Bamboo Stem is a brand of sauce with an unusual name. Bamboo Stem - a brand of sauce with the unusual name Bamboo Stem Sauce

Bamboo stalk soy sauce harm and benefit

The benefits and harms of soy sauce

Few people know that in the 17th century Europeans called “black gold” not oil at all, but soy sauce, which at that time was imported from China and Japan. The French “Sun King” Louis XIV especially loved it and considered it one of the most exquisite dishes in the world.

Let us remember that his era was a time when the European (and in particular the French) aristocracy was moving away from medieval “simplicity” in various spheres of life and was looking for something more unusual and exotic; This especially affected the kitchen. Soy sauce itself, the benefits and harms of which are well studied today, appeared in China about 5 thousand years ago. There they call it zan-yu.

History of origin

From there, it gradually spread to other Asian countries, where their own varieties of soy sauce appeared. It is believed that the idea of ​​​​using soybean extract as a food product arose for reasons of economy: the ancient Chinese, accustomed to soaking soybeans in water, noticed that as a result of fermentation of the seeds, a liquid was formed that could be used as a seasoning - a cheap substitute for soy dishes.

Of course, the word “cheap” today should not be taken literally: real soy sauce is quite expensive, and a surrogate is most often sold as a cheap product; it is obtained not as a result of fermentation, but through the decomposition of soybeans with hydrochloric acid.

The difference in price is due to the time spent on preparing the product: real soy sauce takes several months to several years to prepare, while “fake” soy sauce takes a matter of days. Various additives, including preservatives (natural seasonings contain only soy, salt, sugar and sometimes grains), can also reduce the cost of the product.

Types of soy sauce

Different types of this component of Asian cuisine differ in taste (there are more or less salty, sweet and savory), consistency, nitrogen content, and also content: for example, liquid varieties include, in addition to soybeans, wheat. It is widely used to divide soy sauces into two types - liquid and thick; the latter often play the role of “dip” (this is the name for seasoning that is not poured onto a dish, but, on the contrary, pieces of food are dipped into a thick consistency).

Already the ancient Chinese noted that consuming zan-yu had a beneficial effect on health. It made even the most humble, low-calorie food palatable, so the Chinese people may have appreciated it as a product necessary for weight loss. The benefits and harms of soy sauce have been studied several thousand years ago.

Nowadays, soy sauce is most often sold in glass bottles. These are, for example, “Sen Soi” and “Bamboo Stem”. The first brand is considered one of the best in Russia; it produces a natural product. “Sen soy” includes both thin and thicker types of sauces. Sauces in glass bottles can be stored for a long time and do not contain preservatives.

However, “Bamboo Stem” can often be seen in plastic containers.

Useful properties of soy sauce

So what is soy sauce for the most part - good or bad?

Delicious soy sauce is beneficial for the body in many ways. For example, it contains substances that increase the speed of blood flow; hence, it helps people suffering from cardiovascular diseases.

Zan-yu and other types of soy seasoning contain antioxidants, and their amount is impressive - ten times more than in red wine. Thanks to them, the risk of cancer is reduced and the aging of the body slows down.

This component of Asian cuisine is also recommended for weight loss. The substances contained in it remove excess fats. In addition, it is able to create a feeling of fullness and at the same time contains virtually no calories and cholesterol. It also has the ability to “improve” the taste of any dish, so it is optimal in weight loss diets: after all, it makes it possible to limit yourself to low-calorie dishes and make them truly tasty.

It is especially useful for women, who can use it not only for weight loss, but also to normalize the menstrual cycle and eliminate diseases and disorders associated with it; in particular, painful sensations disappear.

Undoubtedly, there are benefits for men, for example, for athletes (bodybuilders).

Soy sauce contributed to the discovery of the so-called “fifth taste,” which is commonly called “umami” in Japanese. Its chemical basis is monosodium glutamate, which is naturally formed during the fermentation of soybean seeds. In addition to its own taste sensation, umami has the ability to enhance the taste of all other foods.

Of course, it has long been proven that this substance and its derivatives are found in most of what we eat, including vegetables and meat. However, those who are concerned about the problem of losing weight have to give up many types of food, and here soy sauce plays the role of a kind of “savior”.

Is soy sauce harmful?

It is precisely because of the taste of monosodium glutamate that soy sauce scares off many buyers: medical advice in popular publications calls for avoiding products that contain monosodium glutamate, and consider this substance to be exclusively synthetic. However, this is not true: in real soy sauce, the umami is of completely natural origin.

Only cheap surrogate sauce, which is prepared in violation of all the rules, can be considered truly harmful. This is a carcinogenic product, and the poorest samples can be hazardous to health. In such a seasoning, the beneficial properties of a real product of Asian cuisine are mostly absent.

Genetically modified soybeans are a fairly new “artificial” crop, the harmful effects of which on the body are already known. Sauce made from such beans can also be harmful. If you come across a similar product, then you should not use it, in particular for weight loss, as it can cause the opposite effect and lead to obesity.

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Bamboo Stalk sauce: benefits and customer reviews

Good seasonings and excellent sauces are the soul of a dish, according to Italian gourmets. On Russian shelves you can find a huge number of familiar sauces, which differ significantly in taste, depending on a particular brand. But how to choose exactly the jar of sauce and seasonings that will suit your taste? Personal experience or customer reviews - what to consider?

We present to your attention the Bamboo Stem sauce. We will find out how this manufacturer’s sauces differ from others, which are the most popular among customers, and their reviews of the products.

Benefits of soy sauce

Soy sauce is the oldest type of food seasoning in the East. It was primarily used in dishes made from fish, rice, rolls, sushi, and later it moved into European cooking. For example, it works perfectly as a marinade for fish, chicken or meat. It also complements the composition of vegetables in salads and hot appetizers.

In addition to its unique taste, Bamboo Stem soy sauce, as expected, contains many beneficial substances for health. Its miraculous effect is due to the presence of minerals, vitamins and amino acids, as well as the complete absence of fats and cholesterol.

Scientific basis for the benefits of the sauce

Scientists from the University of Singapore have proven that soy sauce has 10 times the antioxidant properties of red wine and 150 times the antioxidant properties of orange juice.

There is even evidence that this sauce slows down the aging process of the body and prevents the development of diseases of the cardiovascular system. In addition, it has been proven that it improves blood circulation by 50%, strengthens blood vessels and reduces nervous tension. Perhaps the secret of the long life of the Eastern inhabitants lies in the use of soy sauce.

The manufacturer took into account all the requirements of the technological process for creating its products in order to ensure the classic taste of the sauce and preserve all its beneficial properties. But there is one more point here. The fact is that in different cuisines of the world it is prepared with some differences. And the Bamboo Stem sauce was no exception for Russian citizens: it is adapted to the dishes and taste preferences of our compatriots. It’s nice to understand that these products are not only of high quality, but also have an affordable price, which plays an important role in the consumer market.

The technology of the cooking process is lengthy and not as simple as it might seem. Fermentation time ranges from 40 days to 3 years, as it was many centuries ago. All Bamboo Stalk sauces are prepared preserving oriental traditions and using modern equipment.

Sauce recipe

At the first stage of preparing soy sauce, you need to prepare a starter from wheat and soybeans. Salt is added to it and left to ferment for fifteen days at a temperature of up to 50 degrees.

The next step in the Bamboo Stem sauce recipe is a secret one. The resulting mixture is brought to the desired temperature and left to mature again. After a certain time (according to the recipe), spices, wine and other components are added to create the finished product.

Then it is boiled again with constant stirring, and again left to stand. When the sauce is ready, it will have a characteristic deep brown color, aroma and taste. At the end of cooking, it is cooled through a special cooler and then filtered. And only after all the manipulations, the soy sauce is poured into bottles and sealed tightly.

As can be seen from the description, the process of creating a future seasoning for your dishes is a technologically complex process and time-consuming. But the high-quality execution of Bamboo Stem sauces will not allow those who have at least once tasted it to remain aloof in the future.

For those who like it spicy

If you prefer hot sauces, then in the “Bamboo Stem” line you can find what you were looking for. It is worth noting that these products are actually spicy. Compared to analogue sauces, Bamboo Stem hot sauce does not have a characteristic “vinegar” taste. Its consistency is uneven: you can notice pieces of chili pepper, garlic and tomato paste in it.

Using “Hot Chili” sauce will be a wonderful discovery for spicy lovers. When preparing dishes or adding them, for example, to meat, the sauce will add piquancy and give new taste sensations.

Customer Reviews

In reviews of Bamboo Stem sauces, all customers noted that the expectation from the taste always coincides with reality. This indicates that the product is of high quality.

The consistent Japanese style bottle packaging creates a pleasant visual impression. A small package of 320 grams allows you to use the sauce completely until it loses its consumer qualities.

The advantage of Bamboo Stalk sauces is not only the harmonious combination of the stated ingredients in composition and taste, but also an affordable pricing policy. This means that the manufacturer allows the consumer the opportunity to diversify their taste preferences, regardless of the consumer budget.

It is also worth noting that all customers were satisfied with the purchased sauce from the line of this manufacturer. To summarize, we can come to the conclusion that purchasing Bamboo Stem sauce will be pleasant and tasty for any gourmet.

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Soy sauce benefits and harms: composition, types, properties, preparation

Today, soy sauce is familiar to almost every housewife. It is consumed not only with traditional Asian dishes, but also added to salads, soups, dressing mixtures and other dishes. The growing popularity of the product gives rise to a discussion of questions regarding the benefits and harms of soy sauce, the possibility of its use during pregnancy, lactation, weight loss, and its effect on men's, women's and children's health. In this article we will look at how the sauce is prepared, what is included in its composition, why it is useful and what you should be afraid of, how it can be consumed and who should avoid it due to individual characteristics.

What is soy sauce

Soy sauceSoy sauce is a natural liquid product obtained from soybeans and wheat grains through fermentation with fungal microorganisms. It has a rich brown or black color and has a sharp spicy aroma with sourness. Consumed in liquid form. Its culinary popularity is due to its ability to highlight the flavor notes of dishes, which is due to the presence of glutamic acid in the composition.

The historical homeland of this product is China, from where the sauce subsequently spread throughout Southeast and East Asia. Researchers believe it came from mixing beans with fermented fish. At first, this seasoning was widely used, and then fish disappeared from it. Soy sauce came to Europe on the ships of the Dutch East India Company, and already in the 18th century it gained enormous popularity in the region. At first it was supplied from Japan, but in the 19th century the market was filled with Chinese products.

Soy sauce production: technology

The world-famous Chinese salad and snack seasoning is made from soybeans through fermentation or isolation from hydrolyzed protein. Most manufacturers prefer the first option because it is traditional and considered natural, which increases the popularity of the product among consumers. Such brands include soy sauce “Sen Soy”, “Bamboo Stalk”, “Kikkoman”.

What does soy sauce consist of (the initial raw material for fermentation):

• soya beans;
• wheat grains;
• fungal spores necessary for fermentation.

Depending on the technology, microorganisms such as:

• Fungi Aspergilius oryzae or sojae. They are an important ingredient due to their high content of the protease enzyme.
• Mushrooms Aspergilius tamari. Used to produce tamari sauce.
• Baker's yeast Saccharomyces cerevisiae. Thanks to them, sugars are converted into ethanol.
• Bacilius bacteria. Due to them, soy sauce acquires a characteristic smell during the fermentation process.
• Lactobacilius bacteria. They produce lactic acid, which makes the sauce more acidic.

The technological production cycle takes several months and consists of the following stages:

1. Soybeans are soaked in water and then boiled until tender.
2. Wheat grains are roasted and pounded.
3. Wheat grain and beans are mixed in equal proportions, fungal spores and bacteria are added to them.
4. The pulse mixture is sprinkled with salt and left alone for a period of 1.5 to 36 months to ferment. If the technology involves wet fermentation, the mixture is treated with brine. At this time, starch from the ingredients is converted into simple sugars, and proteins into free amino acids. The sauce takes on its deep brown color. After the formation of sugars, they are fermented into lactic acid, and under the action of yeast, ethanol is formed, filling the product with new components.
5. As a result of fermentation, soybean paste is obtained, which is then pressed to separate the liquid and solid parts.
6. To kill yeast and molds, the liquid sauce is heated, filtered and packaged for sale.

The preparation time for the hydrolyzed soy protein product is several days, but its smell and taste are different from traditional ones. The main advantage of this technology is its long shelf life; the product does not contain food additives. The main disadvantage is that hydrolysis can provoke the formation of carcinogenic substances.

Types of soy sauce

Types of soy sauce

Due to the deep inclusion of soy sauce in the cooking of East Asian peoples, it is represented in one form or another in every country in the region:

• Chinese sauces are made from beans with the addition of grains and are divided into boiled and mixed;
• in Japan there are a dozen varieties of soy sauce, differing in composition and method of preparation;
• in Indonesia, the sauce is called “ketchap”, and it can be not only salty, but also sweet (Indonesians call all fermented sauces kechap, for example, Tabasco sauce and Achim soy sauce);
• the proportions of the product in Korea are different from Japanese and Chinese because here it is made without grain as a by-product of making doenjang;
• in the Philippines it is made from wheat, soy, caramel and salt;
• soy sauce for salad and appetizer dipping is called sizau in Vietnam.

Soy sauce: which is the best?

Today in Russia there are many soy sauces from different manufacturers: both those for which it is a core product, and those for which it is only a small part of the food line.

Kikkoman

In terms of taste and aroma qualities, most consumers recognize the leadership of Kikkoman. This is a world famous sauce from a Japanese manufacturer. The features of Kikkoman sauce are its completely natural and safe composition, the ability to choose between classic and sweet options, and high-quality flavor and aroma characteristics.

"Bamboo stalk"

Bamboo Stalk soy sauce is an inexpensive product whose manufacturer strives to create a traditional taste and aroma. For production, classic fermentation technology with the addition of mushrooms and yeast is used. Most consumers admit that Bamboo Stem, in terms of nutritional characteristics, more than justifies its low cost.

Heinz

The world-famous food brand produces soy sauce from the middle and high-end segment, which is produced in the Kingdom of the Netherlands. The product is made only from natural raw materials using traditional fermentation technology. The only deviation from the strict classics is the addition of caramel, which adds a delicate sweetish taste.

Mivimex

This company specializes in the production of inexpensive sauces and seasonings, so to reduce their costs it is necessary to use modern food technologies. Thus, this sauce contains preservatives E201 and E211, as well as E621. They are also included in the ingredients of other types of soy sauce from this brand.

What is soy sauce made from: composition

The composition of classic soy sauce, with the exception of water, is represented by proteins and carbohydrates. This explains the high content of amino acids that are formed during the fermentation of raw materials.

The main nutrients in the product are in the following proportions:

• fats – 0.3%;
• carbohydrates – 5.59%;
• proteins – 9.05%;
• water – 75.14%;
• inorganic substances – 9.92%;
• sugar – 0.5%;
• fiber – 0.7%.

The calorie content of soy sauce is approximately 57 kcal per 100 grams.

Content of nutrients per 100 g
Vitamins	Minerals
Thiamine	0.04 mg	Calcium	30 mg
Riboflavin	0.24 mg	Iron	1.35 mg
A nicotinic acid	1.14 mg	Magnesium	69 mg
Pantothenic acid	0.425 mg	Phosphorus	155 mg
Vitamin B6	0.16 mg	Potassium	352 mg
Folic acid	44 mcg	Sodium	3598 mg
Betaine	38.6 mg	Zinc	0.79 mg
Kholin	30.8 mg	Copper	0.049 mg
Alpha tocopherol	0.41 mg
Beta tocopherol	0.01 mg	Manganese	1.008 mg
Gamma tocopherol	0.05 mg	Selenium	0.5 mcg
Delta tocopherol	0.01 mg
Beta-tocotrienol	0.16 mg

The amino acid composition of soybean sauce is represented by more than 15 components, the largest share of which is glutamic and aspartic acids, proline, serine, arginine, leucine, lysine, isoleucine and threonine.

Soy sauce benefits and harms

Many supporters of a healthy diet, when asked whether soy sauce is good for the body, will answer positively and be right. Thanks to the wide variety of minerals, amino acids and vitamins, this fermented product affects almost all internal organs and systems to varying degrees.

Soy sauce benefits and harm to the body

Benefits of soy sauce for men and women:

• Due to its high content of antioxidants, it slows down cell aging and prevents the development of cancer.
• It has a sedative effect on the nervous system, helping to overcome insomnia, irritability, anxiety, and constant headaches.
• Maintains a healthy water-salt balance, preventing swelling and kidney overload.
• Strengthens the cardiovascular system, due to which it has a positive effect on the health of people with ischemia, hypertension, atherosclerosis and other cardiac ailments.
• The health benefits include strengthening immune functions, which are important for preventing diseases of any organs and parts of the body.

The extensive benefits of soy sauce for the body are due to the action of minerals and vitamins from its composition:

• Vitamin B1 (thiamine). Necessary for proper lipid, protein and water-alkaline metabolism.
• Vitamin B2 (riboflavin). Included in the processes of breaking down proteins, sugars and fats into simpler compounds.
• Vitamin B5 (pantothenic acid). Required for energy production.
• Vitamin B6 (pyridoxine). Necessary for the extraction of amino acids from proteins.
• Vitamin B9 (folic acid). Maintains the tone of the nervous system and the health of the reproductive system.
• Vitamin PP (niacin). Important for proper metabolism of proteins and carbohydrates in the body.
• Sodium. An extremely important element for stable water-salt metabolism.
• Potassium. Prevents the appearance of edema, regulates the volume of water in tissues.
• Phosphorus. Stimulates brain functions and maintains the strength of the musculoskeletal system.
• Calcium. Maintains healthy teeth and bones.
• Iron. Necessary for high-quality absorption of oxygen, as it regulates the content of hemoglobin in the blood.
• Magnesium. It is an indispensable element for metabolic processes and the synthesis of most useful substances.
• Zinc. Supports the functioning of the reproductive system, protects skin and hair from diseases.
• Selenium. It is one of the strongest antioxidants. Prevents cancer and preserves youth.
• Copper. Acts as a disinfectant in the blood and strengthens the vascular system.

In addition to the general beneficial effects listed above, the benefits of soy sauce for women include its high isoflavone content. These are phytoestrogens that act in the body similarly to natural hormones produced by the endocrine system. Thanks to their action, the cycle is normalized and the negative symptoms of menopause and menopause are reduced. In some cases, phytoestrogens have a beneficial effect on the whole body: mood improves, strength appears for new activities, quality sleep, anxiety and irritability disappear.

What are the benefits of soy sauce for women?

Is soy sauce bad for your figure? Based on the indicator of 57 kcal per 100 grams, we can say that it is not very good. Moreover, its use is always limited to a couple of spoons. Therefore, it is simply impossible to gain extra pounds with it. Moreover, it can be an excellent choice for replacing oil when dressing salads and other dishes.

Soy sauce: benefits and harm for men

For men who are often engaged in physical work or sports, soy sauce supplements the diet with proteins and amino acids. These substances are necessary for proper recovery of the body after exercise, strengthening muscles and removing toxins and waste from them.

Those who know about the presence of isoflavones in soy are wondering whether soy sauce is good for the male body? The answer is yes. This product contains many different substances that have a positive effect on health. Estrogens are not dangerous to men's health and are even produced by the body as one of the necessary hormones. Therefore, phytoestrogens can only be dangerous if soy products are abused. Considering that it is almost impossible to consume a lot of sauce, it does not affect the functions of the endocrine system.

Everything is good in moderation: can pregnant women drink soy sauce?

During pregnancy, many women face problems with water-salt metabolism and therefore limit their salt intake (it retains fluid in the body). As an alternative to the white product, you can consider soybean sauce. It is quite salty, but also has tartness and sourness. In addition, naturally fermented soy sauce without sugar is an absolutely environmentally friendly product. It is convenient to add to salads, side dishes, meat and fish dishes, and soups.

The main thing is to choose the right soy sauce during pregnancy. Preference should be given to those liquids that are obtained by aging or fermentation. The manufacturer is required to indicate this information on the packaging.

Is it possible to use soy sauce while breastfeeding?

A woman needs to be careful about her diet when breastfeeding, since she is essentially sharing her food with her baby. Therefore, most mothers are interested in the benefits and dangers of soy sauce when breastfeeding. In general, doctors say that you should not expect characteristic negative effects from it. Naturally, you should restrain yourself from excessive consumption by adding it to salads, main and first courses. A serving of a couple of tablespoons a day will not harm anyone.

If the mother has doubts about the benefits or has received warnings from the supervising doctor, it is better to keep soy sauce away when breastfeeding a newborn.

Soy sauce for children - from what age?

Today, soy derivatives are present in many formulas and products intended for feeding children. However, their use remains a matter of great controversy. Parents who are wondering whether soy sauce is harmful to the health of their babies should know that in order to avoid allergies or other negative reactions, it is better to add it to the diet no earlier than 1.5-2 years after birth. Natural soy sauce without sugar contains many amino acids and vitamins that benefit the young body.

Is soy sauce good for the human body for pancreatitis?

For pancreatitis, this soy product can be useful, but it should be included in the diet only with the permission of a doctor, who will give an objective prognosis. As a rule, it is completely prohibited in acute pancreatitis. The fact is that the liquid contains a lot of salt and acid, which stimulate the secretion of the stomach and pancreas. In addition, the technology for preparing this liquid sometimes requires the addition of spices, garlic or vinegar. Such ingredients also negatively affect the functioning of the organ.

The key advantage of using this product for pancreatitis is the enhanced taste. Food acquires more pronounced flavor and aromatic properties and there is no need to supplement it with salt, mayonnaise, ketchup, and oils.

Soy sauce benefits and harm to the liver

Is soy sauce harmful to the liver?

Squeezing fermented soybeans does not have any specific effects on the liver that would be considered harmful. Due to its lecithin content, it can even be beneficial, although it is not consumed in such quantities that could lead to significant changes.

Is soy sauce harmful to health if you have gastritis?

The worldwide popularity of Asian cuisine confronts people who have diseases of the digestive system with the question of whether soy sauce can be used for gastritis. Modern gastroenterologists and nutritionists are inclined to believe that this product has the right to be consumed, with the exception of periods of exacerbation. It is important to note that we are talking about an exclusively natural liquid made through fermentation. The presence of preservatives, flavorings and flavor enhancers requires that such a product be abandoned.

To avoid stomach problems when consuming Asian sauce, you should limit yourself to small volumes - no more than 2-3 times a week, a couple of spoons. Is it possible to have rolls for gastritis? Yes, if they do not contain ingredients that irritate the stomach walls.

How soy sauce is used in cooking

The most famous way to use soy sauce is in Japanese sushi and rolls. The product has become so accustomed to this role that it is considered an integral component of the presentation. The demand for sauce in this case is due to the fact that it enhances the taste of the ingredients, and the fact that boiled rice with fish is sometimes too dry.

Is soy sauce good for the human body?

What can you eat soy sauce with besides sushi?

In general, with anything. If you like the combination of liquid seasoning with any dishes and products, do not deny yourself the pleasure. The main thing is to choose a high-quality natural product before using soy sauce in dishes. It perfectly complements and enhances dishes with fish, seafood, meat, poultry, and vegetables. In Asian cuisine, it is included in many sauces that are added to noodles or rice. To do this, it is mixed with coconut milk, unagi, fish broth, sesame oil, tomato paste, spices, mustard, mushrooms, sugar, herbs, etc.

How to use soy sauce:

• fry chicken, fish or meat on it;
• added to salad dressings;
• added to soup broths;
• used in marinades for fish, seafood, and meat.

Another popular question on this topic is whether you can drink soy sauce just like that? Provided that it is a natural product without third-party enhancers and preservatives, this is possible. However, it should be understood that a large amount of salt and microelements is more likely to be harmful than beneficial, entering the body in large doses. In addition, the acidity of the sauce in this case will negatively affect the walls of the stomach, increasing the chance of developing gastritis or ulcers. It is advisable to limit your consumption of sauce to a reasonable amount of no more than 40-50 ml per day.

Making soy sauce at home

How to make soy sauce at home

Unfortunately, it is impossible to prepare Chinese sauce yourself, because it is difficult to create the necessary conditions for proper fermentation and to get the necessary mushrooms. However, there is a recipe that allows you to make a product similar in its properties to the original soy sauce.

Ingredients:

• 70 ml beef or chicken broth (vegetarians can use mushroom or vegetable broth);
• 150 g soybeans;
• 75 g wheat flour;
• a little fine salt.

Preparation:

1. Rinse the beans in a colander under cool running water. Lay them out in a thin layer on a cloth napkin and wait until dry.
2. Place the beans in a saucepan, cover with cold filtered water and leave to soak for 12 hours.
3. Pour water into an enamel pan with a thick bottom. Wait until it boils and add the soaked beans. As soon as the boiling process begins, reduce the flame of the burner to a minimum. Leave to simmer for 90-120 minutes.
4. Drain the broth and pass the beans through a meat grinder or blender to form a homogeneous porridge.
5. Pour the broth into the mixture and, stirring constantly, add flour. The formation of lumps is unacceptable. Add salt.
6. Place the mixture on the stove and bring to a boil over low heat. Stirring, cook for 5 minutes, remembering to remove the paste from the sides of the pan so that it does not burn.
7. Remove sauce from heat. If it is too thick, dilute with a small amount of broth and simmer for another 2 minutes.
8. Once you have reached the desired consistency, cool.

Soy sauce: contraindications

• People with gluten intolerance should be careful when choosing a product. Only the sauce that does not use wheat grains is suitable for them.
• Kidney diseases.
• Soy intolerance.
• Problems with protein metabolism.
• Obesity.

Shelf life of soy sauce in the refrigerator

Shelf life of soy sauce in the refrigerator Modern technological standards say that soy sauce in a closed container remains usable for two years when stored in a temperature range from +1˚C to +25˚C. There is no need to freeze it. This does not increase the shelf life, but the properties of the product may change.

The shelf life of soy sauce in the refrigerator after opening practically does not change, because it contains a lot of natural preservative - salt. However, it is recommended to use it within a year, and keep the container closed so that the product does not absorb extraneous aromas and does not erode too much.

Basic recommendations on how to store soy sauce require isolation from sunlight, because under its influence fatty acids and other components change. The product should also not be allowed to heat up.

How to choose a good soy sauce

1. Avoid buying different sauces. A quality natural product simply doesn't sell that way.
2. Conscientious manufacturers pack their products in transparent bottles. The liquid should be very dark, but slightly transparent.
3. The product should not contain any additives with the prefix “E” - a good natural sauce does not need flavorings or preservatives. Ideal composition: wheat, soy, water, salt.
4. The protein content should be 7% - this is the average for an excellent quality product.

Where to buy quality natural soy sauce

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Soy sauce Bamboo stalk Japanese

Japanese Bamboo Stem Soy Sauce is a rather original take on the Japanese traditional soy sauce. Its taste is delicate, it has sweetish motives. This is due to the fact that this sauce has a reduced salt content.

Calories in Soy Sauce Bamboo Stem Japanese

The calorie content of Japanese bamboo stalk soy sauce is 52 kcal per 100 grams of product.

Composition and beneficial properties of soy sauce Japanese bamboo stalk

Composition of soy sauce Japanese bamboo stalk: soy, sugar, salt, ground ginger, preservative potassium sorbate, drinking water. Japanese Bamboo Stem Soy Sauce contains a lot of proteins and carbohydrates. There are 20 amino acids that allow our body to function normally. Soy sauce contains vitamins from group B. It is also rich in minerals such as iron and zinc (calorifier). Soy sauce is low in calories, so it can be consumed by those on a diet.

Soy sauce is high-quality and natural, it blocks free radicals, so its use normalizes the circulatory system and improves blood circulation. In addition, it is believed that by consuming soy sauce, a person prevents the occurrence of cancer. The substances that make up the components of soy sauce reduce the risk of neurodegenerative diseases. It was noticed that with the systematic use of such sauce, headaches go away and insomnia disappears.

Soy sauce Bamboo stalk Japanese in cooking

Bamboo stalk Japanese soy sauce is suitable for various traditional dishes (sushi, sashimi), and for fish and other seafood. It can also be used for rice and vegetable dishes.

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I really like to steam meat and fish. Steamed dishes are delicious and incredibly healthy. But such dishes lack a certain light piquancy and juiciness. And in such food I prefer to add a little spice and a little sourness. Sweet Bamboo Stem sauce is perfect for these purposes. The sweetness of this sauce is very deceiving. It’s so sweet at the very beginning, and then a real firestorm begins in the mouth. The sauce is so spicy that you need to add the smallest drop of it. Because of this, it is consumed very economically. And it would seem that such a small bottle of sauce lasts for a very long time.

Sweet sauce Bamboo stalk

Sweet sauce Bamboo stalk - sweet and spicy

This is what “Sweet” sauce looks like Bamboo stalk

Exotic taste

What do I like about Bamboo Stem Sauce? Everything is absolutely simple because it has a pleasant taste and a lot of vegetables, fruits and spices. And I just love spices. The vegetables in the sauce were chopped into decent pieces and it was very nice. The spices in the sauce were added from the heart, and I simply adore spices. The sauce is so flavorful and very spicy. Sometimes it even happens that some of the spices are even added in excess. This time, for example, they went a little too far with ginger, and it overpowered the aroma and taste of all the other spices and vegetables. But this, as a rule, happens very rarely. I know because I use this sauce often. My husband is just crazy about the “Sweet” Bamboo Stem sauce.

Indoor bamboo has nothing in common with the one that grows in the wild. Their differences are visible to the naked eye. Wild bamboo is considered a grass, but despite this, it can reach a height of up to 40 meters. At home, they grow a miniature plant that belongs to the genus Dracaena and is called Dracaena sandera or dragon tree.

General information

Bamboo is a plant with a bare stem, which only has several branches with leaves on top. The trunk of bamboo can be either straight or curved in the form of a spiral. Most often, the domestic variety of bamboo has a green tint, but there are also types with golden foliage and stems.

The Chinese believe that bamboo brings good luck and material well-being. If you adhere to the philosophy of Feng Shui, then this plant should definitely appear in your home, as it will not only bring prosperity, but will also diversify your flower collection with exoticism and beauty.

Types and varieties of bamboo

Bamboo Indoor - is a miniature plant with a smooth or spiral-shaped bare trunk with shoots and leaf blades at the top. Bamboo leaves are hard and glossy. They have an elongated lanceolate shape and a light green tint. At home, the plant rarely blooms, but if this happens, it throws out a long arrow with white, pleasantly smelling inflorescences. Peduncles appear in mid-summer.

- is an evergreen semi-shrub perennial with a bare trunk, on the top of which leafy shoots grow. The leaf blades are hard and dense, with a rich green tint. The plant blooms extremely rarely. Flowering time occurs in mid-summer.

– bamboo of this species grows up to 20 meters in the wild. The thick, knotty stem has a bright yellow hue with green stripes and rich green glossy, elastic leaf plates. This plant rarely blooms. There are no seeds. It is propagated by bush division.

– the natural habitat of the plant is Nepal and the Himalayas. This type of bamboo grows in the form of a bush, consisting of individual plant trunks. This variety can grow up to 40 meters in length and has a thick, flexible and slightly gnarled stem. The leaf blades are hard, glossy, dark green. In nature, the plant blooms extremely rarely and often dies after that.

This type of indoor plant can grow up to 300 centimeters in length. It has thick, gnarled, dark green stems with thin branches and lush, green, glossy foliage. Bamboo does not bloom indoors, but it has excellent decorative properties.

– This variety is known as giant bamboo. This plant is very popular in the USA. The bamboo stems are dark green in color and slightly knotty. They are elastic and can reach a height of up to 40 meters. Bamboo branches are short with lush, green, glossy leaf blades. The plant blooms extremely rarely, since flowering greatly depletes it and leads to death.

– The natural habitat of this plant is tropical Asia and the Philippines. This type of bamboo can be compared to blackthorn. It can grow either as a bush or as single individuals. The stems of bamboo are thin gray-green. They bear branches with dark green foliage and small spines. Spiny bamboo does not bloom or bear fruit.

– grows in Indochina, Tibet and Iraq. Its stems are used to make paper. Young bamboo trunks are bright green, but after several years they become light gray and knotty. The trunk is covered with sparse thin branches with green foliage, which become denser towards the top of the trunk. In rare cases, bamboo throws out a flower shoot, which is covered with white, pleasantly smelling inflorescences. However, most often, flowering leads to depletion of the plant and its possible death.

– The plant grows in Bangladesh and Australia. Bamboo reaches a height of 8 to 15 meters. The trunk of the evergreen plant is almost bare, knotty, and of a rich green hue. A large number of shoots are formed closer to the top. They are covered with tough, sharp, green leaf blades. Only mature plants bloom, after which they often die.

Bamboo indoor care at home

Growing bamboo at home is not difficult, the main thing is to follow a number of rules and then you will be able to grow a healthy and beautiful plant that will become a real pearl of your flower collection.

Dracaena sandera can be grown both in soil and in water. Wide, slightly flattened pots, similar to bowls, are suitable for bamboo. The plant should be properly fertilized, watered and yellow leaf blades removed; if these rules are not followed, it may die.

Bamboo is a very light-loving crop. Light affects not only its growth and development, but also the color of the leaves and the height of the stems. Despite the fact that dracaena loves light, it should be protected from direct sunlight to avoid burns.

However, lack of light also negatively affects the plant, it becomes dull and slows down growth. Bamboo, deprived of solar energy, begins to reach for the sun, its stems become crooked and unattractive, and its leaves become faded and turn yellow.

Dracaena Sander requires moderate temperature conditions. The plant does not like drafts. For its normal growth, the temperature should range from 18 to 30 degrees. Temperature readings should not deviate from the norm, otherwise the bamboo may get sick.

Humidity, as well as temperature, should be moderate. In the hot season it should be 50%, and in the cold season 35%. To ensure comfortable conditions, you need to place an air humidifier next to the dracaena, and also spray the leaf plates with a sprayer. If the plant does not have enough moisture, its trunks will begin to crack and the dracaena will dry out.

Dracaena is a member of the Agave family. It can be grown with care at home without any problems if you follow the rules of agricultural technology. You can find all the necessary recommendations in this article.

Growing bamboo in water or soil

As mentioned above, the plant can be grown both in water and in soil.

When growing dracaena in the ground, you should pay attention to the pot for planting, since the size and height of the bamboo will depend on how freely the root system grows in the container.

Since the plant is usually planted in small pots, bamboo stems do not grow tall, and they are also thin and less knotty than tall bamboo. To achieve miniaturization, dracaena should be replanted every three years, completely changing the soil.

The soil for the plant must be breathable with good drainage. Watering dracaena in the ground should be moderate, but you should not over-water it, as this will lead to rotting of the root system and death of the plant.

You can also grow bamboo in water or hydrogel. But in this case, it should not be planted in an ordinary pot, but in something like a large test tube or glass vase. To plant a plant in water, the roots should be washed and inspected for damage. Then the plant needs to be moved into a glass container and carefully filled with pre-boiled pebbles.

When using hydrogel, the plant must be placed in a container for its further growth, pour the hydrogel into it and fill it with distilled water. It is best to choose a gel with small granules, as it will not allow the root system to be exposed and it will not dry out.

Caring for dracaena in hydrogel is simple. It is enough to add settled water to the container once every few weeks and feed the plant once every six months.

Watering bamboo

Dracaena needs regular watering, but it will depend on where exactly the plant is grown. If it grows in water, then the liquid must cover the roots. The water in the container with bamboo should be changed to distilled water every week.

Bamboo in the ground should be watered once every three days, and spraying should also be carried out at the same time interval. Even if the top layer of soil has dried, there is no need to increase watering; you must adhere to the specified interval so as not to cause rotting of the root system.

Soil for bamboo

Dracaena Sandera will grow much better in soil than in water. This feature is due to the fact that bamboo does not really like it when the root system is in liquid for a long time, and water does not stay in the ground for long.

You can choose any soil mixture for growing bamboo, the main thing is that it is loose and allows water and air to pass through well. In a flower shop, you can ask the seller to select a suitable soil or make it from washed sand and 1/3 peat moss.

In general, any well-draining soil with an acidity between 5.5 and 6.5 pH will do. After planting the plant, the soil should be lightly pressed to remove air and watered.

Transplanting bamboo

Replanting should be done in the spring every year. If a gardener grows large varieties of plants, then they need to be replanted every three years. It is very important to choose the right pot for replanting. The root system should not come into contact with its walls; there should be a distance between them of 5 to 7 centimeters. During replanting, you should change not only the container, but also the soil mixture due to the fact that it loses its nutritional properties over the course of a year.

When the dracaena is four years old, the frequency of transplantation should be reduced to once every three years. The soil mixture for bamboo should consist of either loam and humus, or moss and washed sand. Drainage is also a very important parameter when replanting; it should be placed at the bottom of the pot in a layer of 3 centimeters.

After transplantation, the plant acclimatizes for one and a half months, after which it begins to develop as usual.

Fertilizer for bamboo

Dracaena sandera should be fed with both mineral and organic fertilizers. It is best to buy fertilizer at a flower shop intended for dracaenas; it is ideal for bamboo, as it will be rich in the substances it needs.

In autumn and winter, fertilizing should be reduced to 1 time. In the warm season, bamboo needs to be fed once a month.

Bamboo blossom

The plant blooms once in its life. Since this process takes almost all the dracaena’s strength, most often it dies after this. However, it should be noted that indoor bamboo blooms extremely rarely. If this happens, the gardener notices an arrow on which, over time, white inflorescences with a very pleasant aroma appear.

Observations have shown that most often flowering occurs in the summer. If the bamboo still blooms, but the gardener does not want the plant to die, the flower shoot should be carefully removed and the cut area should be treated with charcoal.

Bamboo trimming

Bamboo tolerates pruning well, so the grower can shape it the way he wants. However, pruning and shaping should only be done when the plant has taken root and is completely healthy.

The procedure is carried out as follows:

• First, dry and excess stems located at ground level are removed.
• The stems are then fixed at a certain height and cut above the branching point. This must be done so that the stem stops growing upward.
• At the end, to give the plant a decorative appearance, you need to remove excess shoots.

If the grower wants the plant to grow vertically, he should regularly thin out the branches. Dracaena Sandera can be either straight-trunked or have a spiral-shaped trunk, everything will depend on the type of bamboo.

Caring for bamboo in winter

With the onset of winter, bamboo enters a dormant period, which means caring for the plant changes slightly. This concerns watering; it should be carried out once every five days, combining moisture with spraying.

The temperature in winter should not fall below +18, and humidity - below 35%. You should also provide additional lighting to the dracaena by purchasing a phytolamp for it. At the end of the winter period, bamboo care returns to normal.

Bamboo from seeds at home

Dracaena Sander is propagated by seed, cuttings and apical shoots. It is extremely difficult to propagate bamboo using apical shoots, especially if the grower does not have experience in this. The same applies to the seed method.

You can grow a plant from seeds in open ground; it is almost impossible to propagate cultivated varieties indoors. The chances of germination are extremely low. In addition, sowing seeds, the appearance of sprouts and caring for them is a labor-intensive and very lengthy process. Therefore, gardeners prefer to propagate bamboo using cuttings. This method is the simplest and most accessible.

Propagation of bamboo by cuttings at home

Dracaena should be propagated by cuttings in the spring. For planting, it is necessary to use young branches that appear on a plant that has reached maturity. Planting material should be separated from the stem and planted in the ground so that it takes root.

The soil mixture for rooting should be the same as for planting the plant. Since bamboo grows very quickly, roots will appear within a month. The pot for cuttings should be spacious and medium in height, since after some time it will be completely filled with the roots of the planting material.

To make propagation easier, it is often combined with replanting mature bamboo, which is carried out once a year. The growing season is not only a favorable time for transplantation, but also for cuttings. Also, do not forget that after transplanting the cuttings into the ground, they should be carefully looked after in order to avoid problems with the growth and development of young plants in the future.

Diseases and pests

Bamboo can only get sick if it is not cared for properly. If dark spots begin to appear on the leaf blades of the plant , then most likely, the dracaena began to develop a disease of fungal etiology, which was caused by waterlogging of the soil. To cope with it, it is necessary to treat the plant with a special fungicide, reduce watering and ventilate the room more often.

When the plant develops slowly and the stem or leaves turn yellow may suggest a lack of nutrients. In this case, bamboo can be helped by correct and dosed feeding with a special fertilizer, which can be purchased at a flower shop.

If the gardener notices that the leaf plates of the dracaena have begun to crumble, darken and become soft , this means the plant is kept at the wrong temperature. The normal temperature for growth and development is considered to be 18-30 degrees.

The plant can also be threatened by pests such as aphids and spider mites. If the grower notices cobwebs or sticky leaf blades , he should carefully examine the dracaena for the presence of these insects. If they are detected, it is necessary to remove damaged leaves and spray the plant with the Aktara insecticide according to the instructions on the package.

Proper care of bamboo will completely eliminate the occurrence of pests and diseases listed above.

Why does indoor bamboo turn yellow?

Dracaena Sandera is an evergreen plant that periodically sheds its leaves. First, the leaf blades turn yellow and then fall off, and this is absolutely normal. Most leaves fall in the spring. However, the natural feature of the plant does not always lead to leaf fall.

Yellowing of bamboo foliage can occur as a result of:

• Lack of nutrients in soil or water;
• Excessive application of fertilizers;
• Lack of moisture and light;
• Insufficient drainage;
• Incorrect temperature conditions;
• Low air humidity;
• Drafts;
• Watering with unsettled water.

If no violations were made in caring for the plant, then the yellowing is the preparation of the bamboo for shedding old foliage, which will soon be replaced by new ones.

Bamboo in the house - signs and superstitions

Bamboo is highly valued in China due to a number of its magical properties. According to Feng Shui philosophy, the plant brings good luck, financial well-being and health to the house.

For Dracaena sandera to “work”, it should be placed in the south-eastern part of the home. However, if there is little light there, then it is necessary to additionally illuminate the bamboo using a phytolamp, otherwise it may simply die. If a florist wants to attract love into his life, he should place bamboo in the bedroom; if he wants to confidently walk up the career ladder, he should place dracaena in the office.

The number of bamboo stems also determines its influence on a particular area of ​​human life. A plant with three stems brings good luck in all endeavors. Bamboo with 5 stems can improve personal life, and dracaena with 7 stems will make its owner healthy and successful. If a gardener wants to improve all aspects of life, he should get a dracaena with 21 stems.

To enhance the magical properties of bamboo, it must be supplemented with a three-legged frog with a coin in its mouth or a special Chinese vase depicting the sacred animals of the Land of the Rising Sun. The frog should be placed in close proximity to the plant, but only not high, otherwise it will “work” in the opposite direction, bringing failure and poverty.

Conclusion

Growing bamboo is not difficult, the main thing is to create the right microclimate for it and provide proper care. Then the dracaena will not only attract good luck to its owner’s house, but will also become an element of unusual living decor that will not leave anyone indifferent.

Having tasted the gravy, Europeans dubbed it “black gold.” Louis XIV himself, the famous “Sun King,” considered the sauce an exquisite addition to dishes. In China, bamboo stalk, which is one of the varieties of soy sauce, has been produced for more than 5 thousand years.

What is bamboo stalk sauce, why has it earned such amazing reviews, and what are its taste characteristics? Let's reveal all the secrets and take a closer look at the undying popularity of this Asian culinary miracle.

Composition and preparation technology

Cheapness and accessibility are the two main arguments that prompted ancient culinary specialists to create a gravy based on soy extract. The fact is that the Chinese and Japanese had the habit of soaking beans before using them to prepare soy dishes traditional for these countries. Fermentation of the seeds led to the formation of a special liquid, which was used to make soy sauce.

“Bamboo stalk” is the trade name of the sauce, which, of course, does not contain even an ounce of the famous plant. It includes:

• soya beans;
• wheat grains;
• fungal spores, which ensure the fermentation process.

The sauce is obtained through a long technological process that takes place in several stages:

1. First, the beans are soaked, then they are boiled until tender.
2. Wheat grains are roasted and crushed.
3. They take both ingredients in equal proportions, mix them, and add a certain type of fungi and bacteria to them.
4. Place the resulting mixture in a container, sprinkle with salt, and leave to ferment for a period of 1.5 to 36 months. During wet fermentation, the mass is filled with saline solution.
5. The fermented soy pulp is pressed to separate the liquid and solid base.
6. The liquid bamboo stalk is then evaporated to remove any remaining yeast and fungi. Filtered. Pour into containers.

On an industrial scale, hydrolyzed protein is used, which allows you to obtain the finished product in a few days. However, this sauce does not have the traditional smell and taste of a bamboo stem.

Varieties of Bamboo Stalk Sauce

On the shelves of our stores there are different bamboo stalk sauces that have the same base, but special additions. Thanks to them, the product can be liquid and thick, salty and sweet, spicy and sweet and sour. The bamboo stalk in various variations is suitable for meat and fish, chicken and rice, barbecue and pasta.

The sweet and sour bamboo stem is complemented with ginger, garlic and mustard. The sauce for meat contains a lot of herbs and spices, including basil, coriander, and khmeli-suneli. In this version, onions, herbs, apples, and carrots are added to the pizza. The fiery super chili contains a lot of garlic and hot pepper. The sweet bamboo stalk sauce retains a tangy edge, but is tempered by the warmth of the dried apricots and the freshness of the lemon.

With such variety, the housewife always has the opportunity to choose the desired type of sauce, but for creative experiments I want to prepare this Asian masterpiece myself.

Homemade recipe

Obviously, making bamboo stalk soy sauce at home is very difficult, or almost impossible. However, there is a recipe that will help you obtain a bamboo stalk with characteristics similar to the original. To implement it you will need:

• chicken or beef broth – 70 ml;
• soybeans – 150 grams;
• wheat flour – 75 grams;
• fine salt to taste.

Preparation:

1. We thoroughly wash the beans and place them on a paper napkin to dry.
2. Then pour them into a saucepan and fill with water. Leave for 12 hours.
3. When the soaking time is up, take a thick-bottomed pan, pour water into it, and bring to a boil. We transfer the soaked beans into it and, reducing the heat, simmer for 2 hours.
4. Having finished simmering the beans, pour the broth into a separate bowl, grind the beans in a blender to a paste.
5. Add broth to the gruel. Add flour, stirring vigorously to avoid lumps. Salt.
6. Now our future bamboo stalk needs to be boiled for 5 minutes. Cool and you can serve.

We've got the basics. By varying the additives, you can create sweet, spicy, and sweet and sour bamboo stalks at home.

Health benefits of soy sauce

The University of Singapore conducted a number of studies on the sauce. It turned out that the bamboo stem has increased antioxidant properties. It has been established that it is able to slow down the aging process, have a positive effect on the functioning of the heart, and improve the movement of blood through the vessels. The Chinese and Japanese themselves firmly believe that soy sauce prolongs life.

Entering the Russian market, the Bamboo Stem brand tried to adapt its products to our taste preferences. Despite these innovations, the relatively inexpensive product fully retains its original taste and benefits. Once you try a bamboo stalk, you will forever be a fan of it.

Smells like mold.

hopelessly damaged product

I bought this sauce for the first time today at Fix Price, and I also bought hot chili of the same brand. I came home, cooked dumplings, and decided to try the sauces. I added both to the edge of the plate, dipped the dumplings into the sweet one and immediately felt the taste of mold in my mouth, I almost vomited. I repeated the same thing with the second sauce - chili - but I didn’t feel anything like it. The sweet date on the packaging is 02/16/17, the expiration date has not expired. Why there is such disgusting stuff inside the bottle can only be guessed at, either the raw materials are of poor quality, or the storage conditions were not met.

Sugary

nasty smell, strong smell of vinegar, packaging

I tried nachos from friends and really liked them, it seemed unusual, I decided to buy them for myself. Enough for a couple of times at home. I tried it with rice and chicken and something was wrong. That is, with cold nachos it was normal, but when you add it to hot dishes, the taste changes, acetic acid begins to appear more strongly and this spoils everything. The taste already seems cloying, now it just stands there. I kept it in refrigerators and apparently it froze, became thicker and had difficulty coming out of the bottle, but neither a spoon nor a fork would fit into the neck and so you sat and waited. This is also a minus. This is probably really an exotic series and it won’t suit everyone.

Beautiful to look at. Doesn't taste bad. But it is primitive and not expressive.

beautiful, price

flat taste, strong vinegar smell

I have always avoided sauces at Fix Price. Recently, my daughter and I (she is a big fan of sauces) stopped at the counter and chose a very beautiful Sweet Sauce from the brand Bamboo Stem Exotic Series.

The bottle is plastic, through which you can see all the beauty of the product. And it is really beautiful: bright orange with pieces of something, judging by the composition, pepper and ginger. Volume 500 ml. Price 45 rub. The Sweet Bamboo Stem sauce is produced in Yegoryevsk, Moscow region, by Empire of Sauces LLC.

About the composition separately. He definitely attracted me. See for yourself: dried apricots, ginger, garlic, chili, lemon. This combination is definitely for me.

When opened, the sharp smell of vinegar hits the nose, which almost drowns out other aromas.

The sauce still looks as good as it does in the bottle.

The taste is normal, I would say. You can feel the garlic, you can feel the ginger. And by and large, nothing else is felt. To be honest, I expected the taste of dried apricots to be pronounced. But no. And it wouldn’t hurt for the pepper to sound brighter.

Overall, the Sweet Bamboo Stem sauce is absolutely beat up and flat. You can eat, but without delight and even without pleasure.

And my daughter added it everywhere. Therefore, I will probably buy it, since the child liked it, and I didn’t see anything bad in the composition. But I can’t give it higher than a “C” for myself. But I still recommend it.

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My other products from Fix Price

Chicken sauce from the Fix Price store with a taste reminiscent of lemon shower gel! Or about what

Affordable price

contains stabilizer and starch, artificial taste

Hi all!

Today my husband and I stopped by the Fix Price store, which is located on the outskirts of the city. One of my goals to buy something profitable there was seasonings for cooking chicken.

Their choice turned out to be, to my surprise, good.

So I bought seasoning: Tasty salt, I’m taking it a second time, I really like it, Seasoning for chicken and Sweet sauce, recommended for chicken and rice, that’s what we’ll talk about.

Spices and sauce

Price - 45 rubles, yes, yes, everything is 45 for us, it’s been a long time!

The sauce comes in very attractive bottles, like all Bamboo Stem sauces.

The composition is very exotic, of course not without preservatives...

Date of manufacture: March 23, 2015. Quite fresh.

As I unscrewed the lid of the sauce, my nose was struck by the unnatural smell of lemon and garlic. But I didn’t attach any importance to this, hoping that it would taste completely different.

The sauce is bright orange in color and contains pieces of vegetables similar to peppers and garlic.

As I wrote above, I bought the seasonings specifically to cook chicken in the oven. And they turned out to be very good in quality. I can't find fault with them. But when the chicken was baked, I served it with this sauce, pouring it liberally over the meat in my husband’s portion...

And why didn’t I taste it right away?

I thought about this when my husband said: “Did you by any chance pour shower gel on my chicken?”

After tasting the sauce, I realized that my husband was right. The sauce is very spicy, but the taste is unnaturally chemical, not natural, sweet, too lemony. It is impossible to eat it!!!

That's how I ruined my chicken with this sauce! Before throwing this sauce into the trash, I decided to warn you against a bad purchase.

P.S. I was surprised that this sauce has a high rating. Did many people really like it?! Or maybe I don’t understand something about taste preferences. But I’ll spoil the rating, Sweet sauce “Bamboo stalk”, I don’t recommend buying it, categorically, disgusting crap!

I wish everyone only successful shopping!!!

Would you like a vigorous apricot?

My husband and I have this stupid habit(?), when we go to the store, we might end up with something slightly different from what we had planned. This is how ketchup from Sloboda was planned, and what came out was a sweet sauce from Stem Bamboo. Moreover, it turned out at the checkout, that is, my husband treated me the same way I did him with coffee. She didn’t become hysterical and silently paid for her purchases.

At home, dinner was quickly prepared, since a trip to Auchan is always exhausting. I read on the label that this sauce would go well with rice and chicken. Well, I just hadn’t decided on the side dish, so I prepared rice especially for the purity of the experiment. I added this sauce to myself, and then... I had to put out the fire!

Externally, the sauce looks quite appetizing; it looks like an attractive jelly with pieces of dried apricots. She is in fourth place in the lineup, so in principle I liked it. It was expected that the sauce would be sweet, but with a slight pepperiness, but it turned out to be vigorously peppery with a hint of sweetness.

I love ginger very much, but there is so much of it in this sauce that I can’t like it. If there had been at least a quarter less pepper, I would have eaten it with pleasure, but this went beyond all limits. The manufacturer's promises did not come true. I ate my portion and very greedily washed it all down with water, although this is my taboo.

In general, I was upset, besides, the composition, although not the most harmful, contains a stabilizer and a preservative.

Ingredients: drinking water, sugar, salt, dried apricots, ginger, garlic, chili pepper, lemon, acidity regulator acetic acid, stabilizer modified starch, preservative potassium sorbate.

And if now someone is scared about modified starch, then it is absolutely not GMO. In this case, starch is not modified at the genetic level, so it is not mutational in nature, but it does not detract from the fact that it is chemistry. In general, eat less of this.

Stay beautiful and healthy. Thanks for stopping by!

Rice diet Real tomato juice Sassi water: drink and lose weight

I wanted to try it so bad... and it would be better if the desire remained a desire, since the taste of the "sauce"

artificial taste, pungent, nasty smell, packaging

Hi all)

I already wrote that I love seasonings and everything that can be added to food)

I’ve had my eye on the sweet “Bamboo Stem” sauce for a long time. And for a long time I passed by him and wanted him! You know, it would be better to continue passing by..

❖ Price. About 40 rubles

❖ The packaging is inconvenient; it is a bottle made of thick plastic, long and tall. The sauce barely comes out of there, and you can’t get there with a spoon!

❖ What do they promise? Written for rice and chicken! I fell for it, and I often eat both. It is also stated that it’s spicy, but that’s an understatement.

❖ Taste. THIS IS HERE I GOT SO UPset: ""(I bought it, came and immediately went to try it!

The sauce is in the form of orange jelly with pieces of pepper, dried apricots, ginger... looks better in the package.

At first I was struck by the unappetizing smell of shampoo... or some kind of chemical, although perhaps it was a hint of ginger, but here it is truly disgusting. The sauce does not emit any tasty odors.

Next, I tried it and was in a stupor. Where's the sweet sauce???? Of course, it says piquant, but piquant is when there is a taste, when there is a hint of spiciness, but here it was as if ground red pepper had been poured into the bottle! This spiciness is tasteless

You know, it’s better to add seasoning to food, or the same pepper, but not such a sauce

The manufacturer called the sauce sweet, but didn’t make it that way... don’t do it that way!

My family didn’t like it, now the bottle just sits there and no one needs it.

Thank you for your attention and have some delicious finds!

And here is my favorite seasoning, which will not upset you so much;)