What is Soy Sauce actually made of?

Question

I know it is used a lot in oriental cooking as a condiment - for saltiness, colour and sometimes even to thicken sauces. But how is Soy sauce actually made? Soya beans obviously - the clue must be in the name 'Soy'... but what else? Just wondering.

Answer 1

there is a lot of info here and many more links.

http://en.wikipedia.org/wiki/Soy_sauce

.

Answer 2

soy sauce is made out of soya beans

:D

x*x

Answer 3

tamari

Answer 4

Fermented soya beans.

Answer 5

Made from defatted soya beans fermented with salt, water and crushed barley or wheat,

Answer 6

Soy sauce is a sauce made from fermented soy beans, cracked roasted grain, salt and water.

Answer 7

Soybeans actually do provide the basis for soy sauce. Traditionally-made soy sauce is produced from a mixture of soybean meal, roasted grain (wheat, most often) and salt. It's fermented and aged for four to six months, producing that unique flavor. The color comes from the grain and the fermenting process. But you can rest assured, the "soy" in soy sauce is what you think it is.

Answer 8

Soy sauce (US) or soya sauce (Commonwealth) is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt.

The soy bean (Glycine max) is a species of legume native to East Asia. It is an annual plant that may vary in growth, habit, and height.

Answer 9

The finding of a site that details the step by step

no thanks..

try this

http://www.answers.com/topic/soy-sauce

Edit one more

http://www.ecomcanada.com/soysauce.html

Answer 10

Read the label, this gives you a good clue!!

Answer 11

Soy sauce (US) or soya sauce (Commonwealth) is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. Soy sauce was invented in China, where it has been used as a condiment for close to 2,500 years. In the 7th century, Buddhist monks introduced soy sauce into Japan where it is known as shoyu. The Japanese word "tamari" is derived from the verb "tamaru" that signifies "to accumulate," referring to the fact that tamari was traditionally produced as the liquid byproduct that was produced during the fermentation of miso. Japan is the leading producer of tamari. Soy sauce is used widely in East and Southeast Asian cuisines and appears in some Western cuisine dishes.

Answer 12

anchovies

Answer 13

soybeans, salt, wheat.