What is real soy sauce like

Real soy sauce is a traditional seasoning made from soybeans, wheat, and other raw materials through fermentation processes, with a strong sauce aroma and amber appearance. High quality soy sauce mainly includes brewed soy sauce, first course soy sauce, dark soy sauce, light soy sauce, and additive free soy sauce. Its core characteristics are natural raw materials, sufficient fermentation, and no artificial additives.

1. Brewing Soy Sauce

Traditional brewing soy sauce is made from soybeans and wheat as the main raw materials, through processes such as steaming, koji making, fermentation, and pressing. The fermentation time usually exceeds six months, during which rich amino acids and flavor compounds are produced, with a bright reddish brown color and a fresh, fragrant, and mellow taste. This type of soy sauce does not contain additives such as caramel color or preservatives, and its nutritional components are preserved intact.

2. Toudao Soy Sauce

Toudao Soy Sauce refers to the original liquid obtained by first pressing, which is fully fermented and has a high concentration. The amino acid nitrogen content usually exceeds 1.2 grams per 100 milliliters. Its characteristics are rich sauce aroma and long-lasting taste, suitable for dipping or cold mixing. Due to the lack of multiple extractions, more soy protein and small molecule peptides were retained.

3. Laoju Soy Sauce

Laoju soy sauce undergoes longer fermentation and concentration, resulting in a dark brown color and high viscosity. It is mainly used for coloring dishes. High quality dark soy sauce will produce dark substances through natural fermentation, rather than adding caramel coloring. It has a high sugar content and can form a glossy appearance when braised or braised.

4. Soy Sauce

Soy sauce has a relatively short fermentation period, lighter color, but prominent freshness, making it suitable for seasoning and freshness enhancement. Its amino acid nitrogen content is usually above 0.8 grams per 100 milliliters, and it contains a lot of umami substances such as monosodium glutamate. High quality soy sauce will be labeled with "non GMO soybeans" and "zero additives".

5. Non additive soy sauce

Non additive soy sauce strictly limits the use of preservatives, sweeteners, and pigments, and only controls the shelf life through salt content. This type of soy sauce may be labeled as "organic soy sauce" or "zero added soy sauce" and needs to be refrigerated for storage. Its taste is closer to traditional fermented flavors and is suitable for people who are sensitive to food additives. When choosing real soy sauce, it is recommended to check the ingredient list to see if it only contains basic ingredients such as soybeans, wheat, salt, water, etc., and avoid choosing products containing preservatives such as sodium benzoate and potassium sorbate. High quality soy sauce will produce fine and lasting foam after shaking, and it will have good fluidity and even wall hanging when poured out. In daily use, different types of soy sauce can be paired, such as light soy sauce for seasoning and dark soy sauce for coloring. At the same time, it should be sealed and stored away from light to maintain its flavor. For hypertensive patients, low salt soy sauce or controlled usage can be chosen.