Salsa china. And Worcestershire is salsa inglesa.
But “soy” in English.
ESPECIALLY so if you’re doing this late at night.
(Without even clicking, you know darn well what that link is linking to!)
First a few copy of paragrahs from Wikipedia (always to be taken with a grain of salt, maybe a drop a shoyu :p:
“Soy sauce (American English), also spelt as soya sauce (British English),[1][2] is a liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.[3] Soy sauce in its current form was created about 2,200 years ago during the Western Han dynasty of ancient China,[4][5][6][7] and spread throughout East and Southeast Asia where it is used in cooking and as a condiment.[8]”
“Japan
Originally, a common Japanese condiment was uoshōyu, which was fish based.[15] When Buddhism came to Japan from China in the 7th century,[16] they introduced vegetarianism and brought many soy based products with them, such as soya sauce,[15] which is known as shōyu (醤油 shōyu)[17][9] in Japan. Shoyu exportation began in 1647 by the Dutch East India Company.[9]”
As for the usage of shoyu and soy sauce in Hawaii. There may be others, but I know that Aloha Shoyu (stated as soy sauce on the label) is made in Hawaii with two main types, regular and low salt (not light), . I think Kikkoman is imported from Japan. Regular Kikkoman is definitely stronger than regular Aloha Shoyu. Never came across something a stronger Japanese shoyu. Some dark Chinese soy sauce can be stronger.
Growing up in the 60’s and 70’s, we used to switch between Kikkoman and Aloha (whichever was on sale), but eventually settled on Aloha. Sometimes my Mom would forget she was using Kikkoman and the dishes were overly strong.
When I read a Hawaiian recipe that calls for soy sauce, I take it to mean light Chinese soy sauce unless dark or shoyu is specified. Thanks to Corry El for explaining that the Mandarin name for Chinese soy sauce is Jiàngyóu which I never new. I’ve always said and heard soy sauce used for the Chinese version, never Chinese shoyu which seems to be me would an oxymoron.
It’s probably part of growing up as an Okinawan/Japanese in Hawaii, but I can usually tell when someone if faking it, using shoyu instead of Chinese soy sauce in a Chinese dish and vice-versa. When I do Chinese stir fry at home, it’s never the same because I use shoyu instead of light Chinese soy sauce and know it’s not right, but not worth the effort to keep two different bottles.
A bit off topic, but IMO, REAL oyster sauce is the premium Lee Kum Kee bottle with the boy and girl on the label. The bottle without the picture and Panda brand is passable for cooking, but not for pouring directly your dish. There was a show on The Food Network that visited the Lee Kum Kee factory and they clearly stated there is a difference between the two types.
Edit: I’m okay with Kikkoman for sashimi, but find it overpowering for any type of sushi. And heaven forbid that any type of Chinese soy sauce be served with either one.
A bit more about shoyu and soy sauce. IMO, if you see Aloha Shoyu in the kitchen of a Japanese or Chinese restaurant, it’s Hawaiian local style food. If it’s Kikkoman in a Japanese restaurant, it’s probably authentic Japanese style. Conversely, you should never see Kikkoman in an authentic Chinese restaurant. Not familiar with what the bottles/cans of Chinese soy sauce looks like.
I never asked him — and now it’s far too late — but I have a feeling that the usage derives from soy sauce’s resemblance to the “tobacco juice” produced by grasshoppers and the like.
The terminology may be endemic (for want of a better word) to Montana. I’ve only seen it a couple of other times, and always in that context.
Bob.
Nah, not really. We always called it soy. Can’t say I ever met anyone who called it anything than that.
This. Wife is from Japan, so in our house it’s always shoyu. Not shoyu sauce, just shoyu.
The OP doesn’t have a “both” option in the poll.
Soy sauce (English)
or
Sojasauce (German)
But sometimes Soyasauce in English as well, considering I talk with many people who speak English as a second or third language, and the two syllable version is more common in German, French and Italian.
No way. You have to make a decision.
I say soy, everyone I know says soy…yet I’m about 92% sure that I have heard someone say soya. In a show or movie, more than likely.
Thanks lingyi - I enjoy learning about this stuff.
Like you, I’ve thought it was too much bother to have two types of soy sauce in the house. I’ve been using Kikkoman for everything regardless of what the recipe says. But my hand has hovered over the Aloha Shoyu in the grocery store on more than one occasion - next time I think I’ll get some and see how it compares.
If you’re used to Kikkoman, you’ll probably find Aloha shoyu somewhat bland with less umami. The low salt version I prefer is even milder and is slightly bitter because of the higher concentration of the wheat used to lower that salt.
My Mom used to cook sato shoyu (sugar shoyu) style and her general measure was equal parts sugar and shoyu. If you do that with Aloha shoyu, it will be overly sweet. Actually, equal parts with Kikkoman is not too sweet for me now.
A funny story. My high school tutor told me shortly after getting together, his girlfriend surprised him by making shoyu chicken by dumping a box of chicken in a bucket with shoyu only! Hey, it’s called shoyu chicken! Needless to say it was inedible.
Edit: You probably have a packet of Aloha shoyu someplace as a freebie with your sushi or plate lunch. It’s the red and black packet. It must be cheaper then Kikkoman, since I rarely get Kikkoman packets.
IIRC, Kikkoman opened a plant in California a number of years ago. I remember hearing about the opening on the radio, and it was cool to hear that it was a company founded in 1400-something!
Funny you mention that … it had occurred to me, after I read your earlier post, that I do find Kikkoman a little strong with sashimi, but it’s rarely something I have the opportunity to notice, because I’m usually using the packets that come with a sashimi purchase. Next time, I’m gonna look at the packet and notice the brand.
ETA: I don’t remember ever getting shoyu or soy sauce packets with a plate lunch. Am I eating at the wrong places (usually L&L or a food court place), or do you only get the packets with certain dishes? When I get a plate lunch, I usually get pork or chicken.
I call if Soyuz sauce - but really it’s just motor oil.
Almost everywhere will give it to you if you ask and it’s always given with saimin (local ramen). I’m not sure, but I think the packets that have the green and white back (made to look like the garnish for sushi and sashimi) is Kikkoman. I’m think there’s a third common brand, but I can’t think of the name.
I’m sure there’s some Korean brands too, but Kikkoman and Aloha are the two most common.
Edit: You’re not a Zippy’s fan? LOL Truthfully, Zippy’s food isn’t the greatest, though the fried chicken, chili and saimin are noteworthy locally. The main thing I like about it is like L&L, which I also prefer is that the food at every location is consistent.
Ahhh…you’re right. There’s a production center in California and Wisconsin (???) https://www.kikkoman.com/en/corporate/about/group/soysauce.html
Interestingly there’s only a couple of handfuls of production centers worldwide.
Their chili is good…but for me it’s all about Napoleon’s bakery.
One of my fondest memories is from 15 or 20 years ago when my exhausted husband and I, jet-lagged after having just arrived from Indonesia, stumbled into a Zippy’s/Napoleon’s in Honolulu about 10 minutes before closing time to get some treats.
Because they were closing and wouldn’t be able to sell the left-overs anyway, for anything we ordered, they gave us 3-4 extras: “Oh, you want 2 bear claws? Here, take 6, no extra charge.”
After a few minutes of this, we walked out having paid a very modest sum of money for a couple dozen delicious pastries. We gorged for days…good times.
Pretty much the same here, though the products were purchased in western Canada. A bottle of Lee Kum Kee “soy” sauce, and a jug of China Lily “soya” sauce in the pantry.
Me, personally, I say “soy sauce.”