Pistou melts in a hot liquid (like in the pistou soup, for instance), it does not melt into long strands. Pistou Pistou (Provençal: "pisto" or "pistou" , ), or pistou sauce, is a Provençal cold sauce made from cloves of garlic, fresh basil, and olive oil. It is somewhat similar to the Ligurian sauce pesto, although it lacks pine nuts. Some modern versions of the recipe include grated parmesan, pecorino or similar hard cheeses. In the Provençal dialect of Occitan, "pistou" means "pounded". The sauce is derived from the Genoese pesto, which is traditionally made of garlic, basil, pine nuts, grated
Soy sauce recipes usually mean "gaeryang-ganjang". Another common name of "gaeryang-ganjang" is "jin-ganjang" (, "dark soy sauce"), because "gaeryang-ganjang" varieties are usually darker in appearance compared to traditional "hansik ganjang". Having been introduced to Korea during the era of Japanese forced occupation, "garyang ganjang" is also called "Wae-ganjang" (, "Wae soy sauce"). Korean Ministry of Food and Drug Safety's Food Code classifies "gaeryang-ganjang" into four categories by their method of production. Malays from Malaysia, using the Malay dialect similar to Indonesian, use the word "kicap" for soy sauce. "Kicap" is traditionally of two types: "kicap lemak" (lit "fat/rich soy sauce") and "kicap