What is the difference between Japanese soy sauce and domestic soy sauce?

1, with different functions and types.

The biggest difference between Japanese soy sauce and China soy sauce is es

What is the difference between Japanese soy sauce and domestic soy sauce?

1, with different functions and types.

The biggest difference between Japanese soy sauce and China soy sauce is essentially the difference in eating habits, so there are also artistic differences. Japan likes cold food and eats sushi and seafood, so the main function of soy sauce is suitable for dipping. China people's eating habits are lively scenes such as frying, stewing and boiling, so China's soy sauce is more suitable for frying, stewing and boiling, so China's soy sauce is richer than Japanese soy sauce, such as soy sauce suitable for frying, soy sauce suitable for stewing and coloring, and extremely fresh flavor suitable for dipping. The most representative one in Japan is "Wanzi Soy Sauce".

2. The raw materials and technology are similar.

I once read a book in Japan which introduced the origin and brewing technology of Japanese soy sauce. The explanation is as follows: Brewing soy sauce is a mature fermented condiment unique to the East, which is made by heating soybean, wheat and other plant raw materials and then fermenting in salt water. Its embryonic form can be traced back to 3000 years ago, and the raw materials of soy sauce used now are still soybeans, wheat, water and salt. Japan imports nearly 5 million tons of soybeans every year, of which about 80% is used for brewing soy sauce.