It is produced from soya by slow fermentation and you will most often find it in the form of a paste, which is used as a seasoning in Asian cuisine. Furthermore, it forms the basis for making soups. It supports digestion, strengthens the body, and is suitable for heart problems, cancer, and high cholesterol. In the body, it helps to eliminate radioactive substances and the effects of smog. It has a salty taste and primarily affects the spleen and stomach.

Its nature is neutral and refreshing. It is added to soups, especially in the winter period, which increases the strengthening of the body.