China soy sauce: bean dregs+bran: The traditional way of soy sauce in China is to add bean dregs and wheat. But in 1950s, in order to save costs, wheat bran was widely used instead. In this way, the output is increased, but the color and flavor of soy sauce become thinner. ? 　

Japanese sushi soy sauce: bean dregs+wheat: The practice of Japanese soy sauce was introduced from China, so it also followed the formula of bean dregs plus wheat, which is still the case today. After roasting, wheat will give off fragrance, add flavor to soy sauce and become rich. At one time, Japan was short of materials, so it also used bran instead of wheat to brew soy sauce, but it soon returned to wheat.

2. China adopts low-salt solid state fermentation, while Japanese sushi soy sauce adopts high-salt dilute state fermentation?

China: Low-salt solid-state fermentation: The added salt water has a low concentration and a small amount, and the solid-state fermentation of fermented soy sauce is short, and it can be completed within one month. Traditional soy sauce production in China pays attention to "spring koji and summer sauce and autumn oil", and it takes at least half a year for a jar of soy sauce to be fermented before the first soy sauce can be extracted. However, the current practice has greatly shortened the time, and various microorganisms cannot grow abundantly, and the taste is naturally greatly reduced. ? 　　

Japan: High-salt dilute fermentation: the added salt water has a high concentration and a large amount, and it is made into sauce mash dilute fermentation. The soy sauce made in this way has rich flavor and good quality. In the production of soy sauce in Japan today, the metropolis accurately controls the details, and the production cycle is long to ensure the quality and stability of the products.

3, China soy sauce is divided into soy sauce and soy sauce, Japanese sushi soy sauce is divided into thick mouth, thin mouth, white, slippery, and then official.

China: soy sauce and soy sauce.

After a vat of sauce is fermented, take out the soy sauce, which is the first pumping; Adding salt water, fermenting for a few days, and pumping out, which is a second pumping; Then add salt water, ferment for a few days and take it out. It's three times. The soy sauce adds caramel on the basis of soy sauce, so it is darker in color and more suitable for coloring food. ? 　　

Japan: thick, thin, white, slippery, and official again.

Thick soy sauce: In Japan, soy sauce is usually thick soy sauce. 　

Thin-mouthed soy sauce: lighter in color and more salty than thick-mouthed soy sauce. 　

White soy sauce: clear color and high sugar content. 　　

Liuliu soy sauce: the juice separated when making miso, which has a strong color. 　　

Re-brewing soy sauce: adding rice koji to the brewed raw soy sauce for secondary brewing, the color, aroma and taste are stronger than that of thick soy sauce.

4, China brewing soy sauce is allowed to put additives, Japanese sushi soy sauce is usually not put.

Not only are the grading standards of the two countries different, but China's brewed soy sauce is also allowed to add additives to enhance its flavor. However, Japanese brewed soy sauce usually does not add additives, and it is completely fresh by itself.