🌊 SURF 'N TURF 🏝️ 
              -THE BORACAY ISLAND LIFE-
                   
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Learn more about soy sauce: 

Soy sauce began in China over 2,000 years ago purely as a byproduct of fermenting soybean paste to preserve food. Once cooks realized this salty leftover liquid was packed with flavor, it became the absolute foundation of Asian cuisine. Today, the brewing methods and ingredients change drastically depending on what the liquid actually needs to do.

Most people only know the standard Japanese Koikuchi, which is a balanced mix of soybeans and wheat. But local kitchens demand highly specific tools. Chinese cooks use the thick and aged Lao Chou strictly to add a dark caramelized color to their food. Down in Indonesia, the flavor profile changes completely with Kecap Manis, a dense syrupy sauce heavily sweetened with palm sugar.
www.tasteatlas.com/soy-sauce
Even the color of the sauce is engineered for specific dishes. South Korea relies on Guk Ganjang, a pale and extremely salty brew made specifically to flavor clear soups without turning the broth brown.

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