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Soy sauce
Soy sauce
Soy sauce, a savory condiment originating from Asia, adds depth and complexity to culinary creations worldwide. Crafted from fermented soybeans, wheat, and salt, its rich umami flavor enhances dishes ranging from sushi to stir-fries. With a centuries-old tradition, soy sauce embodies cultural heritage while continually inspiring innovative gastronomy. From its humble beginnings to global acclaim, soy sauce remains an indispensable ingredient in kitchens everywhere.
SOY SAUCE SOY SAUCE Soy sauce is a salty, brown liquid condiment that is widely used in Asian cuisine, particularly in China, Japan, and Korea. It is made from a fermented paste of soybeans, roasted grain (usually wheat), brine, and sometimes other ingredients like mold or yeast. Soybeans are first boiled or steamed, then combined with roasted grain, such as wheat or barley, and allowed to ferment for several days to several months. the During fermentation process, enzymes break down the proteins and carbohydrates in the mixture, creating a complex flavor and aroma profile. After fermentation, the mixture is pressed to extract the liquid, which is the then pasteurized fermentation process and bottled for sale. stop to Market Scope The global soy sauce market is expected to grow at a CAGR of around 5.1% from 2021 to 2026. The major players in the global market : 1. Kikkoman Corporation 2. Lee Kum Kee 3. Higashimaru Co. Ltd. 4. Haitian Group 5. ABC 6. Foshan Haitian Flavoring & Food Co. Ltd.
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