Shoyu

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A Japanese word for "soy sauce." A salty brown Asian sauce used as a seasoning or a condiment for Asian dishes. The sauce is made from fermented soybeans, wheat, water and salt. There are two varieties, light and dark. The dark soy sauce is darker in color, thicker in consistency and sweeter in taste than the light soy sauce. The dark soy sauce is used more often in Japanese cooking. The Chinese soy sauce is generally the light soy sauce, which is lighter in color and saltier. The dark soy sauce has a longer life than the light. The light should be used shortly after opening.

USDA Nutrition Facts

Serving Size1 cup
Calories53
Protein6g
Total Fat4g
Total Carbohydrates7g
Dietary Fiber0g
Sugars1g
Potassium217mg
Sodium5637mg
Cholesterol0mg
Serving Size1 cup
Calories53
Protein5g
Total Fat8g
Total Carbohydrates8g
Dietary Fiber0g
Sugars1g
Potassium180mg
Sodium3333mg
Cholesterol0mg

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