Types of soy sauce
Generally speaking, soy sauce can be divided into brewed soy sauce, hydrolyzed soy sauce, instant soy sauce and mixed (blended) soy sauce according to the production method.

Brewed soy sauce
Use Aspergillus to decompose bean protein, so that the protein is naturally released. The soy sauce produced has good flavor and the best quality, and the production process takes 4-6 months. In Taiwan, traditionally brewed soy sauce can be divided into "black beans" and "soybeans + wheat" according to the raw materials. Black beans are commonly known as "shaded oil" because of their special shade brewing method, or "pot bottom oil" because of the ancient pottery jar brewing method. It is a specialty soy sauce in Taiwan. Soybean and wheat brewing is generally known as "soy sauce".

Hydrolyzed soy sauce
Use hydrochloric acid to decompose the protein in beans and then neutralize it with alkali (acid + alkali = salt + water), and add soy sauce color and sweetener as appropriate. The production process only takes 3-5 days. The soy sauce produced in this way has a poor flavor and a pungent smell. Among the ingredients produced, "monochloropropylene glycol" has been found to be harmful to the human body.

Quick soy sauce
It is made by adding soy sauce mash, raw soy sauce, etc. to hydrolyzed soy sauce and then fermenting and maturing it.

Mixed (blended) soy sauce
It is made by mixing two or more soy sauces. It is generally made by adding pure brewed soy sauce to amino acid hydrolyzate. This can increase the ingredients and reduce costs, but the flavor is not as good as brewed soy sauce. This method is the mainstream in the current market.

In Taiwan, black bean oil is made from black beans. It is produced by using Aspergillus in salt water for 4-6 months to decompose bean protein. No wheat is added to the raw materials, which is suitable for people who are allergic to wheat gluten. There are currently no genetically modified varieties of black beans, so you can consume with a peace of mind.