Two soy sauces, many differences

Japanese and Chinese soy sauces are the most famous varieties. Shoyu – which is the name of Japanese soy sauce – is distinguished by its full-bodied and aromatic flavour. Chinese soy sauce is either dark or pale in colour. The darker version of Chinese soy sauce has a fruity aroma and a fine, delicate flavour. It is generally slightly more salty and doesn't have the typical full flavour of Japanese and Kikkoman soy sauces. Dark Chinese soy sauce contains caramel colour in addition to the basic ingredients. The light variety of Chinese soy sauce has a shorter production time, generally contains additives and doesn't have the full flavour of naturally brewed Japanese soy sauce.