Soysauce | Wikipedia audio article
Channel: wikipedia tts
Date: 2018-12-12

This is an audio version of the Wikipedia Article:
Soysauce


00:00:27 1 History
00:00:36 1.1 East Asia
00:00:44 1.1.1 China
00:02:47 1.1.2 Korea
00:04:09 1.1.3 Japan
00:04:26 1.2 Europe
00:05:43 2 Production
00:06:18 2.1 Traditional
00:09:23 2.2 Acid-hydrolyzed vegetable protein
00:10:20 2.3 High-salt liquid-state fermented soy sauce
00:12:06 2.4 Low-salt solid-state fermented soy sauce
00:12:58 3 Chemical composition
00:14:48 4 Sensory profile
00:16:43 5 Variations by country
00:17:16 5.1 Burmese
00:17:41 5.2 Chinese
00:18:25 5.2.1 Brewed
00:20:18 5.2.2 Blended
00:22:07 5.3 Filipino
00:23:14 5.4 Hawaiian
00:23:36 5.5 Indonesian
00:25:52 5.6 Japanese
00:26:46 5.6.1 Varieties
00:30:25 5.7 Korean
00:30:54 5.7.1 iHansik ganjang/i
00:33:01 5.7.2 iGaeryang ganjang/i
00:34:44 5.7.3 Other
00:35:02 5.8 Malaysian and Singaporean
00:35:35 5.9 Taiwanese
00:36:18 5.10 Thai
00:37:02 5.11 Vietnamese
00:37:38 6 Nutrition
00:38:46 6.1 Carcinogens
00:40:26 6.2 Allergies
00:40:58 7 See also



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SUMMARY
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Soy sauce (also called soya sauce in British English) is a liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. Soy sauce in its current form was created about 2,200 years ago during the Western Han dynasty of ancient China, and spread throughout East and Southeast Asia where it is used in cooking and as a condiment.