Sushi soy sauce 20L is not suitable for stir-frying, only for raw food. If you use sushi soy sauce 20L to stir-fry, the flavor and nutritional value will be greatly reduced.

The main raw material of sushi soy sauce 20L is bean dregs + wheat, which has very high nutritional value. And it adopts high-salt dilute fermentation, which takes a long time to make but has a more mellow and rich flavor.

The main raw material of soy sauce is okara + bran, which is rich in minerals and flavonoids. Soy sauce adopts low-salt solid-state fermentation, and the production cycle is short. The fermentation time of modern soy sauce is shortened, microorganisms cannot grow in large quantities, and the flavor is reduced. In terms of nutritional value, soy sauce can inhibit tumor growth and effectively prevent cancer.