Varieties and brewing technological characteristics of Japanese soy sauce
Brewing technique of Japanese soy sauce was originated from China and developed multiple specific techniques afterwards.Strong fiavoured soy sauce, light fiavoured soy sauce, percolation soy sauce two-step fermentation soy sauce and "white" sauce are common five varieties.Procedures of Koji making, charging, fermentation management, press methods and precipitation of Japanese soy sauce and Chinese soy sauce are similar.Some New varieties of soy sauce, such as two-step sauce and white sauce, are obtained with application of differences of raw material and techniques.
Japanese soy saucehistory of soy saucevarieties of soy saucebrewing technique
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