Friday, May 14, 2010

Fukuoka Soy Sauce Brewing Company develops salt-free soy sauce


Photo by Paul Preacher, courtesy of sxc.hu
Scientists at Japan’s Fukuoka Soy Sauce Brewing Company released a report about their efforts to create a salt-free soy sauce and its positive results in reducing high blood pressure in hypertensive rats.

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

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