1, ordinary soy sauce:? It is a traditional condiment in China. From the evolution of soy sauce, the invention of soy sauce brewing by working people in ancient China was discovered purely by accident. The earliest condiment used by the ancient emperors in China was made of fresh meat, which was similar to the manufacturing process of fish sauce today, because the excellent flavor gradually spread to the people. Later, it was found that soybean was made with similar flavor and cheap, so it was widely spread to eat.

2. Sushi soy sauce: It refers to the soy sauce used in Japan now. Japanese soy sauce originated in China. After 755 AD, the technology of brewing soy sauce in China was introduced to Japan by master Jian Zhen. After it was introduced to Japan, the Japanese reformed it and formed the present Japanese soy sauce.

Second, the fermentation methods are different

Ordinary soy sauce is fermented in low-salt solid state, while special soy sauce for sushi is fermented in high-salt dilute state.

When low-salt solid-state fermentation is carried out, the concentration of brine added is low and the amount is relatively small. First, fermented soy sauce is made and then solid-state fermentation is carried out, so that the production cycle is relatively short and can be completed within one month.

During the high-salt dilute fermentation, the concentration of brine added is not only high, but also large. First, it is made into sauce mash, and then it is fermented in dilute state. The production cycle is relatively long, but the quality and stability of the products are guaranteed.

Third, the classification is different

Sushi-specific soy sauce can be divided into thick sauce, thin sauce, white sauce, slippery sauce and fresh sauce, while ordinary soy sauce can be divided into soy sauce and soy sauce.