4 ms·

Surely, "salt" has to be mentioned when talking about the primary taste components of soy? Normal soy is around 17% salt, which is a lot and really plays a part

• dismalaf 1y ago
  Soy sauce is meant to largely replace the salt component of your dish. If you're using so much that it's particularly salty, you're using too much. Way back in the day, when salt was scarce and expensive, the whole point of stuff like fish sauce, miso, soy sauce, etc... was to provide salt but also cut it by adding other ingredients.
• teleforce 1y ago
  Fun facts, the Malay word garam for salt most probably come from the Roman word Garum, a very popular fermented fish sauce from an ancient Malay Champa kingdom [1]. The Champa kingdom used to rule majority of Vietnam and the South China Sea used to be called Champa Sea even in ancient Chinese chronicles [2]. If I'm not mistaken the Vietnamese themselves still calling this particular fish sauce as Champa fish sauce, while the rest of the world call this Vietnamese fish sauce [3]. The original world from Old Malay for salt is probably "asin", that's now become the word for taste of salt or "masin" meaning salty. [1] Garum: https://en.m.wikipedia.org/wiki/Garum https://en.m.wikipedia.org/wiki/Garum [2] The Cham: Descendants of Ancient Rulers of South China Sea Watch Maritime Dispute From Sidelines: https://www.nationalgeographic.com/science/article/140616-south-china-sea-vietnam-china-cambodia-champa https://www.nationalgeographic.com/science/article/140616-so... [3] Did fish sauce in Vietnam come from ancient Rome via the Silk Road? (111 comments): https://news.ycombinator.com/item?id=23980279 https://news.ycombinator.com/item?id=23980279