Is la choy soy sauce fermented?
La Choy soy sauce is not fermented in the traditional sense.
Here's why:
* Hydrolyzed Vegetable Protein (HVP): La Choy soy sauce is primarily made with HVP, which is a processed protein derived from corn, soybeans, or wheat. This process uses acids and enzymes to break down the protein, creating a soy sauce-like flavor, but without traditional fermentation.
* Fermented Soy Sauce: Traditional soy sauce is made by fermenting soybeans and wheat with a specific mold (Aspergillus oryzae) and salt for months, even years, to develop its complex flavor.
While La Choy soy sauce provides a similar salty and savory flavor to fermented soy sauce, it lacks the depth and complexity of flavor achieved through traditional fermentation.
If you're looking for the true fermented soy sauce experience, consider brands like Kikkoman, Yamasa, or other reputable brands that specifically mention traditional fermentation on their labels.
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