Vitaquell Organic Soy Sauces

What must not be missing in the refrigerator? In Germany there is a clear favorite answer to this question: cool beer. Among the indispensable ingredients butter, milk or margarine are in the lead. Mustard, ketchup, yogurt and cream are also mentioned quite often. In Asia, however, milk and cheese are rather an exception in the kitchen. Soy sauce, rice vinegar, fresh ginger, coconut milk and fish sauce are considered indispensable. Soy sauce is even the most important ingredient for many cooks in Asian cuisine. Thus it is no surprise that it can be found in nearly every refrigerator between Kuala Lumpur and Kyoto. Soy sauce is not only one of the most popular condiments, it is also one of the oldest. The predecessors of the dark sauce were already known in Chinese antiquity 3,000 years ago. At that time meat and fish were pickled in salt to prolong their shelf life. The meat treated in this way gave off a dark, salty liquid. It was collected and used for seasoning and refining dishes.

In the 6th century, Buddhism spread over much of Asia. Its followers were largely vegetarian. They needed an alternative to the sauces that were obtained from salted meat. A popular and meatless option was a salty sauce from fermented wheat. A Japanese Zen monk discovered it on a study trip through China and took it with him to his homeland. Back in Japan, he began experimenting with the recipe. He replaced half of the fermented wheat with fermented soybeans. The result was a spicy sauce with a milder aroma, which refined the taste of the food but did not superimpose. It quickly became very popular because most of the Japanese at that time had a very monotonous diet that was based on rice. With the new sauce there finally was some flavor in the rice bowl. In the 16th century the formula was elaborated and the first commercial brewery for ”Shōyu“ (soy sauce) began to operate.

Dutch traders brought the soybean sauce from Japan to Europe in the 17th century. The term ”soy“, by the way, was derived from the Japanese ”Shōyu“. In the western world, the Japanese variant of the soy sauce is still the most famous. Thanks to the use of modern technology, the popular condiment can now be produced quickly and cheaply. Despite this, many South Asian farmers continue to rely on traditional production. And it still consists of three steps: First, roasted and ground wheat is mixed in equal parts with steamed soybeans. By the addition of microorganisms a dry mash is produced. It is mixed with water and salt to form a paste. In the second step, this paste is filled into a barrel or a tank for fermentation. There an enzyme reaction happens, that is crucial for the taste of the sauce. The soy protein is split into individual amino acids. From the wheat starch sugar is produced, which is also partly converted into alcohol. These ingredients determine the color, aroma and spiciness of the soy sauce. The process of brewing naturally brewed soy sauce takes between 4 and 12 months, depending on the recipe and the master brewer. But there are also soy sauces, which mature for a longer time. The completion may take up to five years. Finally, the mash from the barrel is wrapped in a cloth and slowly squeezed out. The resulting sauce is collected and filtered. To make them last longer, soy sauce is also frequently pasteurized. Soy sauce is found everywhere in East Asia, but there are differences in the production and the proportion of the ingredients. In Vietnam or Indonesia it has a different flavor than in Japan or Korea.

The Vitaquell Organic Soy Sauces in three flavors are perfect for Asian dishes. Soups, sauces, vegetable, fish and meat dishes can be refined quickly and easily according to your taste. The basis of the sauces are soy beans from organic farming. The Vitaquell Organic Shoyu Soy Sauce is particularly mild in taste due to its wheat content. Thus it gives dishes an authentic Asian touch, without dominating or acting too vigorously. Do you prefer a flavor that is a bit more intense? Then the Vitaquell Organic Tamari Soy Sauce is the right choice. During the three-year ripening process, the sauce obtains first class premium quality. Thus it skilfully refines sushi, ramen noodles and tofu dishes. Savory-sweet, on the other hand, is the Organic Indonesian Soy Seasoning Sauce from Vitaquell. Lemon grass, bay leaves, coriander and garlic unfold a balanced, fresh aroma. With Vitaquell Soy Sauces, you will emphasize the taste of your dishes. Experience the Asian lifestyle.