Soy sauce. A basic staple in every kitchen, but do you really know what’s in it? Chef Ming Tsai visits an Asian Market and gives us a brief education in this ingredient spotlight video.
Ming discusses the typical way that soy sauce is produced, contrasts the differences between Chinese and Japanese soy sauces, as well as different textures and flavors of light and dark varieties. He also states to use caution when purchasing Tamari, which is marketed as a wheat free soy sauce, but is not always wheat free. Always read the labels!
View the quicktime movie here.
Passionate Eater
March 23, 2009 at 1:27 pmWow, that is quite interesting to learn about the wheat and molasses components of soy sauce. Thanks for the useful intro!
Jude
March 23, 2009 at 8:36 pmI really enjoyed this video. Always great to learn from a master!
Savory Tv
March 25, 2009 at 11:45 amThanks Passionate Eater and Jude! Ming is one of my favorite chefs, I love how he teaches in such an unpretentious manner!