Soy sauce is made either by fermentation or by hydrolysis. Its color can range from dark brown to amber to translucent yellow. Wheat is roasted, crushed. High amount of salt concentration (17–20%) is required to selectively inhibit microbial activity. Soy sauce production in Sri Lanka is the same as the production of soy sauce in Indonesia. Soy sauce is a salty liquid condiment traditionally produced by fermenting soybeans and wheat. Sii-íu kǎao (Thai: ซีอิ๊วขาว, 'white soy sauce') is used as regular soy sauce in Thai cuisine, while sii-íu dam (Thai: ซีอิ๊วดำ, 'black soy sauce') is used primarily for colour. Thirty-five barrels from that shipment were then shipped to the Netherlands. The other is called low-salt solid-state fermentation soy sauce, the period of this soy sauce is about 15 days, and the brine solution concentrastate fermentation soy sauce, low-salt solid-state fermentation *Corresponding author. Characterizing Soy Sauce Moromi Manufactured by High‐Salt Dilute‐State and Low‐Salt Solid‐State Fermentation Using Multiphase Analyzing Methods. Kicap is traditionally of two types: kicap lemak (lit "fat/rich soy sauce") and kicap cair. Solid state fermentation (SSF) is a biomolecule manufacturing process used in the food, pharmaceutical, cosmetic, fuel and textile industries.  However, some naturally brewed soy sauces made with wheat may be tolerated by people with a specific intolerance to gluten because gluten is not detectable in the finished product. East Asian liquid condiment of Chinese origin, High-salt liquid-state fermented soy sauce. The hydrolysis of proteins and large carbohydrates also provides free amino acids and simple sugars as reagents for the Maillard reaction. . Here is one piece from Soy's most exclusive line, the Pure Solid Silver Cookware line.  It is considered to contain a strong umami flavor.  The Records of the Three Kingdoms, a Chinese historical text written and published in the 3rd century, mentions that "Goguryeo people are good at brewing fermented soy beans." See discussion and references at Wiktionary: CS1 maint: multiple names: authors list (, Learn how and when to remove this template message, "The American Heritage Dictionary entry: soy", "Ganjang and Doenjang: Traditional Fermented Seasonings", "History of Soy Sauce, Shoyu, and Tamari – Page 7", "Production of cyclopiazonic acid by Aspergillus tamarii Kita", "Korean Restaurant Guide article on soy sauce", "2017年中国酱油产量、出口量、进口量及表观消费量走势分析【图】_中国产业信息网", "NT liquor licensing laws affect sale of household cooking products, vendors warned", "The Past and Present of Traditional Fermented Foods in Korea", "Antioxidant-rich soy sauce could protect against CVD", "Lactic acid bacteria isolated from soy sauce mash in Thailand", "Survey of 3-Monochloropropane-1,2-Diol (3-MCPD) in Soy Sauce and Related Products (Number 14/01)", "Soya sauce stirs worry and discontentment among public", "Toxic soy sauce, chemical veggies — food scares hit Vietnam", https://en.wikipedia.org/w/index.php?title=Soy_sauce&oldid=995727063, Short description is different from Wikidata, Articles containing Chinese-language text, Articles containing Vietnamese-language text, Articles containing Japanese-language text, Articles containing Malay (macrolanguage)-language text, Articles containing Indonesian-language text, Articles containing Tagalog-language text, Articles needing additional references from January 2009, All articles needing additional references, Articles containing Burmese-language text, Articles with unsourced statements from February 2013, Articles with unsourced statements from January 2018, Articles with unsourced statements from May 2014, All articles with specifically marked weasel-worded phrases, Articles with specifically marked weasel-worded phrases from May 2014, Articles with unsourced statements from May 2020, Articles with unsourced statements from August 2019, Articles containing Sinhala-language text, Creative Commons Attribution-ShareAlike License. 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