Health benefits of Soy Sauce

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Soy sauce has become an integral part of all our kitchens today.

Its flavour is hard to beat, in fact it is magical – it has the ability to rescue many dishes that would otherwise be disastrous! This sauce was discovered in China more than 2,500 years ago, and is believed to be one of the oldest condiments.

This is how the story goes – it is believed that during the 6th century, when Buddhism became popular in Japan and China, vegetarianism created the need for a meatless seasoning. What they used was a salty paste of fermented grain – the first known product to resemble the modern day soy sauce! A Japanese priest, studying in China then, came across this new seasoning. On his return to Japan, he improved on this sauce, and over the years, the Japanese modified the ingredients and its brewing techniques. The main change was the addition of wheat in equal proportion to the soybeans. This resulted in a sauce with a perfectly balanced flavour profile that enhanced other foods without over-powering them.

Although there are many types of soy sauce, all are salty and earthy tasting brownish liquids used to season food while cooking or at the table. Soy sauce forms an important part of many cuisines. Different countries make different soy sauces, and it is rarely appropriate to substitute, say, Chinese soy sauce for Japanese soy sauce which is known as shoyu. The English name soy came from soi in the Satsuma dialect of Japanese. Soy sauce comes in two varieties – ‘light soy sauce’, which is a thin light-brown liquid, and ‘dark soy sauce’, which is the same thing only with caramel added for colouring and thickening. Dark soy sauce is used when it is desired that the dish be coloured, or as a dipping sauce.

There are basically two distinct types of soy sauce available today – the naturally-brewed or fermented sauce and the non-brewed sauce. The naturally-brewed soy sauce is transparent with a light colour and a wonderfully balanced flavour and aroma. The non- brewed soy sauce is basically opaque with a harsh overpowering flavour and a distinct chemical smell. When cooking with naturally-brewed soy sauce, you’ll realise that this is more than just any flavouring. It has an amazing flavour that adds a depth and richness to all kinds of foods from burgers to fresh salads.

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14 thoughts on “Rava Kesari

  1. Kichumolu said on July 11, 2013 at 11:32 am

    tasty..

  2. shruthi said on March 5, 2013 at 9:14 am

    good recipe.. helped in emergency……….

  3. vaidegi said on December 1, 2011 at 4:37 am

    hmmm

  4. Rama said on February 8, 2011 at 9:45 am

    The kesari came out very well.
    @sandhya – authentic rava kesari doesn’t need milk. The north Indian version called sheera is the one that has milk as the cooking base.

  5. vijay said on November 30, 2010 at 3:14 pm

    Excellent………..

  6. sandhya said on October 31, 2010 at 6:26 am

    Main ingredient is missing…it is milk instead of water.. will make recipe more tasty

  7. sandhya said on October 31, 2010 at 6:23 am

    main ingredient of real kesari is milk instead of water. pls try

  8. Habiba said on October 26, 2010 at 11:00 am

    Thanks to Awesomecuisine.com. for the very yummy,delicious and so easy dessert.
    Regards,
    Habiba.

  9. Preeja Ganesh said on June 16, 2010 at 5:32 am

    It is very excellent item and very easy to make.

  10. mouni said on January 20, 2010 at 2:28 am

    it’s really very easy n very yummy…..

  11. silsila sabir said on January 15, 2010 at 8:20 am

    very easy one

  12. Timothy Immanuel said on November 28, 2009 at 3:11 pm

    hey good recipe. but would be good if you could also specify how many people it would serve. just a suggestion.

  13. alimoula said on October 29, 2009 at 9:48 am

    It tastes so nice all likedit and v v simple to prepare.Thanks a lot .

  14. kumaraswamy said on June 17, 2009 at 7:52 am

    simple way to make an emergency sweet
    thanks

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