What Is Fermented Soy Sauce?

Release Date:

2026-03-18

Author:

Good Taste Food

Fermented soy sauce is a liquid seasoning with a distinctive colour, aroma, and flavour. It is made primarily from soybeans and/or defatted soybeans, together with wheat and/or wheat flour and/or wheat bran, through microbial fermentation. Based on the fermentation process, fermented soy sauce can be divided into the following two categories: 1. High-Salt Liquid-State Fermented Soy Sauce (including solid–liquid fermentation soy sauce) This type of soy sauce is made primarily from soybeans and/or defatted soybeans, together with wheat and/or wheat flour and/or wheat bran. The raw materials are cooked, inoculated with Aspergillus mould to produce koji, and then mixed with brine to form a liquid mash, which is subsequently fermented. 2. Low-Salt Solid-State Fermented Soy Sauce This type of soy sauce is made primarily from soybeans and/or defatted soybeans, together with wheat and/or wheat flour and/or wheat bran. The raw materials are cooked, inoculated with Aspergillus mould to produce koji, and then mixed with brine to form a solid-state fermentation mash, which is subsequently fermented.

Based on the fermentation process, fermented soy sauce can be divided into the following two categories:

1. High-Salt Liquid-State Fermented Soy Sauce (including solid–liquid fermentation soy sauce)
This type of soy sauce is made primarily from soybeans and/or defatted soybeans, together with wheat and/or wheat flour and/or wheat bran. The raw materials are cooked, inoculated with Aspergillus mould to produce koji, and then mixed with brine to form a liquid mash, which is subsequently fermented.

2. Low-Salt Solid-State Fermented Soy Sauce
This type of soy sauce is made primarily from soybeans and/or defatted soybeans, together with wheat and/or wheat flour and/or wheat bran. The raw materials are cooked, inoculated with Aspergillus mould to produce koji, and then mixed with brine to form a solid-state fermentation mash, which is subsequently fermented.