What are the differences between these two soy sauces?

12 comments

1. One is almost empty.

2. [removed]

3. Left bottle is regular “premium” domestic produced shoyu and the right one is similar but aged in cedar casks for over a year.

   And the brand is “Fundokin” if that matters.

4. How are you holding these with one hand

5. How’s the taste compared to the other usual brands?

6. Left one is Tokusen (Premium) Maru Daizu (Round soy beans) Soy sauce – Maru daizu is known for its quality and premium soy sauce; they use the soy beans as is, rather than “removed fat altered soy beans” cheap soy sauce uses. (fat removed soy sauce has cleaner flavor)

   Right one is naturally brewed and preserved in the wood barrel from Yoshino

   Both look premium but the left one cared about the ingredients, and the right one cared about how to mature the soy sauce.

7. What do you use these for? Soup or for stir fry?

8. Is this a glass half-empty philosophical question

9. Op, where can I buy this in USA?

10. One is the seme while the other is the uke.

11. One is more full than the other.

12. Labels are different colours

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