Comparison of Japanese soy sauce with Chinese soy sauce

Japanese soy sauce vs. Chinese soy sauce

Soy sauce was developed in China 2,000 years ago and later introduced to Japan. Since then, the soy sauce making styles of Japanese and Chinese styles have been different.

Japanese soy sauce is made from roasted wheat, while Chinese soy sauce is usually made from wheat flour. The Japanese version also has less saltiness than the Chinese version (usually differs by 100-150 mg per tablespoon of sodium).

In China and Japan, there is a difference between thick soy sauce and light soy sauce.

In China, light soy sauce is the most commonly used thin condiment in cooking. Chinese black soy sauce, on the other hand, is a thicker, sweeter soy sauce used to add color to dishes.

What is rattan printing thick mouth low salt soy sauce?

Japanese soy sauce (also known as soy sauce) also has both thick and light mouth, but Japanese thick soy sauce is actually more similar to Chinese old soy sauce because it is more commonly used in cooking. Fujiin thick mouth low salt soy sauce soy sauce is considered dark soy sauce in Japan.

How to use?

Make macerated seasonings or cook Japanese food like when we use thick low-salt soy sauce for beef rice and fried noodles. Usually, for Chinese cuisine, we prefer to use Chinese old soy sauce.

You can use rattan printing thick mouth low salt soy sauce instead of Chinese old soy sauce.