KIKKOMAN - Soy Sauce 250ml

In Thailand, soy sauce is called sii-íu, soy sauce comes in a number varieties, including, White, (Sii-íu kǎao), Black(sii-íu dam), and Sweet (sii-íu wǎan). Dark soy is used for colour, whilst sweet is used for Dipping and usually in Thai cooking the White version is mostly used.

Soy Sauce is the by-product of Soy paste it is made by fermentation of the soybean, if made in the traditional way soy sauce would take months to make, so todays Soy sauce is mass produced using special products to speed up the process, the Flavour, colour, and aroma develops during the production are from a non-enzymatic reaction (a chemical reaction between the amino acids and sugars) this is also what gives the distinctive flavour of soy sauce., there are variations because of the different methods & durations of production and the different ratios of water, salt, and fermented soy used as well the addition of other ingredients.  Traditional soy sauces are made by mixing soybeans and grain with microorganisms and yeasts,

historically, the mixture was then fermented naturally in large urns and under the sun, which was believed to contribute extra flavours, today, the mixture is placed in a temperature and controlled incubation chamber speeding up the process to only about 3 days.  Like many other condiments that have been invented, soy sauce was originally a substitute for salt which was historically an expensive luxury, whilst there are some possible health benefits,  for example Dark soy sauce contains 10 times the antioxidants of red wine, and can help prevent cardiovascular diseases & unpasteurized soy sauce is rich in lactic acid bacteria and has anti-allergic properties, but these are pushed aside when you consider the amount of salt in soy sauce.

Ingredients:  Water, Salt, Soya bean, white sugar, wheat flour, preservatives E211, Flavour Enhancer E631, E627

Fun Fact:  Soy sauce considered almost as old as soy paste—a type of fermented paste obtained from soybeans—which had appeared during the Western Han dynasty around 206 BC – 220 AD and was listed in the bamboo slips found in the archaeological site Mawangdui