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Soy Sauce!
Contributors
By Laura G. Lee
Formats and Prices
Price
$18.99Price
$24.99 CADFormat
Format:
Hardcover $18.99 $24.99 CADAlso available from:
A joyful picture book for kids and foodies of all ages (with real soy sauce as paint!) that celebrates the iconic kitchen staple and the magical way food connects family and friends across the world.
Salty, savory, rich, and even sweet, soy sauce is as fascinating to make as it is delicious to eat!
Luan makes a classic Chinese soy sauce. Haru uses his own recipe at his family’s traditional Japanese brewery. And Yoo-mi’s Korean soy sauce features special ingredients to make it spicy and sweet.
With unique ingredients that reflect different Asian cultures, and a brewing process that can take years, even decades, soy sauce holds deep meaning and flavorful history in every drop.
Praise for Soy Sauce!:
✭ “Lee’s lively watercolor illustrations of the children gleefully celebrating each stage of the long process pair beautifully with the upbeat text for an informative, engaging story…. A joyful ode to soy sauce that’s delicious to the last drop.” —Kirkus Reviews, starred review
“Soy Sauce! is a charming celebration of one of our favorite condiments. Delicious!” —Grace Lin, author of Chinese Menu and A Big Mooncake for Little Star
“I can’t wait for children and families to learn about the colorful history and process of soy sauce.” —Kristina Cho, James Beard–winning author of Chinese Enough and Mooncakes and Milk Bread
“A loving ode to the ways we connect at the table through taste and tradition….A perfect read for your budding epicurean.” —Cecily Wong, author of Gastro Obscura: A Food Adventurer’s Guide
!["I can't wait for children and families to learn about the colorful history and process of soy sauce."--Kristina Cho, James Beard-winning author of Chinese Enough and Mooncakes and Milk Bread](https://www.hachettebookgroup.com/wp-content/uploads/2024/05/SoySauce_Graphics_Square1.jpg?w=1024)
!["Delicious!"--Grace Lin, author of Chinese Menu and A Big Mooncake for Little Star. Painted with real soy sauce!](https://www.hachettebookgroup.com/wp-content/uploads/2024/05/SoySauce_Graphics_Square2.jpg?w=1024)
!["A loving ode to the ways we connect at the table through taste and tradition."--Cecily Wong, author of Gastro Obscura: A Food Adventurer's Guide](https://www.hachettebookgroup.com/wp-content/uploads/2024/05/SoySauce_Graphics_Square3.jpg?w=1024)
![SOYBEANS /ˈsoiˌbēn/ noun , The key ingredient to all soy sauce is soybeans! Soybeans are native to East Asia, but now they’re grown all over the world. While mature soybeans used to make soy sauce are brown, fresh soybeans (often eaten as a Japanese snack called edamame) are bright green.](https://www.hachettebookgroup.com/wp-content/uploads/2024/10/HBGLBYR_Laura-G-Lee_Content-Image_SoySauce_GlossaryGraphic_Soybeans.jpg?w=1024)
![FERMENTATION /ˌfərmənˈtāSHən/ noun Fermentation is a natural process where tiny helpers called microbes, like bacteria and yeast, transform food at the chemical level, changing its taste and texture. Examples of fermented foods are cheese (made from milk), bread (made from flour and water), and kimchi (made from cabbage).](https://www.hachettebookgroup.com/wp-content/uploads/2024/10/HBGLBYR_Laura-G-Lee_Content-Image_SoySauce_GlossaryGraphic_Fermentation.jpg?w=1024)
![KOJI /ˈkōjē/ noun Koji is a special mold that kick-starts soy sauce fermentation. Koji can be added to soy sauce or grown naturally from within it. Koji breaks cooked soybeans down into sugars that will be eaten by microbes, slowly, making soy sauce.](https://www.hachettebookgroup.com/wp-content/uploads/2024/10/HBGLBYR_Laura-G-Lee_Content-Image_SoySauce_GlossaryGraphic_Koji.jpg?w=1024)
![MEJU noun In Korea, traditional soy sauce does not use koji. Rather, cooked soybeans are shaped into blocks called meju, then hung for months in the sun to grow the mold that starts fermentation.](https://www.hachettebookgroup.com/wp-content/uploads/2024/10/HBGLBYR_Laura-G-Lee_Content-Image_SoySauce_GlossaryGraphic_Meju.jpg?w=1024)