What is brewed soy sauce?

Release Date:

2020-11-10

Author:

Good Taste Food

Fermented soy sauce is a liquid seasoning with distinctive color, aroma, and flavor, produced through microbial fermentation using soybeans and/or defatted soybeans (soybean meal or soybean cake), wheat and/or wheat bran as raw materials. Based on the fermentation process, it is divided into two main types: high-salt dilute-state fermented soy sauce and low-salt solid-state fermented soy sauce. High-salt dilute-state fermented soy sauce is made from soybeans and/or defatted soybeans (soybean meal or soybean cake), wheat and/or wheat flour; after steaming and cooking, koji is prepared using Aspergillus mold, which is then mixed with brine to form a diluted mash, followed by microbial fermentation. Low-salt solid-state fermented soy sauce is made from soybeans and…

Fermented soy sauce is a liquid seasoning with distinctive color, aroma, and flavor, produced through microbial fermentation using soybeans and/or defatted soybean meal (soybean cake or soybean residue), wheat and/or wheat bran as raw materials. Based on the fermentation process, it is classified into two main types: high-salt dilute-state fermented soy sauce and low-salt solid-state fermented soy sauce. High-salt dilute-state fermented soy sauce is made from soybeans and/or defatted soybean meal (soybean cake or soybean residue), wheat and/or wheat flour; after steaming and cooking, koji is prepared using Aspergillus molds, which are then mixed with brine to form a diluted mash, followed by microbial fermentation. Low-salt solid-state fermented soy sauce is produced from soybeans and wheat bran; after steaming and cooking, koji is prepared with Aspergillus molds, then mixed with brine to create a solid‑state fermented paste, which undergoes microbial fermentation.

Why do people in countries like China, Japan, and South Korea all prefer using soy sauce as a seasoning?

None

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