Mongo dark soy sauce 13L

Representative soy sauce widely used in popular restaurants as a standard Mongo procedures.

Ingredients

Acid decomposed soy sauce [skimmed soybean (Indian, American, Chinese)], purified water, brewed soy sauce [skimmed soy (Indian), wheat (US), salt (domestic), final], starch syrup, flavor enhancer

Cooking Basics: Choosing Soy Sauce

1. Dark soy sauce: Dark soy sauce does not change its taste when heated and has low salt content, so it is suitable for foods that require heat, such as stir-fry or steaming.

2. Guk soy sauce (Joseon soy sauce): This is a soy sauce made by floating meju and soaking it in the traditional way. It is clean and light, so it is suitable for seasoning soup dishes.

3. Brewed soy sauce: It is dark in color and sweet, but when heated, the taste and aroma disappear, making it suitable for foods consumed raw.

Raw material name and content

Acid-dissolved soy sauce [defatted soybeans (Indian, American, Chinese)], purified water, brewed soy sauce [defatted soybeans (Indian), wheat (American), salt (domestic), rice cake], starch syrup, flavor enhancer