The difference between sushi soy sauce and ordinary soy sauce

The difference between sushi soy sauce and ordinary soy sauce lies in raw materials and production technology. Generally speaking, bran is added to China soy sauce and wheat is added to Japanese sushi soy sauce.

The practice of sushi soy sauce was introduced from China, so the formula of bean dregs wheat was followed, which is still the case today.

Generally speaking, wheat has a strong aroma after baking, which adds flavor to soy sauce and has a better taste.

In addition, ordinary soy sauce adopts low-salt solid-state fermentation, which has a short production cycle and can basically be completed within one month.

Sushi soy sauce is generally fermented in high-salt dilute state, and the concentration and quantity of brine used are high, so the soy sauce made by the sample is rich in flavor and good in quality.