So, you’re making a rice bowl. Sautéed greens, cucumber pickles, and a sunny-runny egg. You head to the fridge to get some soy sauce to shake on top but—could it be?!—you’re out. Alternatively, you don’t keep soy sauce in the fridge, period, because you’re allergic to soy, or gluten. Luckily, in both cases, there are a few other ingredients that can come to the rescue. Read on for our go-to soy sauce substitutes in a pinch.
But first, what is soy sauce?
For our purposes, when we refer to “soy sauce,” we mean shoyu. This is the name for Japanese-style soy sauce, which is the most common type in American supermarkets. As Japanese culinary authority Nancy Singleton Hachisu explains it in Japan: the Cookbook, “This is the most essential Japanese seasoning.” Its production goes something like this: Soybeans and roasted cracked wheat are combined, inoculated with koji spores, mashed with salt and water, then transferred to vats to ferment. Fast-forward 18 months, then strain and bottle.
from Food52 https://ift.tt/2FFsTgm
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