Soy sauce is one of the oldest known and used seasonings in cuisine. Its history dates back at least 2500 years to a time when salt was the primary food preservative. The production of soy sauce developed in East Asia, and the sauce itself is made from a mixture of soybeans, wheat, water, and salt, which undergoes a fermentation process. It originally comes from China, and its composition has been further developed over time by adding molds, yeasts, and lactic acid bacteria. The resulting mash must mature first before obtaining a clear liquid through pressing and filtering. Depending on the country of origin and the recipe used, soy sauce can have different consistencies and flavors. Chinese cuisine prefers a thick and salty liquid, Indonesian cuisine leans towards a thin consistency and sweet taste, while Japanese soy sauce is thin and salty. Ranking soy sauces must consider all preferences, strengths, and weaknesses of each specific product. Since it is a food product, the choice of the best soy sauce must be subjective, depending on personal preferences and the dishes being prepared. However, the basic criterion used in the ranking is the absence of chemical flavor enhancers, preservatives, xanthan gum, glucose syrup, and artificial colors.<\/p>\n","protected":false},"excerpt":{"rendered":"