Catch us on Canadian Broadcasting Corporation documentary - Nature of Things. Discover the connection between soy sauce and salt in this episode - Pass the Salt!
Hundreds of years ago when salt was a rare commodity, soya sauce was created to stretch the taste of salt as far as possible.
In Singapore, Ken Koh and his family use traditional methods to make natural “umami” soya sauce, with a flavour that’s both rich and savoury. First, soybeans, imported from Canada, are steamed for a few hours and coated with wheat flour to start the fermentation process.