Generally speaking, soy sauce is just a flavoring agent, ignoring the nutritional value of soy sauce. In fact, soy sauce on the market at present is mainly divided into brewing soy sauce and preparing soy sauce (chemical soy sauce) according to the production process. Soy sauce is brewed with soybean and wheat as the main raw materials, and is decomposed into rich nutrients such as amino acids, minerals and sugars through fermentation.
Suitable for bibimbap, steamed vegetables and so on. One plays an appetizing role and the other supplements nutrition.