From Manufacturing process | SOYSAUCE INFORMATION CENTER. “Salt is dissolved in water to be added at the shikomi ingredient blending stage, and is the base of the salty taste. read more
From Manufacturing process | SOYSAUCE INFORMATION CENTER “Salt is dissolved in water to be added at the shikomi ingredient blending stage, and is the base of the salty taste. read more
Salty soy sauce was first introduced into Indonesia by Hokkien people so its taste resembles that of Chinese soy sauce. Hakka soy sauce made from black beans is very salty and large productions are mainly made in Bangka Island. read more