The difference between light soy sauce and soy sauce is flavor, origin, and ingredients.

1, taste

Soy sauce is a lighter-colored, lighter-tasting soy sauce, which has a fresh and salty flavor and a slightly sweet taste. Soy sauce, on the other hand, is usually reddish-brown in color, has a strong salty flavor and aroma, and has a stronger taste than soy sauce.

2. Ingredients and production process

Soy sauce is usually made from soybeans, wheat, salt and water through fermentation and seasoning, and it has a relatively short fermentation time. Soy sauce, on the other hand, undergoes a long fermentation period and is usually made from soybeans, wheat, and wheat curd with added yeast. This long fermentation time gives soy sauce its complex flavor and aroma.

3. Origin

Soy sauce is more common in southern China, such as Fujian and Guangdong, while soy sauce is more widely used in northern China, such as Shandong and Jiangsu. In addition, the production process and flavor of soy sauce varies from region to region, so a variety of different flavors can be found on the market.

Development of soy sauce:

Soy sauce is a traditional Asian seasoning that originated in China. Its history can be traced back more than 2,000 years to the Eastern Han Dynasty. It is rumored that soy sauce was first made from fermented soybeans, salt and grains. During the production process, the soybeans and salt were fermented and cooked for a long period of time, resulting in a strong salty flavor and a special aroma.

The process of making soy sauce has undergone a long history of development and improvement. The earliest soy sauce was probably obtained through natural fermentation, but over time people began experimenting with the use of yeast to speed up the fermentation process, which led to more efficient and controlled soy sauce production.

In the Chinese production process, soy-based ingredients are usually used for fermentation, along with grains, salt and water. These ingredients, over time, produce complex chemical changes through the action of microorganisms that create the unique flavor of soy sauce.

Over time, soy sauce gradually spread to other Asian countries such as Japan, Korea and Thailand, each of which developed unique varieties of soy sauce and methods of making it according to their own tastes and traditions. The ingredients, fermentation time and flavor of soy sauce may vary in different regions.