There are many varieties of Japanese soy sauce available today. Japanese soya sauce is different from Chinese soy sauces. The four main ingredients of Japanese soya sauce (soybeans and wheat, salt, and koji), can be used at different levels to create different types of Japanese sauces.
Continue reading to learn more about Japanese soya sauce. This includes its history, production methods, as well as the many different varieties available. You can also know more about soya sauces like usukuchi soy sauce 12 via https://www.tokusen.store/en/products/usukuchi online.
Between the 3rd to 5th Centuries AD, soy sauce was created in China. Soy sauce was originally made from fermenting various meats, fish, and salt. Soon soybeans were added to the recipe and eventually replaced meat and fish completely. In Japan, this recipe was first introduced in the 7th Century. It evolved to become Japanese soy sauce.
A honjozo method is used to make Japanese soy sauce. It accounts for approximately 80%. This method involves combining steamed soybeans and roasted wheat with koji mold (the fermenting agent) and then placing them in tanks with brine water to make them unfermented more.
Moromi is allowed to ferment for between 6-8 months before it is pressed. The soy sauce liquid then gets pasteurized and filtered before being aged, bottled, and sold.
This is the most common method of making soy sauce, but variations are depending on which type of Japanese soy sauce you're using.