Japanese
Soy Sauce
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Japanese
soy sauce, or shoyu- is traditionally divided into five
main categories, depending on differences in their ingredients
and method of production. Japanese soy sauces include wheat
as a primary ingredient, and this tends to give them a slightly
sweeter taste than their Chinese counterparts; they also
have a somewhat alcoholic, sherry-like flavor. Japanese
and Chinese soy sauce are not really interchangeable in
recipes; Chinese dark soy sauce comes closer to Japanese
one in overall flavor, but not in the intensity of the flavor
or the texture.
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