Which dishes can add soy sauce. Soy Sauce: Application and Recipes

28.10.2019

This universal seasoning has become popular thanks asian cuisine. Solonish, with a sharp characteristic smell, the sauce is perfectly combined with almost any dish. What is the uniqueness and benefits soy refueling And who is undesirable to abuse it? How to apply sauce, what kind of treats is it particularly suitable?

What is soy sauce

He was actually erected in the cult in eastern cuisine. Who would have thought that a liquid product of dark brown color with a sharp smell would be able to gain popularity in almost the entire planet? The proof of this is natural, the original fermentation product of soybeans of the famous brand Kikkoman (Kikoman), which every connoisseur knows about healthy nutrition.

A mixture of beans and crushed grain, mushrooms of the genus Aspergill (in some sources they are called "Mushrooms Kodi") has become a true revolution in cooking. Due to the beneficial properties and low calorie content, nutritionists recommend a soybean product during diets, to normalize digestion, strengthen the cardiovascular system. But all is the sauce, what are there any contraindications for use?

Soy sauce - benefit and harm

Fans of fragrant refueling are not always thinking about whether soy sauce is useful. This question is ambiguous. As with the use of any product, a measure is important here. It is known that Soya sauce is one of the leaders in the content of amino acids and antioxidants, and can even compete with citrus. In addition, he has a beneficial effect on the cardiovascular system and the whole organism as a whole. But people with diabetes and gastritis need to be careful with the use of this product.

When weight loss

Supports of diets also useful this product - he is Malokalorien (BJO - the nutritional value It is 50 kcal) and does not contain cholesterol. Soy sauce is often used as seasonings: replace them with salt, harmful seasonings (mayonnaise, ketchup), but the ratio of nutritionists is not always unequivocal. Soy sauce With a diet, for example rice, helps: they are filled with rice so that the dish is not so fresh, and the diet flowed easier. At the same time, it is still very important to acquire an original, high-quality product that does not contain carcinogens.

Can I be pregnant

In moderate quantities, soy sauce during pregnancy can be used. It contains tryptophan - amino acid helping serotonin. It contributes to the normalization of sleep, reduces irritability. Pregnant women should be remembered: replacing them mayonnaise, ketchup, give preference to refueling with low salt content, otherwise the swelling will appear.

Harm

The main danger that can climb the consumer when buying a product - fake. Harm of soy sauce is directly related to the quality of seasoning. Unscrupulous manufacturers in pursuit of profit are produced by the health of Surrogat not from hydrolycated soy protein acids, but with the help of harmful chemicals. This is not to get to be asked and not harm health, buy seasoning only in glass containers. In the composition of the product there should be no taste amplifiers, flavors.

Composition

Many are interested in: what kind of soy sauce do? Production: Fermentation of soybeans after pressing. The result is a transparent liquid without a precipitate, with a protein content of 6-8%, it is light or dark, with wheat or without, stronger or lowered it. After cooking seasoning is required pasteurization. An open bottle can be stored for about a month, in the refrigerator - about 3.

How to make soy sauce at home

A simplified soy sauce recipe at home without chemical additives contains two stages: soaking and boiling. By 150 grams of pre-closed at night of soybeans, take 2 spoons of butter, 1 spoon of wheat and salt to taste. For one and a half hours, boil the soybean (you can add chicken or vegetable broth in water). Then you need to drain the decoction and make a puree from the beans (toleaving the brush), add the rest of the components, some more slaughter and seasoning is ready.

Recipes with soy sauce

The range of methods for using universal seasoning is huge. Dishes with soy sauce have become for many owners of a real culinary find. Sauce will allow supplement classic recipes Cooking, add new paints, will benefit and make the taste of your favorite dishes are still brighter. It is used as seasoning for light salads, the basis for marinating fish, meat, poultry or vegetables. Check out step-by-step home recipes with photos.

Fried shrimps

Cooking time: 15-20 minutes.
Number of portions: 3 persons.
Calorie dish: 191 kcal.
Purpose: for dinner.
Cuisine: Asian.

Recipe fried shrimp Each hostess is useful in soy sauce. Let this dish and is easy in preparation, but it does not become less refined taste. Before serving, you can sprinkle with greens, pour lemon juice, add nuts (peanuts, pistachios). For the side dish work perfectly. How to cook step by step? Pay attention to the next recipe with photos.

Ingredients:

purified, pre-grown shrimps - 500 g;
onion - 2 middle heads;
garlic - 4 teeth;
soybean sauce - 4 tbsp. l.;
honey - 2 tbsp. l.;
vegetable oil - 4 tbsp. l.

Cooking method:

Clear garlic, skip through the press (garlic).
Remove the peel of the bulbs, chopped finely cubes.
Fry onions with garlic on oil for 2-3 minutes.
Divide honey with 2 tablespoons warm water, pour seafood.
Add shrimps with honey to bows with garlic, mix - fry for another 5 minutes.
Pull the sauce, to write on low fire for another 5 minutes.
Serve as a snack, adding lemon and greenery slices. Separately in the savage feed sauce.

Marinated meat

Cooking time: 120 minutes.
Number of portions: 3 persons.
Calorie dish: 175 kcal.
Purpose: For lunch.
Cuisine: Chinese.
The complexity of cooking: average.

Meat marinated in soy sauce in the oven - a great way to please the homely delicious, increasing dish. Please note - it is very important not to overcover the main ingredient so that the meat is not tough. To do this, you need to do everything strictly according to the cooking technology. The onion is a mandatory ingredient of the dish - it gives me a juiciness and spicy taste. As a result, you will get juicy tasty treat With a pleasant, spicy taste.

Ingredients:

pork - 500 g;
onions - 2 pcs.;
soy sauce - 150 ml;
bulgarian pepper - 1 pc.;
garlic - 2 teeth;
paprika - 1 tsp;
fresh ginger, in taste - 20 g;
black pepper - 10 g;
vegetable oil - 60 ml;
schuput - 20 g

Cooking method:

Cut the meat with medium slices-cubes, a paper napkin discuss. We rub spices.
Clean the bow, garlic, ginger, my pepper. Finely chop.
On a preheated deep frying pan, fry slightly sesame. Then add vegetable oil, the onions passerum until the golden crust is approximately a minute. Put the Bulgarian pepper to him, fresh ginger and fry two more few minutes.
Add meat, let him be twisted from all sides, make a roar.
Heat the oven to 180 degrees.
Put the contents of a frying pan in the oil-lubricated oil form. Pour sauce from soybeans, mix thoroughly.
The treats should be stealing about an hour in the oven.

Wings

Number of portions: 6 persons.
Calorie dish: 193 kcal
Purpose: For lunch.
Cuisine: Indian.
Preparation complexity: Easy.

Indian wings recipe in soy sauce can stand in taste with Buffalo wings. To create a sweet-sweet lifting, you can add a little honey (or sugar) to refuel. Chicken wings on this recipe with photos are obtained delicious, spicy, juicy, it is good to combine them with sour cream or fermented sauce with greens and seasonings. Enthusiastic guest reviews are provided to you.

Ingredients:

chicken wings - 1 kg;
soybean sauce - 100 ml;
lemon - Half;
tomato paste - 4 tbsp. l.;
garlic - 4 teeth;
butter - 100 gr.;
vegetable oil - 4 tbsp. l.;
dry spices to taste.

Cooking method:

Melt the creamy oil in a deep pan (in a saucepan or frying pan), fry a little small garlic. After that, it needs to be removed so that the dish is not proud.
Rinse the wings, dried with a paper napkin. Divide the entire portion into three parts. Fry you need a few approaches.
Act on the principle: first pour the oil, then put a portion of the wings and roast carefully from all sides.
When all the quantities are plicy, in a big bowl mix the wings and sauce from soybeans, sprinkle with lemon juice, fuel tomato paste.
Place the chicken again in a pan or a cast-iron pan, where to be prepared (20-30 minutes).

Salad.

Cooking time: 10-15 minutes.
Number of portions: 2 persons.
Calorie dish: 104 kcal.
Purpose: for breakfast.
Cuisine: Japanese.
Preparation complexity: Easy.

Recipes of salads with soy sauce are diverse and numerous. They are great for lovers fresh vegetables And those who follow the figure. To reduce the amount of calories, add to the sauce greek yogurt (It can be replaced by usual). Place on a flat, beautiful plate fried chicken Or boiled fillet, vegetables, welded with screwed egg, decorate with fresh parsley leaves - appetizing, vitamin treat is ready for the feed on the table.

Ingredients:

fresh cucumbers - 2 pcs.;
redish Daikon - 1 pc.;
red sweet apple - 1pc.;
greek yogurt (or kefir) - 50 g;
soybean sauce - 1 tbsp. l.;
schuput - 10 g;
parsley leaves for serving - 5 leaves.

Cooking method:

Clean radishes from the peel. Wash and clean the apple and cucumber.
Cucumbers need to cut down thin slices, rubbed radishes on a coarse grater, and cut into small cubes.
Mix to homogeneous consistency sauce from soybean with yogurt.
Pour them prepared vegetables, sprinkle sesame and decorate parsley.

Fish in the oven

Cooking time: 60 minutes.
Number of portions: 2 persons.
Calorie dish: 128 kcal.
Purpose: for dinner.
Kitchen: Spanish.
Preparation complexity: Easy.

Baked fish in soy sauce - excellent dish For lunch or dinner. For cooking, it is advisable to buy a fish with a small amount of bones or fish fillets. You can prepare a treat in several ways: first chop in sauce from soybeans, and then bake with herbs or cook in the oven, watering the famous seasoning. Complete fish with potato slices or other vegetables for your taste.

Ingredients:

fillet Malta, frostbed - 600 g;
wine white (or wine vinegar) - 150 ml;
salted sauce from soybean - 100 ml;
leek - 100 g;
garlic - 3 teeth;
lemon pepper - pinch;
coriander - pinch;
basil, Fresh leaves for serving - 20 g

Cooking method:

Preheat oven to 180 degrees.
First prepare marinade: Mix soy sauce with wine.
Cut onion with thin rings, skip garlic through garlic.
Disasselect fish fillet for portion pieces, soda spices.
Send to marinade fish, onions, garlic for 30 minutes. It must completely cover fillets.
Shape for baking unload the foil. Place the fish and spill in it. Bake up ready for about 20-30 minutes.

Vegetables

Cooking time: 20 minutes.
Number of portions: 2 persons.
Calorie dish: 104 kcal.
Purpose: Garnish.
Cuisine: Vietnamese.
Preparation complexity: Easy.

Another wonderful way to diversify vegetarian food - Prepare vegetables in soy sauce. This recipe with photos can be used to prepare a side dish or main dish. If you like to experiment, then you can add to vegetables pumpkin seeds or fried nuts - it perfect combination Ingredients!

Ingredients:

carrots - 1 pc.;
tomato - 1 pc.;
zucchini - 300 g;
onions - 1 pc.;
greens - 1 beam;
soybean sauce - 4 tbsp. l.;
vegetable oil for roasting - 4 tbsp. l.

Cooking method:

Wash, dry the greens, clean the vegetables from the peel.
Finely disturb the cubes tomato, onions, zucchini.
Sattail the carrot on the grater with large cells.
Fry vegetables 3 minutes in a frying pan, stirring constantly.
Dog fire, add sauce from soybean, greens. Mix thoroughly and tomit a minute.

Video

Natural soy sauce is two species - light and dark. For its preparation requires a lot of time - from several months for a light sauce to two to three years for a dark color sauce. Not only the color, but also the taste qualities of the soy sauce, and, accordingly, its use in cooking depends on the exposure and fermentation time.

Dark soy sauce is a product longer excerpt, it has a thick consistency, a pronounced, saturated fragrance, but at the same time it is less salty than a light color sauce. Dark sauce is used mainly as seasoning to meat dishes And for the preparation of meat marinades. Light sauce does not have a characteristic flavor, he has salted taste, lighter consistency and it makes it a magnificent dressing for salads. Its use in cooking is more widely than a dark sauce - a rich taste and dark color can sang and the appearance of a ready-made dish and its taste. Each of the two types of soy sauce is good in its own way, and it is advisable to have both sauces at home.

Most often in cooking soy sauce is used as a basis for the preparation of others famous sauces - shrimp, fish, mustard, mushroom. Supplements serve a variety of spices and spices - ginger, cinnamon, mustard, garlic, anise. Sesame oil add to the soy sauce, honey, tomato paste, Lyme and Lemon juice, sugar powder. Soy sauce can act as independent seasoning to ready dishes, for example, at the last moment it is added to the chicken or meat prepared in the Wok frying pan.

What can be prepared with the addition of soy sauce? It is used as marinade for cooking. chicken fillet, pork or beef pre-sliced \u200b\u200bin small narrow stripes. Meat marked in soy sauce with the addition of wine and spices and then roasted with onions, carrots and pepper. Soy sauce is mixed with Ketchup, chicken wings are marked in it or chicken stomachs (They need to be cleaned) and then roasted on a strong fire or stew with the addition of broth or water. If you add a little honey to a dark soy sauce, it turns out a great marine for shrimp or salmon.

With the addition of soy sauce prepares original dish "Shanghai pork." A piece of pork is boiled with seasonings, then roasted on a strong fire up to a dark brown crust and then stew with the addition of soy sauce, sugar and garlic. For cooking ducks, too, there is a recipe unusual sauce. A soy sauce and vodka is added to the scope of dill and the duck is brewed in this broth. Soy sauce improves the taste of soups, it is recommended to add to the mushroom and meat soupam. Soybean sauce will make more spicy taste of familiar salads from cabbage or bulgarian pepper, let off the taste fish Cotlet, different species noodles.

Soy sauce is considered a fully balanced product combining beneficial features And excellent taste. Of course, if it is prepared by naturally and from natural products. The surrogate product can not be useful, in its composition at least the natural components and the maximum of all sorts of chemical additives.

Sauce. Its use in broad scale began only in the nineties of the last century.

History of product creation

China is considered the birthplace of soy sauce. The first mention of this product is found in the 2nd century to our era. There are many assumptions about the reason for its creation. Someone talks about the shortage at the time of salt and the desire of people most economically use it. Others argue that this happened because of the desire of ancient monks, which in religious purposes tried to force people to use only vegetarian food and completely abandon dairy and meat products. One way or another, it was then that no one appeared for anyone known soy sauce. The use of it in food has become mandatory and quite familiar. Very soon, this product stepped over the borders of his country and began to quickly spread all over the world. The first unusual sauce fell in love with the Japanese, and with the help of Dutch sailors he learned about him in many European countries. Cooks gladly used this unusual Asian seasoning to give a new taste for long-known dishes.

The technology of manufacturing sauce and its varieties

Nowadays, soy sauce is prepared in different ways. However, in any case, the technology of its production is associated with the fermentation process of a mixture of fried wheat and boobs in the presence defined species fungi and its subsequent fermentation and pasteurization. This is how the real soy sauce do. Its use in cooking practically does not have restrictions on the exclusion of desserts. It is used as a piquant flavoring additive to meat and fish dishes, as well as for the preparation of various gas stations and marinades. In addition, it is used as the basis for the preparation of other mustard, shrimp and others. Depending on the exposure and duration of the fermentation of the product and the area of \u200b\u200bits use, three types of soy sauce are distinguished:

light coloured,
dark,
sweet.

Each of them has its own characteristic features in the recipe and cooking technology, and this in turn affects how the product is used. Take, for example, dark soy sauce. The use of it is limited to meat dishes and all sorts of marinades. The reason is that this thickness of thick, concentrated, fragrant and almost not salty. The bright type of sauce is less fragrant, but more salty and therefore used for the preparation of various salads. And sweet contains in itself and is capable not only to decorate the dessert, but also profitably emphasize the taste of any meat or vegetable dish.

How to use sauce from soy

Many people fell to taste soy sauce. Application, recipes and methods for its manufacture are constantly expanding and improved. Adding lime, tomato paste to it, sesame oils or honey allows you to prepare absolutely new sauces. And the use of cinnamon, ginger, anise, mustard or garlic as an additive, caustic unique aroma. Soy sauce is capable of even the most unsightly plant to make the most real Delicates. For example, classic "teriyaki". It can easily be done at home, measuring the components with cutlets. To do this, you will need only:

3 spoons of soy sauce, 2 spoons brown sugar, 1 spoon ginger ground and 3 spoons of "Mirin" wine (if it does not turn out, then you can use sake, vermouth dry or any

Toriyaki is preparing at one reception:

In a small saucepan, connect all components, mix, and then warm up 6-8 minutes on a small fire.

Teriyaki ready. Now it remains only to cool. It is better to do in the refrigerator. After that, the fragrant mixture can be used as a refueling for all sorts of salads, as well as fish and different seafood dishes. The main role in this spicy mass playing soy sauce. Application, recipes and selection of products depends on additional ingredients.

Meat in spicy sauce

Special attention is paid in Asian cuisine. Among them are a lot of most different recipesin which soy sauce is used. Application to the meat of this fragrant additive allows you to drastically change its taste. Take, for example, a recipe for spicy acid-sweet chicken. First you need to prepare the following products:

in half a chicken fillet (or legs) 6 cloves of garlic, 130 grams of fried cashew nuts, starch tablespoon, 3 spoons of soy sauce, 2 spoons of vinegar, vegetable oil, salt, ground pepper black and a bit of green onions.

Preparation of dishes need so:

Fillet (or legs) chicken cut into starch, salt, sprinkle with pepper, and then fry 5-6 minutes in oil on a hot frying pan.
Meat shift into a bowl and retain to the side, and on the same frying pan slightly roasting chopped garlic with crushed onion on a 30 seconds.
Meat again lay out on the pan, add sauce and half a cup of water. Stew 1 minute, and then putting hot products on a plate and sprinkle onions and nuts.

Such a dish to taste will be well harmonized with pasta.

Rice abundance

Where is it just not used soy sauce? Application with rice, for example, is not limited to the combination of "main dish + garnish". Both of these components can easily combine and get completely new recipes from already known products. For example, rice with vegetables. It will take:

250 grams of rice (better to take "Basmati"), 1 piece of carrots, sweet bell pepper, onion and cucumber, tablespoon of sunflower oil and soy sauce.

Process technology:

Washed rice to boil 10 minutes in boiling water, rinse and give to stand under the lid for another 10-15 minutes.
At this time, the chopped onions fry in oil for 5 minutes.
Add rubber carrot and continue to fry as much as much.
Then remove from the fire and pour a couple of sauce spoons on the pan.
To shift rice, pepper, cucumber and mix well.

Now the dish can be eating, and lovers can pour it in a plate of soy sauce additionally.

Fragrant addition to dishes

Quite often recently come across recipes in which soy sauce is used. Application for sauces and refueling does not limit the scope of its use. It often serves as a "dip-sauce", that is, the liquid into which the cooked product is dipped. A good taste is obtained by a mixture prepared from the following products:

2 spoons of the soybean white Sauce. and rice white vinegar, 1 spoon of sugar and oil-chili, 2-3 garlic teeth, salt and ½ teaspoon of sodium glutamate.

How to cook such a sauce? To do this, it is necessary:

Chile pepper cut into thin rings and pass in a small amount of oil.
Shoot it in the pile and add garlic crushed in the press.
Then he alternate the remaining ingredients and mix well. To taste add chili oil.

Now it is ready to serve to fish, meat and all sorts of vegetables. It is equally good both hot and cold.

Where is the soy sauce?

In many countries, this unique product is called a real king among the entire variety of sauces. And it is quite fair. What is so good soy sauce? Application in cooking it is quite extensive. This product can simultaneously perform four different functions:

marinade,
refueling
component,
independent dish.

As a marinade, he not only attaches a special taste to the main product, but also much reduces the period of its preparation. And if you contribute special aromatic and taste additives to the main formulation, then you can get a lot of different unique refills. In addition, the use of soy sauce as the ingredient makes it possible to exclude salt from recipe, and it helps to make any dish more useful for the human body. As a separate dish, soy sauce will never be superfluous on the table. There is always a product for which it is simply necessary. You only need to carefully think about the menu and add a pair of strokes on time.

In China, they say that there are seven things, without which it is impossible to do even one day. It is rice, tea, firewood, vegetable oil, vinegar, salt and ... soy sauce. Such respect for soy sauce is not in vain. It is considered an absolutely balanced product that combines good taste and beneficial properties.

It does not need to be stored in special conditions, and it lasts a long time saves taste. In Japan, it is used as a substitute salt. If the sauce is properly prepared, in its composition there are and useful for us sea \u200b\u200bsalt. Other components of the sauce also possess useful qualities. Suppose milk-sour bacteria improve the operation of the stomach. They are useful in allergies. In addition, they significantly extend the shelf life of products. So, in the benefits of this product, you can not doubt.

But what is soy sauce?

Soy sauce has two varieties: dark and light. The color of the sauce depends on the time of fermentation and exposure. Dark sauce is more resistible, thick, with a saturated, pronounced aroma. It is not so salty, as light, and is usually used as seasonings for meat and for the preparation of marinades. Light sauce has no characteristic flavor. It is easier, salty and is an excellent dressing for salads. It is used in cooking much more often than a dark sauce, because the dark color and too rich taste of sauce can spoil the taste and appearance of the dish. However, each of these sauces is good in its own way, so better have both of them.

Very often, soy sauce is used to prepare other sauces - fish, shrimp, mushroom. Honey, sesame oil, lemon juice or lime, tomato paste, sugar, and spices and spices are added to it, and spices and spices: ginger, mustard, cinnamon, anise, garlic. Soy sauce can be used as seasoning and independently. Suppose it can be added to meat or chicken before finishing cooking. It improves the taste of soup, especially meat and mushroom. The usual bell pepper or cabbage salad will become more piquant if it is fed to soy sauce. With it, you can strengthen the aromatic and taste of sushi, vegetable stew, Rangers, porridge. Also suitable sauce for noodles, fish boiler, other dishes. In the east, it is not added only in sweets and tea. However, the ice cream sauce has recently appeared, but this product is for real gourmet.

You can use soy sauce as a marinade for pork, beef or chicken fillet. Cut the meat with narrow stripes, soak it in a mixture of soy sauce with wine and spices. Then fry meat with carrot, onions and pepper. You can also mix sauce with ketchup and chicken wings in the mixture. After that, they can be fused or swipe with the addition of water or broth. Excellent refueling will be made from the dark sauce and honey. It will fit very well as marinade for salmon or shrimp.

Here's another one interesting recipe - Shanghai pork. Boil a piece of pork with seasonings, fry it to a dark crust, and then add some soy sauce, garlic and sugar. It turns out very tasty. Also with soy sauce can be cooked duck. Make a branch of dill, add vodka and soy sauce into it, then boil the duck in this broth.

Note that soy sauce is extremely salty, especially light, so it is better to add salt into the dish. It is because of this salt in oriental cuisine is much less common than here. Daily using soy sauce, residents of the East provide the body with vitamin B6, riboflavin, copper, magnesium, manganese, iron, phosphorus, niacin and protein. So maybe you should follow their example?

Dark soy sauce is a product longer excerpt, it has a thick consistency, a pronounced, saturated fragrance, but at the same time it is less salty than a light color sauce. Dark sauce is used mainly as seasoning with meat dishes and for cooking meat marinades. The bright sauce does not have a characteristic flavor, he has a salty taste, lighter consistency and it makes it a magnificent refueling for salads. Its use in cooking is more widely than a dark sauce - a rich taste and dark color can sang and the appearance of a ready-made dish and its taste. Each of the two types of soy sauce is good in its own way, and it is advisable to have both sauces at home.

Most often in cooking, soy sauce is used as a basis for the preparation of other famous sauces - shrimp, fish, mustard, mushroom. Supplements serve a variety of spices and spices - ginger, cinnamon, mustard, garlic, anise. Sesame oil, honey, tomato paste, lime and lemon juice, sugar powder add to soy sauce. Soy sauce can act as independent seasoning To finished dishes, for example, at the last moment it is added to the chicken or meat prepared in the Wok frying pan.

What can be prepared with the addition of soy sauce? It is used as a marinade for the preparation of chicken fillet, pork or beef pre-sliced \u200b\u200bin small narrow strips. Meat marked in soy sauce with the addition of wine and spices and then roasted with onions, carrots and pepper. Soy sauce is mixed with ketchup, chicken wings or chicken stomachs are marked in it (they need to be cleaned) and then fry on a strong fire or stew with the addition of broth or water. If you add a little honey to a dark soy sauce, it turns out a great marine for shrimp or salmon.

With the addition of soy sauce prepares the original dish of "Shanghai Pork". A piece of pork is boiled with seasonings, then roasted on a strong fire up to a dark brown crust and then stew with the addition of soy sauce, sugar and garlic. For the preparation of ducks, too, there is a recipe for an unusual sauce. A soy sauce and vodka is added to the scope of dill and the duck is brewed in this broth. Soy sauce improves the taste of soups, it is recommended to add to mushroom and meat soups. Soybean sauce will make a more spicy taste of familiar salads from cabbage or Bulgarian pepper, heats off the taste of fish boat, various types of noodles.

Soy sauce is considered a fully balanced product that combines useful properties and excellent taste. Of course, if it is prepared by naturally and from natural products. The surrogate product can not be useful, in its composition at least the natural components and the maximum of all sorts of chemical additives.