SOY SAUCES
classic and gluten-free

Universal soy sauce powder SS-100-A: Original, fermented, spray-dried – it’s more than just soy sauce powder. Naturally enhances flavor and aroma, replacing monosodium glutamate, inosinate, and guanylate.

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Application of soy sauce

Soy sauce is an indispensable ingredient in the kitchen, renowned for its rich umami flavor.

Applications:

  • marinade for meats, fish, and vegetables
  • giving dishes a deep and unique aroma
  • enriching broths, soups
  • various sauces, such as stir-fry
  • salad dressings
  • creating glazes for grilling
  • base for dips
  • excellent for sushi and snacks

In Japanese, Chinese, and Korean cuisines, soy sauce is a key element in many traditional dishes. Its unique properties make it possible to prepare many creative snacks, such as roasted nuts drizzled with soy sauce.

In Chinese cuisine, soy sauce is often used for wok frying, giving dishes a characteristic taste.

In Japanese cuisine, it is an indispensable ingredient in sushi and sashimi, as well as in miso soup preparation.

In Korean cuisine, it is found in many traditional dishes, such as bibimbap or bulgogi.

SS-100-A with water in a 1:3 ratio makes an excellent liquid soy sauce.

Original soy sauce is produced through the fermentation of soybeans, wheat, water, and salt. The fermentation process, lasting from several months to several years, involves grinding, soaking, and cooking the grains, followed by inoculation with Aspergillus Sojae and Aspergillus Oryzae fungi. After fermentation, the semi-solid grains are pressed, and the liquid is filtered and spray-dried to obtain soy powder.

The fermentation process of soy sauce brings many benefits:

  1. Proteins and carbohydrates are broken down into smaller molecules, making them easier to digest.
  2. Oligosaccharides support the growth of beneficial bacteria in the digestive tract.
  3. Despite its high salt content, soy sauce does not raise blood pressure because the peptides it contains inhibit enzymes that constrict blood vessels.
  4. Additionally, fermentation breaks down allergenic proteins, making the sauce less allergenic.
  5. Soy sauce also contains antioxidants, manganese, phenolic acids, and isoflavonoids, and is rich in tryptophan, protein, and vitamin B3.
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We distinguish three types
of soy sauce:

Koikuchi

Koikuchi

It is characterized by a rich, deep flavor and dark color. It is produced with equal proportions of soybeans and wheat, giving it an intense aroma and complex taste.

Tamari

Tamari

Tamari is primarily made from soybeans, with little to no wheat. This makes it more suitable for people with gluten intolerance. It has a darker color, is less salty, and has a more intense flavor.

Shiro

Shiro

Also known as white soy sauce, it is a unique type of soy sauce that differs significantly from its darker counterparts. Made mainly from wheat with a small amount of soybeans, Shiro is characterized by its light color and more delicate flavor.

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