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Type of Korean soy sauce
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
Soup_soy_sauce
Thick Chinese soy sauce used for color and flavour
as "light soy sauce" in English sources. Soup soy sauce Sweet soy sauce Spiegel, Alison (8 April 2014). "Are You Using The Right Soy Sauce? Here's How
Dark_soy_sauce
East Asian liquid condiment
Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans
Soy_sauce
Sweetened aromatic soy sauce, originating from Java, Indonesia
Sweet soy sauce (Indonesian: kecap manis; Indonesian pronunciation: [ˌket͡ʃap̚ ˈmanɪs]) is a sweetened aromatic soy sauce, originating in Indonesia, which
Sweet_soy_sauce
Korean fermented bean paste
sauce') or soybean paste is a type of fermented bean paste made of soybean and brine used in Korean cuisine. It is also a byproduct of soup soy sauce
Doenjang
(food) – Byproduct of soy milk and tofu production Oncom – Indonesian traditional fermented dish Soup soy sauce – Type of Korean soy sauce Soybean – Legume
List_of_soy-based_foods
Family of Japanese sauces
[taɾe]), or tare sauce, is a type of dipping sauce used in Japanese cuisine. The sauce is best described as sweetened, thickened soy sauce for grilling and
Tare_sauce
Korean spicy rice cake dish
made with soup soy sauce, which is the traditional (and at the time, the only) type of soy sauce in pre-modern Korea, sweeter regular soy sauce has taken
Tteokbokki
Traditional Japanese seasoning
ingredients. It is used for sauces and spreads; pickling vegetables, fish, or meats; and mixing with dashi soup stock to serve as miso soup, a Japanese culinary
Miso
Fermented foods made from ground soybeans
producing soy sauces, such as tamari, or an additional product created from the same fermented mass. The paste is also the main ingredient of hoisin sauce. Due
Fermented_bean_paste
Sauce commonly used in Chinese cuisine
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
Hoisin_sauce
Egg dishes
Mauritian cuisine which is boiled, peeled, and then cooked in a mixture of soy sauce, sugar, water, and other optional herbs and spices, like star anise or
Soy_egg
Primarily liquid food
writer Harold McGee contrasts soups with sauces in On Food and Cooking, commenting that they can be so similar that soups may only be distinguished as
Soup
Condiment popular in Chicago
Mild sauce is a condiment, similar to barbecue sauce and mumbo sauce. It was made popular by fried chicken and barbecue restaurants on the South and West
Mild_sauce
Variety of edible white radish
seasoned soy sauce. muguk – a type of guk (soup), made with slices of beef and radish, stir-fried in sesame oil, then cooked with water and soup soy sauce, and
Korean_radish
Legume grown for its edible bean
soybeans include edamame, as well as soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, nattō, and
Soybean
prepared sauces used in cooking and food service. Anchovy essence – Spiced fish sauce Avgolemono – Egg-lemon sauce or soup Avocado sauce – Sauce prepared
List_of_sauces
Soup made with beef tails
peppercorns and bay leaves. The soup is garnished with shallots and coriander, with fresh grated ginger and soy sauce for dipping or as a condiment. In
Oxtail_soup
Type of container
Shoyu-tai, also known as soy sauce fishes, are small fish-shaped containers for liquid condiments such as soy sauce. They were first produced in Japan
Soy_sauce_fish
Soups with noodles in broth
egg noodles in soup. Chongqing noodles Cold noodle (冷面/冷麵) – Shanghai-style, flat noodle stirred with peanut butter sauce, soy sauce and vinegar, served
Noodle_soup
mayonnaises and mayonnaise-based sauces. Mayonnaise is a thick cold sauce or dressing and also forms the base for many other sauces. It is an emulsion of oil
List_of_mayonnaises
Chinese soup with sour and spicy ingredients
soup is thickened with eggs and potato starch. In India, this soup is made with red and green chillies, ginger, carrots, snow peas, tofu, soy sauce,
Hot_and_sour_soup
sauce (老抽) – a darker-colored sauce used for color Seasoned soy sauce – usually light soy sauce seasoned with herbs, spices, sugar, or other sauces Sweet
List_of_Chinese_sauces
Condiment made from fish
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
Fish_sauce
Soy-based food used as a protein source
peanut sauce, shrimp paste, sweet soy sauce, and sambal Kupat tahu, tofu served with rice cake, noodles and sweet soy sauce Tahu campur, tofu soup with
Tofu
tomatoes in a rich red-coloured tomato broth with or without soy sauce. Taiwanese beef noodle soups are sometimes served as fast food in both Taiwan and mainland
Taiwanese_beef_noodle_soup
Foodstuffs obtained by protein hydrolysis
seasonings, e.g., fermented soy sauce. Hydrolyzed vegetable protein products are particularly used to round off the taste of soups, sauces, meat products, snacks
Hydrolyzed_vegetable_protein
Japanese noodle dish
chūkamen) served in several flavors of hot broth. Common flavors are soy sauce and miso, with typical toppings including sliced pork (chāshū), nori (dried
Ramen
Traditional Cantonese dish
Soy sauce chicken is a traditional Cantonese cuisine dish made of chicken cooked with soy sauce. It is considered a siu mei dish in Hong Kong. Another
Soy_sauce_chicken
Thick noodle made from wheat flour
and served. Its simplest form is in a soup as kake udon with a mild broth called kakejiru made from dashi, soy sauce, and mirin. It is usually topped with
Udon
Type of clear soup
Soyer and a later French chef, Auguste Escoffier, use consommé for the basis of many soups, sauces and stews as well as for serving on its own. Soyer
Consommé
Thai noodle soup
Khao Soi - Tomato Meat Sauce Noodle Soup". Scruff & Steph. 28 January 2019. Retrieved 30 June 2021. "How to make Khao Soi meat sauce Tai Neua style". Food
Khao_soi
Spicy fermented Korean condiment
powder, and 1.8 L (1+7⁄8 U.S. qt) of glutinous rice flour, as well as soup soy sauce for adjusting the consistency. The gochujang recipe in Gyuhap chongseo
Gochujang
targets Sio-tsiú-ke Sorol – Filipino dish Soto ayam – Indonesian chicken soup Soy sauce chicken – Traditional Cantonese dish Spice bag – Fast food dish created
List_of_chicken_dishes
Sichuanese noodle dish
zajiang mian without soup. In this style, the noodles may be flavoured with seasonings such as chili oil, sesame oil and soy sauce before the zajiang being
Zajiangmian
Indo-Chinese soup
soup that is prepared with various vegetables, scallions, and chicken, thickened with broth and corn flour, and flavored with generous amounts of soy
Manchow_soup
Condiment
form. Corn sauce, like soy sauce, has a characteristic savory taste. It is used to flavor dishes including soups, broths, and gravies. Corn sauce is a mix
Corn_sauce
Korean porridge dish
k͈uk̚.t͈ɕuk̚]) is made by boiling rice in malgeun-jangguk (맑은장국), a soup soy sauce-based beef broth made with seasoned ground beef stir-fried in sesame
Juk_(Korean_food)
rice), kongnamul-guk (sprout soup), and kongnamul-gukbap (rice in sprout soup). Kongjaban (콩자반): black beans cooked in soy sauce and sugar. Sanmaneul (산마늘):
List_of_Korean_dishes
British steak sauce
cloves, ginger, shallots, cayenne pepper, raisins, soy, flour and salt. Garton registered the name H.P. Sauce in 1895, choosing it because he had heard a rumour
HP_Sauce
Japanese marinade
cooking technique in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. The cooking technique is commonly associated with Japanese
Teriyaki
Dried radish stems in Korean cuisine
boiling siraegi, slicing it in bite-size pieces, seasoning it with soup soy sauce, sesame oil, and minced garlic, and finally stir-frying it with chopped
Siraegi
Food product
portal Anchovies as food – Preserved fish Anchovy essence – Spiced fish sauce Fish sauce – Condiment made from fish List of condiments Myeolchi-jeot – Korean
Anchovy_paste
Soy sauce from Kyushu, Japan
Kyushu soy sauce (Japanese: 九州醤油, Hepburn: Kyūshū Shōyu) is a type of soy sauce that is primarily consumed in the Kyushu and Okinawa regions of Japan.
Kyushu_soy_sauce
The Kikkoman Soy Sauce Museum (キッコーマンもの知りしょうゆ館, Kikkōman Monoshiri Shōyukan) is a museum run by the soy sauce manufacturer Kikkoman inside its factory
Kikkoman_Soy_Sauce_Museum
salted sesame oil rather than soy sauce. The soups (suimono (吸い物) and shirumono [ja] (汁物)) include: Miso soup (味噌汁): soup made with miso suspended in dashi
List_of_Japanese_dishes
Variety of Japanese hot pot dishes
and vegetables are eaten, the rest of soup is used to cook champon noodles. The soup bases are mainly soy sauce or miso. Oden: several ingredients such
Nabemono
Indonesian soups list
fish soup, specialty of Batam island near Singapore. Usually uses red snapper and dried shrimp, seasoned with shallot, garlic, pepper, soy sauce, fish
List_of_Indonesian_soups
Taro and meat soup from Tōhoku, Japan
and soy sauce and is sweet, while the imoni prepared in the neighbouring prefecture of Miyagi does not, but includes miso paste to flavour the soup. Similarly
Imoni
throughout Japan such as ozōni soup. For example, the dashi-based broth for serving udon noodles is heavy on dark soy sauce, similar to soba broth, in eastern
Japanese_regional_cuisine
Topics referred to by the same term
tiánmiànjiàng (sweet bean sauce) Jang (장/醬), Korean sauces and pastes ganjang (soy sauce) and guk-ganjang (soup soy sauce) doenjang (soybean paste) gochujang (red
醬
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
List_of_Japanese_condiments
Japanese soup flavored with miso
persons who consume miso soup daily have a lower risk of stomach cancer and heart disease. In 2019 research concluded that fermented soy foods, such as miso
Miso_soup
Defunct American food processing company
in tomato sauce (popularized in the "beanz meanz Heinz" advertising campaign), spaghetti in a similar sauce, and canned soup, condensed soup, and "ready
Heinz
Sauce with curry powder
In Germany, it is sometimes used as a simple alternative to curry sauce, a sauce used for the dish currywurst, one of the most popular in the country
Curry_ketchup
Malaysian and Singaporean soup
served with a special chili sauce or soy sauce with chopped hot chili. Sekba Pork blood soup List of Chinese soups List of soups "Mengenal Songsui, Makanan
Pig's_organ_soup
own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes
List_of_soups
Japanese hot pot dish
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
Sukiyaki
Type of condiment
to vinegar or soy sauce Cheese sauce Chocolate, a dip for various fruits, doughnuts, profiteroles and marshmallows Garlic butter sauce, used for dipping
Dipping_sauce
Beef noodle soup from Lanzhou, China
from stewed beef. It often uses qingzhen (halal) meat and contains no soy sauce, resulting in a lighter taste that may be flavored by salt and herbs.
Lanzhou_beef_noodles
Cooked dough food in Italian cuisine
a complementary sauce or condiment; a second classification of pasta dishes is pasta in brodo, in which the pasta is part of a soup-type dish. A third
Pasta
Soup made from chicken
or type of soup. It could be a miso-based soup or soy sauce-based. Cooking sake, mirin, salt, and vinegar are also used with the soy sauce or miso. The
Chicken_soup
Deep-fried savory dish in Indo-Chinese cuisine
prawns, fish, mutton, and paneer, and then sautéeing them in a sauce flavored with soy sauce. While not a Chinese dish, it is the result of the adaptation
Manchurian_(dish)
Indonesian sauce made from ground roasted or fried peanuts
act as a substitute. Other typical ingredients include coconut milk, soy sauce, tamarind, galangal, garlic, and spices (such as coriander seed or cumin)
Peanut_sauce
Vietnamese soup
egg-white, and soy sauce or fish sauce. The vegan version of bitter melon soup substitutes meat for sweetened seitan and scallions. "Clear Soup of Bitter Gourd
Stuffed_bitter_melon_soup
Dish
soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups
Fish_soup
Type of deactivated yeast
Table Sauce Mustard Olive Patis Perilla Ponzu Salmoriglio Sesame Soy sauce Soup soy sauce Sweet soy sauce Toyomansi Syrup Worcestershire sauce Tonkatsu
Nutritional_yeast
Chinese noodle dish
in a sauce (often referred to as "dry", or tah in Hokkien (Pe̍h-ōe-jī: ta)), though sometimes served in a soup (where it is referred to as "soup", or
Mee_pok
Beverage made from soybeans
Soy milk (or soymilk), also known as soya milk, is a plant-based milk produced by soaking and grinding soybeans, boiling the mixture, and filtering out
Soy_milk
Type of Chinese dumpling
very smooth. Wontons are traditionally served in soup, but jiaozi is usually eaten with dipping sauce. Wontons are made by spreading a square wrapper (a
Wonton
Korean spicy beef soup
chili powder, garlic, perilla seeds (also called wild sesame seeds), soy sauce, oil (sesame oil and/or vegetable oil), black pepper, and salt. Chili
Yukgaejang
Japanese seasoning
indicated on the package as bonito), okaka (bonito flakes moistened with soy sauce and dried again), freeze-dried salmon particles, shiso, egg, powdered
Furikake
One of the five basic tastes
Asiago cheese, or blue cheese), as well as sauces such as A1 sauce, Worcestershire sauce, and soy sauce. In 1908, Kikunae Ikeda of the University of
Umami
Type of Chinese dish
is a dish of soup or stock kept simmering in a pot by a heat source on the table, accompanied by an array of raw meats, vegetables and soy-based foods
Hot_pot
Korean noodle dish
cut with a knife. The noodles are boiled in malgeun-jangguk (맑은장국), a soup soy sauce-based beef broth made with seasoned ground beef stir-fried in sesame
Garak-guksu
Assortment of Korean vegetable dishes
seasoned with salt, vinegar, sesame oil and perilla oil, regular soy sauce and soup soy sauce, doenjang (soybean paste), gochujang, and many other spices and
Namul
American rice meatballs
Served with peach sauce, the Chinois meatballs are made with ground pork, shrimp, rice and green onion, seasoned with soy sauce and sherry, and steamed
Porcupine_meatballs
Nepalese and Tibetan dumpling
India. They are usually served with a dipping sauce known as achar or chutney. They can also be served in soup, such as jhol momo or mokthuk. In Nepali, they
Momo_(food)
soups are based on chicken broth. Typical Chinese chicken soup is made from old hens and is seasoned with ginger, scallions, black pepper, soy sauce,
List_of_Chinese_soups
Culinary traditions of Vietnam
of soup Nước chấm: dipping sauces and condiments depending on the main dishes, such as pure fish sauce, ginger fish sauce, tamarind fish sauce, soy sauce
Vietnamese_cuisine
Internal organs and entrails of a butchered animal
Indonesian pork offal stewed in mild soy sauce-based soup. The stew tastes mildly sweet and salty, made from soy sauce, garlic, and Chinese herbs. It is
Offal
Type of Chinese rice noodle
color altering/heavy sauces such as soy or bean sauce. In a bowl, herbs are first placed at the bottom, then blanched fresh noodles, soup and meat is added
Mixian_(noodle)
natto is usually served over steamed rice and mixed with mustard and soy sauce. Katz, Sandor Ellix (2012). The Art of Fermentation: An In-Depth Exploration
List of fermented soy products
List_of_fermented_soy_products
Chinese regional cuisine from Guangdong
withheld from them. In Cantonese cuisine, ingredients such as sugar, salt, soy sauce, rice wine, corn starch, vinegar, scallion and sesame oil suffice to enhance
Cantonese_cuisine
Japanese rice and vegetable soup
Japanese rice soup akin to a rice-based vegetable soup. It is made from pre-cooked rice and dashi or water seasoned with either soy sauce or miso and cooked
Zosui
vinegar) Rosemary Scotch bonnet pepper Soya sauce Spanish thyme, also called French thyme Thyme Turmeric Soups play an important role in the Jamaican diet
List of Jamaican dishes and foods
List_of_Jamaican_dishes_and_foods
Indonesian grilled pork dishes
clear soup, meat (including offal) to be grilled, and blood for a dipping sauce. Babi panggang Karo usually accompanied by clear pork bone soup, processed
Babi_panggang
Japanese regional cuisine of the city of Nagoya
toppings such as cheese, eggs, or corn. Taiwan ramen: Spicy ramen with soy sauce-based soup, topped with a mixture of ground pork (minced meat), garlic, and
Nagoya_cuisine
Chinese pork dish
cabbage, bell peppers, onions, or scallions. The sauce may include Shaoxing rice wine, hoisin sauce, soy sauce, sugar, ginger, chili bean paste, and sweet
Twice-cooked_pork
Thin dried noodles made of rice
with sweet soy sauce Bihun kari, rice vermicelli mixed with curry Bihun rebus or bihun kuah, also Chinese Indonesian cuisine rice vermicelli soup Lumpia and
Rice_vermicelli
American hot sauce brand
mustard, steak sauce, Worcestershire sauce, soy sauce, teriyaki sauce, Sriracha sauce, marinating sauce, barbecue sauce, chili sauce, vodka, pepper jelly
Tabasco_sauce
Japanese hot pot dish
referred to as Kantō-ni (関東煮; lit. 'Kantō stew')) instead. Soy sauce is used as a dipping sauce. Miso oden is simmered in hatchō miso broth, which tastes
Oden
Japanese hot pot dish
is filled with soup, prepared beef or pork offal and boiled; cabbage and garlic chives are added. The base soup is usually soy sauce with garlic and
Motsunabe
traditional dishes of Yucatán, Mexico. Sauerkraut Sausage Sop Soup Vegetable soup Soy sauce Tamale Testaroli Tharida Tofu Wonton[citation needed] Zongzi
List_of_ancient_dishes
Etiquette and practices in Japan
Pouring soy sauce over white rice is not a Japanese custom, nor is it good form to pour soy sauce directly over sashimi or sushi. Soy sauce is a condiment
Customs and etiquette in Japanese dining
Customs_and_etiquette_in_Japanese_dining
Malaysian, Singaporean dish
(buckthorn fruit), which give the soup a sweeter, slightly stronger flavor. Light and dark soy sauce are also added to the soup during cooking, with varying
Bak_kut_teh
tomato, onion and garlic Tourin – a type of French garlic soup Velouté - a soup or sauce made of chicken, veal, or fish stock and cream and thickened
List of French soups and stews
List_of_French_soups_and_stews
Indonesian flat rice noodle dish
egg, and other vegetables with an ample amount of kecap manis (sweet soy sauce). In Asia, kwetiau is available in two forms, dried and fresh. Its recipe
Kwetiau_goreng
Japanese fermented soybeans
as a breakfast food with rice. It is served with karashi mustard, soy or tare sauce, and sometimes spring onion. Within Japan, natto is most popular in
Natto
Condiment prepared with chili peppers
pepper, salt or soy sauce, sugar, meat stock, sesame oil, and toasted sesame seeds. It is added to dishes like naengmyeon (cold noodle soup) or dwaeji-gukbap
Chili_sauce_and_paste
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