Soy Sauce Soy beans are first ground with water to form a milky substance.

A fungus is then added like aspergillus oryzea, which Japanese and Chinese

keep cultivated on a riceball. The Japanese type soy sauce is a lighter version

than is the Chinese style. Chinese style soy sauces are made by the addition

of molasses and infusion of straw mushrooms, giving the sauce a rich flavor

and a darker coloration, and are usually aged for a longer period of time;

upwards to two years. The Japanese style uses more wheat in their sauce and

less aging time (no more than 6 months), resulting in the lighter variety.

Comparatively, the darker Japanese sauces are still equivalent to the lightest

of the Chinese types. Some soy sauces undergo a secondary fermentation,

here, many aromatics are formed. From the fermentation of sulfur containing

amino acids: dimethyl sulfide, methyl mercapto propionaldehyde, and other