Life is full of worries! Decades ago, due to poor living conditions, lack of materials, buy too few varieties and worry, decades later, living conditions are better, material rich, buy too many varieties and do not know how to choose and worry. If you go to the supermarket and buy all these things, from zero to full, you don't have a day to get out. And you also need to have a wealth of professional knowledge, otherwise you can only follow the feelings, in the face of a variety of goods, you are simply powerless! Just like picking soy sauce, some people will think about how the sea and sky taste very fresh. Which is better, a taste of fresh or a very fresh taste? It's all a science.
The main ingredients of a fresh soy sauce are: soybeans, wheat flour, salt, sodium glutamate and complex aromatic substances; the main ingredients of the most delicious are: soybeans, wheat flour, salt, sodium glutamate, yeast extract, sodium lavulanate and other aromatic substances. As can be seen from the ingredients, the main difference between the two is that there are two more substances, namely yeast extract and amber platinum disodium, which means that there is a difference in composition. However, it should be noted that we are talking about the brewed high-quality soy sauce here, if it is the prepared soy sauce, the recipe and processing method are different, and the quality of the prepared soy sauce is much worse than the brewed high-quality soy sauce.
Since both Ichipot Umami and Extremely Fresh are soy sauces, they belong to the category of raw soy sauce, so their color is much lighter than that of old soy sauce, which is after all a thick colored soy sauce made by adding caramel to raw soy sauce. However, the same raw soy sauce is very different in color: the color of fresh soy sauce is closer to the color of ordinary raw soy sauce, and its appearance is redder and lighter. In short, the color of a fresh soy sauce and a very fresh soy sauce are relatively light, and the extremely fresh soy sauce is darker than the color of the fresh soy sauce. In fact, it is very similar to ordinary soy sauce, so the taste is basically the same as ordinary soy sauce, the taste is very harmonious, there is a strong tempeh flavor, and there is a little sweetness in the umami, which comes from the wheat starch inside; and the taste is slightly different, because its concentration is higher than the flavor, that is, it is thicker, umami but not sweet. Although there is also starch in the taste, there are more other acidic substances that mask the sweetness.