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Soy Sauce Details and Price in Kenya
A salty brown Asian sauce used as a seasoning or condiment to enhance and harmonize the flavors of various foods. It is a sauce that is used to bring out the flavor in foods, such as meats, poultry, fish, and cheese. The traditional soy sauce, typically considered as an Asian condiment, is made from fermented soybeans, ground roasted wheat, and a starter mold known as koji to begin the fermentation. A brine of sea salt and water are added after the the original mixture has aged for 3 to 5 days.
This combination of ingredients is then seasoned again and allowed to mature for approximately 6 months after which it is pasteurized and prepared for commercial use. In Japan, soy sauces are referred to as shoyu, or in Chinese, they are called pinyin jiàngyóu (Mandarin) and see yau (Cantonese).
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