Soy sauce production. If wheat is listed in the ingredients of soy?

Question

sauce does that mean that the soy sauce must be produced by a long fermentation process? If yes, what is the minimum length of time that is used to produce commerically produced soy sauces with wheat in them?

Answer 1

It's hard to say... I believe most soy sauces use wheat and is fermented.

Look on the label to see if it's "naturally brewed" or look on the ingredients list.

If you see, hydrolyzed vegetable protein, it's probably "artificial" soy sauce.

Answer 2

There are 2 main kinds of soy sauce: Chinese and Japanese. The Japanese version, called tamari, is slow-brewed naturally as the liquid that rises from the top of soybeans that are made into miso. The Chinese variety is made much faster and is more likely to contain wheat. That's the best I can do to answer your question.