1, different raw materials.
The raw materials used for brewing soy sauce are soybeans, black beans and flour. When they are fermented, the soy sauce extracted for the first time is called soy sauce.
On the basis of soy sauce, plus some umami additives, it is what we call extremely delicious. Of course, these umami additives are all natural substances. Therefore, the taste is extremely fresh and belongs to pure natural brewed soy sauce.
2, the taste is different.
Light soy sauce and extremely fresh soy sauce are actually very similar in taste, both of which are soy sauce with fresh flavor. If we must distinguish the difference in taste, it is mainly in the degree of umami and salty. The fresh flavor is fresher than soy sauce, and the salty flavor is more salty than soy sauce. The overall taste is more mellow and heavier than soy sauce. Because the content of amino acid nitrogen contained in extremely fresh taste is higher than that in soy sauce.
3. Different colors.
The color of soy sauce is reddish brown, while the color with extremely fresh taste is almost brown. Therefore, in terms of color, light soy sauce is lighter than extremely fresh flavor.
4. The price is different.
Compared with light soy sauce, light soy sauce is more expensive and cheaper.
5. Different purposes.
Extremely fresh flavor is mainly used for cooking or dipping and cold dishes. Light soy sauce is mainly used to make cold salad, and it can also be used to stir fry. In addition, when pickling pickles, light soy sauce can also be used to boil juice.