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.