The humble soybean is essentially inedible in its raw form, only the youngest of them are widely eaten in the form of edamame beans. Outside of this single application, soybeans are processed into a plethora of other ingredients. They form the basis of tofu, miso paste, bean curds, and the mighty soy sauce. Soy sauce is made by fermenting soybeans over long periods with salt, … Continue reading Ingredient Deep Dive – Soy Sauce