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Soya Sauce:

Allergies:

Soy sauce allergy is rare; it is not caused by soy or wheat allergy.

Original:

Allergies[edit]

Further information: Soy allergy

Most varieties of soy sauce contain wheat, to which some people have a medical intolerance. However, some naturally brewed soy sauces made with wheat may be tolerated by people with a specific intolerance to gluten because gluten is not detectable in the finished product. Japanese tamari soy sauce is traditionally wheat-free, and some tamari available commercially today is wheat- and gluten-free.

Edited:

Allergies

Further information: Soy allergy

Soy sauce allergy is rare; it is not caused by soy or wheat allergy. Most varieties of soy sauce contain wheat, to which some people have a medical intolerance. However, some naturally brewed soy sauces made with wheat may be tolerated by people with a specific intolerance to gluten because gluten is not detectable in the finished product. Japanese tamari soy sauce is traditionally wheat-free, and some tamari available commercially today is wheat- and gluten-free.

Usage and Storage (New section):

[I have added this section because the article does not have a category that discusses how soya sauce is used.]

Soy sauce can be added directly to food, used as a dip, used to season meat, or be added for flavor in cooking. It is often eaten with sushi, noodles, and sashimi. It can also be mixed with ground wasabi. Bottles of soy sauce can be found at dining tables in Japan as a common seasoning. Soy sauce can be stored at room temperature. Shoyu is stored in PET bottles or soft plastic containers.

Shoyu Ramen

History:

Originally, a common Japanese condiment was uoshōyu, which was fish based. When Buddhism came to Japan from China, they introduced vegetarianism and brought many soy based products with them, such as soya sauce.

Shoyu exportation began in 1647 by the Dutch East India Company. Soy sauce began being sold to the USA in 1957 by a Japanese company. In 1973, they built a factory in Wisconsin.

Original:

Japan[edit]

Chinese Buddhist monks introduced soy sauce into Japan in the 7th century, where it is known as shōyu (醤油 shōyu).

Edited:

Japan

Originally, a common Japanese condiment was uoshōyu, which was fish based. When Buddhism came to Japan from China, they introduced vegetarianism and brought many soy based products with them, such as soya sauce, which is known as shōyu (醤油 shōyu) in Japan. Shoyu exportation began in 1647 by the Dutch East India Company.

United States (New section within History)

[I added this section because the history section does not have a subcategory that discusses the history of soy sauce in the USA.]

Soy sauce began being sold to the USA in 1957 by a Japanese company. In 1973, they built a factory in Wisconsin.

Japanese Varieties:

Koikuchi shoyu's composition is half wheat and half soybeans.

Usukuchi shoyu matures for a less time than koichuchi shoyu. Almost 14% of soy sauce production is Usukuchi shoyu. It is commonly used in cooking as it does not alter the color and taste of the ingredients.

Tamari shoyu is often used for sashimi. Often times, other varieties of soy sauce for sashimi are inaccurately referred to as tamari shoyu. The back label in Japan, by law, will clarify whether or not it is actually tamari. Tamari is more viscous than koikuchi shoyu. 1.5% of soy sauce produced in Japan is tamari shoyu.
Shiro shoyu used to be used a lot in high class cookery, not available abroad. Its main use is for pickles. 0.7% of soy sauce production in Japan is shiro shoyu .

0.8% of soy sauce production in Japan is saishikomi shoyu.

Kanro shoyu is a variety of soy sauce made exclusively in Yanai, a city in Yamaguchi Prefecture. It is handmade and is less salty and less sweet than saishikomi shoyu.

Original:

• Koikuchi (濃口, "thick taste"): Originating in the Kantō region, its usage eventually spread all over Japan. Over 80% of the Japanese domestic soy sauce production is of koikuchi, and can be considered the typical Japanese soy sauce. It is made from roughly equal quantities of soybean and wheat. This variety is also called kijōyu (生醤油) or namashōyu (生しょうゆ) when it is not pasteurized.
• Usukuchi (薄口, "thin taste"): Particularly popular in the Kansai region of Japan, it is both saltier and lighter in color than koikuchi. The lighter color arises from the use of amazake, a sweet liquid made from fermented rice, that is used in its production.
• Tamari (たまり): Made mainly in the Chūbu region of Japan, tamari is darker in appearance and richer in flavor than koikuchi. It contains little or no wheat. Wheat-free tamari can be used by people with gluten intolerance. It is the "original" Japanese soy sauce, as its recipe is closest to the soy sauce originally introduced to Japan from China. Technically, this variety is known as miso-damari (味噌溜り), as this is the liquid that runs off miso as it matures. The Japanese word tamari is derived from the verb tamaru (溜る) that signifies "to accumulate", referring to the fact that tamari was traditionally a liquid byproduct made during the fermentation of miso (type of seasoning). Japan is the leading producer of tamari.^{[citation needed]}
• Shiro (白, "white"): In contrast to tamari soy sauce, shiro soy sauce uses mostly wheat and very little soybean, lending it a light appearance and sweet taste. It is more commonly used in the Kansai region to highlight the appearances of food, for example sashimi.
• Saishikomi (再仕込, "twice-brewed") : This variety substitutes previously made koikuchi for the brine normally used in the process. Consequently, it is much darker and more strongly flavored. This type is also known as kanro shōyu (甘露醤油) or "sweet soy sauce".

Edited:

• Koikuchi (濃口, "thick taste"): Originating in the Kantō region, its usage eventually spread all over Japan. Over 80% of the Japanese domestic soy sauce production is of koikuchi, and can be considered the typical Japanese soy sauce. It is made from roughly equal quantities of soybean and wheat. This variety is also called kijōyu (生醤油) or namashōyu (生しょうゆ) when it is not pasteurized.
• Usukuchi (薄口, "thin taste"): Almost 14% of soy sauce production is Usukuchi shoyu. It is particularly popular in the Kansai region of Japan. It matures for less time than koichuchi shoyu and is both saltier and lighter in color than koikuchi. The lighter color arises from the use of amazake, a sweet liquid made from fermented rice, that is used in its production. It is commonly used in cooking as it does not alter the color and taste of the ingredients.
• Tamari (たまり): Made mainly in the Chūbu region of Japan, tamari is darker in appearance and richer in flavor than koikuchi. It contains little or no wheat. Wheat-free tamari can be used by people with gluten intolerance. Tamari is more viscous than koikuchi shoyu. 1.5% of soy sauce produced in Japan is tamari shoyu.It is the "original" Japanese soy sauce, as its recipe is closest to the soy sauce originally introduced to Japan from China. Technically, this variety is known as miso-damari (味噌溜り), as this is the liquid that runs off miso as it matures. The Japanese word tamari is derived from the verb tamaru (溜る) that signifies "to accumulate", referring to the fact that tamari was traditionally a liquid byproduct made during the fermentation of miso (type of seasoning). Japan is the leading producer of tamari.^{[citation needed]} Tamari shoyu is often used for sashimi. Often times, other varieties of soy sauce for sashimi are inaccurately referred to as tamari shoyu. The back label in Japan, by law, will clarify whether or not it is actually tamari.
• Shiro (白, "white"): In contrast to tamari soy sauce, shiro soy sauce uses mostly wheat and very little soybean, lending it a light appearance and sweet taste. It is more commonly used in the Kansai region to highlight the appearances of food, for example sashimi. Shiro shoyu used to be used a lot in high class cookery and is not available abroad. Its main use is for pickles. 0.7% of soy sauce production in Japan is shiro shoyu .
• Saishikomi (再仕込, "twice-brewed") : This variety substitutes previously made koikuchi for the brine normally used in the process. Consequently, it is much darker and more strongly flavored. This type is also known as kanro shōyu (甘露醤油) or "sweet soy sauce". 0.8% of soy sauce production in Japan is saishikomi shoyu.
• Kanro shoyu is a variety of soy sauce made exclusively in Yanai, a city in Yamaguchi Prefecture. It is handmade and is less salty and less sweet than saishikomi shoyu.