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‘A hefty umami punch’: the best (and worst) supermarket light soy sauce, tasted and rated
Which salty condiment nails that deep flavour profile, and which is saltier than the sea? Our resident taster tries 10 soy sauces straight from the bottle
Soy sauce was created in China about 2,200 years ago, as a means to preserve food and to zhoosh up the humble vegetarian Buddhist diet. It’s a demonstration in kokumi – literally “rich taste” – a flavour sensation that’s often called the sixth taste.... [3776 chars]
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