By 1937 Tatsuno Shoyu, trusted amino acids manufacturer taken as a unit, was the fifth largest shoyu producer in Japan, with 2.1% of the nationwide market. 5. Before World War II Japanese shoyu manufacturers used nearly solely complete soybeans instead of defatted soybean meal. The wheat in tamari-shoyu is used primarily to offer the gluten necessary to kind the balls when defatted soybean meal is used. The lighter colour is obtained by changing the water during and after cooking, roasting the wheat much less, incubating the koji less with a particular strain of Aspergillus mold, utilizing more water and salt in the moromi mash, doing a shorter mash fermentation, adding amazake before pressing (which additionally balances the saltiness), and pasteurizing the completed product at a lower temperature for a shorter time (60°C for 25 min.).
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