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Soy Sauce
å¥å: shoyu, salsa de soja, tamari
Fermented soybean sauce essential to Asian cuisines. Light soy is saltier; dark soy adds color. Tamari is gluten-free.
ð
åç£å°
China
ðïž
ä¿åæ¹æ³
Refrigerate after opening
â±ïž
ä¿åæé
2-3 years
ð¡ ãã³ãïŒã³ã
- âUse light soy for seasoning, dark soy for color
- âTaste different brands - flavor varies significantly
- âReduce for a glaze
ð Soy Sauce ã䜿ã£ãã¬ã·ã
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ð 代æ¿å
- Tamari
- Coconut aminos
- Worcestershire sauce
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