Original juice soy sauce: It is a thick color soy sauce made by adding caramel to light soy sauce through a special process.

Light soy sauce: made of high-quality soybeans and flour, and extracted after fermentation.

Brewing: It is made from soybean and (or) defatted soybean (soybean meal or bean cake), wheat and (or) bran by microbial fermentation.

2. Different colors

Raw soy sauce: The color is thicker than soy sauce, reddish brown with brownish red.

Light soy sauce: lighter in color than original soy sauce, and ruddy in color.

This brew: the color is reddish brown.

Raw soy sauce as shown in the figure:

Soy sauce as shown in figure:

This brewing is shown in the figure:

3, the viscosity is different

Raw soy sauce: it has a high viscosity.

Light soy sauce: less viscous.

This brewing: moderate viscosity.

4. The umami taste is different

Raw soy sauce: the sauce is rich in flavor and low in umami, with vinegar and sauce flavor.

Light soy sauce: the sauce is light, salty and fresh.

This brew is delicious, mellow, salty and sweet.

5. Different uses

Raw soy sauce: generally used to color dishes.

Light soy sauce: mostly used for seasoning.

This brewing: mostly used for seasoning.