Soy sauce은(는) 비건일까요?

핵심 정보

판정

대체로 비건

카테고리

조미료

다른 이름

간장, 타마리, 연한 간장, 진한 간장

최고의 대체품

일반적으로 우려낸 쇼유

이유

전통 쇼유와 타마리는 발효된 식물성 제품입니다. 예외는 생선 맛이 나는 종류(일부 중국 및 동남아시아 조미료에는 멸치 또는 굴 추출물이 첨가됨)와 '해산물 간장'으로 판매되는 마무리 소스입니다.

대체품

What is actually in it

Brewed soy sauce is a three-stage plant fermentation: Aspergillus oryzae grows on cooked soybeans and roasted wheat to make koji, brine is added to form a moromi mash, and lactic bacteria and yeasts work on it for months. The result is hundreds of aroma compounds and a lot of free glutamate — the umami people usually attribute to meat. Cheaper acid-hydrolysed soy sauce (labelled hydrolysed vegetable protein, HVP) is also plant-based but flat-tasting. The non-vegan cases are specific rather than general: Japanese 'dashi shoyu' and 'sashimi shoyu' contain bonito or kelp-and-bonito extract; several Chinese and Filipino seasoning sauces blend in shrimp or oyster; and some Korean guk-ganjang variants list anchovy. Because those products sit on the same shelf in identical bottles, the practical rule is to read the ingredient list rather than the category. Sodium is the other thing to watch — around 5-6 g of salt per 100 ml — so reduced-salt versions are worth having if you cook with it daily.

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