that burnt/warmed soy-sauce smell that adds such an awesome aroma and taste to chinese dishes doesn’t come from the fact that it’s soy sauce per se, but the fact that it’s burnt/cooked soy.  i was making soymilk today, and a couple drop dripped onto the hot stove area as i was squeezing the bag, and as it sizzled, the delicious smell wafted up to my nose. and that’s when i realized that just the soybean by itself (or soy juice/milk, if you will) is what creates that yummy flavor. mmm

and now i need to clean the stovetop.

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