but why does Japanese soy sauce taste differently?
History of Soy Sauce webpage explains:
Soy sauce originally comes from Chinese jiang. It is believed that it was brought to Japan in the Nara period. After that, it developed independently in Japan. In the Heian period, jiang became popular and came to be a daily necessity. There were many kinds of jiang by this time. so what is jiang? it's made from what is left after fermenting soy paste.recipe at link.
So why is Japanese soy salt different? In how it is prepared: how long it is fermented, if wheat flour or toasted wheat is included, etc.
more HERE.
but that is not the only condiment we use here in the Philippines: We also use fish sauce,
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam. Some garum-related fish sauces have been used in the West since the Roman times.
and guess what? Ketchup is a variation of fish sauce:
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