Sojasauzen
Sojasauzen, commonly known as soy sauce, is a savory liquid condiment made from fermented soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. It is a staple ingredient in many East and Southeast Asian cuisines and has gained widespread popularity globally. The fermentation process typically takes several months, during which the microorganisms break down the proteins in the soybeans into amino acids, resulting in its characteristic umami flavor.
There are two primary types of soy sauce: dark and light. Light soy sauce, also known as
Soy sauce is incredibly versatile. It can be used as a dipping sauce for sushi and dumplings,