Light soy sauce, light soy sauce and extremely fresh flavor all belong to soy sauce seasoning, and all belong to high-salt dilute fermented soy sauce. The difference between the three words is that the amino acid nitrogen content of each word is different.
Light soy sauce is extracted from high-quality soybeans, black beans and flour after fermentation, while light soy sauce is made of caramel on the basis of light soy sauce, and the flavor is extremely fresh by adding some umami additives on the basis of light soy sauce, thus making the taste more mellow and fresh.
The difference between extremely fresh flavor and light soy sauce;
The raw materials of the two are basically the same, and they are all soy sauce seasonings, and the liquid color concentration of the two is also very close. The effect of making dishes is to make the taste more delicious, so it is completely possible to use extremely fresh flavor instead of soy sauce when cooking, and it will not affect the taste of dishes.
Even because the taste is extremely fresh, some additives with fresh flavor are added on the basis of soy sauce, which can make the taste more mellow and delicious, so many people prefer the taste to be extremely fresh, but soy sauce is used much less.