Woowoowoowoowoo!!! XDDDDDDDD
I just got my tax returns today and it nicely coincides with my payday! *dances around*
I'M SO HAPPYYYYYYYYYYYYYYYYYYYY!!!!!!!!!!!!!!!!!
New Year Resolution #2: Mission Completed
+++++++++++++++++++++++++++++++++++++++
*thinks of something more useful/substantial to blog* Ahhh.....ok
There are two main types of soy sauce: 1) naturally brewed "fermented," and 2) non-brewed "chemically hydrolyzed."
Naturally brewed soy sauce is translucent, with a reddish-brown color and a wonderfully balanced flavor and aroma.
Process: The natural brewing of soy sauce is accomplished in three distinct steps: koji-making, brine fermentation and refining.
Non-brewed soy sauce is often opaque and has a harsh, overpowering flavor and pronounced chemical aroma.
Process: Boil with HCl acid for 15 - 20 hrs --> After removing most amino acids, cool to stop the hydrolytic reaction --> Neutralized --> Pressed through filter --> Mix with active carbon --> Purified through filtration --> Add color and flavor using caramel color, corn syrup (for sweetness), and salt --> Refine and package.
** As the food science geek, I find this interesting. Kikkoman claims that all their products are naturally fermented, which creates many distinct flavor and fragrance compounds that build the soy sauce flavor profile as opposed to non-brewed products. I feel inclined to believe them since I remember tasting a non-brewed soy sauce and thought it was odd in color and taste. But after reading this, I'm all for naturally fermented soy sauce.
Cheers for natural-fermentation!
The Science of Soy Sauce
[information and pics from Kikkoman Reference and Product Guide]
[information and pics from Kikkoman Reference and Product Guide]
There are two main types of soy sauce: 1) naturally brewed "fermented," and 2) non-brewed "chemically hydrolyzed."
Process: The natural brewing of soy sauce is accomplished in three distinct steps: koji-making, brine fermentation and refining.
1. Koji-making: Blend soybeans and wheat --> Add seed mold --> Allow mixture to mature for 3 days in large, perforated air circulated vats
2. Brine Fermentation: Transfer culture, or "koji" to fermentation tanks --> Mixed w/ saltwater to make "moromi" mash --> Allow moromi to ferment using lactic acid bacteria & yeasts
3. Refining: Separate solids from soy sauce by pressing through filtration cloth --> Refine --> Pasteurize --> package
VS
Process: Boil with HCl acid for 15 - 20 hrs --> After removing most amino acids, cool to stop the hydrolytic reaction --> Neutralized --> Pressed through filter --> Mix with active carbon --> Purified through filtration --> Add color and flavor using caramel color, corn syrup (for sweetness), and salt --> Refine and package.
** As the food science geek, I find this interesting. Kikkoman claims that all their products are naturally fermented, which creates many distinct flavor and fragrance compounds that build the soy sauce flavor profile as opposed to non-brewed products. I feel inclined to believe them since I remember tasting a non-brewed soy sauce and thought it was odd in color and taste. But after reading this, I'm all for naturally fermented soy sauce.
Cheers for natural-fermentation!
For more info: http://www.kikkoman-usa.com
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