Soy sauce is arguably the most important seasoning in Asian cooking. Its well-balanced, salty-sweet taste and deep layer of umami richness make nearly all foods taste more delicious and satisfying. Its uses range from a dab on sushi to a splash into noodle soups and stir-fries, as well as the featured flavour of glazed dishes like teriyaki.
The now-beloved condiment came about soon after a Japanese Buddhist monk named Shinchi Kakushin returned from a trip to China and became the abbot at Kokoku-ji Temple near Yuasa. He brought with him a recipe for making Kinzanji miso, a uniquely chunky type of miso made from whole soybeans, various other grains (such as barley and rice) and vegetables.
Condiment n. 調味品/醬料
Uncle Soy Sauce is now the hottest condiment in town. 豆油伯是現下最受歡迎的醬料。
Umami n. 鮮味(源於日本用語)
Dipping your sashimi in soy sauce would elevate the umami of the fish 生魚片沾點醬油會提升鮮味。
Season v. 調味
If you season your food with soy sauce, you will easily create Chinese food 如果你用醬油來調味食物，馬上可以創造中華風味的料理。