What Is Soy Sause Made Of
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After a few days, the moldy mash (called koji) gets tossed into a big vat of saltwater. This brine mixture, known as moromi, is then left to ferment for months—sometimes even years. This is where patience pays off.
Soy Sauce Production Process | Miyajima Shoyu宮島醤油宮島醤油
During this time, lactic acid bacteria and yeasts join the party. They munch on the sugars and create all the complex flavors: a little tang, a little booziness, and that deep, savory soul. It’s basically a tiny, salty ecosystem in a barrel.
心身ともに健康で持続可能なライフスタイルをテーマに、最新のウェルネストレンドを発信中。
