It is reported that Haday exports soy sauce without additives, whilst several additives suches as preservatives, sweeteners, flavor enhancer are used in their soy sauce sold to domestic consumers. What push Haday to this situation? What is the quality of Chinese soy sauce like? And why is there such a sharp contrast between the soy sauce from China and Japan?
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Wang Sir's News Talk | How despicable of Haday to distribute "purer" soy sauce in Japan than China
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