Okay. Yeah. We know. Soy sauce powder. Whaaaaaat?
So to begin, soy sauce is made from fermented paste composed of mashed soy beans, roasted wheat, brine, and Aspergillus mold. The paste is then squeezed and the liquid is what we know as soy sauce, which is then pasteurized and bottled. Dehydrated soy sauce is that liquid boiled down until only solids remain. These solids are then lightly toasted and milled into a fine, sand-colored powder.
Liquid soy sauce can be made with this powder by mixing one part dehydrated soy sauce to one and a half parts water. Makes it easy for when you want to take soy sauce with you on a vacation or camping trip, but don’t want to carry a heavy bottle of liquid. Other uses include adding to dry meat rubs and mixtures or homemade pasta dough.
|Ingredients||Soy sauce (wheat, soybeans and salt), maltodextrin, salt. Contains wheat and soy.|
|Basic Preparation||Ready to use as is, no preparation is necessary. To make a liquid Soy Sauce, use 1 part Dehydrated Soy Sauce to 1.5 parts water, mix well.|
|Recommended Applications||Dehydrated Soy Sauce is a great substitute for liquid soy sauce, with only a few shakes! Also used in snacks, poultry, marinades, or dry seasoning blends.|
|Cuisine||Asian, Chinese, Japanese, Korean|
|Qualities||All Natural, Kosher Parve|
|Handling / Storage||To be stored in a dry, cool place.|
|Country of Origin||United States|
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