Tuesday, 28 February 2012

Like the holiest Soy Sauce


Tastes from many places
I have never had a Chinese partner, maybe I should have one or even one from Thailand or I could dare with Korea – I know a few acquaintances have expressed a fleeting interest in a relationship but it never really came to anything.
In another place, it is said that the way to a man’s heart is his stomach and I know the many cuisines that excite my taste buds from the Mediterranean coasts, through to Anatolia and yes, I have had Iranian and Afghan, I could not survive on Indian, then the carnivore-leaning omnivore in me desires meat especially if it slightly bleeds but these are not where I have the skill in the Kitchen.
I was schooled in Nigerian cuisine and when opportunity presents itself, you can bet I’ll be cooking up something for nostalgia and much else.
My Chinese palate
Back to China, I like a good Chinese meal, it could be filling but the multiplicity of taste is wonderful Peking Duck retains a name that has changed to Beijing but my starters where available is also wonton soup, shrimp dumplings in a clear soup with green vegetables.
Then I season the soup with Soy Sauce, lots of it that the colour of the soup is completely changed, that is just how I like it. Back in Nigeria we listened to the radio jingle about Maggi Sauce making a good meal taste even better. It probably did but tongues from my part of the world need serious stimulation with all sorts if strong flavours from sweet, sour, hot, salty, and spicy as well as whatever else will have many on palpitations bringing them close to the edge of their lives.
Standards of excellence
Now, I thought Soy Sauce was ordinary enough until I visited a friend who when cooking a stir-fry brought out a bottle of Pearl River Bridge Superior Light Soy Sauce [Amazon], however, what really caught my interest was the other label that suggested this leading soy sauce brand was brewed and fermented according to 7 exacting standards.
  • HACCP - Hazard analysis and critical control points addresses physical, chemical, and biological hazards as a means of prevention, this appears to pertain to the American market. One would expect that as a matter of cause.
  • BRC Global Standard Food – This is the British Retail Consortium set of global standards and this in particular is about Food Safety. The big supermarket chains are also represented in the BRC as much as the small shops.
  • IP Control Program (GMO-Free) – This is a standard that defines IP as Identity Preservation, foods that are natural and have not been genetically modified for all sorts of plausible reasons that make scientists what to push these products. This will appeal to Europeans a lot; we are so against the spread of Frankenstein foods on the mainland.
  • ISO 9001 – This pertains to quality management. To be honest, I never expected this to be on a food label much as it is a useful standard for the organisation behind the product.
  • ISO 14001 – As the organisation is trying to publicise that its products do not adversely affect the environment.
  • Halal – Suggesting this is permissible for use by Islamic law.
  • Kosher – Meaning this conforms to the regulations of the Jewish Halakhic law, fit to be eaten by those of the Jewish faith.

I would suppose, all these standards suggest this might well be the holiest Soy Sauce on the market catering for all persuasions and ideologies, I can only wonder where else I’ll find a food label like this.
Meanwhile, time to find me a partner from the East.

No comments: