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Quick Tip #96: Soy many options!

by skating tomato (follow)
www.skatingtomato.com
Nutrition (264)      Quick Tips (153)      Gluten Free (112)     
Soy sauce has become such a common addition to Western cuisine, most people would be familiar with its salty, Asian tang.

Less well known however, is the range of soy sauces available.

courtesy of Pixabay


Japanese variety:
made of soybeans and wheat, comes in both light and dark
light - intense flavour, used for seasoning
dark - more subtle, best used for marinades or dipping

Chinese variety:
soybean base, also divided into light and dark
light - strong, all-purpose, though best used for dipping
dark - less salty, milder, best for cooking with

Tamari:
a wheat free soy sauce alternative

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#Nutrition
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