Knowra Soy sauce Soy sauce Soy sauce is a salty, savory liquid condiment made by fermenting soybeans, commonly with roasted grain, water, and salt. Its flavor develops through microbial breakdown and aging.
Koji : Koji is grain or soybeans cultivated with the mold Aspergillus oryzae or a related species for fermentation. Koji supplies enzymes that break soy proteins and grain starches into flavor precursors.
Soybean : The soybean is a legume cultivated for its protein- and oil-rich seeds. Soybean proteins provide amino acids that become central to soy sauce’s savory taste.
Jiangnan : Jiangnan is a region of eastern China south of the lower Yangtze River, known for a long history of food production. The region is closely associated with the historical development of Chinese soy sauce traditions.
Light soy sauce : Light soy sauce is a thin, relatively light-colored Chinese soy sauce used chiefly for seasoning. It adds salt and savory flavor without darkening a dish as much as dark soy sauce.
Coconut aminos : Coconut aminos is a dark, savory seasoning made from fermented coconut sap, commonly used as a soy sauce substitute. It offers a soy-free alternative but differs in ingredients and flavor.
Moromi : Moromi is the mash of koji, brine, and other ingredients that ferments during soy sauce production. This brined mash is where much of soy sauce’s fermentation and maturation occur.
Wheat : Wheat is a cereal grain whose kernels are used as food and as ingredients in fermentation. Roasted wheat contributes starch, sugars, aroma, and sweetness to many soy sauces.
Japanese soy sauce : Japanese soy sauce, or shoyu, is a fermented seasoning commonly made from soybeans, wheat, salt, and water. Its production developed from Chinese fermentation traditions into a distinct style.
Dark soy sauce : Dark soy sauce is a deeper-colored Chinese soy sauce, often aged longer or sweetened, used for color and flavor. It is chosen when dishes need a darker color and a fuller, sometimes sweeter taste.
Fish sauce : Fish sauce is a salty liquid seasoning made by fermenting fish with salt. Both provide salty umami, but fish sauce derives its flavor from fermented fish rather than soybeans.
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