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| − | {{ingredient}} | [[Cookbook:Basic foodstuffs|Basic foodstuffs]] | [[Cookbook:Legume|Legume]] | + | {{wikipedia::Soy Sauce|Soy Sauce}} |
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| − | '''Soy sauce''' (soya sauce) is a dark brown liquid made from fermented [[Cookbook:Soy|soybeans]] (soya beans), roasted [[Cookbook:wheat|wheat]], water and salt. Soy sauce is
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| − | common in the cuisines of [[Cookbook:Cuisine of Japan|Japan]], [[Cookbook:Cuisine of China|China]], [[Cookbook:Cuisine of Korea|Korea]], [[Cookbook:Cuisine of Indonesia|Indonesia]], and [[Cookbook:Cuisine of Malaysia|Malaysia]].
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| − | Japanese soy sauce tends to contain more wheat than Chinese soy sauce, giving Japanese soy sauce a slightly sweeter taste.
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| − | Soy sauce contains a small amount of naturally occurring [[Cookbook:MSG|MSG]]. It can also be extremely [[Cookbook:Salt|salty]].
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| − | Soy sauce is shelf-stable because it contains added [[Cookbook:Salt|salt]], [[Cookbook:Alcohol|alcohol]], or sodium benzoate. Since alcohol quickly boils off when [[Cookbook:Stir-frying|stir-frying]] (a typical use of soy sauce), an alcohol-based soy sauce is preferable when using copious amounts.
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| − | ==Recipes using soy sauce==
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| − | {{wikipedia|Soy sauce}}
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| − | *[[Cookbook:Broccoli Stir Fry|Broccoli Stir Fry]]
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| − | *[[Cookbook:Cashew Chicken|Cashew Chicken]]
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| − | *[[Cookbook:Egg Roll|Egg Roll]]
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| − | *[[Cookbook:Fried Rice|Fried Rice]]
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| − | *[[Cookbook:Sweet and Sour|Sweet and Sour]]
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| − | *[[Cookbook:Teriyaki Sauce|Teriyaki Sauce]]
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| − | *[[Cookbook:Wonton Soup|Wonton Soup]]
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| − | *[[Cookbook:Sushi|Sushi]]
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