Phu quoc fish sauce to December), fishermen harvest anchovies by net, removing the anchovies from among other fish and items in the nets, and immediately combining them with salt at a 3:1 ratio in water tanks. Phu Quoc fish sauce is differentiated by its color, which is due entirely to the ingredients and is not the result of any coloring agents. Currently, Phu Quoc fish sauce is facing two problems: Phu quoc fish sauce Phu Quoc fish sauce is a variety of fish sauce produced on Phu Quoc island in southwest Vietnam. Since 2001, the Industrial Property Department of the government of Vietnam has
Soup soy sauce beliefs that they drive away evil spirits. As the fermentation progresses, the brine acquires flavour and colour. This aged brine is boiled to become soy sauce, and the rest (aged "meju" chunks) is mashed to become soybean paste. The Korean Ministry of Food and Drug Safety's "Food Code" classifies "hansik ganjang" into two categories by their ingredients: Depending on the length of aging, "hansik ganjang" can be divided into three main varieties: clear, middle, and dark. Soup soy sauce Guk-ganjang () or soup soy sauce is a type of Korean soy sauce ("ganjang") made entirely of fermented soybean ("meju") and