What is soy paste?
The term "soy paste" is used to describe two different but related materials. First, it is used to describe the porridge of fermented soybeans and other grains from which the liquid soy sauce is pressed, as well as the cake of soya and other solids remaining as soon as all the soy sauce was printed. Secondly, it can describe the preparation specifically developed for cooking-a paste consisting primarily of fermented soybeans, which is used as a basis for frying and in various sauces added during cooking or spices. Different styles of soy sauces require different combinations of raw ingredients, but components common to most soy sauces are soybeans, salt, water and aspergillus mold. The Chinese soy sauce, considered to be an "original" soy sauce, is most often made of soybeans, salt and Aspergillus . Some Chinese soy sauces include other grains, but in small quantities. Japanese soy sauce uses relatively equal parts of soybean bobThe grain, such as wheat, as well as salt and mold.
As soon as the porridge is fermented and aged for up to six months, the liquid is pushed and further improved until it is ready for sale. The first pressing of soy sauce is often filled and sold separately; It is said that it has a lighter taste, it is usually reserved for immersion of sauces. Some soy sauces are mixed with other substances that produce various flavored or textured sauces; When mixed soy sauce are darker or stronger, such as dark soy sauce, it is usually used primarily for cooking. Once the soy sauce is pushed out of the porridge, the remaining cake of soy and grain is used either as fertilizer or animal feed.
Fermented soy paste is a traditional Korean aroma. Dera deceit found primarily soybeans that are grounded, cooked and fermented in a traditional process, do not use the mold aspergillus , but instead of tOho relies on naturally occurring bacteria for fermentation. After about three months, solids and liquids are separated, and the liquid passes through further processing to become a Korean soy sauce and the solid is filled and sold as a fermented soy paste or beans. The fermented soy paste has a consistency similar to the consistency of peanut butter and is generally not smooth, but will contain pieces of fermented soy beans.
Excellent base for many sauces and fried liquids, fermented soy paste has a complex taste that complements most of the non -canty foods. In general, it must be mixed with other fluids to facilitate its use as sauce; Two common such liquids are vinegar and chicken broth. Fermented soy paste can also be combined with sugar and other flavors to create a delicious barbecue sauce.