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Soy sauce is both remarkably complex and extraordinarily simple: complex because it contains more than 300 individual flavor components and amino acids that give it a distinctive flavor and bouquet; and simple because it is made from just four ingredients—water, wheat, soybeans and salt—transformed through fermentation.
Restaurants traditionally rely on chicken and turkey to be menu profit makers. Usually in good supply and always a good buy in relation to other proteins, operators often turn to poultry to keep costs in check when red meats and seafood skyrocket. But that strategy may be dampened in the months ahead.