In Asian cuisine, soy sauce is, in the truest sense of the word, the salt in the soup. It simply belongs in every Asian kitchen that has something to offer and can also be found on numerous Asian dining tables. Soy sauce can be compared to related German seasoning sauces in terms of taste and seasoning effect. However, Asian cuisine knows several variants of soy sauces, such as the black soy sauce. Black soy sauce is made essentially like the other soy sauces, by fermenting soybeans for up to 12 months. This creates both the characteristic taste and the typical black color. This is particularly pronounced with the black soy sauce and the black version also tastes a little less salty and therefore a little sweeter than lighter soy sauces. Black soy sauce is ideal for braised foods, pasta dishes or beef. She gives them the piquant flavor and gives them something of the characteristic color. No liability is accepted for the information provided. Please check the information on the respect
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