Listing description Soy sauce (also called soya sauce ) is a condiment made from a fermented paste of boiled soybeans , roasted grain , brine , and Aspergillus oryzae or Aspergillus sojae molds . Detailed description Soy sauce in its current form seems to have begun in the 2nd century AD in China [4] and spread throughout East and Southeast Asia where it is used in cooking and as a condiment. Production Soy sauce is made either by fermentation or by hydrolysis . Some commercial sauces have both fermented and chemical sauces. Flavor, color, and aroma developments during production are attributed to non-enzymatic Maillard browning . Variation is usually achieved as the result of different methods and durations of fermentation , different ratios of water, salt , and fermented soy, or through the addition of other ingredients. PRICE $4...
Listing description Soup soy sauce is a type of Korean soy sauce ( ganjang ) made entirely of fermented soybean( meju ) and brine. It is also a byproduct of doenjang production. Detailed description Both lighter in colour and saltier than other Korean ganjang varieties, soup soy sauce is used mainly in guk (soup) and namul (seasoned vegetable dish) in modern Korean cuisine . Names [ edit ] Soup soy sauce is called by many different names due to its complicated status changes in relation with other types of Korean soy sauces . In English speaking world, it is most commonly known as soup soy sauce, [2] which is a direct translation of guk-ganjang . · Hansik ganjang ( Korean : 한식 간장 ) – "Korean-style soy sauce" is a name used by Korean Ministry of Food and Drug Safety . [3] [4] · ...