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Soy sauce (also called soya sauce) is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus soyae molds, along with water and salt. After the fermentation, which yields moromi, the moromi is pressed and 2 substances are obtained: a liquid, which is the soy sauce, and a cake of (wheat and) soy residue, the latter being usually reused as animal feed. Most commonly, a grain is used together with the soybeans in the fermentation process, but not always. Also, some varieties use roasted grain. Soy sauce is a traditional ingredient in East and Southeast Asian cuisines, where it is used in cooking and as a condiment. In more recent times, it is also being used in Western cuisine and prepared foods.

All varieties of soy sauce are salty, earthy, brownish liquids intended to season food while cooking or at the table. Soy sauce has a distinct basic taste called umami (旨味, literally "delicious taste") in Japanese.

History

Soy sauce originated in China 2,500 years ago and its use later spread to East and Southeast Asia. Like many salty condiments, soy sauce was probably originally a way to stretch salt, historically an expensive commodity. The recipe for Chinese soy sauce, 酱油 jiàngyóu, originally included fermented fish as well as soybeans.

Soy sauce has a distinct basic taste called umami (旨味, literally "delicious taste") in Japanese, due to naturally occurring free glutamates. Umami was identified as a basic taste in 1908 by Kikunae Ikeda of the Tokyo Imperial University.

Records of the Dutch East India Company list soy sauce as a commodity in 1737, when seventy-five large barrels were shipped from Dejima, Japan, to Batavia (present-day Jakarta) on the island of Java. Thirty-five barrels from that shipment were then shipped to the Netherlands.

In the 18th century, Isaac Titsingh published accounts of brewing soy sauce, known as shōyu in Japan. Although earlier descriptions of soy sauce had been disseminated in the West, this was among the earliest to focus specifically on the brewing of the Japanese version.

By the mid-19th century, the more expensive Japanese shōyu gradually disappeared from the European market, and "soy sauce" became synonymous with the Chinese product. Europeans were unable to make soy sauce because they did not understand the function of kōji, the fungus used in its brewing.

One 19th century writer records that in China:

The best Soy is made by boiling beans soft, adding an equal quantity of wheat or barley, and leaving the mass to ferment; a portion of salt and three times as much water are afterwards put in, and the whole compound left for two or three months when the liquid is pressed and strained.

Production

Soy sauce may be made either by fermentation or by hydrolysis; some commercial sauces contain a mixture of fermented and chemical sauces.

Traditional

Traditional soy sauces are made by mixing soybeans and grain with cultures such as Aspergillus oryzae and other related microorganisms and yeasts. The resulting substance is called "koji" (note that the term "koji" is used both for the mixture of soybeans, wheat, and mold; aswell as for only the mold). In older times, the koji was then fermented naturally in giant urns and under the sun, which was believed to contribute additional flavors. Today, the koji is generally placed in a "muro" which is a temperature and humidity controlled incubation chamber.

Some soy sauces made in the Japanese way or styled after them contain about fifty percent wheat.

Acid-hydrolyzed vegetable protein

Some brands of soy sauce are often made from acid-hydrolyzed soy protein instead of brewed with a traditional culture. This process may take only three days. Although they have a different flavor, aroma, and texture when compared to brewed soy sauces, they have a longer shelf-life and are more commonly produced for this reason. Some people feel the hydrolyzed sauces taste better, but some prefer the naturally brewed varieties. The clear plastic packets of dark sauce common with Chinese-style take out food typically use a hydrolyzed vegetable protein formula. Some higher-quality hydrolyzed vegetable protein products with no added salt, sugar or colorings are sold as low-sodium soy sauce alternatives called "liquid aminos" in health food stores, similar to the way salt substitutes are used.

Carcinogens may form during the manufacture of chemical sauce.

Types

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Soy sauce has been integrated into the traditional cuisines of many East Asian and Southeast Asian cultures. Soy sauce is widely used as a particularly important flavoring in Japanese, Thai, Korean, and Chinese cuisine. Despite their rather similar appearance, soy sauces produced in different cultures and regions are different in taste, consistency, fragrance and saltiness. Soy sauce retains its quality longer when kept away from direct sunlight.

Chinese soy sauce

Chinese soy sauce (simplified Chinese: 酱油; traditional Chinese: 醬油; pinyin: jiàngyóu; or 豉油 chǐyóu) is primarily made from soybeans, with relatively low amounts of other grains. There are two main varieties:

• Light or fresh soy sauce (生抽 shēngchōu; or 酱清 "jiàng qing"; ) is a thin (low viscosity), opaque, lighter brown soy sauce. It is the main soy sauce used for seasoning, since it is saltier, has less noticeable color, and also adds a distinct flavour. The light soy sauce made from the first pressing of the soybeans is called tóuchōu (simplified Chinese: 头抽; traditional Chinese: 頭抽), which can be loosely translated as first soy sauce or referred to as premium light soy sauce. Touchōu is sold at a premium because, like extra virgin olive oil, the flavor of the first pressing is considered superior. An additional classification of light soy sauce, shuānghuáng (雙璜), is double-fermented to add further complexity to the flavour. These last two more delicate types are used primarily for dipping.

• Dark and old soy sauce (老抽 lǎochōu), a darker and slightly thicker soy sauce, is aged longer and contains added molasses to give it its distinctive appearance. This variety is mainly used during cooking, since its flavour develops during heating. It has a richer, slightly sweeter, and less salty flavour than light soy sauce. Dark soy sauce is partly used to add color and flavour to a dish after cooking, but, as stated above, is more often used during the cooking process, rather than after.

In traditional Chinese cooking, these soy sauces were employed in strategic ways to achieve a flavour and colour for the dish.

Another type, thick soy sauce (醬油膏 jiàngyóugāo), is a dark soy sauce that has been thickened with starch and sugar. It is occasionally flavored with MSG. This sauce is not usually used directly in cooking, but more often as a dipping sauce or poured on food as a flavourful addition.

Japanese soy sauce

, where it is known as shōyu (醤油, shōyu). The Japanese word tamari is derived from the verb tamaru (溜る) that signifies "to accumulate", referring to the fact that tamari was traditionally a liquid byproduct produced during the fermentation of miso. Japan is the leading producer of tamari.

Shōyu is traditionally divided into five main categories depending on differences in their ingredients and method of production. Most, but not all Japanese soy sauces include wheat as a primary ingredient, which tends to give them a slightly sweeter taste than their Chinese counterparts. They also tend towards an alcoholic sherry-like flavor, sometimes enhanced by the addition of small amounts of alcohol as a natural preservative. The widely varying flavors of these soy sauces are not always interchangeable, some recipes only call for one type or the other, much like a white wine cannot replace a red's flavor or beef stock does not produce the same results as fish stock.

Raw materials

Japanese soy sauce is made from soybean or fat removed soy bean, wheat, salt and water.

Soybeans harvested from USA, Brazil China are often used, but there are also soy sauce made by Japanese soy beans. Fat in the soybeans doesn’t affect quality of soy sauce, so it is popular that using fat removed soybeans more than usually soybeans because of the price.

Canadian and American wheat is often used.

Salts made from foreign countries are often used because these salt are easy to dissolve into the water. But nowadays, each soy sauce maker makes an original salt, an improvement of these salts.

The quality of Japanese tap water is clear enough to make soy sauce.

Production process

The explanation of Honjozo("genuine fermented")type is explained as follows. First, put soybeans and one without lipid in water, pressure and boil them. Roast wheat and smash them up. Following sentence is the main process.

1. Mix an equal amount of boiled soybeans and roasted wheat. And add a little spore of the mold(only for making soy sauce). Mix again for a few days. After this, they changed into enough amount of the mold.

2. Put saline solution into that culture of the mold.

3. They're fermented by the mold. On this time, wild nature lactic acid bacteria make lactic acid in them. After this, wild nature yeasts make alcohol. Most of soy sauce's smell are chemicals produced in this process by the molds. In the molds, an amino-glycosidic reaction takes place.

4. Fold them in nylon cloth and squeeze it. Then they are divided into the liquid and other. This liquid is nearly soy sauce.

5. Heat the liquid, and filter out the contamination in the liquid.

6. Finally, pour the liquid into a container.

Related microorganism

1: Koji

· Aspergillus oryzae: This fungus can also be used in addition to the sake brewing soy sauce brewing. Strains(groups of microorganism) used in brewing soy sauce with high proteolytic capacity.

· Aspergillus sojae: This fungus is also a strong ability to proteolysis.

· Aspergillus tamari: This mold is used to brew tamari.

2: Koji to coexist with microbial

· Bacillus spp.(genus): This organism is likely to grow soy sauce ingredients, bring to generate odors and ammonia.

· Lactobacillus species: This organism produces a lactic acid increases the acidity in the feed.

• Koikuchi (濃口, "dark color"): Originating in the Kantō region, its usage eventually spread all over Japan. Over 80% of the Japanese domestic soy sauce production is of koikuchi, and can be considered the typical Japanese soy sauce. It is produced from roughly equal quantities of soybean and wheat. This variety is also called kijōyu (生醤油) or namashōyu (生しょうゆ) when it is not pasteurized.
• Usukuchi (淡口, "light color"): Particularly popular in the Kansai region of Japan, it is both saltier and lighter in color than koikuchi. The lighter color arises from the use of amazake, a sweet liquid made from fermented rice, that is used in its production.
• Tamari (たまり): Produced mainly in the Chūbu region of Japan, tamari is darker in appearance and richer in flavour than koikuchi. It contains little or no wheat; wheat-free tamari can be used by people with gluten intolerance. It is the "original" Japanese soy sauce, as its recipe is closest to the soy sauce originally introduced to Japan from China. Technically, this variety is known as miso-damari (味噌溜り), as this is the liquid that runs off miso as it matures.
• Shiro (白, "white"): In contrast to tamari soy sauce, shiro soy sauce uses mostly wheat and very little soybean, lending it a light appearance and sweet taste. It is more commonly used in the Kansai region to highlight the appearances of food, for example sashimi.
• Saishikomi (再仕込, "twice-brewed") : This variety substitutes previously-made koikuchi for the brine normally used in the process. Consequently, it is much darker and more strongly flavored. This type is also known as kanro shōyu (甘露醤油) or "sweet shōyu".

Newer varieties of Japanese soy sauce include:

• Gen'en (減塩, "reduced salt"): This version contains 50% less salt than regular shōyu for health conscious consumers.
• Usujio (薄塩, "light salt"): This version contains 20% less salt than regular shōyu.

All of these varieties are sold in the marketplace in three different grades according to how they were produced:

• Honjōzō (本醸造, "genuine fermented"): Contains 100% genuine fermented product
• Kongō-jōzō (混合醸造, "mixed fermented"): Contains genuine fermented shōyu mash mixed with 30–50% of chemical or enzymatic hydrolysate of plant protein
• Kongō (混合, "mixed"): Contains Honjōzō or Kongō-jōzō shōyu mixed with 30–50% of chemical or enzymatic hydrolysate of plant protein

All the varieties and grades may be sold according to three official levels of quality:

• Hyōjun (標準): Standard grade, contains more than 1.2% total nitrogen
• Jōkyū (上級): Upper grade, contains more than 1.35% of total nitrogen
• Tokkyū (特級): Special grade, contains more than 1.5% of total nitrogen

Soy sauce is also commonly known as shōyu in Hawaii.

Indonesian soy sauce

In Indonesia, soy sauce is known as kecap (also ketjap or kicap), which is a catch-all term for fermented sauces and may also be the source of the English word "ketchup" . Five main varieties of Indonesian kecap exist:

Kecap asin

Salty soy sauce, which is very similar to Chinese light soy sauce, but usually somewhat thicker and has a stronger flavor; it can be replaced by light Chinese soy sauce in recipes.

Kecap manis

Sweet soy sauce, which has a thick, almost syrupy consistency and a pronounced sweet, treacle-like flavor due to generous addition of palm sugar. It is a unique variety; in a pinch, it may be replaced by molasses with a little vegetable stock stirred in.

Kecap manis sedang

Medium sweet soy sauce, which has a less thick consistency and a more saline taste than Manis.

Kecap inggris

("English fermented sauce"), or saus inggris ("English sauce") is the Indonesian name for Worcestershire sauce.

Kecap Ikan

is Indonesian fish sauce.

Burmese or Myanmar Soy sauce

Burma is a country with a high production of soy bean. Pickled bean curds (se-tou-fu), made from soy beans and usually more spicy than those in the neighbouring countries, is one of the staple in Myanmar. Export of bean is upwards of hundred tons a year. The Burmese soy sauce production dated back to the Bagan Era in the 9th and 10th century. Scripts written in praise of "Pe Ngan Pyar Ye" were found. Production increased to its heights during the Kone-boung dynasty, circa 1700, when there was a bolstered migration of ethnic groups from the north to boost and modify the production of silk in Amara-pura.

Malaysian soy sauce

Malaysia, which has language and cultural links with Indonesia, uses the word kicap for soy sauce. Kicap is traditionally of two types: kicap lemak and kicap cair. Kicap lemak is similar to Indonesian kecap manis but with very much less sugar while kicap cair is the Malaysian equivalent of kecap asin.

In Mandarin Chinese spoken in Malaysia and Singapore, soy sauce in general is dòuyóu (豆油), a Mandarin transliteration of the Hokkien term for the sauce; dark soy sauce is called jiàngyóu (醬油) and light soy sauce is jiàngqīng (醬清). Angmo daoiu (紅毛豆油, lit. "foreigners' soy sauce") is the Hokkien name for Worcestershire sauce.

Korean soy sauce

Korean soy sauce, (called Joseon ganjang, 조선간장, in Korean) is a byproduct of the production of doenjang (Korean fermented soybean paste). They are mainly used in making soups, seasoning, and dip sauce. Joseon ganjang, thin and dark brown in color, is made entirely of soy and brine, and has a saltiness that varies according to the producer. Wide scale use of Joseon ganjang has been somewhat superseded by cheaper factory-made Japanese style soy sauce, called waeganjang (hangul: 왜간장/和: 간장). According to the 2001 national food consumption survey in Korea, traditional fermented ganjang comprised only 1.4% of soy sauce purchases.

Taiwanese soy sauce

The history of soy sauce making in Taiwan can be traced back to southeastern China, in the provinces of Fujian and Guangdong. Taiwanese soy sauce is known for its black bean variant, known as black bean soy sauce (黑豆蔭油), which takes longer to produce (about 6 months). Most major soy sauce makers in Taiwan, such as Kimlan (金蘭), Wan Ja Shan (萬家香), and President-Kikkoman (統萬), produce soy sauce made from soybeans and wheat. A few other makers, such as Wuan Chuang (丸莊), O'Long (黑龍), Tatung (大同) and Ruei Chun (瑞春) make black bean soy sauce.

Vietnamese soy sauce

Vietnamese soy sauce is called xì dầu derived from Cantonese name 豉油, nước tương, or sometimes simply tương. It is used mostly as a seasoning or dipping sauce for a number of dishes. Vietnamese cuisine itself favors fish sauce in cooking but nước tương has a clear presence in vegetarian cooking.

Philippine soy sauce

A type of soy sauce based product which is a popular condiment in the Philippines is called toyo, usually found alongside other sauces such as fish sauce (patis) and sugar cane vinegar (suka). The flavor of Philippine soy sauce is a combination of ingredients made from soybeans, wheat, salt, and caramel, is interestingly milder compared to its Asian counterparts—possibly an adaptation to the demands of the Filipino palate and its cuisine. It is thinner in texture and has a saltier taste compared to its Southeast Asian counterparts, much more similar to the Japanese shōyu. It is used as a staple condiment to flavor many cooked dishes and as a marinade during cooking, it is also a table condiment, and is usually mixed and served with calamansi, a small Asian citrus-lime.

Nutrition

A study by National University of Singapore shows that Chinese dark soy sauce contains 10 times the antioxidants of red wine, and can help prevent cardiovascular diseases. (However, it is unlikely to be used in nearly as great a quantity as wine.) Soy sauce is rich in lactic acid bacteria and of excellent anti-allergic potential.

Soy sauce contains ethyl carbamate.

Soy sauce does not contain a level of the beneficial isoflavones associated with other soy products such as tofu or edamame. It can also be very salty, having a salt content of between 14%–18%. Low-sodium soy sauces are produced, but it is difficult to make soy sauce without using some quantity of salt as an antimicrobial agent.

Allergies

Most varieties of soy sauce contain wheat, to which some people have a medical intolerance. However, some naturally brewed soy sauces made with wheat may be tolerated by people with a specific intolerance to gluten because gluten is not detectable in the finished product. Japanese tamari soy sauce is traditionally wheat-free, and some tamari available commercially today is wheat- and gluten-free.

Carcinogens

• A 2001 test of various soy sauces and related products by the United Kingdom Food Standards Agency (FSA) found that 22 out of 100 samples contained a substance called 3-MCPD (3-monochloropropane-1,2-diol) at levels considerably higher than those deemed safe by the European Union. About two-thirds of the 22 samples also contained a second chemical called 1,3-DCP (1,3-dichloropropane-2-ol) which experts advise should not be present at any levels in food. Both chemicals are carcinogenic, and 1,3-DCP can cause genetic damage to be passed on to offspring who never consumed the sauces. The FSA recommended that the affected products be withdrawn, and in June 2001 issued a Public Health Advice leaflet warning against a small number of soy sauce products that were found to contain high levels of potentially cancer-causing chemicals. The leaflet singled out brands and products (some by batch numbers) imported from Thailand, China, Hong Kong and Taiwan. Although the leaflet primarily looked at soy sauce, it also included oyster sauce, marinades and other types of sauces, that affected the brands Golden Mountain, King Imperial, Pearl River Bridge, Jammy Chai, Lee Kum Kee, Golden Mark, Kimlan, Golden Swan, Sinsin and Tung Chun. Despite these being small in number in the UK, they are the dominant brands in their respective nations.
• In Vietnam 3-MCPD was found in toxic levels (In 2004 the HCM City Institute of Hygiene and Public Health found 33 of 41 sample of soya sauce with high rates of 3-MCPD, including six samples with 11,000 to 18,000 times more 3-MPCD than permitted, compared to about 5,000 times in 2001) in soy sauces there in 2007, along with formaldehyde in the national dish Pho, and banned pesticides in vegetables and fruits. A prominent newspaper Thanh Nien Daily commented: "Health agencies have known that Vietnamese soy sauce, the country's second most popular sauce after fish sauce, has been chock-full of cancer agents since at least 2001." (See 2007 Vietnam food scare.)

See also

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• Doenjang
• Fermented bean paste
• Miso
• Yellow soybean paste

Notes

1. http://www.bbc.co.uk/food/recipes/luxurynutandseedloaf_8883
2. 'Microbiology Laboratory Theory and Application.' Michael Leboffe and Burton Pierce, 2nd edition. pp.317
3. How it's Made
4. Common soy sauce preperation
5. Tanaka, Norio. "Shōyu:The Flavor of Japan," The Japan Foundation Newsletter Vol. XXVII, No. 2 (January 2000), p. 2.
6. Kurlansky, Mark. Salt: A World History. Penguin, 2003.
7. Tanaka, p. 6.
8. Titsingh, Isaac. (1781). "Bereiding van de Soya" ("Producing Soy Sauce"), Verhandelingen van het Bataviaasch Genootschap (Transactions of the Batavian Academy), Vol. III. OCLC 9752305
9. Tanaka, p. 7.
10. Muro
11. "Korean Restaurant Guide article on soy sauce". Koreanrestaurantguide.com. Retrieved 16 July 2010.
12. "1,3-DCP in soy sauce and related products - your questions answered". UK Food Standards Agency. February 2001. Retrieved July 2010. {{cite web}}: Check date values in: |accessdate= (help)
13. "Shoyu". Dictionary.com.
14. "shoyu". Merriam-webster's Online Dictionary.
15. Steinkraus, Keith H., ed. (2004). Industrialization of indigenous fermented foods (Second ed.). Marcel Dekker. p. 22. ISBN 0-8247-4784-4.
16. Wood, Brian J. B., ed. (1998). Microbiology of fermented foods. Vol. 1 (Second ed.). Blackie academic & professional. p. 364. ISBN 0-7514-0216-8.
17. Jung, Soon Teck and Kang, Seong-Gook (2002). "The Past and Present of Traditional Fermented Foods in Korea". Retrieved 7 January 2008. {{cite web}}: C1 control character in |author= at position 16 (help)CS1 maint: multiple names: authors list (link)
18. Chung, Oscar (1 January 2010). "A Sauce for All". Taiwan Review. Government Information Office, Republic of China (Taiwan). Retrieved 14 November 2010.
19. Daniells, Stephen (6 June 2006). "Antioxidant-rich soy sauce could protect against CVD". nutraingredients.com. Retrieved 7 January 2008.
20. Tanasupawat, Somboon; Thongsanit, J; Okada, S; Komagata, K; et al. (18 June 2002). "Lactic acid bacteria isolated from soy sauce mash in Thailand". Journal of General and Applied Microbiology. 48 (4). The Microbiology Research Foundation: 201–209. doi:10.2323/jgam.48.201. PMID 12469319. {{cite journal}}: |access-date= requires |url= (help); Explicit use of et al. in: |last= (help)
21. Kobayashi, Makio (18 April 2005). "Immunological Functions of Soy Sauce: Hypoallergenicity and Antiallergic Activity of Soy Sauce". Journal of Bioscience and Bioengineering. 1 (2). Society for Biotechnology, Japan: 144–151. doi:10.1263/jbb.100.144. PMID 16198255. {{cite journal}}: |access-date= requires |url= (help)
22. Shahidi, Fereidoon; Naczk, Marian (2003). Phenolics in food and nutraceuticals, Edition 2. Florence, Kentucky: CRC Press. p. 103. ISBN 1587161389.
23. Hutkins, Robert Wayne (2006). Microbiology and technology of fermented foods. Blackwell publishing. ISBN 0-8138-0018-8.
25. "Does soy sauce contain gluten?". Soya.be. Retrieved 16 July 2010.
26. "Survey of 3-Monochloropropane-1,2-Diol (3-MCPD) in Soy Sauce and Related Products (Number 14/01)". Food Standards Agency. 18 June 2001. Retrieved 16 July 2010.
27. by Junelyn S. de la Rosa (4 April 2010). "barchronicle (Philippine government)". Bar.gov.ph. Retrieved 16 July 2010.
28. Food Standards Agency (20 June 2001). "Some Soy Sauce Products To Be Removed" (Press release). Food Standards Agency. Retrieved 7 January 2008.
29. UK UK Food Standards Agency: Soy advice leaflet.
30. VIETNAMNET, Ha Noi, Viet nam. "Soya sauce stirs worry and discontentment among public". English.vietnamnet.vn. Retrieved 16 July 2010.{{cite web}}: CS1 maint: multiple names: authors list (link)
31. (AFP) (11 September 2007). "Toxic soy sauce, chemical veggies — food scares hit Vietnam". Afp.google.com. Retrieved 16 July 2010.

References

• Titsingh, Isaac. (1781). "Bereiding van de Soya" ("Producing Soy Sauce"), Verhandelingen van het Bataviaasch Genootschap (Transactions of the Batavian Academy), Vol. III. OCLC 9752305

v t e Soy (Glycine max)
General	Soy allergy Soy candle Soy ink Soy molasses Soy paint Soy protein Soybean Diseases Soybean meal Soybean oil
Soy-based dishes	List of soy-based foods Aburaage Agedashi tofu Bai ye Douhua Dubu kimchi Edamame Hiyayakko Kongguksu Kongnamul Mapo doufu Miso soup Sundubu jjigae Tahu goreng Tofu skin roll Yong tau foo
Plant milk	Soy milk Soy yogurt Vegan cheese
Meat analogues	Beanfeast Tempeh Textured vegetable protein Tofu Tofurkey Vegetarian hot dog Veggie burger
Sauces and condiments	Soy sauce based Ganjang Ponzu Sweet soy sauce Tamari Teriyaki Tsuyu Yìn yóu Pastes Doenjang Doubanjiang Miso Sweet bean sauce Yellow soybean paste Tương Fermented bean Akhuni Fermented bean curd Douchi Kinema Tauco Nattō
Other foods	Mamenori Mao tofu Oncom Soy flour Soy milk based infant formula Soy nut Soy pulp Stinky tofu Tofu skin List of fermented soy products
Biochemicals	Phytoestrogens Genistein Genistin Glycitein Glycitin Ononin Daidzein Equol (metabolite) O-DMA (metabolite) Daidzin (leaves) Globulins (proteins) Beta-conglycinin Glycinin PHAs (lectins) Soybean agglutinin (lectin) Enzymes Beta-amylase Lipoxygenase Cysteine proteases Trypsin inhibitors Kunitz inhibitor Bowman-Birk inhibitor Other Soy lecithin (mix of Phospholipids) Lunasin Unsaponifiables Tocopherols Sterols Antinutrients Phytates Protease Inhibitors Cystatins
Companies	8th Continent Alpro Boca Burger Gardenburger Kikkoman Morningstar Farms Mr Bean Plamil Foods Silk So Good Tofutti Vitasoy Yamasa Yeo Hiap Seng
Other	Diet for a Small Planet Kikkoman Soy Sauce Museum William Shurtleff and Akiko Aoyagi Yuasa, artisan town of historic soy sauce distilleries
Category: Soybeans

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