Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans...

Sweet soy sauce (Indonesian: kecap manis) is a sweetened aromatic soy sauce, originating in Indonesia, which has a darker color, a viscous syrupy consistency...

In Chinese cuisine, dark soy sauce (Chinese: 老抽; pinyin: lǎo chōu) is a dark-coloured soy sauce used mainly for adding colour and flavour to dishes. It...

Soup soy sauce or "guk-ganjang" (Korean: 국간장) is a type of Korean soy sauce (ganjang) made entirely of fermented soybeans (meju) and brine. It is also...

1. Steak Sauce Anglo-Indian cuisine Fish sauce Oyster sauce Soy sauce French's Henderson's Relish – similar sauce without fish List of sauces Sarson's...

Worcestershire sauce, HP Sauce, soy sauce or ketchup. Sauces for salad are called salad dressing. Sauces made by deglazing a pan are called pan sauces. A chef...

Duck sauce List of dips List of Chinese sauces List of sauces Oyster sauce Plum sauce Siu haau sauce, primary Chinese barbecue sauce Soy sauce Sweet...

flavored by stewing in soy sauce (滷) to make soy-sauce tofu. It is common to see tofu sold from hot food stalls in this soy-sauce stewed form. Today Egg...

Soy sauce chicken is a traditional Cantonese cuisine dish made of chicken cooked with soy sauce. It is considered as a siu mei dish in Hong Kong. Another...

pickled plum sauce Tonkatsu sauce – Japanese seasoning sauce Sauces in Korean cuisine include: Korean soy sauce – East Asian liquid condiment Sauces in Libyan...

food uses of soybeans include soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, nattō, and...

for meat (e.g. chāshū). The sauce is best described as sweetened, thickened soy sauce for grilling and flavored soy sauce with dashi, vinegar, etc., for...

cooking technique in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. Although commonly associated with Japanese cuisine...

dashi, soy sauce, mirin and sugar. Mentsuyu is most often eaten as a dipping sauce with sōmen, soba, udon and hiyamugi. Ponzu is a citrus-based sauce commonly...

with either spicy gochujang (chili paste) or non-spicy ganjang (soy sauce)-based sauce; the former is the most common form, while the latter is less common...

The Chinese soy sauce egg is called Lujidan (滷雞蛋/卤鸡蛋) or Ludan (滷蛋/卤蛋)it is one of the most popular type of street foods. The marinating sauce is called...

a Japanese food manufacturer. Its main products and services include soy sauce, food seasoning and flavoring, mirin, shōchū, and sake, juice and other...

reduced in a fourth basin to "a blackish sauce". Seawater, salt and/or soy could be added. Today, most oyster sauce is produced commercially on automated...

fish sauce is due to its glutamate content. Fish sauce is used as a seasoning during or after cooking, and as a base in dipping sauces. Soy sauce is regarded...

production Oncom – Indonesian traditional fermented dish Soup soy sauce – Type of Korean soy sauce Soybean – Legume grown for its edible bean Soybean oil –...

sauce and generally have a lighter taste. Pad see ew is made with light soy sauce (''si-io khao'', similar to the regular soy sauce), dark soy sauce (si-io...

vegetables and other ingredients, in a shallow iron pot in a mixture of soy sauce, sugar, and mirin. The ingredients are usually dipped in a small bowl...

sauces, such as seasoned soy sauce or fermented bean curd. Light soy sauce (生抽) – a lighter-colored salty-flavored sauce used for seasoning Dark soy sauce...

as a breakfast food with rice. It is served with karashi mustard, soy or tare sauce, and sometimes Japanese bunching onion. Within Japan, nattō is most...

along with soy sauce, mustard, hot sauce or red chili powder. It may be used as a glaze on foods, such as poultry. Despite its name, the sauce is not prepared...

similar to vinegar or soy sauce Cheese sauce Chile con queso, used in Tex-Mex cuisine with tortilla chips Chili oil, used as a dipping sauce for meat and dim...

times as much dashi as soy sauce and mirin. For oyakodon, Tsuji (1980) recommends dashi flavored with light soy sauce, dark soy sauce, and sugar. For gyūdon...

a type of "white sauce" within Chinese cooking, meaning that it is mild and based on meat stock as opposed to soy sauce. The sauce itself does not contain...

sauce (tare) to enjoy the taste of the ingredients themselves; and strongly flavored stock, typically with miso, soy sauce, dashi, and/or sweet soy types...

of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce. The word sashimi means 'pierced body', i.e., "刺身" = sashimi, where 刺...