"Liquid aminos" is a term used to describe liquid acid-hydrolyzed vegetable protein seasonings derived from soybeans. They are sometimes used as a substitute for soy sauce; for a traditional product used in a similar role see tamari.

Characteristic of: Chinese cuisine East Asian cuisine Korean cuisine Taiwanese cuisine
Categories: Chinese condiments Condiment Japanese condiment Korean condiment Sauce Seasoning Soy sauce Umami enhancer
Subcategories: Bragg's Liquid Aminos
Contains, including ancestors: Soybean
Also known as:
Wikidata ID: Q229385
References:
https://en.wikipedia.org/wiki/Soy_sauce#Acid-hydrolyzed_vegetable_protein
Wikipedia article: Soy sauce
Inbound Links
Bragg's Liquid Aminos


Unlinked Mentions

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