What is the element of soy sauce?

1. Soybeans: These are the primary source of protein and flavor in soy sauce.

2. Wheat: Wheat provides carbohydrates that the fermenting microbes use for energy.

3. Salt: Salt controls the fermentation process and acts as a preservative.

4. Water: Water is essential for the fermentation process and helps to create the final liquid consistency.

5. Microorganisms: The fermentation process is driven by microorganisms, mainly Aspergillus fungi and lactic acid bacteria, which break down the soybeans and wheat into amino acids and other compounds that create the unique flavor of soy sauce.

While these are the main elements, the exact recipe and fermentation process vary depending on the type of soy sauce and the manufacturer.