Soy sauce is made from soybeans, wheat and salt. The traditional process begins with toasting the cracked wheat and steaming the soybeans. These are then mixed together and inoculated with spores of an aspergillus mold. A three day incubation period is needed for the koji (mold) to grow.
Once the koji has formed, the mixture is added to a brine to make a liquid mash. It is fermented in large tanks for one to two years. Next, it is placed in cotton sacks and pressed to extract its dark liquid, a combination of soy oil and soy sauce.
The oil rises to the surface and is removed. The sauce is ready for pasteurization and bottling.
Soy sauce is high in glutamic acid, a natural form of monosodium glutamate, which is used as a flavour enhancer and for marinating, pickling and sautéing.
Purchase organic soy sauce, made from whole soy beans. It’s worth it.
