Sports Supplement Manufacturing Trends
65.00 $
Published date: 2024/10/08
- Location: 95060, Port Blair, Manipur, India
It's made like regular shoyu besides that unpasteurized (raw) shoyu is used instead of brine to make the moromi mash, giving the finished product a wealthy, subtly candy taste, some thick consistency, custom amino acids manufacturer and dark brown coloration. Produced and consumed principally in central Japan (Aichi, Mie, and Gifu prefectures) it has a slightly darker color, richer consistency, and deeper taste than regular shoyu, but with somewhat less of the latter's characteristic aroma from ester-type compounds and alcohols derived from wheat.
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