Soy sauce is a seasoning obtained from the fermentation of soybeans mixed with water. The paste that is obtained after the fermentation process is pressed to give rise to two by-products. A solid one that is normally discarded or used as animal feed and a liquid one, to which salt is added and which is, once filtered, soy sauce, dark in color, with a complex and salty aroma. Different recipes for soy sauce and different manufacturers incorporate some other type of grain (especially wheat) to the fermentation process to provide other aromas and textures. The fermentation process is produced thanks to the action of the koji fungus and depending on the type of sauce to be made, it can last up to several months.
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