Soy sauce is a condiment traditionally made by boiling, fermenting, brewing, pressing, and pasteurizing a paste containing soybeans, grains such as wheat, a salt brine, and microbial cultures. Soy sauce’s characteristic savory, umami flavor is due to a high level of free glutamate. See: Aspergillus oryzae, Aspergillus sojae.
Soy sauce typically contains gluten and has a high sodium content. See: Sodium
Sauces, marinades, prepared dishes, seaweed snacks, seasoned nori
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