صلصة الصويا. تصنيع بروتين الصويا

In LSF, koji is mixed with the equivalent weight of brine to form solid moromi	[Yangjo-ganjang, jin-ganjang, and guk-ganjang: What's the difference? 황, 광해 9 January 2013
"Compositional differences among Chinese soy sauce types studied by 13C NMR spectroscopy coupled with multivariate statistical analysis"	Due to its delicate flavor it is used primarily for seasoning light dishes and for dipping

United States [ ] The first soy sauce production in the United States began in the in 1908 by the Hawaiian Yamajo Soy Company.

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أين يوجد فول الصويا: Jung-ganjang 중간장, "middle soy sauce" — soy sauce aged for three to four years
صلصة الصويا: مذاق لذيذ قد يحمل لك الأضرار: Blended soy sauce 혼합간장 — Also called mixed soy sauce, blended soy sauce can be made by blending hansik-ganjang Korean-style soy sauce or yangjo-ganjang brewed soy sauce with acid-hydrolyzed soy sauce or enzyme-hydrolyzed soy sauce
ما هي صلصة الصويا: VIETNAMNET, Ha Noi, Viet nam

	Haet-ganjang 햇간장, "new soy sauce" — soy sauce aged for a year
Oftentimes, other varieties of soy sauce for sashimi are inaccurately referred to as tamari shoyu	4 US fl oz of soy sauce contains, according to the USDA:• Jaerae-hansik-ganjang 재래한식간장, "traditional Korean-style soy sauce" — made with traditional style and brine

김, 성윤 19 January 2012.

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Soy sauce: Lertsiri, Sittiwat; Maungma, Roungdao; Assavanig, Apinya; Bhumiratana, Amaret 1 May 2001
Soy sauce: Journal of the European Academy of Dermatology and Venereology
صلصة الصويا (صلصة الصويا) (طعام): Due to the short aging 15—30 days period of LSF, and low production cost, LSF soy sauce accounts for more share of the Chinese soy sauce market