new stuff

ook at my avy/sig combo

 

yOU OWE ME 1 SECOND OF LIFE.

 

Someone else had that avvy.... *thinks*...

... Mish comes to mind... xD I dunno if that's right, though.

Cute siggeh though, btw. :3

 

I agree.....

 

....*looks at it*
OMGYAYIMSOHAPPYSOCUTEWOOHOO!



Happy?

 

Authentic soy sauces are fermented with kōji (麹, the mold Aspergillus oryzae or A. sojae) and other related microorganisms. Authentic soy sauces are made from whole soybeans, but many cheaper brands are made from hydrolysed soy protein instead. These soy sauces do not have the natural color of authentic soy sauces and are typically colored with caramel coloring.

In addition, traditionally soy sauces were fermented under natural conditions, such as in giant urns and under the sun, which was believed to contribute to additional flavours. Nowadays most of the commercially-produced counterparts are fermented under machine-controlled environments instead.

Virtually all soy sauce has some alcohol added during bottling, which acts as a preservative to protect against spoilage. Soy sauce should always be kept refrigerated and out of direct light. An opened bottle of soy sauce that has been left unrefrigerated could become slightly bitter.

Although there are many types of soy sauce, all are salty and earthy-tasting brownish liquids used to season food while cooking or at the table. What some westerners can only describe as a flavorful, kind of sweet taste is a distinct basic taste called umami by the Japanese and "xiān wèi" (鲜味, 鮮味 lit. "fresh taste") by the Chinese. Umami was first identified as a taste in 1908 by Kikunae Ikeda of the Tokyo Imperial University. The monosodium glutamate (MSG) which naturally occurs in soy sauce is what gives it this taste quality.

 

go die...right now.

 

Why am I here again?