| rdfs:comment
| - Soy Sauce is a salty liquid used in cooking.
- Soy Sauce is a Magnus in Baten Kaitos: Eternal Wings and the Lost Ocean.
- Soy Sauce bottles are salvageable items in Endless Ocean 2. When scanned using the Multisensor, they are shown to be made primarily of high-density materials.
- Description: Found in: HQ, Rokkaku Hamlet, Gregminster
- There are a number of different varieties made, of which there are basically two different categories, referred to as either the light or the dark sauces. Dark soy sauce is darker in color, thicker in consistency and sweeter or richer in flavor than the light soy sauce. Dark soy sauce, which typically contains molasses and other seasonings, is used most often in Japanese or Chinese cooking for stir fry marinades, meat glazes and to flavor stews.
- Soy sauce is produced in a central distillation and bottling facility located somewhere in Tibet. Although the exact recipe for soy sauce is unknown, it may be assumed that it includes copious amounts of both soy and sauce. The expense of real ingredients and the new-fangled western idea of "hygiene" cut down on the use of the traditional process, as well as pressure for "sanitary living conditions" After that, soy sause came down to Japan. The production was altered and diffused like below.
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| abstract
| - Soy sauce is produced in a central distillation and bottling facility located somewhere in Tibet. Although the exact recipe for soy sauce is unknown, it may be assumed that it includes copious amounts of both soy and sauce. Soy sauce originated in China sometime between the 3rd and 5th century from an older meat-based fermented sauce named jiang, which translates as "crappy spoiled meat used to flavor my grandma's toe fungus" Like many salty condiments, soy sauce was probably originally a way to stretch salt, as Chinks, Japs and other filthy pigs-dogs are notoriously Jew-like in their cheapness. In ancient China, fermented fish with salt was used as a condiment in which soybeans were included during the fermentation process. Eventually, this was replaced and the recipe for soy sauce, jiangyou (醬油), which translates as "spoiled beans I found on the ground that I used to clean my toenails and then decided to make sauce out of and feed to a family of 4 small children" using soybeans as principal ingredient, with fermented fish-based sauces developing separately into fish sauce, which is even more gross and sadly non-alcoholic. Before the filthy Westerners carved up Asia for their own greedy, semite desires, soy sauce was fermented paste of boiled soybeans, roasted grain, brine, and mold, extracted from the toe jam of centenarian virgins. After fermentation, the paste is pressed, producing a liquid, called soy sauce, and a "solid byproduct". Delicious! Sadly, you cannot get drunk on soy sauce, despite it' fermentation. The expense of real ingredients and the new-fangled western idea of "hygiene" cut down on the use of the traditional process, as well as pressure for "sanitary living conditions" After that, soy sause came down to Japan. The production was altered and diffused like below. 1.
* Harvesting amounts of loose hair of human. 2.
* Being loose hair hydrolyzed with hydrofluoric acid and calcium diphosphate 1,3 methylbenzoate 3.
* Disacidify above aqueous solution with sodium hydrate. 4.
* Add generous pinches of 3-monochloropropane-1,3-diol; 1,3-dichloropropane-2-ol; diethyl azodicarboxylate; and plenty of Methionylthreonylthreonylglutaminylalaylglutaminylprolylleucylglutaminylserylisoleucylvalylisoleucylaspartyllysylgylleucylisoleucylglutamylaspartylmethierylalanylthreonylleucylthreonylvalylteucylthreonylserylmethionylleucyllysylprolylglycylprolylprolylthreonylarginisoleucylthreonyllysylaspartylalanylvacysteinylglutamylprolylaspartylaspartyleucylthreonylglycyltyrosyltryptophylolylaspartylthreonylaspartyllysyltryptyllysylmethionylprolylvalyllysylaspartyllysylglycylleucylthreonylasparaginylalanylarginylvalylleucylalanylglutamylglycyllysylprolylseryllysylserylthreoneucyllysylaspartylprolylisoleucylasparylglycyllysylprolylthreonylvalyllysylalvalylarginylleucylasparaginyltryptophylaspartylglycylglycylalanyllysylisolecylglutamylmethionylleucyllysylthreonytophylvalylarginylvalylalanylglutamylgtaminylhistidylleucylleucylprolylglycyminylglutamyltyrosylserylphenylalanylaginyllysylalanylglycylglutamylserylglutabentzyl-3 taurinol! 5.
* Flavor with monosodium glutamate and potassium chloride This formula was built up in Edo Period. This has been why all Japanese men had went bald and was prohibited under the Meiji Restration. This was observed to China and the traditional soy sauce was produced there.
- Soy Sauce is a salty liquid used in cooking.
- Soy Sauce is a Magnus in Baten Kaitos: Eternal Wings and the Lost Ocean.
- Soy Sauce bottles are salvageable items in Endless Ocean 2. When scanned using the Multisensor, they are shown to be made primarily of high-density materials.
- There are a number of different varieties made, of which there are basically two different categories, referred to as either the light or the dark sauces. Dark soy sauce is darker in color, thicker in consistency and sweeter or richer in flavor than the light soy sauce. Dark soy sauce, which typically contains molasses and other seasonings, is used most often in Japanese or Chinese cooking for stir fry marinades, meat glazes and to flavor stews. Chinese dark soy is a traditional dark soy sauce, which is very thick in texture and contains molasses as a main ingredient. Another dark, thick textured sauce made with an Asian dark soy sauce, is Kecap Manis or Ketjap Manis, which contains palm sugar, star anis and garlic as flavorings. This sauce is a common condiment, marinade and flavoring for Indonesian food dishes. A version of soy sauce that may be referred to as "wheat free" is the Japanese Tamari, a strong flavored sauce processed either as a sauce made only from soybeans or as a sauce containing only a small amount of low quality wheat. Tamari is thick in consistency, stronger flavored than traditional Chinese sauces, and is generally used as a sauce for raw fish or a cooking sauce for dishes with longer cooking times, such as stews, soups and cooked meat dishes. However, it can also be used as a marinade sauce, a salad dressing, or as a seasoning and dipping sauce. Flavored soy sauces are also available, such as mushroom soy sauce, made with dried mushrooms and considered to be a dark soy sauce. The mushroom sauce has an earthy flavor that goes well with meat stews and marinades. The light soy sauces are lighter in color, thinner in texture, saltier in flavor, and contain more of the sour overtones than other soy sauces. The Japanese word for this type of soy sauce is "shoyu", a sauce typically made from soybeans, roasted wheat, sea salt, water, and koji starter mold. The lighter sauces, which will generally not alter the color of the foods being prepared, are traditionally used when cooking vegetables, clear soup, soup bases for noodles, and white fish. Since light soy sauces have a shorter shelf life than the darker sauces, they should be used shortly after opening. The alternative to a traditional fermented sauce is the hydrolyzed soy sauce, but it often lacks the full flavor of the natural or traditional sauces. Hydrolyzed soy is a synthetic sauce that has not been brewed in the same manner as a naturally brewed soy sauces. Soy sauces can be used in salad dressings, as well as an ingredient for many other sauces such as marinades, steak sauces, barbecue sauces, or as flavorings in soups, stews, and a variety of food dishes. Mushroom soy sauce is a dark soy sauce from China which adds straw mushroom essence to the sauce's brew. It has a deep, rich flavor and can be used in place of other types of soy sauce in most recipes. It is especially nice as a table condiment where its unusual flavor can come through.
- Description: Found in: HQ, Rokkaku Hamlet, Gregminster
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