In the interior of which biome would you find the aroma of mold and decomposition, has high humidity and much plant litter on the forest floor.
Takumi White Soy Sauce is a rare ingredient with a long tradition in Japan. Light amber in color and clearer and thinner than dark soy sauce, it infuses flavor without darkening the color of foods. Ideal accompaniment to shashimi and sushi. a subtle addition to seafood delicacies, clear soups, tofu, and organic vegetables.
Besides tempeh, there are many soy products which are the result of fermentation, such as natto, miso and shoyu (soy sauce).Natto is a traditional Japanese food for more than thousand years. Natto are soybeans that are fermented by Bacillus subtilus natto bacteria.hoyu or soy sauce is a salty and brown liquid that is obtained by a lengthy fermentation of soybean and wheat mixture. First, the soybeans and wheat are blended with a starter culture (Aspergillus oryzae).