Shoyu

The sauce of soya or sauce soya (醤油 shōyu in Japanese, 醤油 jiàng yóu in Chinese) is a Sauce manufactured starting from a mixture of Graine S of fermented Soja , of a torrefied Céréale , of water and sea salt.

Sometimes presented like a healthy version and liquid of the stock cube, the sauce soya is a liquid with beautiful ambrée color, brownish with reddish more or less dark. Rich person in amino-acid free, it has a marked and very salted savor.

History

The receipt was developed by it in China where the fermented sauces were known since antiquity (Dynastie Zhou). Its exact date of appearance is unknown, but it is mentioned in a work of the Eastern Han.

The Buddhist precepts proscribing the meat and fish, it had been noticed that the fermentation of beans of soya produced a pleasant substance, pointing out the meat, while being an excellent conservative, partly thanks to his strong content salt.

Introduced with the Japan at the end of VIIe century by the Buddhist monks, she was a resounding success.

She appears for the first time in Europe, always via missionaries, at the court of Louis XV who, as it is known, tasted orientalism extremely.

Manufacture

The modern processes carry out two fermentations in three stages

The Kōji

A mixture of cooked with the vapor and flour soya beans of wheat roasted is sown by spores of Aspergillus. This mushroom, while reproducing, will release a cocktail of enzymes essential at the first stage of fermentation.

See also: Kōji

The moromi

The water salt addition to the kōji allows the formation of a must - the “ moromi ” (諸味), that one lets ferment for six months at two years in large cisterns. The enzymes of the kōji degrade protein of soya in amino-acids. The Amidon is then transformed into simpler sugars which, in their turn will be transformed into alcohol and into lactic acid. It is during this long stage that, by a total and homogeneous fermentation, the sauce of soya takes its color, its flavor and its taste.

Extraction and filtration

Wrapped in bags or linens, the moromi will be in a hurry and release raw sauce of soya. It is then filtered and Pasteurisé E for a good conservation. The residue of pressing, the oil cake of moromi , will be useful like food for the cattle.

Use

In Japan, the shōyu is a consumable as common as oil, the vinegar and salt. As it combines agreeably with the vinegar, juice of citrus fruits, ginger, oil, sesame, etc, its use is very broad:
  • seasoning of the meats, fish, Sushi , Sashimi , Tofu …
  • preparation of marinades, sauces of salad…
  • cooked, as bases bubbles, soups and ragouts.
  • as bases or more specific sauce additive ( Teriyaki , Kabayaki …); it raises the taste agreeably.

With the Réunion, where it is called siaw or siave , some drops are almost always versed on the pellets of meat very appreciated with aperitif that one calls stoppers. It can also accompany the Sarcive S or scent the Cantonese Riz.

One can also use it to cook certain meats (Porc, Poulet, duck…) in making there marinade, which makes it possible to give another savor.

Composition

It is difficult to give the standard composition, because there exist many kinds of sauces soya, as well as regional variations: for example, the Kanto produces a dense shōyu and the Kansai a light shōyu .

There exists also a dashi-jōyu , more clearly and less salted, recommended by the experts of health, in particular for the hyposodés modes and vascular brittlenesses.

On average:

  • Protids: 15%
  • Lipids: traces
  • Glucids: traces
  • Sodium: 10 15%

Beneficial effects

  • very digeste: Amino-acids, slow fatty-acids poly-unsaturates, glucids, starches, protids and lipids having been prédigérés by long fermentation;
  • its wealth of lactic acid reinforces the intestinal flora and the effective assimilation of the nutrients;
  • the sea salt brings minerals and trace elements;

Harmful effects

  • contains many Histamine and salt (10 with 15  %), preventing a strong consumption for certain people (hypertension…)

Lastly, it should be known that Asian kitchen making great use of sugar in its preparations, strong content salt of the sauce soya made more discrete there, and one thus tends to increase it.

Famous marks

Simple: Soy sauce

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