Motoharu Uchida, a fisheries researcher, has created a fermented seaweed version of soy sauce. The story behind the discovery is amusing, Motoharu had forgotten that he left a batch of seaweed in his refrigerator. The seaweed had turned rancid, but when he poured the rotten glob down the sink, a faint sweet smell arose. This lead to the 15-year long journey in creating a soy sauce made from fermented seaweeds. Upon final success, he named his sauce “nori shoyu” (seaweed soy sauce).
The resulting sauce is weaker than traditional soy sauce, however, the umami savory flavor is said to last longer. The seaweed soy sauce contains no wheat or soybeans which means it’s an excellent alternative for individuals with certain food allergies and could reduce the need for soy.
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