Soy sauce is more than just the Kikkoman you buy in the store.
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 Off the Great Wall | 2014-09-23 18:18:38 |  556,366 Views |
Different types of soy sauce explained
Soy sauce isn’t something most people think much about. And since most recipes that call for soy sauce don’t specify the type or brand people will usually reach for whatever they have on hand either the most readily available at the store or the type and brand they grew up with in their household. For many Americans this means using Kikkoman soy sauce given its ubiquity in grocery stores.
However there are many different types of soy sauces and they vary greatly in taste texture and appearance. We’ve put together a primer on some of the types of soy sauces you can buy with suggestions for how to use them and some of our recommendations for the brands we use most often in our kitchens.
Soy sauce is one of the oldest condiments in the world. It is believed to have originated during the Western Han Dynasty in China over 2500 years ago as a byproduct of fermenting soybeans and wheat mixed with brine. The production process of soy sauce known in Chinese as jiang you slowly spread throughout Asia and was quickly adopted by various culinary traditions and is now one of the most widely used condiments in the world.
