| Japanese naturally brewed soy sauce |
Chinese-style soy sauce |
| No artificial additives of any kind. Made with four ingredients: Equal measures of soybeans and roasted wheat plus salt and water |
May contain added sugar. Only small amount of wheat flour. Colourings: caramel (E150). Preservatives: potassium sorbate (E202), sodium benzoate (E211). Flavour enhancer: mono sodium glutimate (E621) |
| Up to 6 months of natural brewing develops the aroma, complex flavour and colour |
Partially brewed in a matter of weeks |
| Reddish brown colour, translucent, light consistency |
Available in light and dark versions. Dark most often used in cooking. Dark is thicker, darker more opaque |
| Less salty than Chinese-style sauces |
Salty taste but lacks full bodiness |
| Will always enhance the natural flavour of food, however much you use |
Tendency to mask true flavour of food and dominate. A few drops too much can spoil the flavour and aroma of food |
