Soya Sauce

One of the oldest condiments in the world (it’s got a three-millennia history!), soy sauce is a by-product of fermented soybeans and wheat that have been mixed with brine. First, Aspergillus molds are added to cooked soybeans and roasted wheat resulting in a mixture called koji (the term koji can also be used to refer to just the

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150ML, 500ML, 625ML 1000ML.