Some Chinese soy sauce is made from beans, so how is Japanese soy sauce made?

Japanese soy sauce can be categorized into thick-mouth soy sauce, thin-mouth soy sauce, white soy sauce, yo-yo soy sauce and re-shigome soy sauce. Thick-mouth soy sauce: In Japan, soy sauce is usually thick-mouth soy sauce, which can be used for stir-frying or dipping sashimi. Thin Mouth Soy Sauce: Lighter in color than thick mouth, but more salty than thick mouth, usually used for vegetables and fish. White Soy Sauce: Clear in color and higher in sugar, mostly used for steaming things. Slippery Soy Sauce: The juice separated when making miso, it is thicker in color and can be used for dipping sashimi and making marinades. Zeshigome Soy Sauce: The product of adding rice curd to brewed raw soy sauce and then brewing it a second time, it has a stronger color, aroma and taste than thicker soy sauce.

Japanese soy sauce is made from roasted wheat, while Chinese soy sauce is usually made from wheat flour. The Japanese version is also less salty than the Chinese version (it usually has 100 to 150 milligrams of sodium per tablespoon).

In China and Japan, there is a difference between thick and light soy sauce. In China, light soy sauce is the most commonly used diluted condiment in cooking. On the other hand, dark soy sauce in China is a thicker, sweeter soy sauce used to add color to dishes. When making dipping sauces or cooking Japanese dishes, it's just like the thick, low-salt soy sauce we use for beef rice and chow mein. Typically, for Chinese food, we prefer to use Chinese dark soy sauce. Instead of Chinese dark soy sauce, use a low-salt soy sauce called Tenkyo Soy Sauce. Soy sauce enhances color, flavor and aroma. Because it is more commonly used in cooking, Fujinomaguchi low-salt soy sauce is known as dark soy sauce in Japan.

Colored soy sauce on grilled or fried foods creates mouth-watering golden dishes and adds shine to stews. Some types of soy sauce actually enhance rather than destroy the original color of the ingredients. Fried or baked to a deep golden brown, food is delicious If a recipe calls for soy sauce, this is what it means. It contains 16% salt. Recommended for Sukiyaki, braised daikon radish and yellowtail, as well as braised pork and potatoes. This is used to maintain the natural color of the ingredients. Due to its relatively high salt content (19%), it is better suited for beets cooked in dashi. It is recommended for oolong noodle soups, Japanese omelettes and stews. Soy sauce is mainly produced in the central region.