Soy sauce may be one of the most important condiments in Japanese and Asian cooking. It brings a combination of umami, saltiness, and color to dishes. It can also be used as a dipping sauce by itself, or mixed with other components to create a fusion style sauce. It is a truly versatile product.
NA Sales visited the Yamasa Soy Sauce factory in Salem, Oregon over the weekend and got a first hand look at the production process for their soy sauce products. With a focus on quality, there are no shortcuts in the brewing process and no unnecessary ingredients are added. As a matter of fact, it takes a full six months to age a batch of soy sauce! Their koji mold used is a point of pride, and has been cultivated and refined for hundreds of years. This koji is what gives Yamasa soy sauce its unique taste.
