Japanese ingredients for your healthy life

How is it good for me?

So good for cooking with

Soy sauce is one of the classic condiments of Japanese food and today is one of the most used foods in the Japanese diet. Japanese people use it very often in many different dishes and have done so for hundreds of years. The Japanese are in general a very health conscious people and give great consideration to what they eat. It is for this reason, that itfs good to know that the country with the second longest life expectancy for women swear by it. Today, we will look at the health benefits of soy sauce and what is good about it. Letfs find out about this black wonder.

 

Before learning more about the benefits, letfs have a look at the five different types and how they can benefit us from a food satisfaction benefit. There are various types of shoyu that we can buy and each type has a different characteristic and usage regardless of brand. Here is a breakdown of each type and its key characteristics.

 

The first is Koi kuchi Shoyu. This is the most typical type of eShoyuf. It makes up about 80 percent of the production of Shoyu. The raw materials are soybeans, 50% wheat, and salt.
This type of Shoyu tastes great as a dipping sauce, flavouring sauce, sauce to make stew with, and as a sauce to blend with other sauces.

 

The next is Usu kuchi Shoyu. It is produced nationwide in Japan. It makes up about 15 percent of the Shoyu production. The raw materials used are the same as eKoi kuchi Shoyuf but it is a lighter and slightly sweeter product. This is a Shoyu that is indispensable in Kansai cuisine and is often used to enhance the natural flavours of vegetables and white flesh fish.

 

Another type is Tamari Shoyu. It makes up about 1.8 percent of the Shoyu production. The raw materials used are mainly soybeans, and a very small amount of wheat is added. The colour is thick; it has a rich and strong flavour. It is used in foods such as tsukudani (food boiled down in the strong flavour of soy sauce) and rice crackers. It is also often used as a dipping sauce for sashimi (raw fish fillets), etc.

 

Sai Shikomi Shoyu is another Shoyu that makes up about 0.7 percent of the Shoyu production. The raw materials used are the same as those to make eKoi kuchi Shoyuf. Instead of salt water, raw soy sauce which has not been heated is used to make this type of Shoyu. Sai Shikomi Shoyu has a stronger scent than Tamari Shoyu. The colour and the flavour are thick and rich, and it is also called eKanro Shoyuf (sweet soy sauce). It is used to make Kanro-ni (dishes boiled in sweet syrup) and as a dipping sauce for sashimi and sushi.

 

Lastly, Shiro Shoyu is a transparent and amber-coloured shoyu(the colour of this Shoyu is even lighter than that of the eUsu kuchi Shoyuf). It makes up approximately 0.6 percent of the Shoyu production. The raw materials used are mainly wheat and a small amount of soy beans. it is known as a plain tasting shoyu with a pronounced aroma with a high sugar content. It is used to make soups, noodle soups and hot pot dishes and is perfect for enhancing the flavour of vegetables and white fish.

The key benefits for our bodies

Soy sauce has many health benefits. The great thing about soy itself is that it is a great source of fibre and protein. In fact, many people actually recommend it as an alternative to meat to give people the protein they need. In fact, soy sauce has one of the highest concentrations of protein out of all the foods we consume, including somes meat and fish such as lamb and salmon.

 

Another health benefit is that it also contains a very important vitamin called vitamin B6 which our bodies need to build important amino acids and to form neurotransmitters. Soy is also well known as an excellent source of isoflavones. Isoflavones are a kind of plant hormone and many people believe that they can be very good for us. Some health professionals believe that they could be a natural way to curb heart disease. Because of its large concentrations of isoflavones, soy is also believed to help prevent bone loss which helps with bone related diseases such as osteoporosis. It is also believed by many professionals to reduce the risk of getting breast cancer.

 

Because of the process soy sauce goes through when being made, there are many health benefits created from its being fermented. This process creates benefits for our digestive system, cardiovascular system and immune system. It has many types of antioxidants that prevent harmful activity from free radicals in our bodies. Soy sauce is also very good for our digestion systems. It is said that due to the fermentation process used to make it, soy sauce has many health benefits when it goes through our digestive tracts. Soy sauce helps for the large intestine to produce good bacteria for the intestine which is good. The bacteria produced is very good because it helps our bodies get more nutrients from the food we eat and helps to create a good chemical balance in our large intestine. This may be perhaps the most widely publicised health benefit for soy sauce.

 

Soy sauce is made from soybeans, in particular soybeans that have been fermented and they are combined with salt and often wheat. There are of course many types of soy sauce and many brands in the market, each with different levels of salt. Nowadays, it is very easy to buy soy sauce with reduced levels of salt. Especially with this form of soy sauce, it is such a great way to take the calories out of a meal which is a great health benefit. Very often, we pour in heavy and fatty marinades and sauces into food to liven them up but with soy sauce we get both a large kick of taste and lower calories. Even reduced salt soy sauce still contains a large concentration of salt but because we donft put too much in, the effect is not too great.

 

In summary, with soy sauce we not only get the amazing benefits of a seasoning that is good for our happiness levels when we use it and create great tasting foods but also the health benefits that keep us healthy.