Soy sauce is a Japanese product. There are slight differences between the Chinese and Japanese versions. Its first appearance is recorded around 2,000 years ago when koji was used for fermenting soybeans and roasting wheat. This traditional method of brewing soy sauce with soybeans and wheat is what produces the perfect umami balance in Japanese soya sauce. You can check out more information about soy sauce via https://www.tokusen.store/en/.
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The percentages of soybeans, brewing techniques, ingredients, and flavors are the main differences between Chinese soy sauce (Shoyu) and Shoyu. The first is chemically brewed and made from soybeans, without the addition of wheat. The taste of Japanese soy sauce is saltier than that of Japanese. Soy sauces are usually used to represent Chinese soy sauce. Thin soy sauces are lighter in texture, while dark soy sauce is thicker and darker but has a lower salt content.
Shoyu or Japanese soy sauce is made from a mixture of soybeans and wheat. The brewing process can categorize Shoyu into five flavors: umami (sweet, salty, and bitter), bitter (bitter), and sour. Its texture is therefore different from one another.
Takeuchi or sweet soy sauce is different from regular Kecap Manis, which are popular in Southeast Asia. Although it is sweet, Shoyu's sharp flavor profile and thicker texture are still apparent. Shoyu has a lighter texture than Kecap Manis.
The Chinese migrants first brought it to Java in the middle of the 19th century. Local people loved sweet foods, so palm sugar (or Gula Jawa) was introduced to the recipe. The combination of soy sauce and palm sugar is profound. This contributes to the dark color, syrupy texture, and caramel-like entry.