Smoke & Powders - Soy Sauce

A salty brown Asian sauce used as a seasoning or condiment to enhance and harmonize the flavors of various foods. The traditional soy sauce is usually considered an Asian condiment, and is made from fermented soybeans, ground roasted wheat, and a starter mold known as koji to begin the fermentation. A brine of sea salt and water are added after the original mixture has aged for three to five days. This combination of ingredients is then seasoned again and allowed to mature for approximately six months after which it is pasteurized and prepared for commercial use. In Japan, soy sauces are referred to as shoyu, or in Chinese, they are called pinyin jiàngyóu (Mandarin) and see yau (Cantonese). Soy powder is used in Japanese or Chinese cooking for stir fry marinades, meat glazes and to flavor stews. It can also be used as a marinade sauce, a salad dressing, or as a seasoning and dipping sauce. We recommend it for dry rubs and seasonings, or any application where the liquid version is not available or practical.