what are some of the variations of the sauce in different countries?
Hansik ganjang is a Korean-style soy sauce, Aloha shoyu is soy sauce made in the Hawaiian Islands, Kya Nyo is a thick soy sauce from Burma
Soy sauce
"Hansik ganjang" (, "Korean-style soy sauce") is made entirely of fermented soybean (meju) and brine.
what is suillus salmonicolor? A fungus commonly known as Slippery Jill is any fungus useful for humans? Not all fungi are useful for humans are there any edible types? Yes - Agaricus bisporus, Volvariella volvacea, Pleurotus ostreatus which nutrients are present in the first one? Vitamin B, vitamin D what are the results of deficiency of the first one? Riboflavin deficiency results in stomatitis, Niacin deficiency results in the disease pellagra what are the natural sources of the second one? Sunlight, fatty fish, mushrooms how is the third type of edible fungi mentioned above used in cooking? It is frequently served on its own, in soups, stuffed, or in stir-fry recipes with soy sauce. what are the various types of the last one mentioned above? UNANSWERABLE
wiki:5385091
Soy sauce [SEP] "Hansik ganjang"
"Hansik ganjang" (, "Korean-style soy sauce") is made entirely of fermented soybean (meju) and brine. It is a byproduct of "doenjang" (fermented soybean paste) production, and has a unique fermented soybean flavour. Both lighter in colour and saltier than other Korean ganjang varieties, "hansik ganjang" is used mainly in guk (soup) and namul (seasoned vegetable dish) in modern Korean cuisine. Common names for "hansik ganjang" include "jaeraesik ganjang" (, "traditional soy sauce"), "Joseon-ganjang" (, "Joseon soy sauce"), and "guk-ganjang" (, "soup soy sauce"). The homebrewed variety is also called "jip-ganjang" (, "home soy sauce"). Depending on the length of aging, "hansik ganjang" can be divided into three main varieties: clear, middle, and dark.