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is blended with rice, barley, or soybeans, then aged in wood casks for a number of months to generate this Japanese flavoring paste. Tamari and soy sauce or shoyu are made the exact same way, but in the case of shoyu wheat is also made use of. Whether or http://infoonfermentedfood27282.soup.io/post/644964741/A-Secret-Weapon-For-high-quality-fermented


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