its an acid
citric acid, oil, water
12 percent
Lactic Acid...... this adds flavour....
Deuteromycotes
soy sauce
It's either acidic or alkaline (because for some reason, it etches metal fairly well). Going by taste, I'd say it's more likely to be acidic.
Soy sauce has low viscosity.
Yes, soy sauce in a packet can be treated the same as soy sauce in a bottle. Soy sauce in a packet can be used to marinate meat.
No, there is no mango juice in soy sauce.
Kokubushi, made using rice, wheat, and soybeans is the most basic form of soy sauce. These ingredients are put through a complex process of fermentation using rice malt mold, lactic acid, and yeast to make soy sauce. The main ingredient in miso is soybean, mixed with koji (rice malt) or salt for fermentation. Unlike soy sauce, the mold or other microorganisms function differently under different climate, thus the miso of each region has a different taste.
Soy sauce is a brown, salty, liquid used as a condiment