The opposite day I mentioned “Shoyu” to some buddies visiting from the mainland.
I defined that it’s what we name soy sauce in Hawai’i.
Nevertheless it seems I used to be unsuitable. Soy sauce and Shoyu aren’t even the identical factor.
We grew up saying shoyu in Hawai’i. We use it A LOT. I even lived in Japan. However I’m embarrassed to say, I didn’t know a lot about it. Not even what’s in it. I simply known as any black sauce in a bottle SHOYU and dumped it on every part.
Soy sauce is definitely one of many oldest condiments on the planet ( 3 millennia value of historical past). It’s a by-product of fermented soybeans and wheat which have been blended with brine, then full of sea salt and koji, a sort of mildew.
However Soy sauce and Shoyu are 2 various things.
Soy Sauce is Chinese language made with 100% soy, and “Shoyu” is Japanese (wheat based mostly) and barely sweeter and thinner than Chinese language sauces.
The standard course of can take months and years. OR simply days utilizing Chemical Hydrolysis. And here’s a massive distinction in style!
Fermented soy sauce, made utilizing the standard technique, is alleged to have a number of well being advantages due to the method it goes via when being made. It supposedly helps the digestive system, cardiovascular system and immune system. And it accommodates antioxidants that assist the big gut to provide good micro organism.
Actually, they might have advised me it was created from previous engine oil and I don’t suppose it might matter to us. Shoyu might be probably the most used condiment in Hawai’i adopted by Chili Peppah Wata. IYKYK. 🙂