Sauces & Condiments
Fermented Soy Sauces
Centuries-old liquid umami seasonings made by fermenting soybeans and wheat with Aspergillus molds and halophilic yeasts.
Food items
3 items in this subcategory
Dark Soy Sauce
Aged caramelized Aspergillus fermented Glycine max
Dark Soy Sauce belongs to the fermented soy sauces lane within sauces & condiments. Fermented seasonings, emulsified condiments, and culinary pastes used to deepen flavor and build umami. Coverage tracks sodium density, fermentation agents, acidity, emulsification stability, and regional culinary traditions.
Soy Sauce
Aspergillus oryzae fermented Glycine max & Triticum
Soy Sauce belongs to the fermented soy sauces lane within sauces & condiments. Fermented seasonings, emulsified condiments, and culinary pastes used to deepen flavor and build umami. Coverage tracks sodium density, fermentation agents, acidity, emulsification stability, and regional culinary traditions.
Tamari
Wheat-free Aspergillus oryzae fermented Glycine max liquid
Tamari belongs to the fermented soy sauces lane within sauces & condiments. Fermented seasonings, emulsified condiments, and culinary pastes used to deepen flavor and build umami. Coverage tracks sodium density, fermentation agents, acidity, emulsification stability, and regional culinary traditions.