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Dark brown

1 Adapted from Yokotsuka and Sasaki, 1998 and Fukushima, 1989

2 Total nitrogen, comprised of amino acids, small peptides, and ammonium salts 3Consisting of about 85% glucose, 10% galactose + mannose, and 5% pentoses

1 Adapted from Yokotsuka and Sasaki, 1998 and Fukushima, 1989

2 Total nitrogen, comprised of amino acids, small peptides, and ammonium salts 3Consisting of about 85% glucose, 10% galactose + mannose, and 5% pentoses nized by the Japan Agricultural Standard (Table 12-2). In addition, there are three quality grades for each Japanese shoyu—Special, Upper, and Standard—that are assigned based on manufacturing methods, composition, flavor, and color.The most widely consumed variety of shoyu in Japan is koikuchi, which contains 50% wheat. In contrast, tamari, another Japanese shoyu, contains little or no wheat. Similar versions of these soy sauce products, containing either part wheat or no wheat, exist in China,Taiwan, and other Asian countries.

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