When it comes to sauces, China is home to soy sauce, which is made from fermented soya beans and wheat.

For example, sushi in Mexico is often made with a variety of sauces based on local ingredients like mango or tamarind and very often served with serrano-blended soy sauce, or complimented with habanero and chipotle peppers.

* Fry sauce is a mixture of mayonnaise, ketchup or another red sauce ( e. g., Tabasco sauce, Buffalo wing sauce, or one of many smoky barbecue sauces popular in the Northwestern United States ), spices, and sometimes a strong tasting salty liquid ( such as Worcestershire or soy sauce ) is added to balance out the sweeter red sauces.

Some sauces are industrial inventions like Worcestershire sauce, HP sauce, or nowadays mostly bought ready-made like soy sauce or ketchup, others still are freshly prepared by the cook.

Ponzu, citrus-flavored soy sauce, and yakitori no tare, sweetened rich soy sauce, are examples of shoyu-based sauces.

* Some sauces in Chinese cuisine are soy sauce, doubanjiang, hoisin sauce, sweet bean sauce, chili sauces, oyster sauce, and sweet and sour sauce.

* Korean cuisine uses sauces such as doenjang, gochujang, samjang, and soy sauce.

Traditional soy sauces are made by mixing soybeans and grain with mold cultures such as Aspergillus oryzae and other related microorganisms and yeasts ( the resulting mixture is called " koji " in Japan ; the term " koji " is used both for the mixture of soybeans, wheat, and mold ; as well as for only the mold ).

The production process of traditional soy sauces consists of several steps taking months to complete:

Although they have a different flavor, aroma, and texture when compared to brewed soy sauces, they have a longer shelf-life and are more commonly produced for this reason.

Despite their rather similar appearance, soy sauces produced in different cultures and regions are different in taste, consistency, fragrance and saltiness.

Chinese soy sauces, jiangyou ( simpl.

For example, sushi in Mexico is often made by using a variety of sauces based on mango and tamarind, and very often served with serrano-chili blended soy sauce, or complemented with vinegar, habenero peppers and chipotle peppers.

Ingredients in the region contrast with the ones in the Eastern Asian cuisines, substituting fish sauces for soy sauce and the inclusion of ingredients such as galangal, tamarind and lemon grass.

In cooking, ground pears are used in vinegar-or soy sauce-based sauces as a sweetener, instead of sugar.

This style of using sauces is popular amongst Chinese who tie certain sauces to particular meats such as chili and soy for shrimp and vinegar and garlic for goose.

In China traditionally the sauces are made from mixing sugar or honey with a sour liquid such as rice vinegar, soy sauce, and spices such as ginger and cloves.

Sugarcane, rapeseed, soy are some of the plants with a highly fermentable sugar or oil content which have recently been put to use as sources of biofuels, which are important alternatives to fossil fuels ( see biodiesel ).

In Cantonese cuisine, a number of ingredients such as spring onion, sugar, salt, soy sauce, rice wine, cornstarch, vinegar, scallion oil, and sesame oil, suffice to enhance flavour, although garlic is heavily used in some dishes, especially those in which internal organs, such as entrails, may emit unpleasant odours.

They are also made into soy milk, which is used as the base for the noodle dish called kongguksu.

A byproduct of soy milk production is okara ( kongbiji ), which is used to thicken stews and porridges.

Soybeans may also be one of the beans in kongbap, which boil together with several types of beans and other grains, and they are also the primary ingredient in the production of fermented condiments collectively referred to as jang, such as soybean pastes, doenjang and cheonggukjang, a soy sauce called ganjang, chili pepper paste or gochujang and others.

A common secondary product is toasted and flavored nori ( ajitsuke-nori in Japanese ), in which a flavoring mixture ( variable, but typically soy sauce, spices, and sugar in the Japanese style or sesame oil and salt in the Korean style ) is applied in combination with the toasting process.

Uruguayan band El Cuarteto de Nos wrote the song " Me Amo " ( I Love Myself ) in which the chorus sings " como Narciso soy " ( I am like Narcissus ).

Phospholipids are one of the components of lecithin which is found in egg-yolks, as well as being extracted from soy beans, and is used as a food additive in many products, and can be purchased as a dietary supplement.

The most well-known foods for breakfast are the " Four Heavenly Kings " (), which include dabing (; Chinese pancake ), youtiao, ci fan tuan (; steamed sticky rice ball ) and soy milk.

* sanbeiji ( 三杯雞, sānbēijī )-a chicken dish which literally translates as " three cups chicken ", named because the sauce is made of a cup of rice wine, a cup of sesame oil, and a cup of soy sauce.

Wasabi paste is sometimes mixed directly into soy sauce as a dipping sauce, which is generally not done when eating sushi, however.

After consuming soy containing daidzein some, but not all, humans produce S-equol ( 7-hydroxy-3 -( 49-hydroxyphenyl )- chroman ), which may have some health benefits, particularly the reduction of some menopausal symptoms.

* kecap manis, a sweet, syrupy soy sauce from Indonesia ( which is also salted, unlike a sweetener )

After fermentation, the paste is pressed, producing a liquid, which is the soy sauce, and a cake of soy and cereal residue, which is usually reused as animal feed.

Lactic acid bacteria ferments the sugars into lactic acid and yeasts produces ethanol, which through aging and secondary fermentation produces numerous flavour compounds typical of soy sauce.

Chinese soy sauce can be roughly split into two classes which can be brewed or a blended.

In Japan, live and raw abalone are used in awabi sushi, or served steamed, salted, boiled, chopped, or simmered in soy sauce.

In Western countries, soy milk options are widely available for those who avoid dairy products.

Common food allergens are gluten, corn, shellfish ( mollusks ), peanuts, and soy.

Use of soy sauce, miso, and umeboshi makes them high in salt content, though there are low-sodium versions of these available nowadays.

The muk have a bland flavor, so are served seasoned with soy sauce, sesame oil and crumbled seaweeds or other seasonings such as tangpyeongchae.

Major agricultural products are rice, tea, tobacco, sweet potatoes, and soy ; silk is also widely produced.

Sources of Omega-3 fatty acids are discussed in the relevant article, and include soy products, walnuts, flax seeds, pumpkin seeds, hemp seeds, and fatty fish.

Certain foods such as soy may also suppress the proliferative effects of estrogen and are used as an alternative to hormone therapy.

Pork, seafood, chicken, rice, and soy are very common ingredients.

* Iron eggs ( 鐵蛋, tiědàn )-Eggs stewed in soy sauce until they are flavourful and chewy in texture.

With certain dishes, such as khao kha mu ( pork trotter stewed in soy sauce and served with rice ), whole Thai peppers and raw garlic are served in addition.