Thickened soy sauce can readily be
handled as a condiment and applied
to foodstuffs in an even fashion without
waste. This is in strong contrast
to the ordinary liquid sauce that
is served in a dish to which bits
of food are dipped into but with 90%
or more of the sauce being unconsumed.
It is also unsatisfactory from a taste
standpoint since adherence of the
liquid sauce to many of foods dipped
therein is poor. The Thickened soy
sauce readily adheres to the food
surfaces and thus brings out the food
flavor in maximum degree. Its consistency
is such that it can be evenly spread
out of a container in the fashion
of salad dressing or be shaken from
a bottle in the fashion of ketchup.
