Description
Soy sauce is a condiment produced from a fermented paste of boiled soybeans, roasted grain, brine and Aspergillus oryzae or Aspergillus sojae molds. After fermentation, the paste is pressed, producing a liquid, which is the soy sauce, and a cake of soy and cereal residue, which is usually reused as animal feed. Most commonly, a grain, often roasted, is used together with the soybeans in the fermentation process. Soy sauce is a traditional ingredient in East and Southeast Asian cuisines, where it is used in cooking and as a condiment.
