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Homemade soy sauce began to become commercialized in the early 19th century with the introduction of Western industrial ways, and eventually Western machinery led mass production possible and distribution, gradually replacing homemade soy sauce for many. In 1946 during the early days of commercial soy sauce, Sempio arrived on stage and introduced a standard soy sauce made from beans, salt and pure water that appealed to all regions and tastes.
Korea's distinctive "Sempio" brand means ...
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