Soy sauce and soy sauce belong to soy sauce, and soy sauce is a general term. But as a single variety, soy sauce is a kind of soy sauce between soy sauce and soy sauce, which is lighter than soy sauce and lighter than soy sauce. There are three differences between extremely fresh soy sauce and light soy sauce:

1, soy sauce is soy sauce without caramel, which is made of soybean (seven parts) and flour (three parts), and is extracted after koji-making by Aspergillus, sun exposure and fermentation. According to the number of extraction, it is divided into special grade, first grade, second grade and third grade.

2, the taste is extremely fresh and relatively simple, but the soy sauce has added "fresh shellfish" and the color is light brown. Because fresh shellfish are added, the taste is extremely fresh.

3, usage: extremely fresh soy sauce is mainly used for steaming, cooking and other dishes, but also cold. Light soy sauce belongs to brewing soy sauce. Because of its light color, it is mostly used to cook dishes with light color, and can be used as dipping sauce and cool tone.

Extended data:

An altar of soy sauce needs to be fermented for at least half a year, and the first bite of soy sauce after fermentation is called "soy sauce". The so-called "soy sauce" is the soy sauce obtained after several months of drying and evaporation of some water. In color, because soy sauce is the first kind of soy sauce, it is lighter and reddish brown than soy sauce. In contrast, the dark color of soy sauce is generally black.

In taste, soy sauce is salty and light, so soy sauce is generally used for seasoning and refreshing vegetables or cooking; Use soy sauce to color when braising in soy sauce. Of course, extremely fresh soy sauce has the freshest taste because of the addition of fresh shellfish.

References:

Baidu encyclopedia-soy sauce

References:

Baidu encyclopedia-weijixian soy sauce