Some people are starting to eat Japanese soy sauce, what's different about Japanese soy sauce?

In daily life many people in order to make the food more delicious will add a variety of seasonings, and our country in this aspect of food culture is also added a lot of seasonings. Like oil, salt, sauce, vinegar, and a variety of other condiments, soy sauce is one of the many condiments is very common, a lot of people are eating soy sauce, in addition to our Chinese people like to eat soy sauce, some foreign countries are also eating soy sauce, such as the Japanese soy sauce. Now there are a lot of netizens have begun to eat Japanese soy sauce, and Japanese soy sauce it and Chinese soy sauce is some difference, whether it is the cost of production into the taste and fermentation mode above there are some differences.

Japanese soy sauce is mainly brewed

We all know that in Japan many people like to eat sashimi, so soy sauce with sashimi is very wonderful, and the Japanese soy sauce it is generally brewed, taste better, the price is more expensive, daily life We ate most of the soy sauce in China, it is formulated to brew a small portion of basically synthetic, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce and soy sauce. It is synthetic, the flavor of soy sauce brewing will be more delicious, but also spend a lot of time, but also spend manpower and material resources, so the cost is very high. Meanwhile, brewed soy sauce contains some protein, has a high nutritional value, and the flavor is also very unique, while in our daily life we eat prepared soy sauce is synthesized with food additives, in terms of nutrition and taste are not as good as brewed soy sauce.

Fermentation principle is also different

According to some surveys we can learn that Japan's soy sauce by brewing up to 85%, and only a small part of the configuration of the formation of soy sauce, but in our country artificial brewing of soy sauce only accounted for 40% of the proportion, the rest are configured with the flavoring solution formulated, so the taste is not good. Moreover, Japanese soy sauce is fermented by a kind of compound bacteria, while many domestic companies use Aspergillus oryzae to ferment soy sauce. Our domestic soy sauce is rarely added to some strains of bacteria, because the addition of strains of bacteria will make the soy sauce more flavorful, but it has an impact on the amino acid increase.

In addition, the Japanese soy sauce will generally be nutritional health this as a selling point, but our domestic soy sauce is basically a unique flavor flavor as a selling point, and the Japanese soy sauce it is a very large number of types. Peanut soy sauce, garlic soy sauce, organic soy sauce and other kinds of soy sauce, and then the price is also different.