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Soy Sauce
 

Pictured above; Soy Sauce

 
 
 
 

Sometimes referred to as light or thin soy sauce to distinguished it from the Asian dark or mushroom-flavored varieties originating in China and the thinner and saltier soy sauce from Japan.

This staple condiment and ingredient has been used for more than three thousand years throughout all of Asia. soy sauce is a salty, brown liquid made from fermented soy beans mixed with roasted grains, salt, water, yeast and left to age.

One other Japanese Soy worth mentioning is Tamari, it is a deeply colored and has a rich texture and intense flavor. it is great for dipping or using in place of the regular dark soy sauce, where the light Japanese variety can be used to improve appearance of a dish but still give that soy taste.

 
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Quick Facts
Chopsticks
Chinese Chopsticks taper to a rounded end, Japanese taper to a pointed end and Korean taper to a blunted end.
Chopsticks are traditionally held in the right hand only, and in East Asia, as in Muslim nations, the left hand is used in the toilet.
 
 
 
 
 

 

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