Original 300+ aromatic elements of moromi (fermented soybean mash) remain intact, which bloom for the first time when added to sauce simmering in the pan. In other words, chefs can deliver the sauce when the aroma of soy sauce is at its best—only possible in raw, non-pasteurized soy sauce—as opposed to already pasteurized soy sauce, in which case re-application of heat diminishes the already-declining aroma further. With our Raw Soy HISHIHO, chefs never have to pasteurize soy sauce twice.
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