Soy Sauce Made Of Natural Ingredients and Fermentation Process
Soy sauce is made of soybeans, wheat, salt, and water through fermentation. The soybeans are cooked and mixed with wheat, then fermented with natural cultures. This slow process creates complex flavours and aroma. Salt preserves the sauce and enhances taste. Over time, the liquid develops its signature umami profile. Naturally brewed soy sauce relies on patience rather than artificial additives. Understanding how soy sauce is made helps identify quality products. Traditional methods result in better taste, texture, and nutritional balance.