Other unique flavors emerged in other soy sauce produced in Asian and Western countries. Soy Sauce Ingredients and How To Make it – Soy sauce is a kitchen seasoning or flavoring of food that is in the form of black liquid that tastes sweet or salty. Mass produced soy sauce is made from defatted soy residue (soy from which the oil has been extracted), which makes the soy sauce ferment a lot faster than using the whole bean. This soy sauce recipe tells you the step-by-step procedure on how to make soy sauce. Soy sauce is a thin, liquidy, Asian condiment normally made from fermented soybeans. It’s then left to ferment for eight months or more; and pasteurized before it’s bottled. In Japan there are many different types of … Once it has reached the right density, turn off the stove immediately and taste it to check the flavor. How Is It Made? How soy sauce is made. Koji-making: To begin the process, carefully selected soybeans and wheat are blended under precisely controlled conditions. Traditional soy sauce is made by soaking soybeans in water and roasting... Chemical production. Soy sauce is the result of fermented high-protein food ingredients in saline solution. The traditional brewing of soy sauce is accomplished in three distinct steps: koji-making, brine fermentation and refining. Purists argue that this … There are wide varieties of … Specific strains of fungus are grown on soybeans, and then the mixture of fermented soybeans is allowed to continue to ferment within a salt brine. In some Chinese versions, for example, molasses is added to lend a thicker, sweeter quality to the sauce. There are different ways to make soy sauce, but traditionally, it's prepared with soybeans, wheat, salt, and fermenting agents (mold or yeast). Kikkoman manufactures and sells naturally brewed soy sauce and soy sauce related seasonings, as well as operates Oriental Foods Wholesale businesses around the world. Welcome to the global website of Kikkoman Corporation, the world's leading manufacturer of soy sauce. The soy sauce should be getting thicker and thicker during cooking as the potato starch or corn flour will enhance the density of the soy sauce. The main reason why many dishes can not be perfected without soy sauce is because nothing else can give the same flavor enhancement that it can bring. Also known as soya sauce, this non-viscous liquid has a strong salty taste, and can be used sparingly to contribute flavor to a wide variety of foods. Traditional Production. Soy sauce is a condiment widely used in Asian cuisine.