Ingredients and the Fermentation Process
Naturally brewed soy sauce is made using only four basic ingredients: soybeans, wheat, salt and water. Careful selection is required for these simple ingredients, as they directly influence the flavor and aroma of the soy sauce.
The Role of Soybeans and the Fermentation Process
The unique characteristics of soy sauce originate primarily from the proteins contained in soybeans. Soybeans are first soaked in water for an extended period, and then steamed at high temperatures.
The Role of Wheat and the Fermentation Process
Carbohydrates contained in wheat are the component that gives soy sauce its fine aroma; the wheat also adds sweetness to the soy sauce. Wheat is roasted at high temperatures, then crushed by rollers to facilitate fermentation.
The Roles of Salt and Water and the Fermentation Process
Salt is dissolved in water. This salt-and-water solution controls the propagation of bacteria during the brewing process and acts as a preservative.