Sriracha and soy sauce are two of the most famous ingredients in Asian cuisine, each with its own unique origin and distinct flavor.
Sriracha, which originates from Thailand, is mainly produced from ripe peppers and other herbs, usually with the addition of garlic, vinegar, and sugar. The manufacturing process usually involves combining the ingredients and fermenting them for several months, which is the secret behind its intense flavor and aromatic profile.
On the other hand, soy sauce, originating in China, is produced by fermenting plant proteins such as soybeans, wheat, and salt for months in a process where it is exposed to direct sunlight. Some sources say that this process creates the intense flavor and color that are so characteristic of soy sauce.
Both of these sauces are widely used in Asian cuisine. Sriracha is used as an additional ingredient in sauces, marinades, and dips, while soy sauce is mainly a flavor and aroma enhancer in marinades, side dishes, sushi, and many other dishes.
At Wok in a Box, we can combine these two ingredients with great success. For example, we can create a poke bowl with delicious vegetables and the protein of your choice, adding Sriracha sauce for a dish that will satisfy even the most demanding Asian cuisine lover. As for soy sauce, you can enjoy it as an extra ingredient in your favorite meal (either with noodles or as a dip with your favorite side dish).
In any case, the ability to combine these two ingredients allows us to create a wide variety of flavors and aromas that satisfy every taste at Wok in a Box.
