1. Oyster sauce was created by chance in Canton. The owner of a small eatery forgot to take his oyster broth off the fire somewhere at the end of the 19th century and discovered the oyster sauce.
2. In Europe, recipes from that time were found in which oyster sauce was used, but that was not an oyster sauce, but rather a Béchamel sauce flavoured with oysters.
3. Oyster sauce used to be made by simmering oysters in water until the juices in the oysters thickened and a dark sauce remained. Nowadays an extract is made by boiling oysters. Sugar, water and soy sauce are added.
4. Oyster sauce is already nice and thick and syrupy by itself. So it sticks well to vegetables and meat. That means you don't have to add anything else to your dish to bind your sauce.
5. In the south of China they not only love oyster sauce but they also sell a dried version of the oysters that remain after making the sauce.
6. Oysters contain nutrients that have a beneficial effect on your mood, your immune system and they give you energy.
7. Oyster sauce doesn't have a real fish taste, as many people think. It gives dishes a refined sweet boost.
8. The sauce also brings out the savory flavor umami. Umami, after the Japanese word for delicious or savoury, forms the five basic flavours together with sweet, salty, sour and bitter.
9. You can use oyster sauce to wok, marinate or fry. And you can also dip cooked or raw vegetables in a bowl of oyster sauce.
10. The fact that Asians cannot do without oyster sauce became clear when a Chinese producer decided to make special tubs of oyster sauce for Chinese astronauts.
ONOFF SPICES makes natural and organic ready-to-use Thai soups, curry pastes and wok sauces for European gourmets. The production is sustainable, with an eye for nature.