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Soy sauce is a fermented product usually made from soybeans, wheat and salt that can be used on its own. It is also used as a base to make other sauces : tsuyu sauce, a mix of soy sauce and dashi broth and ponzu sauce, a mix of soy sauce, citrus juice and dashi broth. There are various types of soy sauces depending on the percentage of ingredients, the fermenting time and the production method. “Koikuchi” soy sauce is the most used with its strong flavor, perfectly balanced between soy and wheat. There is also gluten free soy sauce called “tamari” as well as sauces low in soy content for a lighter color.

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