Is this how they make the chinese soy sauce we can buy at chinese supermarkets for tuppence h'penny?I heard that that is made using artificial flavourings and colouring, all done in 6 minutes rather than 6 months...A Chinese Person
I'm guessing it's all made in a similar, if not identical way. The time shouldn't be a problem if you're making vats and vats of the stuff constantly. A bit like making beer I suppose.
I'm guessing you've been in the UK for too long my friend :-)Here is a link for how soy sauce is made (broadly categorised in two main categories of natural and chemical fermentation):http://en.wikipedia.org/wiki/Soy_sauceThere were also news reports of soy sauce being made from human hair in China last year which unfortunately are true: hydrochloric acid is used to release amino acids (a major component in soy sauce) in human hair.Here is a link of a HK brand of soy sauce which sells for $125 a bottle:http://www.i-ho-yuan.com/e/default_home.aspBetween using human hair soy sauce and natually fermented soy bean soy sauce, I know which one I'd rather go for!A Chinese Person
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