However the country was turning into more affluent and shoppers have been prepared to pay a bit extra for their favorite seasoning, so between 1964 and 1970 the key makers (Kikkoman, Yamasa, Higeta) all stopped using HVP and returned to creating fermented shoyu, although typically 85% of the soybeans have been defatted. For 5-10 years after the conflict, lit...
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