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  2. Kikkoman - Wikipedia

    en.wikipedia.org/wiki/Kikkoman

    The moromi is mechanically pressed through fabric layers for about ten hours to extract the raw soy sauce. The raw soy sauce is left to settle for 3–4 days and then pasteurized using steam, which stops enzymatic activity. The final product is then inspected and bottled. [14] Kikkoman's soy sauce bottle was designed by Kenji Ekuan in 1961. [15]

  3. Soy sauce - Wikipedia

    en.wikipedia.org/wiki/Soy_sauce

    Soy sauce does not contain the level of isoflavones associated with other soy products, such as tofu or edamame. [72] It can also be very salty, having a salt content between 14 and 18%. Low-sodium soy sauces are made, but it is difficult to make soy sauce without using some quantity of salt as an antimicrobial agent. [73]

  4. The 5 Types of Soy Sauce Everyone Should Know - AOL

    www.aol.com/5-types-soy-sauce-everyone-195158945...

    Light soy sauce, otherwise often known as thin soy sauce, is thinner and lighter in color when compared to other darker varieties. Although light and thin soy sauce is most often used in Chinese ...

  5. Kenji Ekuan - Wikipedia

    en.wikipedia.org/wiki/Kenji_Ekuan

    Kenji Ekuan (榮久庵 憲司, Ekuan Kenji, September 11, 1929 – February 8, 2015) was a Japanese industrial designer, best known for creating the design of the Kikkoman soy sauce bottle. Biography [ edit ]

  6. Low-Sodium Fast Food: 42 Menu Items to Order from ... - AOL

    www.aol.com/low-sodium-fast-food-42-090000918.html

    But many people are on low-sodium, heart-healthy diets due to chronic medical conditions such as high blood pressure, heart, or kidney problems. That's why the American Heart Association ...

  7. Japanese cuisine - Wikipedia

    en.wikipedia.org/wiki/Japanese_cuisine

    The use of soy sauce is prevalent in Japanese cuisine. Traditional Japanese food is typically seasoned with a combination of dashi, soy sauce, sake and mirin, vinegar, sugar, and salt. A modest number of herbs and spices may be used during cooking as a hint or accent, or as a means of neutralizing fishy or gamy odors present.

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