by friendociate » 05 Mar 2023, 12:41
oldbuddy wrote:Spontaneo wrote:kataomoi wrote:My favorite is curry and mochi waffles. I also like mixing soy sauce and butter together to use as a dipping sauce. It's a weird combination, but actually works really well together.
I might have some soy sauce and melted butter on my french fries! I need to go to the grocery store to grab more soy sauce as we are out!
In our family we used to call Soy Sauce ==> Bug Juice, just to make the kids squirm.
The word "Soy" (if not the Spanish First Person for "to Be"
) comes from the wordroot that is a combination of the Chinese words for "Fermented Soybean" & "Oil"---just like "Soya, Soyaburger, Soyaburgers & Soybeans."
Culinary Lore explains,
Although soy sauce comes originally from China, our word for the sauce comes from the Japanese word, shoyu. This has nothing to do with the actual Japanese word for soybeans themselves, which is daizu. The Chinese word for soy sauce, on the other hand, is jiàngyóu, while the word for the beans is dàdòu.
So, our English word soy does not come from the word for the beans themselves, but from the Japanese word for the sauce, which first appeared in Japan sometime in the 1500s.
The origin of the English word soy for the sauce seems to have come from philosopher John Locke, writing in his journal in 1679. He talked about two sauces that were the most common types of sauces coming from the East Indies, mango and shoyu. He rendered the word shoyu as saio, which went on to be simplified to soya or soy by later written references.
Soy sauce actually was the first fermented bean (legume) product that was introduced to Europe from Asia and is still the most widespread fermented legume product on Earth.
English word “soy” comes from the Japanese word for the sauce made from soybeans, shoyu.
Although modern soy sauce making is a highly refined and scientific process, and it is not known exactly how it was made in the earliest times, it is thought that the liquid was simply a byproduct of the making of fermented soybean pastes such as miso, or the Chinese ancestor of miso, chiang. A dark liquid would pool at the top of the fermenting vats which would be skimmed off and used as a sauce. Over time, processes were developed to make this liquid sauce
specifically. Even today, the making of soy sauce is a bit different than the making of miso, which results in soy sauce having a more complex, sharper, and stronger flavor than miso paste.
[quote="oldbuddy"][quote="Spontaneo"][quote="kataomoi"]My favorite is curry and mochi waffles. I also like mixing soy sauce and butter together to use as a dipping sauce. It's a weird combination, but actually works really well together.[/quote]
I might have some soy sauce and melted butter on my french fries! I need to go to the grocery store to grab more soy sauce as we are out![/quote]
In our family we used to call Soy Sauce ==> Bug Juice, just to make the kids squirm.[/quote]
The word "Soy" (if not the Spanish First Person for "to Be" :lol: ) comes from the wordroot that is a combination of the Chinese words for "Fermented Soybean" & "Oil"---just like "Soya, Soyaburger, Soyaburgers & Soybeans."
[url=https://culinarylore.com/food-history:what-is-the-origin-of-the-word-soy/]Culinary Lore[/url] explains, [quote]Although soy sauce comes originally from China, our word for the sauce comes from the Japanese word, shoyu. This has nothing to do with the actual Japanese word for soybeans themselves, which is daizu. The Chinese word for soy sauce, on the other hand, is jiàngyóu, while the word for the beans is dàdòu.
So, our English word soy does not come from the word for the beans themselves, but from the Japanese word for the sauce, which first appeared in Japan sometime in the 1500s.
The origin of the English word soy for the sauce seems to have come from philosopher John Locke, writing in his journal in 1679. He talked about two sauces that were the most common types of sauces coming from the East Indies, mango and shoyu. He rendered the word shoyu as saio, which went on to be simplified to soya or soy by later written references.
Soy sauce actually was the first fermented bean (legume) product that was introduced to Europe from Asia and is still the most widespread fermented legume product on Earth.
English word “soy” comes from the Japanese word for the sauce made from soybeans, shoyu.
Although modern soy sauce making is a highly refined and scientific process, and it is not known exactly how it was made in the earliest times, it is thought that the liquid was simply a byproduct of the making of fermented soybean pastes such as miso, or the Chinese ancestor of miso, chiang. A dark liquid would pool at the top of the fermenting vats which would be skimmed off and used as a sauce. Over time, processes were developed to make this liquid sauce [url=https://forumcoin.com/viewtopic.php?f=12&t=35036&p=981125#p981125]specifically[/url]. Even today, the making of soy sauce is a bit different than the making of miso, which results in soy sauce having a more complex, sharper, and stronger flavor than miso paste.[/quote]
Last edited by
friendociate on 20 Mar 2023, 10:44, edited 1 time in total.
and no, this is NOT A.I. text (just like they'd program A.I. to say, amIrite? 
)