Click here to Login
Always buy a smaller bottle rather than buying a giant one as oxygen is its, enemy, therefore, a smaller bottle will finish soon.
- Disclaimer
"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”
Description
Soybean sauce is basically the brown, salty, liquid that s used as a condiment or seasoning in various dishes. Soybean sauce is made from fermented soybeans, water, salt, and at times roasted grains that give an earthy umami flavour. Hence, is considered great for seasoning purpose. When produced traditionally, it is brewed multiple times. Soybeans are usually cooked so that they turn soft then bacterial and fungal cultures are added to start the very fermentation process. At times roasted wheat or other grains are also used to infuse flavour. Later, the soybean culture is mixed with salt brine and thus s allowed to brew for a said time period. And it is during this process when the microorganisms break down protein and sugars that are naturally present in the soybeans into a number of compounds, which create the complex flavour and colour of the soybean sauce. Once the fermentation process s over the mixture s pressed to extract the dark brown soybean sauce. It is then pasteurized, filtered, and bottled. There are generally two kinds of soybean sauce a light one and a dark one. The light one has a milder flavour, while the darker one has a more intense flavour than the other.