Oyster sauce

The history of oyster sauce began in ancient Rome. The Romans were the first people to produce fish and seafood sauces. It is believed that the recipe for the first fish sauce garum, which became the progenitor of oyster sauce and many others, was invented by the inhabitants of Rome. Moreover, garum was a popular sauce for all classes of the Roman state. This universal sauce was used in exquisite dishes for the nobility and the emperor, as well as in the usual diet of the poor and simple people. The highlight of the garun sauce was its accessibility and excellent taste and aroma qualities.

Oyster sauce was the first to be produced by the inhabitants of Ancient China. In literal translation from Chinese, the name of the oyster sauce means "essence/oyster extract. " It is noteworthy that oyster sauce is distinguished by its exclusively oyster taste, without fish notes in aroma, as well as the thick consistency of dark brown or black. Oyster sauce is considered an integral part of the Chinese culinary tradition. In modern times, oyster sauce has gained popularity and recognition not only in the Asian region, but also around the world.

Oyster sauce is made on the basis of soy sauce, to which oyster extract is added. An old Cantonese recipe for oyster sauce involved the use of oyster meat, which is long boiled until the final product is given a thick, distinctive consistency. Moreover, oysters produced a color-transparent broth, which was specially caramelized with the addition of spices and seasonings. Such a product was quite expensive due to the long and time-consuming process of producing oyster sauce.

In modern production, the oyster sauce formula has changed and instead of oyster meat broth, a pre-isolated extract is used. The result is a sauce that features an amazing palette of flavours and flavours. It is believed that the modern history of oyster sauce began only in the 19th century, when the owner of a diner on the shores of the South China Sea made oyster sauce and left it unattended for a long time.

The resulting product has improved taste and aroma characteristics. Oyster sauce is served as a supplement to meat and fish dishes, seasoned with salads and first dishes. Asian snacks, which are usually served with oyster sauce, are extremely popular. For example, in Japan they love to feast on young fresh bamboo shoots with oyster sauce.

The oyster sauce is thought to be best suited for cooking meat and fish dishes in a special deep Asian pan of wogs. All focus is in the rapid heat treatment of products, which retains the maximum useful components of the starting ingredients. And oyster sauce, which contains useful amino acids, becomes the link between all the ingredients of the dish.