Light soy sauce is a type of soy sauce. It is made from soybeans or black beans and flour as the main raw materials, artificially added with seed koji, and then naturally exposed to the sun and fermented. The color is relatively light and reddish brown. Light soy sauce is used for general cooking and has a saltier taste. Light soy sauce is mainly used for seasoning and has a light color, so it is used more often when making general stir-fries or cold dishes. It is made from high-quality soybeans and flour and is extracted after fermentation and maturity. The color is light and mellow, the sauce is rich, and the taste is delicious.

Color: The color of light soy sauce is relatively light, reddish brown.

Taste: Light soy sauce is used for general cooking and tastes salty.

Usage: Light soy sauce is used for seasoning. Because of its light color, it is often used in general stir-fries or cold dishes. Light soy sauce is suitable for cold dishes. It is not heavy in color and looks refreshing.

Preparation of light soy sauce: Light soy sauce is a variety of soy sauce. It uses soybeans or black beans and flour as the main raw materials. It is artificially added with seed koji, and is naturally exposed and fermented. Its products are ruddy in color, delicious and harmonious in taste, rich in soybean flavor, clear and transparent in liquid phase, and unique in flavor.