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  2. List of sauces - Wikipedia

    en.wikipedia.org/wiki/List_of_sauces

    Soy sauce. Light soy sauce (生抽) – a lighter-colored salty-flavored sauce used for seasoning and not as a dipping sauce; Dark soy sauce (老抽) – a darker-colored sauce used for color; Seasoned soy sauce – usually light soy sauce seasoned with herbs, spices, sugar, or other sauces; Sweet bean sauce (甜面酱) – a thick savory paste

  3. List of Japanese condiments - Wikipedia

    en.wikipedia.org/wiki/List_of_Japanese_condiments

    Most Japanese soy sauces include wheat as a primary ingredient, which tends to give them a slightly sweeter taste than their Chinese counterparts. They also tend toward an alcoholic sherry-like flavor, due to the addition of alcohol in the product. Not all soy sauces are interchangeable. Soy sauce was introduced into Japan in the 7th century.

  4. Soy sauce - Wikipedia

    en.wikipedia.org/wiki/Soy_sauce

    The added broth gives this soy sauce a richer flavor than plain dark soy sauce. [47] Thick soy sauce (醬 油 膏 jiàng yóu gāo), is a dark soy sauce that has been thickened with heat and sugar, occasionally a starch thickener and MSG are used.

  5. What’s the Difference Between Tamari and Soy Sauce ... - AOL

    www.aol.com/lifestyle/difference-between-tamari...

    Chinese origin: "Soy sauce and tamari soy sauce, known as jiang, is said to have originated in China between the 3rd and 5th centuries," says Andrew Hunter, executive chef at Kikkoman, a Japanese ...

  6. Sapporo Ichiban - Wikipedia

    en.wikipedia.org/wiki/Sapporo_Ichiban

    Ramen flavors include: "Original" (Red package) a mild soy sauce flavor, debuted in stores January 1966.; Miso (Orange package), debuted in stores September 1968.; Shio (Black and Red package), debuted in stores August 1971.

  7. List of soy-based foods - Wikipedia

    en.wikipedia.org/wiki/List_of_soy-based_foods

    Miso – Traditional Japanese seasoning; Nattō – Traditional Japanese food made from fermented soybeans; Okara (food) – Byproduct of tofu production; Oncom – Indonesian traditional fermented dish; Soup soy sauce – Type of Korean soy sauce; Soybean – Legume grown for its edible bean; Soybean oil – Oil obtained from seeds of soya plant

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