Ingredient of the Day - Soy Sauce  

Invented by the Chinese approximately 3,000 years ago, soy sauce is made from fermented soy beans, wheat flour, water, and salt.  The two main types of soy sauce are light and dark.  As the name implies, light soy sauce is lighter in color, and also more sweet than dark soy sauce.  In Chinese cooking, it is used more often than dark soy - always use light soy in a recipe unless dark is specifically called for. Aged for a longer period of time, dark soy sauce is thicker and blacker in color.  It is also less salty than light soy. It is used in certain recipes to add color, and as a dipping sauce. Store soy sauce at room temperature.