Ole Mouritsen, Klavs Styrbæk

Shōyu

Appears in
Umami: Unlocking the Secrets of the Fifth Taste
Umami

By Ole Mouritsen and Klavs Styrbæk

Published 2014

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shōyu Japanese soy sauce; if made according to the traditional method, fermentation takes place over a two-year period.

© 2014 All rights reserved. Published by Columbia University Press.