Matches in DBpedia 2015-10 for { <http://dbpedia.org/resource/Soy_sauce> ?p ?o }
- Soy_sauce abstract "Soy sauce (also called soya sauce) is a condiment made from a fermented paste of boiled soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. After fermentation, the paste is pressed, producing a liquid, which is the soy sauce, and a solid byproduct, which is often used as animal feed. Soy sauce is a traditional ingredient in East and Southeast Asian cuisines, where it is used in cooking and as a condiment. It originated in China in the 2nd century BCE and spread throughout Asia.Soy sauce has a distinct yet basic taste of umami, due to naturally occurring free glutamates.Varieties of soy sauce are salty, earthy, brownish liquids intended to season food while cooking or at the table. Many kinds of soy sauce are made in Japan, Taiwan, China, Korea, Indonesia, Vietnam, Burma and other countries. Variation is usually achieved as the result of different methods and durations of fermentation, different ratios of water, salt, and fermented soy, or through the addition of other ingredients.".
- Soy_sauce thumbnail Soy_sauce_with_wasabi.jpg?width=300.
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- Soy_sauce wikiPageRevisionID "683103579".
- Soy_sauce wikiPageWikiLink 1,3-DCP.
- Soy_sauce wikiPageWikiLink 2007_Vietnam_food_scare.
- Soy_sauce wikiPageWikiLink 3-MCPD.
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- Soy_sauce wikiPageWikiLink Asian_cuisine.
- Soy_sauce wikiPageWikiLink Aspergillus.
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- Soy_sauce wikiPageWikiLink Category:Chinese_condiments.
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- Soy_sauce wikiPageWikiLink Category:Chinese_inventions.
- Soy_sauce wikiPageWikiLink Category:Fermented_foods.
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- Soy_sauce wikiPageWikiLink Category:Korean_cuisine.
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- Soy_sauce wikiPageWikiLink Category:Sauces.
- Soy_sauce wikiPageWikiLink Category:Soy-based_foods.
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