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Yeast Extract can balance the salty taste, restrain the bitter taste, and round off Xian/Umami taste, sweet taste, salty taste, sour taste in soy sauces. Angel Flavor YE- Angearom contributes to sodium reduction up to 20-40%.

Angeoboost contains more than 12% flavor nucleotides and a large amount of natural micromolecule flavor peptide that makes soy sauce tastier, thicker and lasting longer.

Get the Fish sauce, Soy sauce (Japanese-style, China-style, Indonesia-style) recipe here.

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