About the Book
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 64. Chapters: British condiments, Chilean condiments, Chinese condiments, Indian condiments, Japanese condiments, Korean condiments, Pakistani condiments, Worcestershire sauce, Wasabi, Sichuan pepper, Marmite, Soy sauce, Miso, Dashi, Sesame oil, Sauerkraut, List of Japanese condiments, HP Sauce, Oyster sauce, Chutney, Colman's, Doenjang, Sweet and sour sauce, Rice vinegar, Kombu, Steak sauce, Katsuobushi, Indian pickle, Bisto, Branston, Piccalilli, Gochujang, Peanut sauce, Mala sauce, Mirin, Tewkesbury mustard, Aavakaaya, Yuzukosh, Sarson's, Tian mian jiang, Henderson's Relish, Shichimi, Chili oil, Cheonggukjang, Perilla oil, Keen's, Salad cream, Yellow soybean paste, Pickled walnuts, Fermented bean paste, Ssamjang, XO sauce, Hoisin sauce, Mirchi ka salan, Raita, Gomashio, Gentleman's Relish, Karashi, Mint sauce, Ponzu, Philippine condiments, Pachadi, Doubanjiang, Furikake, Shacha sauce, Daddies, Meju, Kerala pachadi, Garlic chutney, Plum sauce, Wafu dressing, Mango pickle, Duck sauce, Aji, Coconut chutney, Cumberland sauce, Sooth, Pebre, Non-brewed condiment, Hyderabadi pickle, Dahi chutney, Putnis, OK Sauce, List of Indian condiments, List of Pakistani condiments, R yu, Lufu, Siu haau sauce, Seasoned rice vinegar, Ale Bajji, Haywards, Tare sauce, Tauchu, Albert sauce, Pakistani pickle, The Poacher's Relish, Shottsuru, Merken. Excerpt: Soy sauce (also called soya sauce) is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus sojae molds, along with water and salt. After the fermentation, which yields moromi, the moromi is pressed, and two substances are obtained: a liquid, which is the soy sauce, and a cake of (wheat and) soy residue, the latter being usually reused as animal feed. Most commonly, a grain is used together with the soybeans in the fermentation process, but not always. Also, some vari...
