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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]
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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]
Soy sauce is a traditional ingredient in East and Southeast Asian cuisines, where it is used in cooking and as a condiment. It originated in China in the 2nd century BCE and spread throughout Asia. In recent times, it is used in Western cuisine and prepared foods. See also: Sweet soy sauce. Stinky tofu: China: A form of fermented tofu that has ...
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 ...
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TOKYO (AP) - Japanese industrial designer Kenji Ekuan, whose works ranged from a bullet train to the red-capped Kikkoman soy sauce dispenser as familiar as the classic Coca-Cola bottle, has died ...
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