flavor of traditional soy sauce depends on the
proportions of soybeans and wheat. Most
Chinese soy sauces, and Japanese tamari, are
made primarily or exclusively from soybeans.
Japanese soy sauce is generally made from an
even mixture of soybeans and wheat, and the
starch from the wheat gives it a characteristic
sweetness, a higher alcohol content, and more
alcohol-derived aromatics. Shiro, or “white”
soy sauce, lighter in color and flavor, is made
with more wheat than soybeans.
The Delightful Physics of Miso Soup
Miso soup is one of the most common
Japanese dishes. It typically includes a
dashi broth (p. 238) and small cubes of
tofu. As is true of many Japanese
preparations, miso soup is a delight to the
eye as well as the palate. When the soup is
made and poured into the bowl, the miso
particles disperse throughout in an even
haze. But left undisturbed for a few