Tag: Naturally brewed

According to ancient Chinese texts, soy sauce was first made over 2,200 years ago as a fermented paste, and this traditional method endures in naturally brewed varieties. But with modern health concerns, a critical question remains: is naturally brewed soy sauce healthy, or is its famous saltiness a nutritional dealbreaker?

With a rich history spanning over 70 years, Sempio's Naturally Brewed Soy Sauce 501 has become Korea's best-selling soy sauce for a reason. This high-quality, premium Korean soy sauce, known as 'yangjo ganjang', is slowly and meticulously fermented to develop its complex, well-rounded flavor profile.

While Kikkoman is most known for its classic red-capped bottle, many consumers are unaware the company also produces an organic variety. This article explores whether Kikkoman soy sauce is organic and what makes their certified product different from the standard version.

Originating over 2,200 years ago in China, soy sauce was initially a fermented paste before evolving into the liquid condiment known today. This rich history leads many to ask: is soy sauce fermented?

For over 2,000 years, soy sauce has been used to flavor food, but is soy sauce a probiotic food? The answer is nuanced, depending entirely on how the condiment is made and processed, and distinguishing between types is critical for understanding its gut health potential.

Over 80% of Japanese soy sauce, and many Chinese varieties, are produced using wheat as a key ingredient during fermentation. This fact often surprises home cooks and diners, particularly those who must avoid gluten for health reasons.

According to Kikkoman's official website, their naturally brewed soy sauce is made without any added monosodium glutamate (MSG). This clarification addresses a common misconception, but the full story behind the savory flavor reveals a nuance that is important for those with sensitivities. Does Kikkoman soy sauce have MSG in it, or is it a more complex, naturally occurring compound?

Did you know that many common soy sauce brands are made in a matter of days with chemical processing rather than a traditional, months-long fermentation process? To find out which soy sauce has no additives, you must become a label detective, prioritizing a short list of simple, naturally fermented ingredients over quick, chemically-produced alternatives.

Over 95% of soy sauce consumed in Western countries is chemically produced and often contains preservatives like sodium benzoate. For those seeking a healthier, cleaner option, the answer to **what is the best soy sauce without preservatives?** lies in understanding the art of natural fermentation and knowing which brands prioritize purity over speed.

According to the U.S. Food and Drug Administration (FDA), added monosodium glutamate (MSG) is generally recognized as safe, but for those who prefer to avoid it, finding which soy sauce does not have MSG can be a challenge. The key lies in understanding that while some manufacturers add MSG, others rely on a natural fermentation process that produces glutamates inherently.