" I described Ba's dream of making soy sauce a staple for Western cooks. "He makes a stellar boeuf bourguignon with light soy sauce in place of salt," I told the girl. The delicate flavors of our sauce enhanced the rich umami taste of the meat. Our sauce rounded out the stock, highlighting the bright, acidic tomatoes, preventing the red wine from overwhelming the dish. "

― Kirstin Chen , Soy Sauce for Beginners