Editorial Reviews - Condiments by Country From the Publisher Chapters: British Condiments, Chilean Condiments, Chinese Condiments, Indian Condiments, Korean Condiments, Pakistani Condiments, Worcestershire Sauce, Marmite, Soy Sauce, Sesame Oil, Sauerkraut, Hp Sauce, Oyster Sauce, Chutney, Doenjang, Sweet and Sour Sauce, Branston, Colman's, Bisto, Steak Sauce, Indian Pickle, Rice Vinegar, Peanut Sauce, Gochujang, Tewkesbury Mustard, Aavakaaya, Henderson's Relish, Sweet Bean Sauce, Mala Sauce, Pickled Walnuts, Gentleman's Relish, Cheonggukjang, Keen's, Perilla Oil, Piccalilli, Yellow Soybean Paste, Salad Cream, Fermented Bean Paste, Raita, Xo Sauce, Hoisin Sauce, Daddies, Doubanjiang, Duck Sauce, Filipino Condiments, Kerala Pachadi, Shacha Sauce, Meju, Garlic Chutney, Ssamjang, Aji, Cumberland Sauce, Non-Brewed Condiment, Putnis, Plum Sauce, Pebre, Ok Sauce, List of Pakistani Condiments, Lufu, List of Indian Condiments, Siu Haau Sauce, Tauchu, Albert Sauce, the Poacher's Relish, Merkén. Excerpt: Soy sauce is produced by fermenting soybeans with Aspergillus oryzae and Aspergillus soyae molds along with roasted grain, water, and salt. It is used in traditional East and Southeast Asian cuisines, but also appears in modern Western cuisine and prepared foods. Soy sauce originated in China 2,500 years ago and its use later spread to East and Southeast Asia. Like many salty condiments, soy sauce was probably originally a way to stretch salt, historically an expensive commodity. The recipe for Chinese soy sauce, jiàngyóu, originally included fermented fish as well as soybeans. Records of the Dutch East India Company list soy sauce as a commodity in 1737, when seventy-five large barrels were shipped from Dejima, Japan, to Batavia (present-day Jakarta) on the island of Java. Thirty-five barrels from that shipment were then ... More: http://booksllc.net/?id=62153 Synopsis Chapters: British Condiments, Chilean Condiments, Chinese Co