The difference between Japanese soy sauce and China soy sauce.

What's the difference between Japanese soy sauce and China 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.

At present, most soybeans used as raw materials for brewing soy sauce are defatted processed soybeans after oil extraction, which needs about 6.5438+0.8 million tons per year. Although the amount of soybeans directly used as soy sauce raw materials is relatively small, it has also increased recently, exceeding 25,000 tons (1992).

Therefore, the raw materials used in Japanese soy sauce brewing are the same as those in China, mainly soybeans. In terms of technology, at present, Japanese soy sauce mainly adopts high-salt dilute fermentation. Soy sauce produced by high-salt dilute fermentation not only has the characteristics of strong sauce flavor, rich fat flavor, delicious and mellow taste, but also is safer and more hygienic. However, due to large capital investment and high technology content, domestic brand enterprises such as Haitian and Lee Kum Kee generally adopt high-salt and dilute fermentation technology.