The Secret To A Delicious Soy Sauce? Organic Ingredients

Photo of traditional soy sauce brewing from Kenyu Trading It is difficult to imagine Japanese food without soy sauce. The small containers with the black, fermented liquid are on every table. The best stuff is aged in cedar wood kegs and made in small batches with organically grown soy beans. It should be unpasteurized to not kill the tasty enzymes and beneficial bacteria (like lactobacillus). If you have bought soy sauce in the past without checking the list of ingredients, do go and take a look right now. Many cheap types contain all kinds of additives and preservatives th...