Why japanese thick low-salt soy sauce is better 1. Name 2. Ingredients 3. Nutritional Facts 4. Storage 5. specification

These days are fine, the company into a batch of Japanese thick soy sauce, just I was on the spot, I secretly opened a bottle to taste, the taste is indeed different from China, taste has a deep umami taste and a particularly soft sweet taste, a little sour taste, compared with China's taste is extremely fresh, it is simply two concepts (I myself cook with a very fresh taste, so there is no depreciation meaning).

I checked the relevant information and learned the ins and outs of Japanese soy sauce:

Japanese soy sauce originated in China (some people say it is not accurate, not discussed here), with the development of soy sauce technology, China's soy sauce brewing technology continues to innovate. Japan, on the other hand, has inherited traditional brewing techniques and has gradually developed soy sauce into a culture.

Japanese thick low-salt soy sauce

"Japanese soy sauce" became the representative of Oriental soy sauce.

1. Japanese soy sauce and Chinese soy sauce respectively

　The difference between Japanese soy sauce and Chinese soy sauce is its taste, Japanese soy sauce tastes sweet and light, Chinese soy sauce is more concentrated and then salty.

Production methods, Chinese soy sauce and Japanese soy sauce are divided into pure biological fermentation production of soy sauce and add acid hydrolyzed plant protein flavoring solution, food additives and other ingredients to produce soy sauce. The former has a better flavor and higher quality. However, in China, according to incomplete statistics, brewed soy sauce accounts for about 40% of the total output of soy sauce, and prepared soy sauce accounts for 60%. In Japan, this brewed soy sauce accounts for about 85% of the total soy sauce production, and mixed brewed soy sauce and mixed soy sauce account for 15%.

2. Brewing process

Depending on the fermentation conditions, the brewing process of soy sauce is divided into "high salt dilute" fermentation and "low salt solid" fermentation. Japanese soy sauce is basically high-salt dilute fermented soy sauce, so it requires a long production cycle, but the brewed soy sauce is of high quality, more mellow, and rich in nutrients!

3. Japanese soy sauce type

Different soy sauces have their own characteristics and different uses. Japanese people in different regions also have different preferences for soy sauce. The basic types of Japanese soy sauce are as follows:

Thick soy sauce, light soy sauce, slippery soy sauce, Zaishi Tsuen soy sauce, white soy sauce

4. Functional aspects

Japan likes cold food, sushi, seafood, so the main function of soy sauce is suitable for dipping. The eating habits of Chinese are lively scenes such as stir-frying, stewing, and boiling, so Chinese soy sauce is more suitable for various functions such as stir-frying, stewing, and boiling, so the types of Chinese soy sauce are more abundant than Japanese soy sauce, such as raw soy sauce suitable for stir-frying, old soy sauce suitable for stewing and coloring, and extremely fresh flavor suitable for dipping.

Let's talk about our company's soy sauce: thick low-salt soy sauce (mixed).

This thick low-salt soy sauce (blend) uses a traditional method that has been handed down for more than 100 years, reducing the salt content by 25% on the basis of traditional soy sauce, resulting in a low-salt soy sauce with a strong flavor and delicious taste.

<h1 class="pgc-h-arrow-right" data-track="18">1． name</h1>

Thick low salt soy sauce (mixed)

<h1 class="pgc-h-arrow-right" data-track="20">2． ingredient</h1>

Amino acid solution (made in Japan), salt, defatted processed soybeans, wheat, sugars (fructose glucose solution, glucose) / seasonings (amino acids, etc.), sweeteners (stevia, licorice), caramel color, preservation materials (p-oxybenzoic acid)

<h1 class="pgc-h-arrow-right" data-track="22">3． Nutritional composition</h1>

Per 100ml

Calories 54kcal

Protein 7.2g

Fat class 0.0g

Carbohydrates 6.3g

Table salt equivalent 13.0g

<h1 class="pgc-h-arrow-right" data-track="29">4． storage</h1>

Keep away from direct sunlight

<h1 class="pgc-h-arrow-right" data-track="31">5． specification</h1>

1 liter