How come soy sauce is everywhere but I never see any other fermented legume sauces?

How come soy sauce is everywhere but I never see any other fermented legume sauces? There are so many different legumes that could probably provide varied savory flavors. I'd love to try chickpea, green pea and broad bean sauces at the very least. I know the difference would probably be subtle but still it could make things slightly more interesting

It's All Fucked Shirt $22.14

CRIME Shirt $21.68

It's All Fucked Shirt $22.14

  1. 2 weeks ago
    Anonymous

    Soy has the highest amount of protein. That's what helps make it so savory. The others might just end up more acidic or alcoholic. There was a fermented grain condiment similar to soy sauce used in the Middle East called murri. And something similar to soy sauce made from coconuts is available today.

    • 2 weeks ago
      Anonymous

      this guy responded to you accidentally:

      >broad bean sauce
      exists. You're just not looking hard enough.
      And there are different types of soy sauces, too. Look up taucu/tao jiew/taoco/tauchu. That's soy sauce but very different from the black ones you're more familiar with.
      But you're right; I've never seen chickpea or green pea sauces. You can make tofu from chickpeas (not the polenta-like one, either, real bean curd from chickpea milk like how tofu is bean curd made from soy milk) and it has a very different flavour from that of common tofu so why not chickpea sauce?

      You can make tofu out of these legumes by isolating the protein. If protein is what makes the sauce savory than you can just inculde that step and have whatever protein content is needed in the mix.

      • 2 weeks ago
        Anonymous

        >this guy responded to you accidentally
        No I didn't. I (

        >broad bean sauce
        exists. You're just not looking hard enough.
        And there are different types of soy sauces, too. Look up taucu/tao jiew/taoco/tauchu. That's soy sauce but very different from the black ones you're more familiar with.
        But you're right; I've never seen chickpea or green pea sauces. You can make tofu from chickpeas (not the polenta-like one, either, real bean curd from chickpea milk like how tofu is bean curd made from soy milk) and it has a very different flavour from that of common tofu so why not chickpea sauce?

        ) responded to OP.

        • 2 weeks ago
          Anonymous

          no I mean your point about tofu is an answer to the problem of protein content he touched on because tofu is basically isolted protein

          • 2 weeks ago
            Anonymous

            Ah, yeah. Got it. To be fair, most other beans and legumes make an abysmally low amount of tofu compared to soy due to having less protein but at least chickpea tofu forms itself without the need for additional coagulant.

      • 2 weeks ago
        Anonymous

        That seems like extra work for something that might not end up too different anyway. The stuff made from coconut tastes similar to soy sauce.

        • 2 weeks ago
          Anonymous

          I mean if it was one person making it in their home it wouldn't be worth making it but if it was mass produced I'd buy it just to occasionally dip my sushi in something that tastes just ever so slightly different.

    • 2 weeks ago
      Anonymous

      >broad bean sauce
      exists. You're just not looking hard enough.
      And there are different types of soy sauces, too. Look up taucu/tao jiew/taoco/tauchu. That's soy sauce but very different from the black ones you're more familiar with.
      But you're right; I've never seen chickpea or green pea sauces. You can make tofu from chickpeas (not the polenta-like one, either, real bean curd from chickpea milk like how tofu is bean curd made from soy milk) and it has a very different flavour from that of common tofu so why not chickpea sauce?

      Chinese black bean sauce is pretty tasty, but it's not completely liquid like soy sauce.

      this guy responded to you accidentally: [...]
      You can make tofu out of these legumes by isolating the protein. If protein is what makes the sauce savory than you can just inculde that step and have whatever protein content is needed in the mix.

      too much reading, go frick all of yourselves

      • 2 weeks ago
        Anonymous

        can we frick u 2

        • 2 weeks ago
          Anonymous

          only if you can take all 17 inches of my pepperoni stick

  2. 2 weeks ago
    Anonymous

    >broad bean sauce
    exists. You're just not looking hard enough.
    And there are different types of soy sauces, too. Look up taucu/tao jiew/taoco/tauchu. That's soy sauce but very different from the black ones you're more familiar with.
    But you're right; I've never seen chickpea or green pea sauces. You can make tofu from chickpeas (not the polenta-like one, either, real bean curd from chickpea milk like how tofu is bean curd made from soy milk) and it has a very different flavour from that of common tofu so why not chickpea sauce?

  3. 2 weeks ago
    Anonymous

    Chinese black bean sauce is pretty tasty, but it's not completely liquid like soy sauce.

    • 2 weeks ago
      Anonymous

      Those are soy beans.

      • 2 weeks ago
        Anonymous

        Oh, so it is. I just assumed they were black turtle beans.

        • 2 weeks ago
          Anonymous

          Another anon japed by the soy bean industry.

          Chinese fermented black beans (soy beans) are delicious. Like anchovies, they're not the sort of thing I'd eat by themselves, but they add a fun flavor to dishes.

  4. 2 weeks ago
    Anonymous

    The real reason is that soybeans taste like shit on their own, so people found a way to utilize/preserve them in a tasty way.

    Those other beans taste good cooked.

    • 2 weeks ago
      Anonymous

      rings true

    • 2 weeks ago
      Anonymous

      Soy milk is made from unfermented soybeans anon
      Soybeans taste good even as a savory soup ingredient. They're just inferior to ground nuts and black eyed beans in savoury dishes without fermentation, but they don't taste bad at all

  5. 2 weeks ago
    Anonymous

    Frick if I know, why don't you make your own fermented bean goop? Instead of b***hing about it?

    • 2 weeks ago
      Anonymous

      This reads like you were a victim of bullying and you still haven't healed.

    • 2 weeks ago
      Anonymous

      Doubanjiang is made with fermented broad bean paste, hot chilis, and fermented soy bean paste. It doesn't have a soy sauce like consistency though.

      Pic related is the easiest, although not the best, brand to find in the US.

    • 2 weeks ago
      Anonymous

      >reeeeeee, you can't ask food questions on Culinaly
      Maybe you'd fit in better in a McDonald's price thread

  6. 2 weeks ago
    Anonymous

    Check out an asian supermarket if one is near you, or go online because they have a ton of shit like that.

Your email address will not be published. Required fields are marked *