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SOY SAUCE
Soy sauce originated in ancient China and was introduced to Japan during the Nara period as "hishio." It became popular in Buddhist temple cuisine during the Kamakura period and spread to the general populace by the Edo period. Soy sauce is a fermented food, varying in flavor by region and method.
Rich in amino acids, B vitamins, and minerals, soy sauce enhances umami and provides health benefits. It is widely used globally. The production involves steaming or boiling ingredients, adding koji mold, yeast, and lactic acid bacteria, and fermenting for several months to over a year, creating its unique flavor.
Rich in amino acids, B vitamins, and minerals, soy sauce enhances umami and provides health benefits. It is widely used globally. The production involves steaming or boiling ingredients, adding koji mold, yeast, and lactic acid bacteria, and fermenting for several months to over a year, creating its unique flavor.
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