Salty Soy Sauce

The result of a long enzymatic fermentation induced by the Aspergillus oryzae fungus (Koji), soy sauce is an elixir of pure amino acids (notably glutamic acid, responsible for umami). In gastronomy, it is not just used for salting: added to a hot pan during deglazing, its own residual sugars and amino acids undergo an immediate Maillard reaction, multiplying the roasted and meaty aromas of a plant-based dish or broth.