shoyu

简明释义

英[ˈʃoʊju]美[ˈʃoʊju]

n. （日）酱油

英英释义

单词用法

同义词

反义词

例句

1.Fermentation for shoyu and tamari takes about one year.

发酵酱油和柽约需一年。

2.Sony Corporation has set up a plant in San Diego, the Kikkoman Shoyu Company in Wisconsin, and the automobile manufacturers Nissan and Toyota on the West Coast.

“美国索尼公司”在圣地亚哥建立了一家工厂，基科曼酱油公司在威斯康星州、日产和丰田汽车制造厂在西海岸相继建立了各自的工厂。

3.In this article, from the designed experiments, we describe the main facilities and show economics analysis in the progress of shoyu production from cerevisiae waste yeast.

在设计基础上叙述了啤酒废酵母在生产酱油中的主要设备和经济分析。

4.Some pepper compounds, shoyu, ready-mix spices, some seasoning powders, certain brands of mustard.

有些辣椒化合物，酱油，预拌香料，一些调味粉，某些品牌的芥子气。

5.In this article, from the designed experiments, we describe the main facilities and show economics analysis in the progress of shoyu production from cerevisiae waste yeast.

在设计基础上叙述了啤酒废酵母在生产酱油中的主要设备和经济分析。

6.When I returned at noon, I was treated to the best bowl of shoyu (soy sauce-based) ramen I'd ever eaten.

中午我回到那里，吃到了我吃过的最好吃的酱油拉面。

7.I prefer using organic shoyu for my dishes.

我更喜欢在菜肴中使用有机酱油。

8.I love to dip my sushi in shoyu.

我喜欢把寿司蘸酱油。

9.Add a splash of shoyu to your stir-fried vegetables for extra flavor.

在炒菜时加一点酱油可以增加风味。

10.The recipe calls for two tablespoons of shoyu.

这个食谱需要两汤匙的酱油。

11.You can use shoyu as a marinade for grilled meats.

你可以用酱油作为烤肉的腌料。

作文

Shoyu, or 酱油 in Chinese, is a staple condiment in Japanese cuisine that has gained popularity worldwide. It is a type of soy sauce made from fermented soybeans, wheat, salt, and a specific culture of mold and bacteria. The rich umami flavor of shoyu enhances the taste of various dishes, making it an essential ingredient in many recipes. In Japan, shoyu is more than just a condiment; it is a cultural symbol that represents the deep culinary traditions of the country.There are different types of shoyu, each with its unique flavor profile and usage. The most common types are koikuchi shoyu (dark soy sauce) and usukuchi shoyu (light soy sauce). Koikuchi shoyu is the most widely used and has a strong, robust flavor, making it ideal for marinades, stir-fries, and dipping sauces. Usukuchi shoyu, on the other hand, is lighter in color but saltier in taste, which makes it perfect for seasoning delicate dishes like sashimi and soups without altering their appearance.The process of making shoyu is intricate and time-consuming, often taking several months to complete. The soybeans are first soaked, steamed, and then mixed with roasted wheat and a mold called koji. This mixture is allowed to ferment, during which enzymes break down the proteins and starches into amino acids and sugars, resulting in the complex flavors of shoyu. After fermentation, the mixture is pressed to extract the liquid, which is then pasteurized and bottled for use.In addition to its culinary uses, shoyu also has health benefits. It contains antioxidants and has been linked to improved digestion due to the fermentation process. Moreover, shoyu is lower in calories compared to many other sauces, making it a healthier option for flavoring dishes.When using shoyu in cooking, it is important to consider its flavor intensity and saltiness. A little goes a long way, and it can easily overpower other ingredients if not used carefully. For example, when preparing a stir-fry, adding a tablespoon of shoyu can elevate the dish without overwhelming it. Similarly, when making dressings or marinades, balancing shoyu with sweet or acidic ingredients can create a harmonious flavor profile.In recent years, the global culinary scene has embraced shoyu beyond traditional Japanese dishes. Chefs around the world incorporate it into various cuisines, showcasing its versatility. From shoyu-glazed meats to shoyu-infused desserts, the possibilities are endless. This trend highlights the growing appreciation for authentic flavors and the desire to experiment with new ingredients.In conclusion, shoyu is more than just a simple condiment; it is a reflection of Japanese culture and culinary artistry. Its unique flavor, health benefits, and versatility make it an indispensable ingredient in kitchens around the globe. Whether you are enjoying a classic sushi roll or experimenting with fusion dishes, shoyu is sure to enhance your culinary experience and bring a taste of Japan to your table.

酱油，或在中文中称为酱油，是日本料理中的一种基本调味品，已经在全球范围内获得了流行。它是一种由发酵大豆、小麦、盐和特定的霉菌及细菌文化制成的酱油。酱油的丰富鲜味增强了各种菜肴的味道，使其成为许多食谱中不可或缺的成分。在日本，酱油不仅仅是一种调味品；它是一个文化符号，代表着这个国家深厚的烹饪传统。有不同类型的酱油，每种都有其独特的风味和用途。最常见的类型是浓口酱油（深色酱油）和淡口酱油（浅色酱油）。浓口酱油使用最广泛，味道浓烈，非常适合腌制、炒菜和蘸酱。另一方面，淡口酱油颜色较浅，但味道更咸，非常适合调味精致的菜肴，如生鱼片和汤，而不会改变它们的外观。制作酱油的过程复杂且耗时，通常需要几个月才能完成。首先将大豆浸泡、蒸煮，然后与烤小麦和一种名为曲霉的霉菌混合。这个混合物被允许发酵，在此过程中，酶将蛋白质和淀粉分解成氨基酸和糖，从而产生酱油的复杂风味。发酵后，将混合物压榨以提取液体，然后进行巴氏消毒并装瓶使用。除了烹饪用途外，酱油还有健康益处。它含有抗氧化剂，并因发酵过程而与改善消化有关。此外，酱油的卡路里含量低于许多其他酱料，使其成为调味菜肴的更健康选择。在烹饪时使用酱油时，考虑其风味强度和咸味非常重要。少量即可产生很大效果，如果使用不当，很容易掩盖其他成分。例如，在准备炒菜时，加入一汤匙酱油可以提升菜肴的味道，而不会使其过于浓烈。同样，在制作沙拉酱或腌料时，将酱油与甜味或酸性成分平衡可以创造出和谐的味道组合。近年来，全球烹饪界已经超越传统日本菜肴，接受了酱油。世界各地的厨师将其融入各种菜肴，展示其多样性。从酱油 glaze的肉类到酱油风味的甜点，可能性无穷无尽。这一趋势突显了人们对正宗风味的日益欣赏和对新成分的实验欲望。总之，酱油不仅仅是一种简单的调味品；它是日本文化和烹饪艺术的反映。其独特的风味、健康益处和多样性使其成为全球厨房中不可或缺的成分。无论您是在享用经典的寿司卷还是在尝试融合菜肴，酱油都必将提升您的烹饪体验，为您的餐桌带来一丝日本风味。