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KETCHUP IS BETTER ON ICE CREAM

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+KETCHUP IS BETTER ON ICE CREAM
-{{Articleissues|Article=1|citations missing=January 2008|refimprove=January 2008|OR=January 2008}}
-{{Chinese|pic=Soy sause display.JPG|picsize=200px|piccap=A bottle of [[Kikkoman]] brand soy sauce, a [[Japan]]ese product.|s=1. 酱油<br>2. 豆油<br>3. 豉油|t=1. 醬油<br>2. 荳油<br>3. 豉油|p=1. jiàng yóu|j=3. si6 yau4|poj=2. dau4 yu5|kanji= 醤油|hiragana=しょうゆ|revhep=shōyu|kunrei=syôyu|hangul=간장|rr=ganjang|mr=kanjang|qn=xì dầu ''or'' nước tương|tha=ซีอิ๊ว  (si-ew)}}
-'''Soy sauce''' ([[American English|US]]), '''soya sauce''' ([[Commonwealth of Nations|Commonwealth]]), or '''shoyu''' ([[Japanese Language|Japan]]) is a [[fermentation (food)|fermented]] [[sauce]] made from [[soybeans]]  (soya beans), roasted [[cereal|grain]], [[water]] and [[Sodium chloride|salt]].  Soy sauce was invented in China, where it has been used as a [[condiment]] for close to 2,500 years.  In its various forms it is widely used in East and Southeast [[Asian cuisine]]s and increasingly appears in [[Western cuisine]] and prepared foods.
-==Production==
-[[Image:Soybeanvarieties.jpg|thumb|200 px|left|Soy sauce is made from [[soybeans]].]]
-===Traditional===
-Authentic soy sauces are made by mixing the grain and/or soybeans with yeast or ''kōji'' ([[wiktionary:麹|麹]], the mold ''[[Aspergillus oryzae]]'' or ''[[Aspergillus sojae|A. sojae]]'') and other related [[microorganisms]]. Traditionally soy sauces were fermented under natural conditions, such as in giant urns and under the sun, which was believed to contribute to additional flavours. Today, most of the commercially-produced counterparts are fermented under machine-controlled environments instead.
-Although there are many types of soy sauce, all are salty and earthy-tasting brownish liquids used to season food while cooking or at the table.  Soy sauce has a distinct [[basic taste]] called [[umami]] by the Japanese ([[wiktionary:鮮|鮮]][[wiktionary:味|味]], lit. "fresh taste").  Umami was first identified as a basic taste in 1908 by [[Kikunae Ikeda]] of the [[Tokyo Imperial University]]. The [[monosodium glutamate|free glutamates]] which naturally occur in soy sauce are what give it this taste quality.
-Soy sauce should be stored away from direct sunlight.
-===Artificially hydrolyzed===
-Many cheaper brands of soy sauces are made from [[hydrolysis|hydrolyzed]] [[soy protein]] instead of brewed from natural bacterial and fungal cultures.  These soy sauces do not have the natural color of authentic soy sauces and are typically colored with [[caramel coloring]]. Similar products are also sold as "liquid aminos" in the US and Canada.
-Some artificial soy sauces posed potential health risks due to their content of the chloropropanols 3-MCDP ([[3-chloro-1,2-propanediol]]) and 1,3-DCP ([[1,3-dichloro-2-propanol]]) which are minor byproducts of the hydrochloric acid hydrolysis <ref name = "SoySauceRecall">{{cite press release | author = Food Standards Agency | title = Some Soy Sauce Products To Be Removed | url = http://www.food.gov.uk/news/pressreleases/2001/jun/soysaucerecall | publisher = Food Standards Agency | date = [[2001-06-20]] | accessdate = 2008-01-07}}</ref>.
-==Types==
-Soy sauce has been integrated into the traditional cuisines of many [[East Asia]]n and [[South East Asia]]n cultures.  Soy sauce is widely used as a particularly important flavoring in [[Japanese cuisine|Japanese]], [[Thai cuisine|Thai]], and [[Chinese cuisine]].  However, it is important to note that despite its rather similar appearance, soy sauces produced in different cultures and regions are very different in taste, consistency, fragrance and saltiness.  As such, it may not be appropriate to substitute soy sauces of one culture or region for another.
-=== Chinese soy sauce ===
-[[Image:Soy sauce.jpg|right|thumb|A bottle of Chinese soy sauce]]
-Chinese soy sauce (jiàngyóu/chǐyóu, 酱油/豉油) is primarily made from [[soybeans]], with relatively low amounts of other grains.  There are two main varieties:
-*Light or fresh soy sauce ("shēngchōu"; [[wiktionary:生|生]][[wiktionary:抽|抽]] or "jiàng qing"; 酱清): A thin (non-viscous), opaque, dark brown soy sauce.  It is the main soy sauce used for seasoning, since it is saltier, but it also adds flavour.  Since it is lighter in color, it does not greatly affect the color of the dish.  The light soy sauce made from the first pressing of the soybeans is called '''tóuchōu''' (头抽 or 頭抽), which can be loosely translated as first soy sauce or referred to as premium light soy sauce.  Touchōu is sold at a premium because, like extra virgin olive oil, the flavor of the first pressing is considered superior. An additional classification  of light soy sauce, shuānghuáng (雙璜), is double-fermented to add further complexity to the flavour. These latter two more delicate types are usually for dipping.
-*Dark/old soy sauce ("lǎochōu"; [[wiktionary:老|老]][[wiktionary:抽|抽]]) : A darker and slightly thicker soy sauce that is aged longer and contains added [[molasses]] to give it its distinctive appearance.  This variety is mainly used during cooking since its flavour develops under heating.  It has a richer, slightly sweeter, and less salty flavour than light soy sauce.  Dark soy sauce is partly used to add color and flavour to a dish.
-In traditional Chinese cooking, one of the two types, or a mixture of both, is employed to achieve a particular flavour and colour for the dish.
-Other types:
-*Thick soy sauce ("jiàngyóugāo", 醬油膏 or 蔭油膏): Dark soy sauce that has been thickened with starch and sugar.  It is also occasionally flavored with [[monosodium glutamate|MSG]].  This sauce is not usually used directly in cooking but more often as a [[dipping sauce]] or poured on food as a flavorful addition.
-*[[Yellow soybean paste|Dark soy paste]] (huángjiàng, 黄酱): Although not really a soy sauce, it is another salty soy product.  It is one of the main ingredients in a dish called ''[[zhajiang mian]]'' ([[wiktionary:炸|炸]][[wiktionary:酱|酱]][[wiktionary:面|面]], lit. "fried paste noodles").
-=== Japanese soy sauce ===<!-- This section is linked from [[Sushi]] -->
-[[Image:Organic Tamari.JPG|left|thumb|Koyo organic tamari sauce]]
-Buddhist monks introduced soy sauce into Japan in the 7th century, where it is known as "shoyu". The Japanese word "tamari" is derived from the verb "tamaru" that signifies "to accumulate," referring to the fact that tamari was traditionally from the liquid byproduct produced during the fermentation of [[Miso|miso]]. Japan is the leading producer of tamari.
-Japanese soy sauce or ''shō-yu'' (しょうゆ, or [[wiktionary:醤|醤]][[wiktionary:油|油]]), is traditionally divided into 5 main categories depending on differences in their ingredients and method of production.  Japanese soy sauces include [[wheat]] as a primary ingredient and this tends to give them a slightly sweeter taste than their Chinese counterparts.  They also have an alcoholic [[sherry]]-like flavor. Not all soy sauces are interchangeable.
-; Koikuchi ([[wiktionary:濃|濃]][[wiktionary:口|口]]) : Originating in the [[Kantō region]], its usage eventually spread all over Japan.  Over 80% of the Japanese domestic soy sauce production is of koikuchi, and can be considered the typical Japanese soy sauce.  It is produced from roughly equal quantities of soybean and wheat.  This variety is also called ''kijōyu'' ([[wiktionary:生|生]][[wiktionary:醤|醤]][[wiktionary:油|油]]) or ''namashōyu'' (生しょうゆ) when it is not [[pasteurization|pasteurized]].
-; Usukuchi ([[wiktionary:淡|淡]][[wiktionary:口|口]]) : Particularly popular in the [[Kansai]] region of Japan, it is both saltier and lighter in color than ''koikuchi''.  The lighter color arises from the usage of [[amazake]], a sweet liquid made from fermented rice, that is used in its production.
-; Tamari (たまり) : Produced mainly in the [[Chūbu region]] of Japan, tamari is darker in appearance and richer in flavour than ''koikuchi''. It contains little or no wheat; wheat-free tamari is popular among people eating a [[Wheat allergy|wheat free diet]]. It is the "original" Japanese soy sauce, as its recipe is closest to the soy sauce originally introduced to Japan from China. Technically, this variety is known as ''miso-damari'' (味噌溜り), as this is the liquid that runs off [[miso]] as it [[Aging barrel|matures]].
-; Shiro ([[wiktionary:白|白]], "white") : A very light colored soy sauce.  In contrast to "tamari" soy sauce, "shiro" soy sauce uses mostly wheat and very little soybean, lending it a light appearance and sweet taste.  It is more commonly used in the Kansai region to highlight the appearances of food, for example [[sashimi]].
-; Saishikomi (再仕込, twice-brewed) : This variety substitutes previously-made koikuchi for the brine normally used in the process.  Consequently, it is much darker and more strongly flavored.  This type is also known as ''kanro shoyu'' (甘露醤油) or "sweet shoyu".
-[[Image:Kikkoman litre bottles.jpg|right|250px|thumb|Shoyu (koikuchi) and light colored shoyu (usukuchi) as sold in Japan by Kikkoman, 1 litre bottles.]]
-Newer varieties of Japanese soy sauce include:
-; Gen'en ([[wiktionary:減|減]][[wiktionary:塩|塩]], "reduced salt") : Low-salt soy sauces also exist, but are not considered to be a separate variety of soy sauce, since the reduction in salt content is a process performed outside of the standard manufacture of soy sauce.
-; Amakuchi ([[wiktionary:甘|甘]][[wiktionary:口|口]]) : Called "Hawaiian soy sauce" in those few parts of the US familiar with it, this is a variant of "koikuchi" soy sauce.
-All of these varieties are sold in the marketplace in three different grades according to how they were produced:
-; Honjōzō hōshiki (本醸造 方式) : Contains 100% naturally fermented product.
-; Shinshiki hōshiki (新式 方式) : Contains 30-50% naturally fermented product.
-; Tennen jōzō (天然 醸造) : Means no added ingredients except alcohol.
-All the varieties and grades may be sold according to three official levels of quality:
-; Hyōjun (標準) : Standard pasteurized.
-; Tokkyū (特級) : Special quality, not pasteurized.
-; Tokusen (特選) : Premium quality, usually implies limited quantity.
-Other terms unrelated to the three official levels of quality:
-; Hatsuakane (初茜) : Refers to industrial grade used for flavoring, powder.
-; Chōtokusen (超特選) : Used by marketers to imply the best.
-Perhaps the most well-known producer of Japanese soy sauce is the [[Kikkoman Corporation]].
-=== Taiwanese soy sauce ===
-The history of soy sauce making in Taiwan can be traced back to southeastern China, in the provinces of [[Fujian]] and [[Guangdong]]. Later, the cultural and political separation between Taiwan and China since the end of the [[First Sino-Japanese War]] in 1895, when China ceded Taiwan to Japan, brought changes to traditional Chinese soy sauce making in Taiwan. Some of the top Taiwanese makers, such as Wan Ja Shan, Wei-Wong and Ve-Chung have adopted the more sophisticated Japanese technology in making soy sauce for the domestic market and more recently foreign markets as well.
-===Korean soy sauce===
-[[Soy sauce#Korean soy sauce|Korean soy sauce]], (called ''[[Joseon]] [[Soy sauce#Korean soy sauce|ganjang]]'', 조선간장, in Korean) is a byproduct of the production of ''[[doenjang]]'' (Korean [[Fermented bean paste|fermented soybean paste]]). ''Joseon ganjang'', thin and dark brown in color, is made entirely of soy and brine, and has a saltiness that varies according to the producer. Wide scale use of ''Joseon ganjang'' has been somewhat superseded by cheaper factory-made Japanese style soy sauce, called ''waeganjang'' (hangul: 왜간장/倭간장).  According to the 2001 national food consumption survey in Korea, traditional fermented ''ganjang'' comprised only 1.4% of soy sauce purchases.<ref name "FermentedFoodsKorea">{{cite web | author = Jung, Soon Teck and Kang, Seong-Gook | title = The Past and Present of Traditional Fermented Foods in Korea | url = http://www.miyajima-soy.co.jp/science/kouenkai/kouenkai.htm | date = 2002 | accessdate = 2008-01-07}}</ref>
-===Vietnamese soy sauce===
-Vietnamese soy sauce is called ''xì dầu'', ''nước tương'', or sometimes simply ''[[tương]]''.
-=== Indonesian soy sauce ===
-[[Image:Kecap Manis ABC Indonesian Soysauce sweet.jpg|thumb|100px|Kecap manis Indonesian thick and sweet soy sauce is nearly as thick as [[molasses]].]]
-In [[Indonesia]], soy sauce is known as ''kecap'' (or ''ketjap'') (a catchall term for fermented sauces) from which according to one theory the English word "[[ketchup]]" is derived. Two main varieties exist:
-; Kecap asin : Salty soy sauce, which is very similar to Chinese light soy sauce, but usually somewhat thicker and has a stronger flavor; it can be replaced by light Chinese soy sauce in recipes.
-; Kecap manis : Sweet soy sauce, which has a thick, almost syrupy consistency and a pronounced sweet, [[molasses|treacle]]-like flavor due to generous addition of [[palm sugar]].  It is a unique variety; in a pinch, it may be replaced by molasses with a little vegetable stock stirred in.
-''Kecap inggris'' ("English fermented sauce"), or ''saus inggris'' ("English sauce") is the [[Indonesian language|Indonesian]] name for [[Worcestershire sauce]].  ''Kecap Ikan'' is Indonesian [[fish sauce]].
-===Malaysian soy sauce===
-In [[Singapore]] and [[Malaysia]], soy sauce in general is dòuyóu (豆油); dark soy sauce is called jiàngyóu (醬油) and light soy sauce is jiàngqīng (醬清).  ''Angmoh tauyew'' (紅貌豆油, lit. "foreigners' soy sauce") is the [[Min Nan|Hokkien]] name for [[Worcestershire sauce]].
-Malaysia, which has cultural links with Indonesia, uses the word 'kicap' for soy sauce.  Kicap is traditionally of two types: kicap lemak and kicap cair.  Kicap lemak is similar to kecap manis but with very much less sugar while kicap cair is the Malaysian equivalent of kecap asin.
-===Filipino ''toyo''===
-A popular condiment in the [[Philippines]], it is called ''toyo'' (pronounced TOH-yoh), and is usually found beside other sauces such as ''[[fish sauce|patis]] (fish sauce, pronounced pah-TEES)'' and ''[[vinegar#Cane|suka]]'' (sugar cane vinegar, pronounced SOO-kah). The flavor of Filipino soy sauce, made from soybeans, wheat, salt, and caramel, is interestingly milder compared to its Asian counterparts--possibly an adaptation to the demands of the Filipino palate and its cuisine. It is thinner in texture and has a saltier taste compared to its Southeast Asian counterparts, much more similar to the Japanese ''shōyu''. It is used as a staple condiment to flavor many cooked dishes and as a marinade during cooking, it is also a table condiment, and is usually mixed and served with ''[[calamondin|kalamansi]]'' (a small Asian citrus-lime). Popular Philippine brands are Marca Piña, Silver Swan, Lauriat, Datu Puti, Toyomansi and UFC.
-===Hawaiian shoyu===
-A unique type of soy sauce produced by Aloha Shoyu Company since 1946 is a special blend of soybeans, [[wheat]], and [[salt]], historically common among local [[Hawaii]] residents.  Hawaii residents rarely use the term "soy sauce," opting to use the Japanese loanword "shoyu" instead. However, while the Japanese word ''shōyu'' is pronounced like ''show you'', Hawaii residents prounounce the word like  ''shoi-yu''.
-== Health ==
-===Positive===
-A study by [[National University of Singapore]] shows that Chinese dark soy sauce contains 10 times the [[antioxidant]]s of [[red wine]], and can help prevent [[cardiovascular disease]]s.<ref name = "Antioxidants">{{cite web | author = Daniells, Stephen | title = Antioxidant-rich soy sauce could protect against CVD | url = http://www.nutraingredients.com/news/ng.asp?id=68196-soy-sauce-cvd-isoflavones | publisher = nutraingredients.com | date = [[2006-06-06]] | accessdate = 2008-01-07}}</ref>  Soy sauce is rich in [[lactic acid bacteria]] and of excellent anti-allergic potential. <ref name = "labi">{{cite journal | last = Tanasupawat, et al | first = Somboon | title = Lactic acid bacteria isolated from soy sauce mash in Thailand | journal =  Journal of General and Applied Microbiology | volume = 48 | issue = 4 | pages = 201&ndash;209| publisher = The Microbiology Research Foundation | date = [[2002-06-18]] | doi = 10.2323/jgam.48.201 | accessdate = 2007-11-06 | pmid = 12469319 }}</ref><ref name = "ifss">{{cite journal| last = Kobayashi| first = Makio | title = Immunological Functions of Soy Sauce: Hypoallergenicity and Antiallergic Activity of Soy Sauce | journal = Journal of Bioscience and Bioengineering | volume = 1 | issue = 2| pages = 144&ndash;151 | publisher = Society for Biotechnology,  Japan | date = [[2005-04-18]] | doi = 10.1263/jbb.100.144 | accessdate = 2007-11-06 | pmid = 16198255 }}</ref>
-===Negative===
-Soy sauce does not contain the beneficial [[isoflavones]] associated with other soy products such as [[tofu]] or [[edamame]].{{Fact|date=September 2007}} It can also be very [[edible salt|salt]]y, so it may not be a suitable [[condiment]] for people on a low sodium diet. Low-sodium soy sauces are produced, but it is impossible to make soy sauce without using some quantity of salt.
-In 2001 the United Kingdom Food Standards Agency found in tests of various low-grade soy sauces (those made from hydrolyzed soy protein, rather than being naturally fermented) that some 22% of samples contained a chemical called 3-MCPD (3-monochloropropane-1,2-diol) at levels considerably higher than those deemed safe by the [[European Union]].  About two-thirds of these samples also contained a second chemical called 1,3-DCP (1,3-dichloropropane-2-ol) which experts advise should not be present at any levels in food.  Both chemicals have the potential to cause [[cancer]] and the Agency recommended that the affected products be withdrawn from shelves and avoided.<ref name = "SoySauceRecall"/>
-In order to evade [[conscription]] in Japan during [[World War II]], people were known to drink large quantities of soy sauce to damage their kidneys.{{Fact|date=May 2008}}
-===Soy sauce and allergies===
-{{see|Soy allergy}}
-Most varieties of soy sauce also contain [[wheat]]. Individuals with a [[wheat allergy]], [[Celiac disease]], or a [[gluten intolerance]] should avoid this condiment and dishes seasoned with soy sauce.<sup>[http://celiac.org/lifestyle/label-reading.php]</sup>
-==References==
-{{reflist}}
-{{commonscat|Soy sauce}}
-{{Soy}}
-[[Category:Chinese condiments]]
-[[Category:Condiments]]
-[[Category:Filipino cuisine]]
-[[Category:Japanese ingredients]]
-[[Category:Japanese cuisine]]
-[[Category:Korean condiments]]
-[[Category:Vietnamese cuisine]]
-[[Category:Soy products]]
-[[Category:Fermented foods]]
-[[Category:Umami enhancers]]
-[[de:Sojasauce]]
-[[et:Sojakaste]]
-[[es:Salsa de soja]]
-[[eo:Sojfabo]]
-[[fr:Sauce de soja]]
-[[ko:간장]]
-[[id:Kecap]]
-[[it:Salsa di soia]]
-[[he:רוטב סויה]]
-[[lt:Sojų padažas]]
-[[nl:Sojasaus]]
-[[ja:醤油]]
-[[no:Soyasaus]]
-[[pl:Sos sojowy]]
-[[pt:Shoyu]]
-[[ru:Соевый соус]]
-[[simple:Soy sauce]]
-[[sl:Sojina omaka]]
-[[fi:Soijakastike]]
-[[sv:Sojasås]]
-[[tl:Toyo]]
-[[vi:Xì dầu]]
-[[tr:Soya sosu]]
-[[zh:酱油]]