In the nearly 3,000 years since the birth of soy sauce, the method of brewing has not changed much. The ingredients for brewing soy sauce are very simple. In addition to soybeans, modern methods also add wheat to add flavor.The key to making soy sauce is Aspergillus oryzae, expect soy sauce,which can be used to make miso, rice wine and sake.

The unique flavor of soy sauce is mainly derived from soy protein, while the carbohydrates in wheat make the soy sauce more aromatic and sweet. As the main raw material, soybeans need to be soaked in water for a certain period of time, and then steamed at high temperature for use. Similarly, wheat also needs to be baked at elevated temperatures and ground into a powder. When the two are mixed, Aspergillus oryzae will come into close contact with them, and a few days later, one piece will be moved to the final brewing site for fermentation.

The natural color and aroma of soy sauce has been produced during the brewing process. During the long and unseen brewing process, Aspergillus oryzae breaks down the soy protein into fragments or individual amino acids, which break down carbohydrates into oligosaccharides or monosaccharides.

The main steps in brewing soy sauce are completed. The only thing left is to drain the soy sauce juice, toning and seasoning, and to sterilize the bottling.