- A highly flavoured liquid which is obtained by long fermentation of soya beans and various cereal grains. It is produced in 3 stages. In the first, polished rice is fermented with Aspergillus oryzae. This is then mashed with boiled soya beans and crushed roasted grains of wheat, incubated at 30°C for 3 days, diluted with brine then fermented with Pediococcus halophilus to reduce the pH. In the third stage the mixture is fermented slowly for between 1 and 3 years with Saccharomyces rouxii. Both light and dark varieties are produced with varying amounts of salt added.
- noun a salty dark Chinese sauce made from soya beans