Saos kedhelé

Kécap (uga diarani kecap mung ing basa Inggris Amérika ^[1] lan kecap kedhele sing asring dienggo ing Inggris Inggris ^[2] ) minangka bumbu cair sing asale saka Tiongkok, kanthi cara tradisional digawe saka pasta kedelai fermentasi, gandum panggang, brine, lan Aspergillus oryzae utawa cetakan sojae Aspergillus . ^[3] Iki dianggep ngemot rasa umami sing kuat.

Kécap kanthi bentuk saiki digawe udakara 2.200 taun kepungkur sajrone wangsa Han Barat ing Tiongkok kuno, ^[4] ^[5] ^[6] ^[7] lan sumebar ing saindenging Asia Wétan lan Tenggara ing endi dianggo masak lan minangka bumbu .

Gunakake lan panyimpenan

Kicap bisa ditambah langsung menyang panganan, lan digunakake kanggo dicelup utawa uyah kanggo masak. ^[8] Biasane dipangan nganggo nasi, mie, lan sushi utawa sashimi, utawa uga bisa dicampur karo wasabi sing diobong kanggo dicelupake. Botol kecap kanggo bumbu asin sing macem-macem panganan umume ditemokake ing meja restoran ing pirang-pirang negara. Kécap bisa disimpen ing suhu kamar.

Shoyu ramen

Kécap digawe saka kedhele

Toyomansi, saos mencelup khas Filipino sing digawe saka kecap lan calamansi sing dibumbui karo labo siling

Ngiwa, kecap merek Kecap manis kecap manis Indonesia, meh kenthel kaya molase ; tengen, Kecap asin

Ing Indonesia, kecap dikenal minangka kecap (ejaan lama: ketjap), kang nyekel-kabeh istilah kanggo fermented sauces, lan cognate tembung Inggris " ketchup ". ^[9] Jinis kecap paling populer ing masakan Indonesia yaiku tembung manis utawa kecap manis . Ing kecap istilah uga digunakake kanggo njlèntrèhaké sauces-non-soy basis liyane, kayata kecap ikan ( kécap iwak ) lan kecap Inggris ( Kecap Inggris ; lit. "Saus Inggris", amarga saus Worcestershire asale saka Inggris). Telung varieties umum basis soy kecap mungkin ing masakan Indonesia, dipigunakaké minangka úa utawa condiments :

Kecap manis : Kicap manis, sing nduweni konsistensi sirup kenthel lan rasane unik, pocapan, legi kaya treacle amarga nambah gula aren . Kedele biasa karo gula coklat lan jejak molase sing ditambahake bisa diganti. Nganti saiki, jinis kecap paling populer sing digunakake ing masakan Indonesia, kira-kira 90 persen saka total produksi kecap. ^[10] Kecap manis minangka saos penting ing masakan khas Indonesia, kayata nasi goreng, mie goreng, sate, tongseng lan semur . Tuladhane sambel yaiku jinis saos celup sambal tembung manis sing diiris lombok, tomat lan bawang, saos celup kanggo sate kambing (sate daging wedhus) lan ikan bakar (iwak bakar / panganan laut). Amarga kecap iku asale saka Tionghoa, tembung asin uga bumbu penting ing masakan Cina Indonesia .
Kecap manis sedang : Kicap manis sedheng, sing konsistensi kurang kenthel, kurang legi lan rasane luwih asin tinimbang tembung manis .
Kecap asin : Kicap biasa asale saka shoyu Jepang, nanging biasane luwih konsentrasi, luwih kenthel, warna luwih peteng lan rasa sing kuwat; bisa diganti karo kecap Cina ringan ing sawetara resep. Kicap asin pisanan diwiwiti ing Indonesia dening masarakat Hokkien saengga rasane mirip karo kecap kecap Cina. Kicap hakka digawe saka kacang ireng uyah banget lan produksi gedhe umume digawe ing Pulo Bangka .

Kicap tradisional Korea

Referensi

↑ Company, Houghton Mifflin Harcourt Publishing. "The American Heritage Dictionary entry: soy". ahdictionary.com. Dibukak ing 2020-08-13.
↑ "Definition of SOY SAUCE". www.merriam-webster.com. Dibukak ing 28 October 2020.
↑ Leboffe, Michael; Pierce, Burton (30 July 2006). Microbiology Laboratory Theory and Application (édhisi ka-2nd). kc. 317. ISBN 9780895827081.
↑ "Soy Sauce, China's Liquid Spice". www.flavorandfortune.com. Diarsip saka sing asli ing 8 November 2016. Dibukak ing 7 November 2016.
↑ 調料文化：醬油的由來
↑ Hsing-Tsung, Huang (2000). Joseph Needham: Science and Civilisation in China, Vol.6, Part 5. Cambridge University Press. kc. 346. ISBN 978-0521652704.
↑ Hsing-Tsung, Huang (2000). Joseph Needham: Science and Civilisation in China, Vol.6, Part 5. Cambridge University Press. kc. 358–359. ISBN 978-0521652704.
↑ Traditional and modern Japanese soy foods : manufacturing, nutrition and cuisine of a variety of soy foods for health and joy of taste. Ohyama, Takuji. Hauppauge, New York. ISBN 9781626186071. OCLC 858282101.{{cite book}}: CS1 maint: others (link)
↑ See discussion and references at Wiktionary: ketchup.
↑ William Shurtleff; Akiko Aoyagi (2010). History of Soybeans and Soyfoods in Southeast Asia (13th Century To 2010): Extensively Annotated Bibliography and Sourcebook. Soyinfo Center. kc. 537. ISBN 9781928914303. Dibukak ing 15 February 2016.

[1] Company, Houghton Mifflin Harcourt Publishing. "The American Heritage Dictionary entry: soy". ahdictionary.com. Dibukak ing 2020-08-13.

[2] "Definition of SOY SAUCE". www.merriam-webster.com. Dibukak ing 28 October 2020.

[3] Leboffe, Michael; Pierce, Burton (30 July 2006). Microbiology Laboratory Theory and Application (édhisi ka-2nd). kc. 317. ISBN 9780895827081.

[4] "Soy Sauce, China's Liquid Spice". www.flavorandfortune.com. Diarsip saka sing asli ing 8 November 2016. Dibukak ing 7 November 2016.

[web12-5] 調料文化：醬油的由來

[needham2000jiang2-6] Hsing-Tsung, Huang (2000). Joseph Needham: Science and Civilisation in China, Vol.6, Part 5. Cambridge University Press. kc. 346. ISBN 978-0521652704.

[needham20002-7] Hsing-Tsung, Huang (2000). Joseph Needham: Science and Civilisation in China, Vol.6, Part 5. Cambridge University Press. kc. 358–359. ISBN 978-0521652704.

[:25-8] Traditional and modern Japanese soy foods : manufacturing, nutrition and cuisine of a variety of soy foods for health and joy of taste. Ohyama, Takuji. Hauppauge, New York. ISBN 9781626186071. OCLC 858282101.{{cite book}}: CS1 maint: others (link)

[9] See discussion and references at Wiktionary: ketchup.

[Soyinfo-10] William Shurtleff; Akiko Aoyagi (2010). History of Soybeans and Soyfoods in Southeast Asia (13th Century To 2010): Extensively Annotated Bibliography and Sourcebook. Soyinfo Center. kc. 537. ISBN 9781928914303. Dibukak ing 15 February 2016.

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