Friday, May 14, 2010
Fukuoka Soy Sauce Brewing Company develops salt-free soy sauce
The salt-free soy sauce is made by fermenting soybeans with Aspergillus oryzae, which is a fungus commonly used to make miso, sake and sochu.
The fungus is called 누룩균 in Korean and is commonly used to make doenjang, gungjang and some varieties of soju as well.
Fukuoka holds the Japanese Patent 2964370 for this salt-free soy sauce recipe.
For more information, go to Enzymes show the way to healthy salt-free soy sauce