No, the amino acid nitrogen content of Haitian Yipin Fresh Soy Sauce is as low as 1.0g/100ml and as high as 1.3g/100ml, which exceeds the national standard and is fresher than ordinary light soy sauce. a little. But there is a difference from real seafood soy sauce.

Authentic seafood soy sauce is soaked in corresponding seafood, and the protein and amino acids are leached out so that the soy sauce contains the umami flavor of these seafood. For example, shrimp smoked and abalone smoked must be soaked in the corresponding seafood for a certain period of time to allow the dissolved matter in the seafood to enter the soy sauce.

There are very few authentic handmade seafood light soy sauces nowadays. I usually buy the Fengqiu Mark brand.