As fermenting it in raw liquid over 1 year dividing from the conventional type of soybean paste, it is the fine natural ferment food of no color, no preservative, no additive being different from the brewing soy sauce or the soy sauce dissolving acid, etc. The conventional type of soy sauce has lots of water-soluble nutrition coming from the fermented soybean such as amino acid, organic acid, and free saccharide, etc. made that protein, glucide and fat, etc. of beans dissolve, while ripened it, and combining these nutrition, it makes the unique taste of soy sauce.
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