Yamasa Premium Soy Sauce 500 ml

Yamasa Soy Sauce, authentic Japanese, 500 ml. Product of: Japan. Kosher: חתם סופר פ"ת. Yamasa Soy Sauce is produced through a natural maturation process that takes six months in a centuries-old tradition, 100% natural ingredients: soybeans, wheat, salt, and water. Soy sauce – one of the most recognizable ingredients in East Asian cuisines. Soy sauce is made from a paste of fermented soybeans with added grains like wheat, along with salt and yeast strains that cause the fermentation process (similar to wine production). At the end of the fermentation process, the paste is placed in a press, and the liquid that is released is soy sauce. Sometimes other ingredients are added to the soybeans – such as molasses, mushrooms, sugar, shrimp, and various spices – to achieve a unique taste, texture, and aroma. Soy sauce is used as the primary seasoning sauce in Chinese, Japanese, and Korean cuisine, and also plays an important role in the cuisines of Northeast Asia (Thailand, Vietnam, Indonesia, Philippines, etc.). In each country where the sauce is produced, its taste is slightly different – a result of the production processes and the type of yeast. In Japan, for example, there are over twenty different types of soy sauce. Soy sauce is used as a cooking ingredient, as a seasoning sauce for prepared foods, and as a dominant raw material in sauces, soups, and various marinades. The sauce's color is dark brown and its texture is usually quite thin (although thicker versions exist). It is characterized by a strong umami taste (the fifth taste characteristic of ripe cheeses, fermented sausages, seaweed, etc.) and saltiness. The saltiness level varies between different types of sauce depending on the preparation process.