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A fermented and ripened koji (malted rice or other malted grains) made from soybeans and wheat with brine added to the mixture. It is used in a wide range of dishes such as sashimi, grilled fish, simmered dishes and stir-fried dishes.
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Details
- Title: Soy sauce
- Location: Japan
- Contributor: Ministry of Agriculture,Forestry and Fisheries of JAPAN
- Original Source: Savor Japan
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