Article: Soy sauce is ancient taste popular today

It's like burgers and ketchup.

When you get a craving for chop suey, only soy sauce will do.

The same could be said of eggrolls, fried rice, beef and pea pods, cashew chicken and just about any stir-fry you see fit to sizzle in your wok.

Not to mention that favorite marinade for steak.

Even if your taste for Asian seasonings has stretched to include more trendy ingredients such as hoisin sauce, nam pla (Thai fish sauce) and lemon grass, chances are the salty brown condiment that took root here after World War II is still good for at least a splash in the pan.

Of the two varieties of soy sauce naturally brewed and chemically processed it is the naturally brewed variety that is ...

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