Pearl River Bridge Superior Dark Soy Sauce, 500 ml

Product Information

Maggi is popular with many Asian cooks and the bottle in the center is made in China. The one in the tall plastic squeeze bottle is made in Vietnam. It's so ubiquitous that some people in the country consider it as soy sauce; the flavor is lighter than the Chinese variety. With some creativity, concentrated and solidified soy sauces can do a whole lot more than just saltiness. Their intense umami and luscious texture open up many possibilities in the kitchen.

That said, if you enjoy the flavor of a particular type or brand over another, you can use whatever floats your boat. That’s the beauty of home-cooking––you’re the boss! Buying & Storing To maximize shelf life, concentrated soy sauce should be stored in a cool, dark place away from direct sunlight. Like many condiments, light and heat can cause the flavors to degrade over time. An ideal storage location is a kitchen cabinet or pantry. PRB Soy Sauce can be used for a variety of functions in cooking. Some remmish food can be more soaked or cooked with soy sauce so as to make the dish savory and more colorful with sauce red. Sauce red is different from eatable coloring in that it is purely natural without any toxic elements. Sauce red not only makes food more attractive but also make people stomachic. According to research statistics, soy sauce contains a series of nutritional elements, such as sugar protein, aminophenol, fat, enzyme, Vitamin B1, Vitamin B2, niacin, sulfate, phosphate, calcium and phosphorus. PRB Soy Sauce is delicious and savory as a condiment, and at the same time is nutritional. From Ancient Chinese Books In this article, we’ll talk about the many different types available today, geographic origin, and differences!Soy Sauce is such an essential ingredient in so many dishes, it’s hard to find a substitute for it. If you have a gluten allergy, gluten-free soy sauces and gluten-free tamari can be found relatively easily these days. General rule of thumb: if it is a Chinese brand of naturally brewed soy, and it does not say “dark” on it, it is light soy! PRB Soy Sauce is made of refined North-east China yellow beans, which are selected, soaked and then steamed & boiled in high pressure. The steamed yellow beans are mixed with flour and yeast. The mixture will be sent to yeast groove for ventilated ferment. The above whole process will be monitored & controlled by automatic system and computer system. After 48 hours, the matured sauce yeast is gained. This sauce yeast will be put into sunning pot with salty water for hundred-day brewing. The whole brewing process is completely natural without any artificial temperature control. Nutritional Facts The reduction process removes water content, decreasing volume and weight. This makes concentrated soy sauce cheaper to transport in bulk.

We don’t mean to be snobby, but using Japanese soy in a Chinese dish or Chinese soy in a Japanese dish will yield different flavors! Soy sauce is used in East and Southeast Asian cuisines. There are variations and while this article isn't exhaustive, I hope it covers a lot of territory for your needs. Here we go! Regular Soy SauceThe concentration of flavors during this simmering process gives concentrated soy sauce a much bolder, richer taste compared to its regular counterpart. The flavors of roasted soybeans, toasted wheat, yeast, and salt are amplified and condensed into every drop. Just a small amount of concentrated soy sauce can provide a huge boost of savory depth to dishes. Types of Pearlriverbridge’s Concentrated Soy Sauce In summary, concentrated soy sauce improves production efficiency, standardized flavors, and product innovation for food manufacturers. Its flexibility and intensity make it an ideal ingredient for industrial applications. The Koon Chun is intensely darker. Lee Kum Lee is elegant with a touch of sugar; it's sometimes sold at regular mainstream supermarkets. Made in Taiwan to fit the island nation's cuisine, the one on the far right is sweeter than others. The availability and range of premium soy sauces depends on where you shop. Gluten-Free Soy Sauce Around 1200 (Lian Cang Period of Japan), Jue Xin, another Japanese bonze learned in Jin Shan Temple in China. There he mastered the traditional sauce brewing technology of that Temple. When he returned to Japan, he founded Xing Guo Temple in Ji Zhou You and taught his neighbours the sauce brewing technology. In this way, along history witnessed the spreading of soy sauce brewing technology in Japan. La Choy is an example of a chemical soy sauce. As you can see from the list of ingredients, this is not a naturally brewed sauce. The ingredients in a naturally brewed soy should be: water, soybeans, salt, and wheat.