It is believed that soy sauce appeared in one of the monasteries of ancient China. The monks of this monastery decided to adhere to strictly and abandoned all salty, dairy and flour products. Soon they found a replacement seasoning for many dishes. Over time, rumors about this dark fluid reached the shores of Japan, and local culinary specialists made it “queen” of their dishes. The recipe was first described in detail in a book called Yosyufusi, which went on sale in 1965 in Japan. It was told that you need to carefully select soybean beans and evaporate them. Then add wheat grains to them and pour salt water. Then place in a hermetic vessel and add mold mushrooms, which must process the resulting wort, so that the sauce receives a dark color. Then the liquid is insisted for several years, then the waste is separated and poured into sterilized containers. Often spices and seasonings were added to the sauce to enhance the taste.
Of course, today, when the sauce is consumed in huge quantities, it is unprofitable and long to prepare it according to traditional recipes, so they are modernized. The sauce is created by processing soybean protein: the beans are boiled, adding acids, and then extinguished with the alkali. Thanks to this, the sauce is preparing, not several years, but for several hours, it can be found at any time on a shelf in a supermarket.
It is worth mentioning the effect of modern sauce on the human body. Abuse of this product can cause certain health problems. The fact is that it can cause an increase in blood pressure and violation of the heart rhythm, contributes to the development of thyroid pathologies. It is also harmful to pregnant women, t. To. Contains isoflavons that can adversely affect the development of the brain of the embryo. People who do not suffer from increasing blood pressure and heart diseases, and do not wear a baby under the heart, is recommended for use. He is rich in vitamins, amino acids and very nutritious. It is often recommended for obesity and diabetes.
How to choose a quality sauce? You should buy a product that is sold in glass containers. And, of course, pay attention to the composition. There should not be emulsifiers, sugar, yeast and anything else that accelerates the fermentation process or allows the product to be stored longer. The sauce cannot be too liquid, transparent or viscous.