JANSLENMEN Soy Sauce

Thời gian đăng bài : 04-04-2024

1. No flavor enhancers

2. No colorants

3. No added flavoring

4. No heavy metal contamination

5. Non-genetically modified - GMO

But listen. Soy sauce, soy sauce or soy sauce originated from the Shennong of the Vietnamese community and since that time it has penetrated the traditional cuisine of many Asian cultures. Soy sauce is widely used as an important flavoring ingredient in Asian cuisine. Although quite similar in appearance, the types of soy sauce produced in different regions are not the same in taste, aroma, saltiness and shelf life.

Jan'slenmen soy sauce is a dipping sauce produced by naturally fermenting roasted soybeans, water, salt, shiitake mushrooms, kelp and bananas on an amateur scale, with a manual production process. This takes quite a while. Like other products made by fermenting soybeans such as natto, miso, soy milk, tofu, etc. Jan's method is just mixing special yeast, Aspergillus oryzae, with soybeans. .

Authentic soy sauce is fermented with yeast (either the fungus Aspergillus oryzae or A. sojae) and other related microorganisms. Authentic soy sauce is made from whole soybeans, but many inexpensive varieties are made from hydrolyzed soy protein. These types of soy sauce do not have the natural color of authentic soy sauce and are generally colored with caramel to a dark brown color.

In addition, traditionally, soybeans are fermented under natural conditions, such as in large jars kept outdoors during Spring-Summer-Autumn-Winter, which it is believed will add flavor to the product. Products. Today, the majority of soy sauce produced on a commercial scale is fermented in a machine-controlled environment.

It seems that all types of soy sauce during their natural fermentation process produce a little extra alcohol in it, which acts as a preservative against spoilage. Soy sauce in general should be stored in a cool place, away from direct sunlight. Opened bottles of soy sauce that are not kept at low temperatures tend to be slightly bitter.

Although there are many types of soy sauce, all are salty brown liquids used to flavor cooking or as dipping sauces. What some Westerners can only describe as a sweet, aromatic taste is to Easterners a basic taste known to the Japanese as "umami" and to their neighbors "umami". taste". The substance that creates this umami taste is glutamate monosodium, naturally found in soy sauce.