Soy sauce

A heat-sterilized liquid seasoning made by combining tane-koji mold to soybeans and wheat to make a rice malt, then adding saltwater and extracting the fermented “moromi” liquid. The aroma compound is fermented methionine. Soy sauce contains a lot of the umami compound glutamic acid. This is one of the basic Japanese seasonings. Soy sauces are classified into five categories according to the JAS specifications: Koikuchi, usukuchi, tamari, shiro, and saishikomi.

Levels of naturally occurring glutamate（mg/100g）：400~1700