What We Want You to Know Is Color Correction

Description of your first forum.
Post Reply
sohag
Posts: 3
Joined: Mon Jul 04, 2022 7:41 am

What We Want You to Know Is Color Correction

Post by sohag »

Many people don't know that the method of making soy sauce is actually the same as that of brewing wine, which requires fine skills and time to cultivate. There is a brand of soy sauce that has been using the manufacturing methods handed down from generation to generation for more than 300 years. Screenshot_2020-06-23_pm 5_04_44 Photo Credit: TNL Brand Studio Kikkoman's first overseas factory was established in Wisconsin, USA. It can be said that it was the first generation in Japan to bring this brand of seasoning with full color, aroma and taste to other places and carry it forward. So far, almost everyone has one in their homes. Can of Kikkoman soy sauce. What is so special about the manufacturing process of such a brand with cultural characteristics and professional spirit?

The source of "Daigo taste": Koji bacteria Soy sauce is known as the representative work of oriental fermented food science , and koji mushroom is the key to promote the fermentation of raw materials. When it grows and functions more completely, the flavor of soy sauce will be more layered and the quality will be higher. The enzymes produced during the growth of koji bacteria break down soybean protein into amino acids with a "sweet" taste, and wheat starch into sugars with a "sweet taste". Soy sauce has a translucent amber Color Correction color and a unique daigo flavor. It is composed of esters, phenols and other components produced by the decomposition of microorganisms.

Commercially available soy sauces also include "chemically brewed soy sauce" that does not rely on microorganisms and uses acid hydrolysis. In early 2019, the Food and Drug Administration promulgated regulations that chemically brewed soy sauce must be clearly marked as instant, hydrolyzed or mixed (blended) types; traditionally brewed soy sauce must be marked as "brewed" and the total nitrogen content must meet the regulations. to be marked. Since the Edo period in Japan, Kikkoman has always aimed to continuously supply soy sauce with stable quality and excellent taste. It insists on using traditional brewing methods and uses natural ingredients such as soybeans, wheat, and salt to brew. Over time, there is also Kikkoman's unique koji fungus, "Kikoman Fungus", which is still in use in Kikkoman today
Post Reply