How are the grades of Japanese soy sauce divided and how to choose a good bottle of Japanese soy sauce?
Japanese soy sauce is strictly graded according to standards such as manufacturing method, rice polishing pace, amino acid nitrogen content, and salt concentration.
Here are the common Japanese soy sauce grades and characteristics:
1. ビールルール (brewed soy sauce): Brewed soy sauce is made by fermenting soybeans, wheat or other grains. This soy sauce is of the best quality, with a rich taste and a darker color.
2. Brewed soy sauce: Brewed soy sauce is made by fermenting defatted soybeans. The price of this soy sauce is relatively low, and it is suitable for people who need to control their fat intake.
3. Brewed soy sauce: Brewed soy sauce is made by fermenting defatted soybeans and wheat. This soy sauce is moderately priced and suitable for general household use.
4. ビールプラスパスルール (Brewed Soy Sauce): Brewed soy sauce is made from defatted soybeans and wheat as raw materials, which are steamed and fermented. The price of this soy sauce is relatively low, and it is suitable for people who need to control their salt intake.
5. ビールルールセルシー (Reduced Salt Soy Sauce): Reduced salt soy sauce is based on brewed soy sauce and the salt content is reduced by evaporating part of the water. This soy sauce is suitable for people who need to control their salt intake, but the taste will be weakened.
When choosing Japanese soy sauce, you can choose the grade and brand that suits you according to your needs and budget. Generally speaking, a well-known and reputable brand will be more secure. At the same time, you can judge the grade and quality of soy sauce according to the label information on the package, and choose the soy sauce that suits you.
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