As soy sauce is a fermentation, aging actually rounds out the flavour. It’s got more glutemate which is good but in the modern day you can just add MSG for that.
It’s like seeing a recipe call for homemade stock. Stock cubes will do fine, I’m not getting a Michelin star whilst drunk at 3 am
As soy sauce is a fermentation, aging actually rounds out the flavour. It’s got more glutemate which is good but in the modern day you can just add MSG for that.
It’s like seeing a recipe call for homemade stock. Stock cubes will do fine, I’m not getting a Michelin star whilst drunk at 3 am