I prefer Japanese style (shoyu) and generally buy low-sodium (which still has plenty of salt in it).
My son developed celiac disease a decade ago so we switched over to tamari and I have been buying that ever since. In the US the most available brand is San-J and that is what I have gotten used to.
Regular soy sauce seems like sewage drainage after trying sweet soy sauce!
Ok I need to add Sweet Soy to my pantry, love Soy Sauce but I do tend to lean towards the lower sodium as it carries a better flavor of the sauce vs the heavy salt in most I have tried (even though I do love it as well).
https://new.marshallscientific.com/Hermle-Z216-MK-Refrigerated-Centrifuge-w-COMBI-R-p/Z216-K-CMB.htm?gclid=Cj0KCQjw6NmHBhD2ARIsAI3hrM0vjfO5RmmM_ifqujEzbtI9fWZ-bhXJJqFsBJNiMolhJPa9JxtTVNcaAjWcEALw_wcBI prefer Japanese style (shoyu) and generally buy low-sodium (which still has plenty of salt in it).
My son developed celiac disease a decade ago so we switched over to tamari and I have been buying that ever since. In the US the most available brand is San-J and that is what I have gotten used to.
Low_sodium is suspicious, kikkomen says they take the salt out AFTER it finishes its normal fermentation cycle at full salt.
How is this done ?Show Image(https://i.imgur.com/HmeSYmM.jpg)
SOY SAUCE (WATER, SOYBEANS, SALT, SUGAR), SUGAR, SALTED SAKE (WATER, RICE, SALT), RICE SYRUP, WATER, SALT
CentrifugeI prefer Japanese style (shoyu) and generally buy low-sodium (which still has plenty of salt in it).
My son developed celiac disease a decade ago so we switched over to tamari and I have been buying that ever since. In the US the most available brand is San-J and that is what I have gotten used to.
Low_sodium is suspicious, kikkomen says they take the salt out AFTER it finishes its normal fermentation cycle at full salt.
How is this done ?Show Image(https://i.imgur.com/HmeSYmM.jpg)
I was playing. It would be a fun experiment, but would possibly ruin the product.CentrifugeI prefer Japanese style (shoyu) and generally buy low-sodium (which still has plenty of salt in it).
My son developed celiac disease a decade ago so we switched over to tamari and I have been buying that ever since. In the US the most available brand is San-J and that is what I have gotten used to.
Low_sodium is suspicious, kikkomen says they take the salt out AFTER it finishes its normal fermentation cycle at full salt.
How is this done ?Show Image(https://i.imgur.com/HmeSYmM.jpg)
Are you sure ?, wouldn't this mess with all the other solids ?
Pagin' Chyros, how kikkoman remove dat salt ?Centrifuging would work if soy sauce was a suspension, but I kind of doubt that. If they centrifuged it, I guess the idea is to take off the supernatant and dilute the rest, but that seems like a weird way to do it.
Centrifuging would work if soy sauce was a suspension, but I kind of doubt that. If they centrifuged it, I guess the idea is to take off the supernatant and dilute the rest, but that seems like a weird way to do it.
My guess is reverse osmosis, which would be way easier to begin with.
Filter, dilute, homogenise.Centrifuging would work if soy sauce was a suspension, but I kind of doubt that. If they centrifuged it, I guess the idea is to take off the supernatant and dilute the rest, but that seems like a weird way to do it.
My guess is reverse osmosis, which would be way easier to begin with.
So they filter, then reblend the rest ?
My guess is reverse osmosis
Exactly, that's the principle by which selective membranes work. So if you use a membrane of an appropriate pore size or affinity, you could push out the salt but not the other compounds.
My guess is reverse osmosis
But what else would be left behind, besides the salt? Isn't it the bouquet of trace components that create the deliciousness? Those must be larger and more complex molecules than simple little salt.
I posted this link last week, but didn't get any comments. Nobody else is even mentioning tamari, but you should give it a taste test, at least.
https://www.mindbodygreen.com/0-16095/5-reasons-to-use-tamari-instead-of-soy-sauce.html (https://www.mindbodygreen.com/0-16095/5-reasons-to-use-tamari-instead-of-soy-sauce.html)