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Soy Sauce Comparison
Chinese Style Soy Sauce VS Japanese Style Soy Sauce
|
PRB Light Soy Sauce |
PRB Dark Soy Sauce |
| Fermention | Natural brewing 3 to 6 months | Constant temperature 4 to 5 months |
| Look | Black brown color | Light reddish brown color |
| Smell & Taste | Strong natural flavour of preserved beans | Rich flavour of wine |
PRB Light Soy Sauce VS Dark Soy Sauce
| PRB Light Soy Sauce | PRB Dark Soy Sauce |
| Scent | Strong and pure natural flavor of preserved beans when shook slightly | Strong sauce flavor and preserved beans flavor |
| Taste | Soft fresh taste which can last for long time | Strong, sweet and fresh taste |
| Liquid | Bright light red-brown; golden when in wall build-up, clear and shiny on the surface | Thick; it can stick to the glass wall for a long time |
| Using Scope | For cold dished, dip for fish meat and vegetables; pure flavor and delicious taste | For food soaking, steaming and stir-frying. Strong taste and bright color |
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