I tried finding the best Soy Sauce in the world.

In this video, we delve into the

world

of soy

sauce

, which is one of the most used and appreciated fermented liquids on the planet, but it is a liquid that raises many questions, including how soy

sauce

is actually made, why it occurs. food knows so well why so many countries have their own variations of soy sauce and how different a Japanese soy sauce is versus one from Korea, China, Thailand or Taiwan and what about low sodium soy sauce versus to the normal and ultimately what is the

best

soy sauce you should Use it well at home as someone who bought over 20 bottles and got really lost in the sauce smelling, sipping and tasting all of them.

I'm happy to say that we will answer those questions and many more. This is not soy sauce 101 or 2011 by At the end of this video you will earn an honorary degree in soy sauce, so where do we start? Well, it all starts quickly with soy, although let me tell you about my favorite cookware from today's sponsor made in later in this video. Doing a fried rice test where I make five small batches of fried rice with five different soy sauces and it will all be done on the carbon steel platform that I have been using for all my stir-fried noodle dishes and fried rice dishes for the last 3 years, so you might be wondering why carbon steel is so good for stir-frying.

The simple answer is that it heats up super fast and is very responsive, meaning you can brown proteins and vegetables at extreme temperatures on all home stoves, including gas induction and electric charcoal. Steel also hardens very well over time, leaving you with a basically non-stick surface and they are very light and easy to maneuver, but still very durable as they will last you a lifetime. I'll also be using two carbon steel pans for one of the tests later too, so if you want to check out these pans, head to the link in my description and thanks again for sponsoring this video, but now buckle up, grab a drink and let's learn about the soy sauce, it was very funny.

To understand the history of soy sauce, how it is made, and why there are so many different soy sauces today, it is necessary to understand the importance of soybeans and soy products in East Asia, as outlined in the nomag guide to fermentation, as with almost every ancient civilization China's early existence depended on the domestication of nutrient-rich crops what Ma was to meso Amica or chickpeas to the Middle East what soybeans were to East Asia now it Crazy thing about soybeans is that they have twice the protein than most other legumes like Pinto or chickpeas and, per hectare, they can actually produce 20 times more protein than using the land to graze livestock or grow forage.

Soy is also one of the few plant-based foods that contains all nine essential amino acids that our bodies cannot. produce on their own now, while they are absolutely packed with nutrients, there are some problems when it comes to cooking and eating soybeans, firstly, they can develop unappealing flavors when cooked, secondly, it is almost impossible to cook them soft, therefore For example, mature soybeans are low in nutrients. starch content that makes it impossible to make them creamy or soft even if you soak and cook them for a long time and lastly, since they are high in fiber, they can be a little difficult to digest, resulting in gas, for example. what they don't.

They taste great when cooked and don't have a good texture, but they are nutritionally dense, so the ancients had to find some way to unlock soy's nutrition in more palatable and stable ways, so they came up with three solutions. main. If you were eating them before they were ripe, like me, you might be surprised to realize that edamame are, in fact, just immature soybeans. Edamame means stem beans in Japanese and when you pick soybeans while the pod is still green, the beans inside are sweeter, tastier and easier. to digest, whether eaten raw or steamed, I have also kept AMA in my freezer for years as an excellent rich source of protein and I never realize that now it is actually soy beans, while edamame are delicious, things start to get a little more creative with the solution.

Number two, which is to extract the protein by grinding the soybeans into the milk and curd. This solution leads to more products that you probably know, such as soy milk and tofu, whether soft, firm or extra firm. It's actually just made from the curds of those crushed soybeans, and lastly, with Solution 3: The soybeans are further transformed through fermentation. Soy fermentation leads to much more digestible and tasty products. This includes bean paste or cured bean seasoning from China or Korea or miso paste from Japanese cuisine and, indeed, the ancient salty fermented soybean paste known as jangs. in China and then miso paste in Japan are what led to the discovery and industrialization of soy sauce, as seen in the fermentation of nomag guy def.

The first Shou was in all likelihood a happy accident. Some Chinese cooks fermenting a batch of bean paste noticed a dark color. The liquid pooled at the top of the container, they tasted it and were no doubt impressed by what they had now found, while the soy sauce started out as a liquid byproduct of a soy paste. You may be wondering why there are so many variations of soy sauce today and you need to keep in mind that the industrialization of fermented soybean paste and soy sauces occurred over more than a thousand years and in many countries. and different Asian cultures again since Noma, when Chinese monks brought jangs to Japan in the 6th century.

Jangs evolved into misos and liquid. what was put on top of the miso became known as tamari now the interesting thing is that miso is usually made with 100% crushed soybeans, so the resulting tamari, which I've been seeing a lot more of in grocery stores recently, actually It may be gluten-free and in theory should taste quite different from most other soy sauces which are typically made from a mixture of soy and wheat. For example, think about how coffee can be roasted and brewed in many different ways or what a beer made with a certain percentage of wheat tastes like. completely different than an IPA that doesn't contain any wheat, so what we're going to do is find out how different some of these soy sauces really taste through a variety of tests including a direct taste test, a fried rice test and a sauce. sauce test and test on sushi because no home cook should be expected to have 20 different bottles of soy sauce on hand depending on the recipe before testing, although let's cover these two questions: one, how was the sauce made? modern soybeans and, secondly, what is the taste. components that make soy sauce taste so good because this information will allow us to begin evaluating the taste of these different soy sauces today.

Soy sauce is made in different styles and different recipes, however, the five main ingredients are typically soybeans, wheat, aka coji mold. like aspergillis salt and water Now, before we get lost in the sauce trying to explain the differences between Japanese dark soy sauce, Chinese dark soy sauce, or Thai black soy sauce, let's review the two methods used to transform soy in the liquid that is loved by billions of people around the

world

at a high level, today two methods are used to make soy sauce, first made in a traditional way and secondly, chemical hydris to explain the traditional breeding method, we created this graphic of how a Japanese or timid soy sauce is made. food and cooking, and this is probably the most common style you will find in grocery stores in the US.

First, the soybeans and wheat are cooked and mashed, the soybeans are soaked and steamed, and the wheat is roasted to develop toasted aromas, second, The crushed soybeans and wheat are then blended and inoculated with coji mold before fermenting for 3 days at 86°F. Now coji is its own rabbit hole, for example in the nomag guide to fermentation there is an entire chapter dedicated to explaining Koji and how to prepare it. make it with a different variety of ingredients and all the different ways Koji can be used and in fact there are specific strains like Aspir Gilla soj which is the preferred strain for many soy sauce factories so you might be wondering why Koji is so important.

As seen in food and cooking, during the brief initial fermentation, the aspergilis mold produces enzymes that break down wheat into sugars, wheat and soy proteins into amino acids, and seed oils into fatty acids, and these enzymes are the catalyst for create hundreds of new aromas during To make the fermentation longer, after those 3 days, the Wheat and Soy Koji is mixed with a salt water brine that is usually 20 to 25% salt and this mixture thickens It is known as moromi in Japan and in the traditional way, it is actually made in giant. Cedar barrels, although most soy sauce today is made in commercial stainless steel vats.

I bought a 4 year old soy sauce made from these cedar barrels. We'll see how it tastes shortly. The moromi is then mixed from time to time and left to ferment anywhere. 6 to 3 years or more, where over time those Koji enzymes produce hundreds of unique flavor and aroma compounds, such as roasted-smelling pyro and fruity-smelling esters, after fermentation, the moromi is pressed leaving us with raw soy sauce before going through the final. Pasteurization Step In this step, the raw soy sauce is pasteurized at a relatively high temperature of 180° Fahrenheit, which actually creates more flavors by encouraging more browning reactions, then filtered or clarified for bottling and finishing in the store. and the result is a liquid. that is Salty Tart, sweet Savory and has a rich aroma.

Several hundred aroma molecules have been identified in soy sauce with roasted compounds, sweet maltol, and a number of other meaty sulfur compounds among the most prominent. Now remember that we just looked at a typical Japanese soy sauce. The reason there are so many different soy sauces is because there are countless variables in this process that can change from region to region and country to country, for example one of the most important variables might be the ratio of soy and wheat tamari with which soy sauce is made. From Japanese miso or this Korean soup, soy sauce is usually made without soy beans and Chinese soy sauce is said to use some amount of wheat, but not as much as the Japanese style shown, which usually contains 50% wheat and 50% soy.

Variables can include salinity of the brine, length of fermentation, and added ingredients like sugar or aromatics, and those are just the variables for soy sauce so you can see why there are so many different styles of soy sauce from one country to another. 20 of these bottles were made using that more traditional brewing process, but there is one more method of making soy sauce that completely bypasses the need for that long fermentation. Starting in the 1920s, producers realized they could take chemical shortcuts to the fermentation process they first started with. a defatted soy flour and break it down with a chemical modification process known as hydrolyzation or adding hydrochloric acid to the mixture for 8 to 10 hours.

This breaks the mixture down into those amino acids and sugars now because the material is very acidic from adding hydrochloric acid. It has to be neutralized with sodium carbonate, the same thing that baking soda contains to compensate for the lack of developed flavors due to the skipped traditional fermentation period. This chemical soy sauce is usually flavored and colored with syrups, caramels and salt, the end result for a quick chemical soy sauce. It is said to have a very different character from the slow fermented version and is usually mixed with a little sauce. of fermented soybeans to make it tastier.

My question is can you really feel the difference and what is the magnitude of that difference so this is where we turned to testing and I gathered the 20+ bottles and decided to start testing them to find out which bottles were similar and what was different . Now I share my observations from this first test. It makes no sense unless we understand the fundamentals that make up the flavor of soy sauce. As I started trying the 20+ bottles, I realized how different some of these sauces can be. OMG, this seems more balanced to me. It is not predominantly salty.

There are a variety of things happening here, this is very interesting, so what does soy sauce taste like? Well, at a high level, these six qualities make up the taste of food, the flavor, the aroma, the texture, the sight, the physical element andhuman, and when it comes to evaluating the taste of over 20 different bottles of soy sauce, we need to understand each of these elements and if I ask you to describe the taste of soy sauce, the first word that comes to mind Head is probably salty or umami, but as noted in this chemical and sensory analysis of soy sauce, it actually has all five flavors present, which may make you wonder how soy sauce tastes, sweet or sour.

Well, let's go over all five as a reminder, the salty flavor comes from the brine and the final liquid of the soybeans. bottle of sauce ends up being around 15 to 17% salt, and in fact, when I laid this all out on a table I found a wide range of sodium content, from as low as 290 mg per 15 ml of Thai black soy sauce to above. At 1480 mg of sodium per 15 ml in Chinese dark soy sauce, you may now immediately think that a soy sauce with more sodium must taste saltier, and while that may be true in many cases, as I quickly discovered with lecho soy sauce, which is made chemically, that cannot be the case either, that is, sacred salty smoke.

This chemical soy sauce has 70 mg less sodium per serving, but you could have told me it has twice the amount and I would have believed it, it is predominantly salty. My God. What really matters when it comes to the flavor of soy sauce is how the salt is balanced with the other four flavors, so after umami salty is usually the next dominant savory note we perceive and the umami in soy sauce is produced from those Koji enzymes that cut proteins into several different types of amino acids and organic compounds, one of which is glutamic acid. This is the same compound found in other umami-rich foods, such as seafood, tomatoes, cheeses and fish.

Aside from the umami, while trying these different bottles, I realized that the bitter taste, although much more subtle, is definitely important as well. The bitter taste of soy sauce comes from organic acids. that occur during the long fermentation of soy sauce, for example, not included in the chemical and sensory review. One of the compounds responsible for the bitter taste found in soy sauce is lactic acid and this lactic acid tends to be in higher concentrations in tamari. which uses all the soy after acidity, a very subtle sweetness can be found in the wheat starches that are broken down into glucose and, in fact, most soy sauces have 1 to two grams of carbohydrates or sugars that They occur naturally in the soy sauce making process.

There are now 19 of these. 22 bottles had less than 2g of sugar and for my taste I would say they do not taste sweet in the conventional sense, however that changes with the three bottles on the far right of the graph, these bottles have over two grams in 5 14 and 14 and these legit taste so sweet that for the Kapa mani and the Thai black soy sauce I think you could literally bake with these. Wow, this is really like a dark brown sugary dough. like baking or like cookies or something like that and people would have no idea that they are like some kind of soy sauce, finally our fifth taste is bitter and a slight bitterness comes from natural alcohol which is usually found in the form of polyphenols and by For example, in my initial testing, two of the tamari next to each other were noticeably more bitter than the other.

I mean, these two are even different, for sure, this is a much stronger bitter note in this one that lingers on your tongue, now keep in mind. While the bitterness may be noticeable if you use soy sauce as a garnish or dipping sauce, this bitterness will likely disappear if used for stir-frying how much exactly well, that is one of the tests we will do shortly, remember each The sauce of Soy will have a different flavor profile and is a combination of salty, sour, sour and sweet Umami. Now flavor is just one of the flavor components and similar to coffee, it's actually the aroma of soy sauces that can add a lot of complexity, for example, here it is. the difference I smelled between the regular Korean soy sauce and the one specified for soup these smell very different also this is like deep almost reminds me of brownies like brownies and the alcohol this one I'm getting like a touch of truffle products, So you may be wondering what soy sauces smell good like, as listed in food and cooking.

These are some of the aromas found in soy sauce. Soy sauce is particularly rich in various volatiles, this includes alcohols, acids, esters, alahh. ketones, phenols, pyosin, pyrones and sulfur-containing compounds, and many of these have been linked to the main odor of soy sauce, namely the multi-caramel-like cooked potato, with a floral, alcoholic, sour taste , smoky and fruity, and in my first tasting of these I had two observations, one of them. Soes have incredibly different aromas, for example, Korean soy sauces were very different, but a couple of other highlights include that Chinese soy sauces had a deeper roasted quality, whiskey age soy sauce had this crazy fruity, almost bubblegum, like liquor aroma and the 4 year old La may have been the most complex and interesting of all.

My second observation is that some soy sauces have very little aroma. The chemical soy sauce I mentioned earlier was predominantly salty but has no complexity or aroma. Also, the Tamaris. They both had a balanced taste with a nice bitter aftertaste, but I wasn't getting much in terms of Aroma. Now as far as the Aroma goes, I can tell the differences when I drink them alone, but I will still be able to notice them. about those differences when used in sushi, dumplings or fried rice, since the aromas are very volatile, they can easily change or escape during cooking before we get to those tests, although let's go over the other four flavor components in terms of texture .

They may differ in liquid thickness or viscosity. Light soy sauces tend to be thin and watery, while darker soy sauces can be a little more viscous or, in the case of sweet soy sauces with added sugar, are thick and syrupy. Then we have the color and Some soy sauces are very pale while others can be almost black and can completely change the color of the dish, for example Chinese dark soy sauce is mainly used for color and use only a small amount It can give a beautiful deep brown color to anything you add. While light soy sauces tend to give a light brown color and are used more to dial in the seasoning, the fifth we have is physical and this has to do with the physical reaction our bodies go through.

This is usually considered as a hot pepper and in soy sauce the salt, umami and bitter taste will trigger salivation which will make our food delicious and lastly we have the human element and this It's really a reminder that we experience food not only with our physical senses but also through our emotions. Nostalgia and cultural associations, as we learned above. The country's culture has its own soy sauce recipes where key variables can be changed, such as fermentation age, soy to wheat ratio, salt level, etc., for example, we are about to make a Blind fried rice test with soy sauces from five different countries. and if, for example, you had someone here from Thailand, they might be biased toward Thai soy sauce because that's the one they're most familiar with in terms of flavor.

Aroma, texture and color. For me, I will also have my own prejudices. For example, in that initial tasting, I think I like soy sauces with a slightly more bitter taste, but I won't know until I do some testing, so let's do it, how can we evaluate the taste of all these soy sauces? different? sauces, well, I decided to do three main tests: first, a sushi test where I will only use soy sauce spread on the fish, second, a fried rice test where I use five different soy sauces, and Last, a dumpling test in which I made three dipping sauces. with a couple of variations of soy sauce and in some of these there was a clear favorite and in other cases there was not as much difference as I thought, no, I was wrong, oh my goodness, so let's do the sushi test, okay, for this first.

To try, I have assorted sushi and what I'm going to do is look at a couple different soy sauce combinations and I think I'm going to start at completely opposite ends of the spectrum, so this is the leoy, which is the hydrolyzed soy protein. , very similar to chemistry versus 4 year old Japanese soy sauce, so I'm going to spread it on these blindfolded, spin them around, and see if I can tell which one is the same and which one is different for this test. I use ngiri. and spread the soy sauce on them before cutting them in half and making four samples and choosing three for Gest by Remember The Chemical.

Soy sauce tastes much saltier raw, but I will be able to tell it apart when fish and rice are added to the equation. one, three, one away, it tasted pretty good, like sushi, well maybe one felt a little more balanced to me, let's see when we get to number three, although I feel like one and three, the salty taste came through a little more, but now that I'm rethinking this I wish I had another bite of each. I'm going to stick with my original assumption. I think one, three are the same and two are different. No, I was wrong, oh my God, so they were both the ones of the age.

This was the L Choy, so I continued testing with shashimi and brush on the kikoman and the unique aroma of the whiskey barrel, a chy sauce, but this time I chose which one was the same and which one was different. Okay, this time let's blindfold myself to see if I can tell the difference, but after that first T, it's hard to do it in one bite. Here, pretty solid, that unique aroma that I was getting, I mean, it's like salty. It's just hard to catch that aroma that is so obvious when I'm drinking them, it's hard to catch it once it's on the fish in one bite.

If I had a guess, let's say one was different and two and three were the same. Let's see, I said two and three were the same and one was different. If that's what I said, I did it right. I need to go to the tape. I don't. I don't remember what. I said so after reviewing the tape I said one was different two and three were the same so this was the smoky versus the kigan and if I'm theorizing about why I guess it's this one I think the salty taste is a little more prominent in this one.

Compared to this, it feels a little more balanced and I don't know if it's the aroma or something like everything is balanced there, it just didn't taste as intense as the kikoman like me trying to guess this in one go. The bite is quite difficult, this is Funky Man, in the end I

tried

even more variations with the sushi, but I'm not sure this is the

best

test to do, since I can try them, take a sip and say: I definitely prefer one over the other one, but then when I put them like a piece of sushi like this, it's like a spicy tuner, Ral and I can slurp this and say yeah, so it tastes pretty interesting, like a nice flavor, a nice aroma and then I can put a bit of kikoman on this and in the context of all the other ingredients, like it's hard to tell which is which soy sauce, but what I'm really interested in now is what happens when I start cooking them with rice and the soy sauce. spread evenly throughout the rice.

So I can tell the difference between them, so let's do that test right now for the fried rice test. I weighed 70g portions of cooked jasmine rice and then combined them with equal amounts of soy sauce. from five different countries, Korean soy sauce soup because I thought it smelled really interesting, aged Japanese soy sauce, Thai fine soy sauce, imported Chinese soy sauce, and hydrolysis soy sauce, and as you can See, they all have very different colors, so I added a little oil in my way and then fried and broke up the rice portions before adding the soy sauce and mixing them to combine and serve them in separate bowls, so this is already interesting because visually the one made with Japanese soy sauce looks better to me. it's nice and dark in color it looks nice and toasty while Thai soy sauce is definitely the lightest of all but I think Thai is the highest in terms of sodium so while it may not It may seem very tasty, it may actually taste saltier. um, but ultimately we have to do a taste test to find out that mixing them together I don't know if I can fit them all, so when I start trying them, they're all pretty solid fried rice, one is really good, nice, toasted quality. something you have to nail with fried rice it's like you actually want to fry the rice and give it a little bit of a golden color that was good, number two and three pretty similar for me, let's go to number four and from the first three nothing really stood out to me, but that changed when I got to bowl number four.

I think this might be my favorite of them, that kind of deep roast, like it's almost like a flavora chocy nuttiness really came through that. I would say it was more similar to two and three. I'm going to go back to one and four real quick, so this was really interesting. The only one that I really think stood out from the rest was the Japan 4 year old and What really caught my attention was this dark chocolate roasted flavor that's hard to describe but it's very, very intoxicating and this one stands out. It looked better and for me I think the aroma had the best aroma when I think about the taste. although I think the salinity levels of the leoy were actually probably my second favorite because none of the others really knocked it off the page in terms of aroma, but the leoy had that nice salty flavor that I like, but without the complexity. terms of Aroma, while this one from Japan had the only Aroma that really came through and for me I found it totally interesting, yes you really get this deep roasted chocolate like aroma coming through it which is actually very good said this.

These are all successful fried rices, I would have no problem eating any of these, it's really about balancing them with the soy sauce you're going to use and making it taste good to you, so with test number three I made three different sauces and I I asked If we add other ingredients besides soy sauce, can you still notice any difference or will the aromas and flavors of some of the other ingredients wash them out? So for this I made a dipping sauce with soy sauce, sesame oil and mirin. and I used the kikoman, the 4 year old AG soy sauce and lastly some coconut aminos.

Now this is not soy sauce but it is usually used as an alternative to soy sauce, of course I cook some stickers to get them nice and crispy on the bottom to use for flavor. we have the dipping sauce test again, more ingredients at play here we have our three varieties of soy sauce, let's see if there are significant differences here or maybe not, let me give you a final shake as well when it comes to sauces one and two , both simply. It tastes very good, a good amount of salty flavor balanced with the aroma of sesame and the sweetness of the mirin.

Try to take a bite of where the sauce goes in, maybe a little saltier on that one, maybe a little more sour too. Not sure, let's go to number three now when it comes to the third bowl. I was definitely able to pick up on a very different flavor profile. I would say number three is the most different. All three are definitely the least salty and the sweetest, but that could be. be the mirror coming, I guess three are probably coconut aminos are just as good, it's just a very different profile. Numbers two and three are really good and taste really weird, just clearing the board three is obviously very different, but it still tastes good, I mean they're still good dumplings. just a completely different flavor profile, so let's see what one and two are here.

I guess three have to be the coconut amino acids. Coconut aminos have a very different flavor profile, but it tastes good on its own. For me, in a dipping sauce like me. I'd rather have it with a little bit of soy sauce, but if you were making some kind of dipping sauce, you could add salt to it and do something with it, um, but yeah, for my money, these two and I, I really couldn't, I couldn't. say it. you, which was which, again, the sesame oil overpowers it. I couldn't really tell you which is which, aside from the coconut aminos, there's definitely a very different flavor profile, so after going through this you may be thinking about the sushi test.

The fried rice test was not very conclusive. I had a clear favorite and the dipping sauce test showed that the amino acids in coconut are quite different flavor-wise, but it was hard to tell the difference between the two soy sauces, so which soy sauce should I choose? In fact, buying in the store, for example, is worth that $40 bottle or should you buy a soy sauce from Thailand, China or Korea. Well, here is my biggest conclusion after doing all these tests. You won't make better food simply by buying the best soybeans. sauce You will make a better meal if you master the soy sauce you have and to complete this video I want to challenge you to an experiment that you can do at home that tests this concept.

Step one, go to the store and buy two or three. soy sauces based on any category, this could have different prices, two different countries, three different levels of sodium or the chemical versus a long age, step two is to take the Tas raw sip and ask some questions, what does it taste like? Is it salty? Is it acidic? Is there bitterness? What is the scent? Is it toasted and chocolate? Is he an alcoholic? Is it fruity? How is the color? Is it very clear like Thai soy sauce? Dark like Shou or very dark like Chinese style dark soy sauce and what is the texture.

Is it thin or thick and lastly, does it have any human bias? For example, eat a lot of soy sauce recipes from a specific country, such as Thailand, Korea, and Japan. And finally, the third step is to prepare a dish and solve problems from a fundamental level, for example. the lecho soy sauce was generally quite salty with very little aroma, so I can balance that with a little sugar and then since it doesn't have a strong aroma, maybe my fresh garlic that is in the stir fry will shine even more or I say: If I want a little more acidity in my dipping sauce, should I use a soy sauce with a more acidic flavor profile like tamari or can I just add a little ponzo or citrus rice wine vinegar if I want more color? intense in my stir fry?

I have a couple of options. You could use a single darker colored soy sauce like Japanese or you could use a mix of a lighter colored soy sauce with Chinese style dark soy sauce. Now I'll leave the table with all the different soy sauces. I used savory notes linked below, but remember that one of the hardest things to learn as a home cook is knowing how to balance flavor, aroma texture, and color, but using soy sauce is the perfect way to learn, in some cases, the differences in the use of soy sauce. they will be very large and in other cases they can be very, very small and if you are looking for some recipes where you can experiment with soy sauce, we will have them linked below on my new website cookwell, where in the ingredients we actually mention when a soy sauce like dark soy sauce is mainly used for color, like in this Padu recipe, and remember there are no rules in cooking, so you can use a Thai soy sauce for a Chinese dish and you can use a Chinese-style soy sauce. for a Thai dish, but really the most important thing is to understand the basics of soy sauce flavor so you can get the most out of it anyway.

That's going to sum it up for me on this one and I hope you enjoyed this soy sauce was absolutely fascinating, I learned a lot about the different types of how it's made and the history is great too, but anyway, that's going to sum it up for me on this one. I'll see you all in the next one, let us know in the comments what deep dives. You want to see the rest of the year and we will see you next year, peace to all.