Soy Sauces

The soy sauce is a fermented product. In general, it is made from a mixture of soybeans, wheat and salt. Although used as is in cooking, it is also the basis of many products such as tsuyu (soy sauce + dashi) and ponzu(soy sauce + citrus + dashi). There are many types of soy sauce, which vary in the percentage of ingredients, but also in the fermentation time and production method. The most common soy sauce is "koikuchi," with a wheat-soy balance and a strong flavor. There are also gluten-free soy sauces called "tamari," which are wheat-free, and even sauces with very little soy for a lighter color!