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Try regular soy sauce, it just isn't as thick.
Kokubushi, made using rice, wheat, and soybeans is the most basic form of soy sauce. These ingredients are put through a complex process of fermentation using rice malt mold, lactic acid, and yeast to make soy sauce. The main ingredient in miso is soybean, mixed with koji (rice malt) or salt for fermentation. Unlike soy sauce, the mold or other microorganisms function differently under different climate, thus the miso of each region has a different taste.
Bolognese sauce is meat sauce.
The difference between ketchup and tomato sauce is that tomato sauce is only one ingredient in ketchup. Ketchup also has sugar, vinegar, and spices. That is the difference bye
Sauce that is not made from oyster.
Soy itself is wheat free, but soy sauce (used in most Oriental/Asian dishes) usually contains wheat, unless in the form of tamari. Tamari is a fermented sauce made from soy that is gluten and wheat free.
Extra sauce will give you more sauce than just the usual amount of sauce.
Soup is not watery. Sauce is very watery.
no
Sure, they are both soy sauce. Tamari is a grade above shoyu (soy sauce). They are both made by fermenting soy beans, shoyu has a mix of soy and wheat. Some Japanese brands are thick and dark like tamari. Tamari is typically thicker and darker and some brands have no wheat. Some brands of Chinese soy sauce add molasses to thicken and sweeten it.
source is the origin of somthing where it has come from and sauce is somthing that you might put on food . EG: i like tomato sauce on my food.
sweet and sour sauce is one thing it called sweet and sour sauce and its a sauce dats sweet and tangy in a way