Soy sauce is one of the oldest and most famous condiments. It appeared in China about 2500 thousand years ago thanks to Buddhism’s emphasis on vegetarian diet. It was invented as an alternative to meat origin seasoning, but also as a way of preserving food. It was originally produced by fermenting toasted soybeans and wheat. From this process we obtain a salty porridge made of soy beans and wheat, which together with water constituted the first recipe for soy sauce.
NUTRIENTS
Soy sauce has a variety of nutrients and it’s a very beneficial condiment that contributes to the well-being of our body. In soy sauce we can find protein fibers that are a necessity in our body and amino acids and lecithin that directly contribute to the regeneration of damaged cells. Therefore, soy sauce allows us to lead healthier lives.
Several studies have shown that soy products can alleviate symptoms of menopause, arthritis, they can improve athletic performance, assist in weight loss and in the nivelation of holesterol and trygliceride levels in our bodies.
If this is not enough, soy sauce also reduces the risk of heart disease and helps retain calcium in the bones. Also, it contains a large number of antioxidants that help reduce the damage made to our cells.
KITCHEN USE
Today, soy sauce is well known and respected all around the world and its use in the kitchen is practically endless. If you have not included soy sauce in your diet, we give you some tips on how to do this.
Soy sauce is mostly used:
- As a companion to sushi
- It will give a special flavor and aroma to your meat, fish or vegetable soups
- Spice up your salads with it!
- It will enhance the taste of meat and fish, but it can also be used as a marinade
- It’s goes perfectly with grilled veggies and boiled rice
As we have seen, soy sauce is the companion to every meal we prepare. Dare to use it!
