Japanese soy sauce is a special food, and its production history can be traced back to hundreds of years ago. Japanese soy sauce is famous for its unique taste and rich flavor, and has a certain international reputation. This kind of soy sauce is mellow in taste, light in taste, rich in soybean fragrance and light salty taste, and is the first choice for many gourmets and catering industry.

There are many soy sauce producing areas in Japan, and each place has its own special soy sauce. Among them, the tail-flower soy sauce produced in Akita Prefecture is known as one of the "three major soy sauces in Japan". This kind of soy sauce is very rich, and its usage is similar to that of Shanxi mature vinegar. Adding a small amount of soy sauce to stew meat can increase the color and taste of food.

In addition, Cheqianmachi soy sauce produced in Hyogo Prefecture is also a distinctive Japanese soy sauce, which is made from the local specialty Cheqianmachi. This kind of soy sauce is particularly unique, not only mellow in taste, but also slightly sweet, which is very popular. Some local restaurants even use it to decorate the famous "Hyogo Beef" cuisine.

In short, Japanese soy sauce is an indispensable part of East Asian food culture, and these local soy sauces have added many highlights to the Japanese soy sauce industry. If you want to taste the real Japanese soy sauce, try these special soy sauces. I believe you will like their unique taste.