Szójaszósz

Szójaszósz is a fermented condiment made from soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. It is a staple in East and Southeast Asian cuisines, used for seasoning and as a dipping sauce. The primary ingredients are soybeans, wheat, salt, and water. The fermentation process, which can take several months to years, is crucial for developing its distinctive umami flavor and aroma.

There are various types of szójaszósz, each with a unique flavor profile and application. Light szójaszósz, often referred to as "fresh" or "thin" szójaszósz, is lighter in color and saltier, primarily used for its salty flavor and to add color. Dark szójaszósz is thicker, darker, and has a richer, slightly sweeter, and less salty taste, often used to enhance the color and flavor of dishes. Sweet szójaszósz, or kecap manis, is a variation popular in Indonesia, sweetened with palm sugar and flavored with spices.

The production of szójaszósz involves several steps. Soybeans are soaked and steamed, while wheat is roasted and crushed. The mold is then introduced to the soybeans and wheat mixture, creating a starter called koji. This koji is mixed with brine to form a mash, which is then fermented in large vats. After fermentation, the mash is pressed to extract the liquid szójaszósz, which is then pasteurized and bottled.

Szójaszósz is a versatile ingredient that can be used in marinades, stir-fries, soups, stews, and as a condiment for rice, noodles, and sushi. Its complex flavor profile adds depth and savoriness to a wide range of dishes.