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HOW SOY SAUCE IS MADE
Issue 203
|How It Works UK
This salty, traditional Chinese seasoning is the product of fermented crops
Soy sauce was first made 2,200 years ago in ancient China. It's produced when a paste made of soybeans and wheat is left to ferment. During soy fermentation, the Maillard reaction takes place. This chemical reaction occurs when the amino acids and sugars in the paste turn it brown and produce new flavours and aromas. The unique flavour is created by the breakdown of soy proteins into free amino acids and peptides. The result is an umami flavour. Umami is one of the five basic tastes, providing a rich, meaty or brothy flavour. In soy sauce, this can make dishes taste meatier.
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