![]() ![]() ![]() Experimentation led to happier and cheaper results when beans and grains were used instead of flesh, and from then on generations of Chinese families handed down their own carefully guarded secret recipes for their clan’s signature brews. Interestingly, the earliest soy sauces were created during the Zhou dynasty - about 2,500 years ago - out of fermented meat, sort of like ancient Rome’s fish sauce, garum. ![]() What I learned there is that Japan’s products are generally called shoyu (thin soy sauce) and tamari (the stronger-flavored, liquid byproduct of miso production), and as good as these may be in Japanese cuisine, they taste very different from China’s soy sauces, which are called jiangyou or chiyou. Because Kikkoman has long been America’s default brand, I used to think that all soy sauces were the same - that is, until I moved to Taiwan in the 1970s and was unceremoniously brought up to speed. The first big thing you need to know is that there is a world of difference between Chinese and Japanese soy sauces. So, how do you figure out what’s what and which one is going to taste especially good? This mahogany liquid is much more than a condiment, because the type and quality of soy sauce you use in a Chinese dish is as important as the kind of wine or butter you add to a French recipe. That sounds simple, doesn’t it?īut it’s not - not by a long shot. Let’s say your recipe calls for soy sauce. ![]()
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