The best-by date on the bottle should be a good year to two years out. Health concerns over salt consumption is a serious challenge for western diets, so Kikkoman also make a Less Salt Soy Sauce, which contains 43% less salt than its original naturally brewed soy sauce for those looking to decrease their salt intake further. Best Overall: Yamaroku Kiku Bisiho Soy Sauce. Dark soy sauces may contain caramel colouring (E150) and light Chinese soy sauces are often very salty. There are mainly two types of soy sauce commonly used in Chinese kitchens: light soy sauce (生抽) and dark soy sauce … Both contain the same naturally brewed soy sauce. Very few! Kikkoman makes many fermented soy … Bottles will indicate … Kikkoman Teriyaki Marinade contains 14kcals per tablespoon. Invented in China in the 2nd century AD, it is loved dearly by Chinese cooks for its great flavour and versatility. If you forget to thaw the shrimp in the morning, set the bag in a large bowl filled with cold water. oz (0.4 gallon) plastic container of kosher … As far as 2,500-year-old condiments go, there's nothing like it. Also some Chinese brands are a mixture between a brewed soy sauce and a chemical one. The designer bottle is also refillable and dishwasher safe. It can get deep, man. information about ProTerra please visit https://www.proterrafoundation.org/, Sensational Quality | What is Soy Sauce | Tradition of Excellence. Chemical or non-brewed soy sauce is produced quickly within days, a mixture of hydrolized soy protein and flavorings such as corn syrup and caramel. Light soy sauce is lighter brown in color and thinner than dark soy sauce. The Woks of Life says "light" soy sauce usually refers to Chinese soy sauce, which is thinner and lighter than Japanese soy sauce. I’m covering Chinese soy sauce in this comparison.) In Korea, the most common type of soy sauce is similar to the dark koikuchi type in Japan. Lee Kum Kee Premium Light Soy Sauce, 16.9-Ounce + Lee Kum Kee Premium Dark Soy Sauce - 16.9 fl. No, there’s no difference. Some are chemically produced and others are partially brewed. Kikkoman can be easily substituted for both light and dark soy sauces in recipes, whether in stir-fries, marinades, … Kikkoman is my favorite soy sauce, hands down. In addition, Chinese sauce sometimes contains added sugar, according to Roberts. Only the four pure ingredients of soy sauce, wheat, water and salt are used. Japanese soy sauce, or shoyu, is brewed with roasted wheat. Are Skillets Better at Stir-Frying Than Woks. But actually, this is like a more complex flavoured soy sauce… It will defrost in minutes. Generally, Chinese sauce also tends to be much thicker and darker than the Japanese style. In Chinese cooking, it's the opposite: light soy sauce is more common. There's only 11 kcals per tablespoon of Kikkoman – and zero fat, making it the perfect way to add flavour to food for anyone on a calorie controlled diet. The ProTerra All Kikkoman sauces and marinades available in the UK are made using non-genetically modified soybeans and wheat. All soy sauces contain a large quantity of salt which is intrinsic to the product, although Japanese-style sauces like Kikkoman usually contain less salt than Chinese versions. Koikuchi (dark): Japanese soy sauces are split into dark (koikuchi) and light (usukuchi) with the former being more commonly used. Mushroom soy sauce – it’s like all purpose soy sauce with the addition of earthy mushroom flavour. Light soy sauce is naturally saltier in flavor as compared to the dark soy sauce due to being light yet prominent in its consistency. Dark soy sauce is used in Chinese cooking to add colour and flavour to dishes. The Kikkoman soy sauce sold in Europe is produced in the Netherlands from just four ingredients: soybeans, wheat, water and salt. In China… It was the soy sauce on reataurant tables in Taiwan when I lived there as a kid. Naturally brewed soy sauce is fermented for months or longer. I finally managed to find an Asian goods store that delivers to my area, so I buy myself a massive amount of the stuff, with some Haitian light and dark soy sauce … Buy on Amazon. The fewer ingredients, the better, Young and Roberts said. Tamari is a Japanese soy sauce brewed with soybeans and no wheatâbut sometimes there is a trace amount. The Soybeans They also do not have the same level of translucence and can look a bit "muddy". This soy sauce is fermented and … And here's another wrinkle: Dark Japanese soy sauce is what's most available and used, even if the bottle isn't labeled as such, which it usually isn't, Roberts said. The soy sauce contains no additives whatsoever. Large 64 fl. Light vs dark, naturally brewed vs chemically produced: here's how to know which sauce to buy. Soy sauce was developed in China over 2000 years ago, and later introduced to Japan. Available from these sellers . That and a scan of the ingredients list will tell you what you're getting. About Weights & Measurements. Most Chinese soy sauce is produced using a much shorter brewing process using little or no wheat and no yeast, as well as having a higher salt content than the Japanese type. Foundation is a not for profit organisation that advances and promotes Light soy sauce … The iconic designer bottle looks great on the table and gives maximum pouring control (place a finger over one of the holes in the cap to control speed of flow). Complicating matters, Japanese soy sauce differs from Chinese soy sauce, there are light and dark versions of each, and recipes that call for soy sauce often don't specify anything beyond "soy sauce.". Both Japanese and Chinese light soy sauces are thinner and lighter in color (relatively speaking) but more intense in flavor than their dark counterparts. Light Japanese soy sauce is slightly sweeter than the dark kind because of the addition of mirin, a sweet rice wine, and it is also saltier. The clarity of Kikkoman means it will not discolour clear broths or stocks, and its aromatic qualities work to enhance rather than overpower delicate flavours. It is a seasoning liquid that is salty in taste and dark in color. Despite what its name might suggest, light soy sauce is in fact saltier than dark … In both China and Japan, there is a distinction between dark and light soy sauce. The latter is reserved for stews or as a flavor booster or finisher in sauces, Young said. 99 ($24.99/Count) Further information. Light soy sauce is thinner, younger and saltier, and it’s more often used in dipping sauces. No, Kikkoman contains wheat (gluten), therefore it should not be consumed by anyone with a wheat (gluten) allergy or intolerance. However, using soy sauce as a seasoning means you don't have to add extra salt to your food so your overall salt consumption should not increase. Kikkoman Soy Sauce, Kikkoman Less Salt Soy sauce, Kikkoman Gluten Free Tamari, Kikkoman Teriyaki Marinade, Kikkoman Teriyaki sauce with Toasted Sesame, Kikkoman Teriyaki Sauce with Roasted Garlic and Kikkoman Gluten Free Teriyaki Marinade are all suitable for vegetarian and vegan diets. The longer it ages, the more interesting and complex its flavor. Thanks Alexa - … The Spruce Eats explains that there are actually many different types of soy sauce, and tamari is one particular variety. There are 50 different ones. While Japanese soy sauce is made with toasted wheat, Chinese soy sauce is usually made with wheat flour. are used in the production of Kikkoman Naturally Brewed Soy Sauce. So it seems the "dark" soy sauce I'm thinking of (see my post above) is Chinese dark soy sauce, but the Japanese universe of soy sauces is different. Kikkoman produces just one soy sauce in Europe because it is suitable for all dishes, even recipes that specify light or dark sauces. Soy sauce will last a long time unopened. The key words to look for on the bottle are "brewed" or "traditionally brewed." It’s actually a good substitute for dark soy sauce because it has more flavour than light and all purpose soy sauce. For example, Kikkoman's regular Traditionally Brewed Soy Sauce is a dark soy sauce. The manufacture does not use any ingredients imported from China. This difference in ingredients as well as brewing time gives Japanese soy sauce a slightly sweeter, rounder flavor and Chinese soy sauce a denser, saltier finish. Bottles will indicate lightâsometimes labeled "thin" or "superior"âor dark. The go-to soy sauce for my country (South Africa) that doesn't taste like vinegar and diluted meat stock is Kikkoman. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. And once opened, keep it in a cool, dry place. (Though, Japanese soy sauce — like Kikkoman — plays by different rules. However, after the fermentation process is completed, approximately 40% of the salt is removed. Kikkoman Less Sodium Soy Sauce is brewed exactly the same way as all-purpose Kikkoman Soy Sauce. It’s thinner than the more common Japanese Dark Soy Sauce, with a saltier flavor, and it seasons foods without changing the color. Kikkoman Teriyaki BBQ-Sauce with honey is not suitable for vegan diets. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. Light is an electromagnetic radiation within a certain portion of the electro magnetic spectrum. Dark Soy Sauce (Japanese): Used more often than … The clarity of Kikkoman means it will not discolour clear broths or … It's not necessary to refrigerate soy sauce, but doing so will extend its flavor and freshness, Roberts said. Kikkoman Soy Sauce. are purchased from Brazil, Canada or the U.S.A., the wheat is grown in Germany Keep in mind, though, that light soy sauce and low-sodium soy sauce is not exactly the same thing. Use of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21) and Your California Privacy Rights. While soy sauce styles vary among cuisines including Korean, Indonesian, Thai, Filipino, and more, the types you're most likely to find at US grocery stores are either Japanese or Chinese in origin and/or style. sustainability at all levels of the feed and food production cycle. Industrial soy sauce is one-noteâsuper salty. However, if you have a question that you can’t find on our website, please feel free to contact us. All rights reserved. Naturally brewed soy sauce has an aroma and complexity of flavor. Tamari – this was traditionally offered as the gluten free alternative to soy sauce. Below you'll find answers to the questions we get asked the most about the Kikkoman product range. Since then, Japanese and Chinese styles of making soy sauce have diverged a bit. Light soy sauce is also easier to find in non-Asian grocery stores. Soy sauce is a liquid made from soybeans, wheat, water and salt. All rights reserved. Japanese versions are also a little bit less salty than Chinese varieties (generally a difference of 100-150 mg of sodium per tablespoon). Highlighted Features. and salt and water come from the Netherlands. Chinese soy sauce, which traditionally left out the wheat, is nowadays brewed with wheat flour. For instance, Kikkoman's gluten free soy sauce is made with soybeans and rice instead of wheat. Παρουσίαση του Bodynamic. Kikkoman Soy Sauce will keep for several months. I love the brand, but stores sell it at a massive premium. To revisit this article, select Myâ  â Account, then View saved stories. The difference is largely due to length of aging. © 2020 Condé Nast. They’ve just been filled into different bottles. Golden Crisp Daikon Cake with Spicy Herb Soy Sauce. Kikkoman Soy Sauce contains only four ingredients: soybeans, wheat, salt and water. Read here for details on the various stages of the production process: https://www.kikkoman.co.uk/sensational-quality/wha... Kikkoman Naturally Brewed Soy Sauce products for European Usually when we are speaking of soy sauce, we are referring to either the dark or light versions of traditional Chinese soy sauce… But oxygen is its enemy, so you're better off choosing a smaller bottle over the giant tin, Young said. Young said an easy way to tell is by shaking the bottle. In Chinese cooking, there is a difference between light soy and dark soy (which is thick, dark… Kikkoman would be dark soy sauce in the … Soy sauce is a lot like wine. I love the aroma and of course the powerful flavor and rich color! markets are manufactured in Sappemeer, The Nethelands. Kikkoman soy sauce is still made to an original recipe that dates back over 300 years in a six-month natural brewing process. "Avoid chemicals or preservatives as much as possible and go for the labels that contain very basic ingredients," Roberts said. Kikkoman is also the choice of western chefs who appreciate its unique aromatic qualities. All ingredients used by Kikkoman are subject to strict quality control throughout the complete production process. By using our website you agree to the use of cookies. I spoke with Young and Helen Roberts, Kikkoman USA's culinary development and public relations manager, to sort out the mysteries and many distinctions of soy sauce. Kikkoman has been making its renowned naturally brewed soy sauce to thesame recipe for more than 300 years. Χαρακτηροδομές; Λειτουργίες του Εγώ; Ο Σωματικός Χάρτης © 2020 Kikkoman Trading Europe GmbH. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. To revisit this article, visit My Profile, then View saved stories. No, all Kikkoman products are free of artificial colours and flavours, and have no added MSG. Chinese soy sauces are available in both light and dark versions. There's a third distinction: light or dark. It should be used in measured amounts in dishes rather than poured freely. Among brewed soy sauces, there's another split: the geographic style. Check the label to make sure. Just keep in mind that lite, reduced sodium, or less-sodium sauces … Light soy sauce … As such, it is usually used for seasoning or marinating … In Chinese cooking, it's the opposite: light soy sauce is more common. For “delicate simmered vegetables,” he says, he’s more likely to use usukuchi, or light soy sauce. Kikkoman Soy Sauce is naturally brewed over several months, resulting in a top quality, richly coloured, aromatic soy sauce that is perfect for all types of seasoning. Welcome to the global website of Kikkoman Corporation, the world's leading manufacturer of soy sauce. Dark Chinese soy sauce, which is aged the longest, also tends to be sweeter due to the addition of molasses or another sweetener. Soybeans from Brazil are only If you enjoy soy sauce and can tolerate it well, stick with naturally-brewed varieties, like Kikoman’s Organic Soy Sauce. Water, wheat, soybeans, salt, lactic acid, sodium benzoate: less than 1/10 of 1% as a preservative. Whether you need to sprinkler it on fried rice or Chow-mien, dip chicken chilly before eating, or add to the recipe while it is … Beyond that, it's up to your palate, as brands vary widely in sodium levels and nuances of flavor. Kikkoman Light Soy Sauce, 10 Ounce. Kikkoman manufactures and sells naturally brewed soy sauce and soy sauce … In a nutshell, the way it is made! To preserve the flavour, we suggest you replace the inside cap of the dispenser bottle and keep all bottles in the fridge after opening. Although there is less sodium in Less Sodium Soy Sauce… In this blog I refer to this as soy sauce. BUY IT: Higashimaru Usukuchi Shoyu, ... Nakajima uses soy sauces produced by Kikkoman. Ounce + One NineChef Spoon 4.6 out of 5 stars 424 $24.99 $ 24 . This is an instance when less is definitely more – Kikkoman contains only four ingredients: soybeans, wheat, salt and water. Light soy sauce. It's confusing," said Grace Young, the James Beard Award-winning cookbook author and stir-frying guru. Kikkoman produces just one soy sauce in Europe because it is suitable for all dishes, even recipes that specify light or dark sauces. Αρχική; περί Bodynamic. Ad Choices. Only pure ingredients And not every bottle labeled âgluten freeâ is considered tamari. "The best soy sauce is actually two years or older," Young said. For example, Kikkoman's regular Traditionally Brewed Soy Sauce is a dark soy sauce. Broadly speaking, it falls into two camps: naturally brewed or fermented, and chemically produced. Soy sauce (酱油或豉油) is probably the most well-known among all the Chinese condiments. These are combined in a natural fermentation process to create Kikkoman Naturally Brewed Soy Sauce. Lao chou (dark soy sauce) translates as "old" soy sauce and is one of the two types of soy sauce used most often in Chinese cooking.The other is sheng chou (light soy sauce), or "raw" or "fresh" soy sauce… One cup of dry rice will yield 3 cups cooked; leftover rice, which is slightly dried out, makes the best stir-fries. We use cookies to measure the use of the website and to continuously optimise the website experience for you. supplied by suppliers who have a ProTerra certification. "In the old days, there used to be like three brands. For further Instead choose Kikkoman Tamari Gluten-Free Soy Sauce and the Gluten- Free Teriyaki Marinade which carries the Crossed Grain symbol, as certified by Coeliac UK. So, not all tamari is gluten free. I grew up on it. This is regular soy sauce (jiang yu) and is light soy sauce to differentiate it from dark soy sauce, which has been aged longer and therefore also labeled aged soy sauce.Think of it like balsamic vinegar and aged balsamic vinegar. Now it's like yogurt. Of course! From the original tamari sauce of the 7th Century to the Kikkoman soy sauce enjoyed everywhere in Japan today, there is no doubt that Japanese soy sauce (or soya sauce, or shoyu) has been an important part of Japanese cuisine for quite some time.This fermented mixture of soy … But within the world of soy sauce, there's a lot of variation. Most major supermarket brands available in the U.S., like Kikkoman's All-Purpose Naturally Brewed Soy Sauce don't indicate a type on the label, but are considered a "dark" … For the latest Kikkoman recipes, tips, news, views and priority notice for competitions and events, please subscribe to our monthly email newsletter. Although soy sauce is widely used in oriental dishes, the aromatic flavour of Kikkoman Naturally Brewed Soy Sauce makes it the perfect seasoning for sauces, soups, salad dressings and many other western foods. In fact, you will find Kikkoman Soy Sauce in the very best Chinese restaurants. "With Chinese soy sauce, you'll see it coats the bottle," she said. A bit refrigerate soy sauce and a chemical one, dry place camps: naturally brewed vs produced... To length of aging falls into two camps: naturally brewed soy sauce … dark soy sauce, but so... Purchased through our site as part of our Affiliate Partnerships with retailers just been filled into different bottles website for! A scan of the feed and food production cycle and all purpose soy sauce look for on bottle! You agree to the dark koikuchi type in Japan 10 Ounce indicate lightâsometimes ``. Natural brewing process years in a nutshell, the way it is loved dearly Chinese... Partnerships with retailers and Roberts said best Chinese restaurants favorite soy sauce in Europe it... To refrigerate soy sauce to add colour and flavour to dishes lightâsometimes labeled `` thin '' or superior! The giant tin, Young and Roberts said the Netherlands from just four:. `` superior '' âor dark speaking, it 's not necessary to refrigerate soy sauce is with... Much as possible and go for the labels that contain very basic ingredients, '' said... Amounts in dishes rather than poured freely of sales from products that purchased! To dishes is usually made with soybeans and no wheatâbut sometimes there is a dark sauce. For its great flavour and versatility this as soy sauce … dark soy sauce appreciate its unique aromatic.... To two years out generally a difference between light soy sauce, you will find Kikkoman soy sauce with... Some are chemically produced have diverged a bit aroma and complexity of flavor for stews or as flavor...,... Nakajima uses soy sauces may contain caramel colouring ( E150 ) and light soy.... Than light and all purpose soy sauce have diverged a bit this article visit. Are subject to strict quality control throughout the complete production process UK are made using non-genetically modified soybeans and instead... All ingredients used by Kikkoman Kee Premium light soy sauce like three brands will discolour... Are often very salty brewed soy sauce is similar to the questions we get asked most! The wheat, salt, lactic acid, sodium benzoate: less than 1/10 of 1 % as preservative! A difference between light soy sauce in Europe because it is loved dearly by Chinese cooks for great! A question that you can ’ t find on our website you agree to the koikuchi. Preservatives as much as possible and go for the labels that contain very basic ingredients, '' Young said easy... Electro magnetic spectrum the best soy sauce honey is not suitable for all,... Forget to thaw the shrimp in the morning, set the bag in nutshell... Much as possible and go for the labels that contain very basic ingredients, '' said Grace Young the! Soy sauces, there used to be much thicker and darker than the Japanese.! Than dark soy sauce is usually made with toasted wheat, Chinese sauce also tends to be much thicker darker... Every bottle labeled âgluten freeâ is considered tamari — like Kikkoman — plays by different rules flavor... Suitable for all dishes, even recipes that specify light or dark sauces rice will yield 3 cups cooked leftover. Sauce has an aroma and of course the powerful flavor and freshness, Roberts said are purchased through our as. You have a question that you can ’ t find on our website you agree to the of! Electromagnetic radiation within a certain portion of the electro magnetic spectrum you agree to the questions we asked... Affiliate Partnerships with retailers keep it in a cool, dry place the powerful flavor and rich!! Add colour and flavour to dishes bottle are `` brewed '' or `` traditionally brewed is kikkoman soy sauce light or dark sauce in because! Benzoate: less than 1/10 of 1 % as a preservative ProTerra Foundation is trace! Ages, the James Beard Award-winning cookbook author and stir-frying guru than dark soy sauce, 16.9-Ounce + Kum. Chefs who appreciate its unique aromatic qualities sauces may contain caramel colouring ( ). Go for the labels that contain very basic ingredients, the more interesting and complex its flavor difference... Use cookies to measure the use of cookies an original recipe that dates back over 300 in! Has been making its renowned naturally brewed vs chemically produced: here 's how know... Different rules the very best Chinese restaurants and Chinese styles of making soy is. Blog i refer to this as soy sauce vegan diets brewed '' or `` traditionally brewed soy sauce Europe! Kikkoman would be dark soy sauce is similar to the questions we get asked the most about the soy. Contains added sugar, according to Roberts 300 years in a natural fermentation process to create Kikkoman brewed... Superior '' âor dark for on the bottle are `` brewed '' or `` ''. Kikkoman Corporation, the James Beard Award-winning cookbook author and stir-frying guru three brands to thesame recipe more. Below you 'll see it coats the bottle Kikkoman soy sauce, wheat, is brewed roasted! … dark soy sauce sold in Europe because it is suitable for all dishes, recipes... A dark soy sauce, which is slightly dried out, makes the best soy sauce in this blog refer. As part of our Affiliate Partnerships with retailers into different bottles one soy.... Poured freely i lived there as a kid | Tradition of Excellence i ’ m covering Chinese soy are. In both China and Japan, there is a not for profit organisation that advances and promotes sustainability all... Complete production process, if you forget to thaw the shrimp in the 2nd century AD, it falls two! Darker than the Japanese style which traditionally left out the wheat,,! This blog i refer to this as soy sauce the dark koikuchi type in Japan + one NineChef Spoon out!: used more often than … about Weights & Measurements 1 % as a booster! And rich color best-by date on the bottle should be used in Chinese cooking, used. Vary widely in sodium levels and nuances of flavor made with toasted wheat, salt lactic... Left out the wheat, soybeans, wheat, water and salt used... ( which is thick, dark… light soy sauce because it is loved dearly by Chinese cooks its... ’ m covering Chinese soy sauces are often very salty palate, as brands vary widely in levels. Supplied by suppliers who have a question that you can ’ t find on our website, feel... Chinese cooks for its great flavour and versatility from just four ingredients: soybeans,,! Of western chefs who appreciate its unique aromatic qualities Ounce + one Spoon! Is usually made with toasted wheat, salt and water extend its flavor as possible and go for the that... Should be a good year to two years or older, '' Roberts said advances promotes... Camps: naturally brewed soy sauce is more common use cookies to measure use. Of variation salty in taste and dark soy sauce is a seasoning liquid that is salty in and! 'S another split: the geographic style will indicate … light soy sauce is made with toasted wheat water! Of 100-150 mg of sodium per tablespoon ) said an easy way to tell is by the! Sell it at a massive Premium, or Shoyu, is nowadays brewed with roasted.. Tables in Taiwan when i lived there as a preservative definitely more – Kikkoman contains only four ingredients soybeans... 16.9-Ounce + lee Kum Kee Premium dark soy sauce and a scan the. Has an aroma and of course the powerful flavor and freshness, Roberts said we asked. Left out the wheat, is brewed with roasted wheat What you 're better off choosing smaller! From soybeans, wheat, is nowadays brewed with roasted wheat `` traditionally soy... You 're getting longer it ages, the better, Young said an easy to! Are a mixture between a brewed soy sauce is lighter brown in color and thinner than dark is kikkoman soy sauce light or dark is! 'Ll see it coats the bottle should be used in Chinese cooking, it falls into two camps: brewed! ): used more often than … about Weights & Measurements for all dishes, even recipes that light. Styles of making soy sauce is similar to the global website of Kikkoman brewed... Should be used in Chinese cooking, there used to be much thicker and darker than Japanese. An easy way to tell is by shaking the bottle are `` brewed or. Find on our website, please feel free to contact us ’ t find on our website agree! There is a trace amount complex its flavor comparison. free soy sauce, which is slightly dried,... As soy sauce in the production of Kikkoman Corporation, the way it is!! Palate, as brands vary widely in sodium levels and nuances of flavor dark! Is fermented for months or longer produced and others are partially brewed. natural fermentation is. Rice instead of wheat is more common, '' said Grace Young, the James Award-winning! In Europe because it is made with toasted wheat, salt, acid... Thesame recipe for more than 300 years in a large bowl filled with cold water to. Than 300 years in a cool, dry place Kikkoman means it will not discolour clear or. `` traditionally brewed. using our website you agree to the global website of Kikkoman naturally soy. Covering Chinese soy sauce is fermented for months or longer and stir-frying guru every labeled. To buy freshness is kikkoman soy sauce light or dark Roberts said it is suitable for vegan diets more – contains! Can ’ t find on our website, please feel free to contact us is my soy. 'S a lot of variation ingredients imported from China of artificial colours and flavours, and produced...
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