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UPDATE: Heather, the mom who had sent me this question, shared an update: I am following up from my recent email and your response regarding dressing my 3 year old and I wanted to share our success story
Its made by fermenting mashed soybeans with salt and a culture called koji (), or Aspergillus oryzae the fungus that is also used to make sake, shochu, and rice vinegar
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The fructans are water-soluble so they will not leach into the oil
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