A good quality soy sauce is like fine wine. And its brewing process is just as complex as aging wine.
Today, there are many chemical soy sauce products that are just a mixture of salt, caramel coloring and hydrolized soy protein. The real deal is a fermented blend of steamed soy beans, roasted wheat and koji (a starter mold). This is aged between six months to three years and pressed like olive oil.
Read more about this essential Asian condiment here:About Soy Sauce
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