Soy sauce production

Soy sauce production involves fermenting soybeans with wheat, salt, and a mold called Aspergillus. First, soybeans are cooked and mixed with roasted, crushed wheat. This mixture is inoculated with mold spores and left to ferment for several days, developing enzymes that break down proteins and starches. Then, the mixture is combined with saltwater and left to ferment further, either through natural aging or microbial fermentation, which can take months to years. During this process, naturally occurring yeast and bacteria produce complex flavors. The result is a salty, savory liquid that is aged, filtered, and bottled as soy sauce.