Soy Sauce

Soy sauce is mostly soy protein and salt in water- it might raise your blood pressure for a while, but assuming you're in reasonably good health, and presuming it wasn't a ridiculously large amount, your liver will filter it out after a short while. Considering you don't have an allergy to any ingredients of it.

mayonesa
mayonesa (feminine)

If you have eaten asparagus your urine will stink pretty bad but also if you are not drinking enough water your urine will be so concentrated that makes it reek too.

Asparagus makes your urine smell musty because it contains an enzyme that most humans can't break down in their digestive system. The enzyme isn't harmful, just smells bad ,and is filtered out by your kidneys and eliminated through urination.

Shrimp paste or belacan as it is commonly known in Singapore is rich in protein and vitamins and essential ingredient for making chilli pastes and curry pastes in Asian cooking. It must be cooked before consuming and it adds a delicious aroma to cooked food. The lighter type of shrimp paste is used mainly for making dipping sauces or as marinades and the darker ones for making curry paste.

If you go to allrecipes.com and do a search for recipes with shrimp paste as an ingredient, it comes up with many dishes that may interest you

2 years if un-opened

Soy sauce (also called soya sauce) is a condiment made from a fermentedpaste of boiled soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.] After fermentation, the paste is pressed, producing a liquid, which is the soy sauce, and a solid byproduct, which is often used as animal feed. Soy sauce is a traditional ingredient in East and Southeast Asian cuisines, where it is used in cooking and as a condiment. It originated in China in the 2nd century BCE and spread throughout Asia. Today, it is used in Western cuisine and prepared foods.

Soy sauce is not a homogeneous mixture.

because it has too much sodium but not only the sodium the fats and little proteins and a chance that it being genetically modified with another product like cow milk etc will affect the plant I reccomend you just stick with water :)

Most commercial soy sauce is NOT gluten-free due because it contains wheat.

Look at the ingredient label. Most brands will list "wheat" as an ingredient.

The brands that do not list wheat as an ingredient are gluten-free.
However, even soy sauce made with wheat can be gluten free; because the enzymes produced during the natural fermentation destroy the gluten. Soya.be tested some naturally brewed soy sauces and found no detectable levels of gluten. The lab report can be found http://www.soya.be/gluten-free-soy-sauce.php.

You can use worcestershire sauce instead of soy.

no it wont just make sure to cover it so it doesnt get any thing in it

dark is more sweet but soy has a bit more spice

I am no expert but soy milk is very good for the digestive system as well as the heart.

Yes.

I feel this is solid and sound but again I am no expert in the area.

Fermented soybeans, wheat, water, and salt are the main ingredients in soy sauce. The best sauces are then "brewed," through an aging and fermenting process that lasts months before reaching store shelves. Some commercial products are produced in a matter of days through the use of chemicals. These are less expensive, but the taste may also reflect added ingredients.

Real soy sauce is made from the soy bean which is considered kitniyot. If you were able to find a kosher l'Pesach brand, it's not allowed for Ashkenazim. There are several brands of imitation soy sauce for Pesach.

At first, they may mix slightly, but will eventually separate and become a heterogeneous mixture.

There is generally no alcohol in soy sauce, though brands may differ. For example, Kikkoman Soy Sauce lists its ingredients as water, wheat, soybeans, salt, Sodium Benzoate and less than 1/10 of 1% as preservative.

While this is the case with many commercial soy sauces, some soy sauces undergo ageing and fermentation for several months, in a process similar to brewing. Soy sauces such as these can also have an alcohol content of between one and five percent.

a serving of soya sauce is a tbsp, and is 15 calories per serving

Yes, it is. Soy sauce is just fermented soybeans.

Mixing soy sauce with vinegar will thin the soy sauce, and give the sauce a strong vinegary flavour, (depending on the amount of vinegar used).

Yes! Very bad. Don't feed into the hype. It's usually from GMO soybeans, processed to make oxidized and even sometimes hydrogenated triglycerides, which is very detrimental to the body. Eating too much of it is bad because it is high in Omega-6 and they are discovering that that is bad for you and causing inflammation and degradation in the body on a cellular level. However it is good because it has a lot of what is called lecithin, which is important for cellular health, especially heart and brain. But egg yolks, cream, liver and brains (be careful of transmissible spongiform encephalopathies) are great sources of lecithin and are better for you. Read as much as you can on the subject and make a decision about something before you even believe me. Knowledge truly is power, especially in knowing what's in your food and what you should truly be eating.

Drink 6 to 8 glasses of water a day, change your diet to a healthier one, and if the urine continues smelling like that, consult an urologist.

醤油　or shouyu

Many sauces start out with flour, milk, and butter. Then you add whatever seasonings you want! I like using cheese, pepper, salt, and maybe some basil, and there! You've just made a fantastic cheese sauce.

And be creative! Cooking should be fun!

Make sure you use flour and butter, half and half...cook about 4 minutes on low to medium heat until the flour is cooked. Slowly add milk or cream, or one can use just chicken stock; if you have 1/4 cup of roux (flour and butter) then you would have at least one cup of milk, but keep adding until you have a cream consistency. Stir constantly with a whisk while introducing milk to roux.

(the above method is used to make a roux sauce only--a roux has a fat and flour base--but there are many other types of sauce, including egg-based sauces and fruit sauces)

no