Switzerland's First Soy Sauce: Crafting Flavor with Local Ingredients

Thursday, 1 July 2021, 07:00

The first Swiss soy sauce, produced in Basel by Brauerei Ferment, represents a culinary innovation using local ingredients such as organic soybeans and wheat. This process requires time and a special fungus, yielding a rich flavor profile reminiscent of traditional East Asian sauces. As consumers increasingly seek local and sustainable products, this development highlights the intersection of local agriculture and global culinary traditions.

Bajour — Switzerland's First Soy Sauce: Crafting Flavor with Local Ingredients

Introduction

The first Swiss soy sauce, produced in Basel, is a remarkable fusion of local ingredients.

Ingredients and Process

Organic soybeans and wheat sourced from Switzerland.
This soy sauce is made through a time-intensive process.
A small fungus plays a crucial role in fermentation.

Conclusion

As the demand for local and sustainable food products rises, this Swiss soy sauce exemplifies a successful blend of local agriculture and traditional culinary techniques.

This article was prepared using information from open sources in accordance with the principles of Ethical Policy. The editorial team is not responsible for absolute accuracy, as it relies on data from the sources referenced.

Introduction

Ingredients and Process

Conclusion

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