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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Kecap manis is a sweet soy sauce produced by fermenting soybeans with roasted wheat, followed by a controlled simmer that induces Maillard reactions and caramelization.
Origin: Javanese people (Traditional (pre‑20th century)) — Java, Indonesia
See full technique reference →The fermentation phase is driven by Bacillus subtilis and Lactobacillus spp., which hydrolyze soy proteins into amino acids and reduce sugars, creating umami and sweetness. During the simmer, Maillard reactions between reducing sugars and amino acids produce melanoidins and other browning compounds, while caramelization of sugars further deepens flavor and viscosity.
Primary Reaction
Maillard reaction between reducing sugars and amino acids during simmering
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