Thick soy sauce is equivalent to Chinese soy sauce, which is added caramel color, dark color, tan and shiny.
After eating it in the mouth, it has a delicious and slightly sweet feeling. It is generally used to color food. For example, it is better to use it when making braised dishes that need to be colored. Thick soy sauce is darker in color and more widely used, required in almost all dishes and sauces.
Light soy sauce is equivalent to Chinese soy sauce,
The brewing material of the light soy sauce is not only soybeans and wheat, but also white rice. Its fermentation and maturity time is shorter, the taste and color are lighter, but the salt content is higher, and the salt content is about 18%, which is higher than the concentrated soy sauce.
Light soy sauce is popular in the Kansai region and is especially suitable for dishes such as stock, oden, and udon noodles that do not require coloring and reflect the taste and color of the ingredients themselves.
