In 2019, more than 88 percent of soy sauces distributed in Japan were made through 'genuine fermentation'. Genuine fermented (honjôzô) soy sauce refers to products made solely by fermentation, whereas liquid amino acid is added to mixed products to reduce manufacturing time and increase the umami flavor in end products.
Shipment volume distribution of soy sauce in Japan in 2019, by production method
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Japan Soy Sauce Association. (September 4, 2020). Shipment volume distribution of soy sauce in Japan in 2019, by production method [Graph]. In Statista. Retrieved December 22, 2024, from https://www.statista.com/statistics/1276000/japan-soy-sauce-shipment-share-by-production-method/
Japan Soy Sauce Association. "Shipment volume distribution of soy sauce in Japan in 2019, by production method." Chart. September 4, 2020. Statista. Accessed December 22, 2024. https://www.statista.com/statistics/1276000/japan-soy-sauce-shipment-share-by-production-method/
Japan Soy Sauce Association. (2020). Shipment volume distribution of soy sauce in Japan in 2019, by production method. Statista. Statista Inc.. Accessed: December 22, 2024. https://www.statista.com/statistics/1276000/japan-soy-sauce-shipment-share-by-production-method/
Japan Soy Sauce Association. "Shipment Volume Distribution of Soy Sauce in Japan in 2019, by Production Method." Statista, Statista Inc., 4 Sep 2020, https://www.statista.com/statistics/1276000/japan-soy-sauce-shipment-share-by-production-method/
Japan Soy Sauce Association, Shipment volume distribution of soy sauce in Japan in 2019, by production method Statista, https://www.statista.com/statistics/1276000/japan-soy-sauce-shipment-share-by-production-method/ (last visited December 22, 2024)
Shipment volume distribution of soy sauce in Japan in 2019, by production method [Graph], Japan Soy Sauce Association, September 4, 2020. [Online]. Available: https://www.statista.com/statistics/1276000/japan-soy-sauce-shipment-share-by-production-method/
