What is the difference and usage between soy sauce and soy sauce?

1, different colors: the color of light soy sauce is reddish brown. Soy sauce is caramel, dark brown and shiny.

2, the taste is different: soy sauce is generally used for cooking, and the taste of soy sauce is salty. Eating in the mouth has a delicious and slightly sweet feeling.

3, usage is different: soy sauce is used for seasoning, because the color is light, so it is used much more when cooking or cold dishes. Black soy sauce is generally used to color food. For example, it is better to use it when cooking dishes that need coloring, such as braised pork.

Extended data:

Soy sauce is evolved from soy sauce. As early as 3000 years ago, there was a record of making soy sauce in the Zhou Dynasty in China. The invention of brewing soy sauce by working people in ancient China was purely accidental. It is found that the seasoning used by the ancient emperors in China, the earliest soy sauce was made of fresh meat, which is similar to the production process of fish sauce today.

Because the excellent flavor gradually spread to the people, it was later found that soybeans were also made with similar flavor and were cheap, so they spread widely and were eaten by some people. In the early days, with the spread of Buddhist monks, it spread all over Japan, South Korea, Southeast Asia and other parts of the world, and soy sauce was also made in China.

In the early days, it was a family art and secret, and its brewing was mostly controlled by a master. Its technology was often passed down from generation to generation or passed down by a group of masters, forming a certain brewing method.