Kanochin Soy sauce vegano?

Ihpantitlan tlamantli

Tlanankililiztli

Kemankah vegano

Tlamantli

Tlaācecehualiztli ātlamantli

Axkan tlen kualtlanahuatiltli

shoyu, tamari, tlacōmilli ātlālan, tlatzintlalli ātlālan

Okachi kualli patli

Nohmah tlahkonalli shoyu

Tleka

In ātlacōmilli āshoyu āhuan ātamari āca ātlācalātlatzintlalli āca ātlācalātlatzintlalli. In ātlamantli āca āmichin āhuan āca ātlācalātlatzintlalli.

Xikipatla ipan

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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