enhance the quality of life of those living with the disease.

New!!: Soy sauce and Canadian Cancer Society · See more »

Caramel color

Caramel color or caramel coloring is a water-soluble food coloring.

New!!: Soy sauce and Caramel color · See more »


A carcinogen is any substance, radionuclide, or radiation that promotes carcinogenesis, the formation of cancer.

New!!: Soy sauce and Carcinogen · See more »

Cardiovascular disease

Cardiovascular disease (CVD) is a class of diseases that involve the heart or blood vessels.

New!!: Soy sauce and Cardiovascular disease · See more »


A cereal is any edible components of the grain (botanically, a type of fruit called a caryopsis) of cultivated grass, composed of the endosperm, germ, and bran.

New!!: Soy sauce and Cereal · See more »

Chūbu region

The, Central region, or Central Japan (中部日本) is a region in the middle of Honshū, Japan's main island.

New!!: Soy sauce and Chūbu region · See more »

Chinese Indonesian cuisine

Chinese Indonesian cuisine (Masakan Tionghoa Indonesia) is characterized by the mixture of Chinese with local Indonesian style.

New!!: Soy sauce and Chinese Indonesian cuisine · See more »

Citrus junos

Citrus junos or yuzu (from Japanese ユズ) (or more precisely, Citrus × junos) is a citrus fruit and plant in the family Rutaceae.

New!!: Soy sauce and Citrus junos · See more »


In linguistics, cognates are words that have a common etymological origin.

New!!: Soy sauce and Cognate · See more »


A condiment is a spice, sauce, or preparation that is added to food to impart a particular flavor, to enhance its flavor, or in some cultures, to complement the dish.

New!!: Soy sauce and Condiment · See more »

Cuisine of Hawaii

The cuisine of Hawaii incorporates five distinct styles of food reflecting the diverse food history of settlement and immigration in the Hawaiian Islands.

New!!: Soy sauce and Cuisine of Hawaii · See more »


, in old Western documents Latinised as Deshima, Decima, Desjima, Dezima, Disma, or Disima, was a Dutch trading post notable for being the single place of direct trade and exchange between Japan and the outside world during the Edo period. It was a small fan-shaped artificial island formed by digging a canal through a small peninsula in the bay of Nagasaki in 1634 by local merchants. Dejima was built to constrain foreign traders. Originally built to house Portuguese traders, it was used by the Dutch as a trading post from 1641 until 1853. Covering an area of or, it was later integrated into the city through the process of land reclamation. In 1922, the "Dejima Dutch Trading Post" was designated a Japanese national historic site.

New!!: Soy sauce and Dejima · See more »

Dipping sauce

A dip or dipping sauce is a common condiment for many types of food.

New!!: Soy sauce and Dipping sauce · See more »


Doenjang ("thick sauce") or soybean paste is a type of fermented bean paste made entirely of soybean and brine.

New!!: Soy sauce and Doenjang · See more »


The Dongyi or Eastern Yi was a collective term, referring to ancient peoples who lived in eastern China during the prehistory of ancient China and in lands located in the Shandong peninsula and some other eastern parts of ancient China.

New!!: Soy sauce and Dongyi · See more »


Douchi, or tochi is a type of fermented and salted black soybean.

New!!: Soy sauce and Douchi · See more »

Dutch East India Company

The United East India Company, sometimes known as the United East Indies Company (Vereenigde Oostindische Compagnie; or Verenigde Oost-Indische Compagnie in modern spelling; abbreviated to VOC), better known to the English-speaking world as the Dutch East India Company or sometimes as the Dutch East Indies Company, was a multinational corporation that was founded in 1602 from a government-backed consolidation of several rival Dutch trading companies.

New!!: Soy sauce and Dutch East India Company · See more »


Edamame is a preparation of immature soybeans in the pod, found in cuisines with origins in East Asia.

New!!: Soy sauce and Edamame · See more »


Enzymes are macromolecular biological catalysts.

New!!: Soy sauce and Enzyme · See more »

Ethyl carbamate

Ethyl carbamate (also called urethane) is an organic compound with the formula CH3CH2OC(O)NH2.

New!!: Soy sauce and Ethyl carbamate · See more »


A famine is a widespread scarcity of food, caused by several factors including war, inflation, crop failure, population imbalance, or government policies.

New!!: Soy sauce and Famine · See more »


Fermentation is a metabolic process that consumes sugar in the absence of oxygen.

New!!: Soy sauce and Fermentation · See more »

Fermentation in food processing

Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions.

New!!: Soy sauce and Fermentation in food processing · See more »

Fish sauce

Fish sauce is a condiment made from fish coated in salt and fermented from weeks to up to two years.

New!!: Soy sauce and Fish sauce · See more »

Fish stock (food)

Fish stock forms the basis of many dishes, particularly fish soups and sauces.

New!!: Soy sauce and Fish stock (food) · See more »

Food browning

Browning is the process of food turning brown due to the chemical reactions that take place within.

New!!: Soy sauce and Food browning · See more »

Food Standards Agency

The Food Standards Agency is a non-ministerial government department of the Government of the United Kingdom.

New!!: Soy sauce and Food Standards Agency · See more »


Fujian (pronounced), formerly romanised as Foken, Fouken, Fukien, and Hokkien, is a province on the southeast coast of mainland China.

New!!: Soy sauce and Fujian · See more »


A genus (genera) is a taxonomic rank used in the biological classification of living and fossil organisms, as well as viruses, in biology.

New!!: Soy sauce and Genus · See more »

Glutamic acid

Glutamic acid (symbol Glu or E) is an α-amino acid with formula.

New!!: Soy sauce and Glutamic acid · See more »


Gluten (from Latin gluten, "glue") is a composite of storage proteins termed prolamins and glutelins and stored together with starch in the endosperm (which nourishes the embryonic plant during germination) of various cereal (grass) grains.

New!!: Soy sauce and Gluten · See more »

Gluten-related disorders

Gluten-related disorders is the umbrella term for all diseases triggered by gluten.

New!!: Soy sauce and Gluten-related disorders · See more »


Goguryeo (37 BCE–668 CE), also called Goryeo was a Korean kingdom located in the northern and central parts of the Korean Peninsula and the southern and central parts of Manchuria.

New!!: Soy sauce and Goguryeo · See more »

Goryeo–Khitan War

The Goryeo–Khitan War was a series of 10th- and 11th-century conflicts between Goryeo and the Khitan Liao dynasty near the present-day border between China and North Korea.

New!!: Soy sauce and Goryeo–Khitan War · See more »


The Goryeosa or History of Goryeo is the principal surviving history of Korea's Goryeo Dynasty.

New!!: Soy sauce and Goryeosa · See more »


Guangdong is a province in South China, located on the South China Sea coast.

New!!: Soy sauce and Guangdong · See more »


Guk, also sometimes known as tang, is a class of soup-like dishes in Korean cuisine.

New!!: Soy sauce and Guk · See more »

Gyuhap chongseo

Gyuhap chongseo, roughly translated as "Women's Encyclopedia" is a compendium of advice for women, written by Yi Bingheogak in 1809 during the Korean Joseon Dynasty.

New!!: Soy sauce and Gyuhap chongseo · See more »

Hakka people

The Hakkas, sometimes Hakka Han, are Han Chinese people whose ancestral homes are chiefly in the Hakka-speaking provincial areas of Guangdong, Fujian, Jiangxi, Guangxi, Sichuan, Hunan, Zhejiang, Hainan and Guizhou.

New!!: Soy sauce and Hakka people · See more »

Han dynasty

The Han dynasty was the second imperial dynasty of China (206 BC–220 AD), preceded by the Qin dynasty (221–206 BC) and succeeded by the Three Kingdoms period (220–280 AD). Spanning over four centuries, the Han period is considered a golden age in Chinese history. To this day, China's majority ethnic group refers to themselves as the "Han Chinese" and the Chinese script is referred to as "Han characters". It was founded by the rebel leader Liu Bang, known posthumously as Emperor Gaozu of Han, and briefly interrupted by the Xin dynasty (9–23 AD) of the former regent Wang Mang. This interregnum separates the Han dynasty into two periods: the Western Han or Former Han (206 BC–9 AD) and the Eastern Han or Later Han (25–220 AD). The emperor was at the pinnacle of Han society. He presided over the Han government but shared power with both the nobility and appointed ministers who came largely from the scholarly gentry class. The Han Empire was divided into areas directly controlled by the central government using an innovation inherited from the Qin known as commanderies, and a number of semi-autonomous kingdoms. These kingdoms gradually lost all vestiges of their independence, particularly following the Rebellion of the Seven States. From the reign of Emperor Wu (r. 141–87 BC) onward, the Chinese court officially sponsored Confucianism in education and court politics, synthesized with the cosmology of later scholars such as Dong Zhongshu. This policy endured until the fall of the Qing dynasty in 1911 AD. The Han dynasty saw an age of economic prosperity and witnessed a significant growth of the money economy first established during the Zhou dynasty (c. 1050–256 BC). The coinage issued by the central government mint in 119 BC remained the standard coinage of China until the Tang dynasty (618–907 AD). The period saw a number of limited institutional innovations. To finance its military campaigns and the settlement of newly conquered frontier territories, the Han government nationalized the private salt and iron industries in 117 BC, but these government monopolies were repealed during the Eastern Han dynasty. Science and technology during the Han period saw significant advances, including the process of papermaking, the nautical steering ship rudder, the use of negative numbers in mathematics, the raised-relief map, the hydraulic-powered armillary sphere for astronomy, and a seismometer for measuring earthquakes employing an inverted pendulum. The Xiongnu, a nomadic steppe confederation, defeated the Han in 200 BC and forced the Han to submit as a de facto inferior partner, but continued their raids on the Han borders. Emperor Wu launched several military campaigns against them. The ultimate Han victory in these wars eventually forced the Xiongnu to accept vassal status as Han tributaries. These campaigns expanded Han sovereignty into the Tarim Basin of Central Asia, divided the Xiongnu into two separate confederations, and helped establish the vast trade network known as the Silk Road, which reached as far as the Mediterranean world. The territories north of Han's borders were quickly overrun by the nomadic Xianbei confederation. Emperor Wu also launched successful military expeditions in the south, annexing Nanyue in 111 BC and Dian in 109 BC, and in the Korean Peninsula where the Xuantu and Lelang Commanderies were established in 108 BC. After 92 AD, the palace eunuchs increasingly involved themselves in court politics, engaging in violent power struggles between the various consort clans of the empresses and empresses dowager, causing the Han's ultimate downfall. Imperial authority was also seriously challenged by large Daoist religious societies which instigated the Yellow Turban Rebellion and the Five Pecks of Rice Rebellion. Following the death of Emperor Ling (r. 168–189 AD), the palace eunuchs suffered wholesale massacre by military officers, allowing members of the aristocracy and military governors to become warlords and divide the empire. When Cao Pi, King of Wei, usurped the throne from Emperor Xian, the Han dynasty would eventually collapse and ceased to exist.

New!!: Soy sauce and Han dynasty · See more »

Health Canada

Health Canada (Santé Canada) is the department of the government of Canada with responsibility for national public health.

New!!: Soy sauce and Health Canada · See more »

History of salt

Salt, also referred to as table salt or by its chemical formula NaCl, is an ionic compound made of sodium and chloride ions.

New!!: Soy sauce and History of salt · See more »

Hoklo people

The Hoklo people are Han Chinese people whose traditional ancestral homes are in Fujian, South China.

New!!: Soy sauce and Hoklo people · See more »

Hybrid name

In botanical nomenclature, a hybrid may be given a hybrid name, which is a special kind of botanical name, but there is no requirement that a hybrid name should be created for plants that are believed to be of hybrid origin.

New!!: Soy sauce and Hybrid name · See more »


Hydrolysis is a term used for both an electro-chemical process and a biological one.

New!!: Soy sauce and Hydrolysis · See more »


Indonesia (or; Indonesian), officially the Republic of Indonesia (Republik Indonesia), is a transcontinental unitary sovereign state located mainly in Southeast Asia, with some territories in Oceania.

New!!: Soy sauce and Indonesia · See more »

Indonesian cuisine

Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavour.

New!!: Soy sauce and Indonesian cuisine · See more »

Isaac Titsingh

Isaac Titsingh FRS (10 January 1745 in Amsterdam – 2 February 1812 in Paris) was a Dutch scholar, merchant-trader and ambassador.

New!!: Soy sauce and Isaac Titsingh · See more »


Isoflavones are a type of naturally occurring isoflavonoids, many of which act as phytoestrogens in mammals.

New!!: Soy sauce and Isoflavones · See more »


Jakarta, officially the Special Capital Region of Jakarta (Daerah Khusus Ibu Kota Jakarta), is the capital and largest city of Indonesia.

New!!: Soy sauce and Jakarta · See more »


Japan (日本; Nippon or Nihon; formally 日本国 or Nihon-koku, lit. "State of Japan") is a sovereign island country in East Asia.

New!!: Soy sauce and Japan · See more »


Java (Indonesian: Jawa; Javanese: ꦗꦮ; Sundanese) is an island of Indonesia.

New!!: Soy sauce and Java · See more »

Jeju Island

Jeju Island (Hangul: 제주도, Jejudo; previously Cheju-do) is the largest island off the coast of the Korean Peninsula, and the main island of Jeju Province of South Korea.

New!!: Soy sauce and Jeju Island · See more »


Jeotgal or jeot, translated as salted seafood, is a category of salted fermented dishes made with seafood such as shrimps, oysters, clams, fish, and roes.

New!!: Soy sauce and Jeotgal · See more »

Jeungbo sallim gyeongje

Jeungbo sallim gyeongje is a Korean book on agriculture compiled by Yu Jung-rim (柳重臨) as revised and enlarged from the Sallim gyeongje written by Hong Man-seon (洪萬選 1643∼1715).

New!!: Soy sauce and Jeungbo sallim gyeongje · See more »

Jin dynasty (265–420)

The Jin dynasty or the Jin Empire (sometimes distinguished as the or) was a Chinese dynasty traditionally dated from 266 to 420.

New!!: Soy sauce and Jin dynasty (265–420) · See more »


Jjim (찜) is a Korean cuisine term referring to dishes made by steaming or boiling meat, chicken, fish, or shellfish which have been marinated in a sauce or soup.

New!!: Soy sauce and Jjim · See more »


Jorim is a simmered Korean dish, made by boiling vegetables, meat, fish, seafood, or tofu in seasoned broth until the liquid is absorbed into the ingredients and reduced down.

New!!: Soy sauce and Jorim · See more »


The Joseon dynasty (also transcribed as Chosŏn or Chosun, 조선; officially the Kingdom of Great Joseon, 대조선국) was a Korean dynastic kingdom that lasted for approximately five centuries.

New!!: Soy sauce and Joseon · See more »

Kansai region

The or the lies in the southern-central region of Japan's main island Honshū.

New!!: Soy sauce and Kansai region · See more »

Kantō region

The is a geographical area of Honshu, the largest island of Japan.

New!!: Soy sauce and Kantō region · See more »


Ketchup (also catsup) is a condiment.

New!!: Soy sauce and Ketchup · See more »


Korea is a region in East Asia; since 1945 it has been divided into two distinctive sovereign states: North Korea and South Korea.

New!!: Soy sauce and Korea · See more »

Korea under Japanese rule

Korea under Japanese rule began with the end of the short-lived Korean Empire in 1910 and ended at the conclusion of World War II in 1945.

New!!: Soy sauce and Korea under Japanese rule · See more »

Korean cuisine

Korean cuisine has evolved through centuries of social and political change.

New!!: Soy sauce and Korean cuisine · See more »

Lactic acid fermentation

Lactic acid fermentation is a metabolic process by which glucose and other six-carbon sugars (also, disaccharides of six-carbon sugars, e.g. sucrose or lactose) are converted into cellular energy and the metabolite lactate, which is lactic acid in solution.

New!!: Soy sauce and Lactic acid fermentation · See more »


Lactobacillales or lactic acid bacteria (LAB) are an order of Gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod- or coccus-shaped bacteria that share common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate fermentation. This trait has, throughout history, linked LAB with food fermentations, as acidification inhibits the growth of spoilage agents. Proteinaceous bacteriocins are produced by several LAB strains and provide an additional hurdle for spoilage and pathogenic microorganisms. Furthermore, lactic acid and other metabolic products contribute to the organoleptic and textural profile of a food item. The industrial importance of the LAB is further evidenced by their generally recognized as safe (GRAS) status, due to their ubiquitous appearance in food and their contribution to the healthy microflora of human mucosal surfaces. The genera that comprise the LAB are at its core Lactobacillus, Leuconostoc, Pediococcus, Lactococcus, and Streptococcus, as well as the more peripheral Aerococcus, Carnobacterium, Enterococcus, Oenococcus, Sporolactobacillus, Tetragenococcus, Vagococcus, and Weissella; these belong to the order Lactobacillales.

New!!: Soy sauce and Lactobacillales · See more »

Languages of the Philippines

There are some 120 to 187 languages and dialects in the Philippines, depending on the method of classification.

New!!: Soy sauce and Languages of the Philippines · See more »


Leucine (symbol Leu or L) is an essential amino acid that is used in the biosynthesis of proteins.

New!!: Soy sauce and Leucine · See more »

List of Chinese sauces

This is a list of notable Chinese sauces, encompassing sauces that originated in China or are widely used in Chinese cuisine.

New!!: Soy sauce and List of Chinese sauces · See more »

List of condiments

A condiment is a supplemental food, such as a sauce, that is added to some foods to impart a particular flavor, enhance its flavor, or in some cultures, to complement the dish.

New!!: Soy sauce and List of condiments · See more »

List of fermented soy products

This is a list of fermented soy products.

New!!: Soy sauce and List of fermented soy products · See more »

List of IARC Group 2A carcinogens

The agents in this list have been classified in Group 2A (probable carcinogens) by the International Agency for Research on Cancer (IARC).

New!!: Soy sauce and List of IARC Group 2A carcinogens · See more »

Maillard reaction

The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

New!!: Soy sauce and Maillard reaction · See more »


Mawangdui is an archaeological site located in Changsha, China.

New!!: Soy sauce and Mawangdui · See more »


Meju is a brick of dried fermented soybeans.

New!!: Soy sauce and Meju · See more »


A microorganism, or microbe, is a microscopic organism, which may exist in its single-celled form or in a colony of cells. The possible existence of unseen microbial life was suspected from ancient times, such as in Jain scriptures from 6th century BC India and the 1st century BC book On Agriculture by Marcus Terentius Varro. Microbiology, the scientific study of microorganisms, began with their observation under the microscope in the 1670s by Antonie van Leeuwenhoek. In the 1850s, Louis Pasteur found that microorganisms caused food spoilage, debunking the theory of spontaneous generation. In the 1880s Robert Koch discovered that microorganisms caused the diseases tuberculosis, cholera and anthrax. Microorganisms include all unicellular organisms and so are extremely diverse. Of the three domains of life identified by Carl Woese, all of the Archaea and Bacteria are microorganisms. These were previously grouped together in the two domain system as Prokaryotes, the other being the eukaryotes. The third domain Eukaryota includes all multicellular organisms and many unicellular protists and protozoans. Some protists are related to animals and some to green plants. Many of the multicellular organisms are microscopic, namely micro-animals, some fungi and some algae, but these are not discussed here. They live in almost every habitat from the poles to the equator, deserts, geysers, rocks and the deep sea. Some are adapted to extremes such as very hot or very cold conditions, others to high pressure and a few such as Deinococcus radiodurans to high radiation environments. Microorganisms also make up the microbiota found in and on all multicellular organisms. A December 2017 report stated that 3.45 billion year old Australian rocks once contained microorganisms, the earliest direct evidence of life on Earth. Microbes are important in human culture and health in many ways, serving to ferment foods, treat sewage, produce fuel, enzymes and other bioactive compounds. They are essential tools in biology as model organisms and have been put to use in biological warfare and bioterrorism. They are a vital component of fertile soils. In the human body microorganisms make up the human microbiota including the essential gut flora. They are the pathogens responsible for many infectious diseases and as such are the target of hygiene measures.

New!!: Soy sauce and Microorganism · See more »

Mie goreng

Mie goreng (mie goreng or mi goreng; mee goreng or mi goreng; both meaning "fried noodles"), also known as bakmi goreng, is a flavourful and often spicy fried noodle dish common in Indonesia, Malaysia, Brunei Darussalam, and Singapore.

New!!: Soy sauce and Mie goreng · See more »

Ministry of Food and Drug Safety

The Ministry of Food and Drug Safety (MFDS), formerly known as the Korea Food & Drug Administration (KFDA, 식품의약품안전청), is a South Korea government agency responsible for promoting the public health by ensuring the safety and efficiency of foods, pharmaceuticals, medical devices and cosmetics as well as supporting the development of the food and pharmaceutical industries.

New!!: Soy sauce and Ministry of Food and Drug Safety · See more »


is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae) and sometimes rice, barley, or other ingredients.

New!!: Soy sauce and Miso · See more »


Molasses, or black treacle (British, for human consumption; known as molasses otherwise), is a viscous product resulting from refining sugarcane or sugar beets into sugar.

New!!: Soy sauce and Molasses · See more »


A mold or mould (is a fungus that grows in the form of multicellular filaments called hyphae.

New!!: Soy sauce and Mold · See more »

Monosodium glutamate

Monosodium glutamate (MSG, also known as sodium glutamate) is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids.

New!!: Soy sauce and Monosodium glutamate · See more »


A mural is any piece of artwork painted or applied directly on a wall, ceiling or other permanent surface.

New!!: Soy sauce and Mural · See more »


Namul (나물) refers to either a variety of edible grass or leaves or seasoned herbal dishes made of them.

New!!: Soy sauce and Namul · See more »

Nasi goreng

Nasi goreng, literally meaning "fried rice" in Indonesian, can refer simply to fried pre-cooked rice, a meal including stir fried rice in a small amount of cooking oil or margarine, typically spiced with kecap manis (sweet soy sauce), shallot, garlic, ground shrimp paste, tamarind and chilli and accompanied by other ingredients, particularly egg, chicken and prawns.

New!!: Soy sauce and Nasi goreng · See more »

National University of Singapore

The National University of Singapore (NUS) is an autonomous research university in Singapore.

New!!: Soy sauce and National University of Singapore · See more »


Nutmeg is the seed or ground spice of several species of the genus Myristica.

New!!: Soy sauce and Nutmeg · See more »


Onggi is Korean earthenware, which is extensively used as tableware, as well as storage containers in Korea.

New!!: Soy sauce and Onggi · See more »

Palm sugar

Palm sugar is a sweetener derived from any variety of palm tree.

New!!: Soy sauce and Palm sugar · See more »


Pasteurization or pasteurisation is a process in which packaged and non-packaged foods (such as milk and fruit juice) are treated with mild heat (Today, pasteurization is used widely in the dairy industry and other food processing industries to achieve food preservation and food safety. This process was named after the French scientist Louis Pasteur, whose research in the 1880s demonstrated that thermal processing would inactivate unwanted microorganisms in wine. Spoilage enzymes are also inactivated during pasteurization. Most liquid products are heat treated in a continuous system where heat can be applied using plate heat exchanger and/or direct or indirect use of steam and hot water. Due to the mild heat there are minor changes to the nutritional quality of foods as well as the sensory characteristics. Pascalization or high pressure processing (HPP) and Pulsed Electric Field (PEF) are non-thermal processes that are also used to pasteurize foods.

New!!: Soy sauce and Pasteurization · See more »

Philippine adobo

Philippine adobo (from Spanish adobar: "marinade," "sauce" or "seasoning") is a popular dish and cooking process in Philippine cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, and black peppercorns, which is browned in oil, and simmered in the marinade.

New!!: Soy sauce and Philippine adobo · See more »


A preservative is a substance or a chemical that is added to products such as food, beverages, pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other products to prevent decomposition by microbial growth or by undesirable chemical changes.

New!!: Soy sauce and Preservative · See more »


A protease (also called a peptidase or proteinase) is an enzyme that performs proteolysis: protein catabolism by hydrolysis of peptide bonds.

New!!: Soy sauce and Protease · See more »


Pyebaek is a Korean wedding custom that is traditionally held a few days after the official ceremony, with only family members present.

New!!: Soy sauce and Pyebaek · See more »

Qimin Yaoshu

The Qimin Yaoshu is the most completely preserved of the ancient Chinese agricultural texts, and was written by the Northern Wei Dynasty official Jia Sixie.

New!!: Soy sauce and Qimin Yaoshu · See more »

Records of the Three Kingdoms

The Records of the Three Kingdoms is a Chinese historical text which covers the history of the late Eastern Han dynasty (c. 184–220 AD) and the Three Kingdoms period (220–280 AD).

New!!: Soy sauce and Records of the Three Kingdoms · See more »

Red cooking

Red cooking, also called Chinese stewing, red stewing, red braising and flavour potting, is a slow braising Chinese cooking technique that imparts a red colour to the prepared food.

New!!: Soy sauce and Red cooking · See more »

Red wine

Red wine is a type of wine made from dark-colored (black) grape varieties.

New!!: Soy sauce and Red wine · See more »


Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryza glaberrima (African rice).

New!!: Soy sauce and Rice · See more »

Saccharomyces cerevisiae

Saccharomyces cerevisiae is a species of yeast.

New!!: Soy sauce and Saccharomyces cerevisiae · See more »


Salt, table salt or common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite.

New!!: Soy sauce and Salt · See more »

Salt substitute

Salt substitutes are low-sodium table salt alternatives marketed to circumvent the risk of high blood pressure and cardiovascular disease associated with a high intake of sodium chloride while maintaining a similar taste.

New!!: Soy sauce and Salt substitute · See more »


Sambal is a hot sauce or paste typically made from a mixture of a variety of chili peppers with secondary ingredients such as shrimp paste, fish sauce, garlic, ginger, shallot, scallion, palm sugar, lime juice, and rice vinegar or other vinegars.

New!!: Soy sauce and Sambal · See more »

Samguk sagi

Samguk sagi (삼국사기, 三國史記, History of the Three Kingdoms) is a historical record of the Three Kingdoms of Korea: Goguryeo, Baekje and Silla.

New!!: Soy sauce and Samguk sagi · See more »

Samuel Wells Williams

Samuel Wells Williams (衛三畏; 22 September 1812 - 16 February 1884) was a linguist, official, missionary and Sinologist from the United States in the early 19th century.

New!!: Soy sauce and Samuel Wells Williams · See more »


Sashimi (刺身) is a Japanese delicacy consisting of very fresh raw meat or fish sliced into thin pieces.

New!!: Soy sauce and Sashimi · See more »


Satay, or sate in Indonesian spelling, is a dish of seasoned, skewered and grilled meat, served with a sauce.

New!!: Soy sauce and Satay · See more »


In cooking a sauce is a liquid, cream, or semi-solid food served on or used in preparing other foods.

New!!: Soy sauce and Sauce · See more »

Semur (Indonesian stew)

Semur is a type of meat stew (mainly beef), that is braised in thick brown gravy commonly found in Indonesian cuisine.

New!!: Soy sauce and Semur (Indonesian stew) · See more »


Sherry (Jerez or) is a fortified wine made from white grapes that are grown near the city of Jerez de la Frontera in Andalusia, Spain.

New!!: Soy sauce and Sherry · See more »

Short-chain fatty acid

Short-chain fatty acids (SCFAs), also referred to as volatile fatty acids (VFAs), are fatty acids with two to six carbon atoms.

New!!: Soy sauce and Short-chain fatty acid · See more »

Sinmun of Silla

Sinmun of Silla (r. 681–692) was the thirty-first king of Silla, a Korean state that originated in the southwestern Korean peninsula and went on to unify most of the peninsula under its rule in the mid 7th century.

New!!: Soy sauce and Sinmun of Silla · See more »

Song dynasty

The Song dynasty (960–1279) was an era of Chinese history that began in 960 and continued until 1279.

New!!: Soy sauce and Song dynasty · See more »

Soup soy sauce

Guk-ganjang (국간장) or soup soy sauce is a type of Korean soy sauce (ganjang) made entirely of fermented soybean (meju) and brine.

New!!: Soy sauce and Soup soy sauce · See more »

Soy protein

Soy protein is a protein that is isolated from soybean.

New!!: Soy sauce and Soy protein · See more »


The soybean (Glycine max), or soya bean, is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.

New!!: Soy sauce and Soybean · See more »


Starch or amylum is a polymeric carbohydrate consisting of a large number of glucose units joined by glycosidic bonds.

New!!: Soy sauce and Starch · See more »


is a Japanese dish of specially prepared, usually with some sugar and salt, combined with a variety of, such as seafood, vegetables, and occasionally tropical fruits.

New!!: Soy sauce and Sushi · See more »


Suzhou (Wu Chinese), formerly romanized as Soochow, is a major city located in southeastern Jiangsu Province of East China, about northwest of Shanghai.

New!!: Soy sauce and Suzhou · See more »

Sweet soy sauce

Sweet soy sauce (kecap manis) is a sweetened aromatic soy sauce, originating from Indonesia, which has a dark colour, a thick syrupy consistency and a unique, pronounced, sweet and somewhat molasses-like flavor due to the generous addition of palm sugar.

New!!: Soy sauce and Sweet soy sauce · See more »


Tương is the name applied to a variety of condiments a kind of fermented bean paste made from soybean and commonly used in Vietnamese cuisine.

New!!: Soy sauce and Tương · See more »

Thai cuisine

Thai cuisine (อาหารไทย) is the national cuisine of Thailand.

New!!: Soy sauce and Thai cuisine · See more »

Three Kingdoms of Korea

The concept of the Three Kingdoms of Korea refers to the three kingdoms of Baekje (백제), Silla (신라) and Goguryeo (고구려).

New!!: Soy sauce and Three Kingdoms of Korea · See more »


Tofu, also known as bean curd, is a food cultivated by coagulating soy milk and then pressing the resulting curds into soft white blocks.

New!!: Soy sauce and Tofu · See more »


Tongseng is goat meat, mutton or beef stew dish in curry-like soup with vegetables and kecap manis (sweet soy sauce).

New!!: Soy sauce and Tongseng · See more »


Umami, or savory taste, is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness).

New!!: Soy sauce and Umami · See more »

Vegetarian cuisine

Vegetarian cuisine is based on food that meets vegetarian standards by not including meat and animal tissue products (such as gelatin or animal-derived rennet).

New!!: Soy sauce and Vegetarian cuisine · See more »


Vinegar is a liquid consisting of about 5–20% acetic acid (CH3COOH), water (H2O), and trace chemicals that may include flavorings.

New!!: Soy sauce and Vinegar · See more »

Volvariella volvacea

Volvariella volvacea (also known as paddy straw mushroom or straw mushroom) is a species of edible mushroom cultivated throughout East and Southeast Asia and used extensively in Asian cuisines.

New!!: Soy sauce and Volvariella volvacea · See more »

Wa (Japan)

Japanese is the oldest recorded name of Japan.

New!!: Soy sauce and Wa (Japan) · See more »


Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food.

New!!: Soy sauce and Wheat · See more »

Worcestershire sauce

Worcestershire sauce is a fermented liquid condiment of complex mixture originally created in England by the Worcester chemists John Wheeley Lea and William Henry Perrins, who went on to form the company Lea & Perrins.

New!!: Soy sauce and Worcestershire sauce · See more »

Zhou dynasty

The Zhou dynasty or the Zhou Kingdom was a Chinese dynasty that followed the Shang dynasty and preceded the Qin dynasty.

New!!: Soy sauce and Zhou dynasty · See more »


1,3-Dichloropropan-2-ol (1,3-DCP) is a chemical compound in the class of chloropropanols.

New!!: Soy sauce and 1,3-Dichloropropan-2-ol · See more »

2007 Vietnam food scare

The 2007 Vietnam food scare was a food scandal which exposed contaminated food.

New!!: Soy sauce and 2007 Vietnam food scare · See more »


3-MCPD (3-monochloropropane-1,2-diol or 3-chloropropane-1,2-diol) is an organic chemical compound which is the most common member of chemical food contaminants known as chloropropanols.

New!!: Soy sauce and 3-MCPD · See more »

Redirects here:

Chiang-yu, Dark soy sauce, Ganjang, Japanese soy sauce, Jiang you, Jiàng yóu, Jiàngyóu, Kancang, Kanchang, Kanjang, Kecap, Kecap asin, Ketjap manis, Kicap manis, Korean soy sauce, Liquid aminos, Nama shoyu, See yau, Sho-yu, Shooyu, Shouyu, Shoyu, Shoyu sauce, Shô-yu, Shôyu, Shō-yu, Shōyu, Soy Sauce, Soy sauces, Soya sauce, Soysauce, Syooyu, Syouyu, Syoyu, Syôyu, Tamari sauce, Toyo at Kalamansi, Toyo at kalamansi, Toyo't Kalamansi, Toyo't kalamansi, Toyomansi, ซอสถั่วเหลือง, しょうゆ, 酱油, 醤油, 醬油, 간장.


[1] https://en.wikipedia.org/wiki/Soy_sauce

Hey! We are on Facebook now! »