Dark soy sauce is sweeter thicker and full bodied compared to light soy sauce. According to healthline it s been used in cooking for over 1 000 years and originated in china though it s also commonly used in japanese korean and southeast asian cuisines as you d guess from the name soy sauce is made from fermented soybeans which produces a salty sweet and slightly bitter liquid condiment that s used in.

Soy Sauce Different Types When To Use What Best Substitutes Recipetin Eats

Is the dark just the regular stuff you buy.

Dark soy sauce vs regular soy sauce. You are likely eating dark soy sauce in northern chinese stir fries or in shanghai cooking with braised red cooked meats. The texture is thicker and it tastes less salty but sweeter than light soy sauce. If you only use dark soy sauce the sauce flavour is way too strong.

What this means many recipes call for a combination of dark soy sauce and light sauce to get the right balance of flavour colour and saltiness. Though dark soy sauce has more salt it in that light soy sauce light soy sauce tastes saltier. For example kikkoman s regular traditionally brewed soy sauce is a dark soy sauce.

This is because dark soy sauce has a much stronger soy flavour which overpowers the salty flavour. I have easily found the light but i cant seem to find the dark anywhere. While light soy sauce is fermented for 6 months dark soy sauce is fermented for a longer time period light soy sauce is saltier than dark soy sauce though a low sodium version of light soy sauce is available for the health conscious people in the market.

In chinese cooking it s the opposite. I have gone to specialty stores and everything. Light soy sauce is more common.

Lao chou dark soy sauce translates as old soy sauce and is one of the two types of soy sauce used most often in chinese cooking the other is sheng chou light soy sauce or raw or fresh soy sauce aged for a longer period of time and with molasses or caramel and a bit of cornstarch added lao chou is thicker and darker in color than sheng chou. It s used for seasoning as well as for dipping. The woks of life says light soy sauce usually refers to chinese soy sauce which is thinner and lighter than japanese soy sauce.

Dark soy sauce is thicker darker and slightly less salty then regular light soy sauce. It is used for flavor but mainly for adding that classic dark caramel color to dishes. The resulting sauce is much darker than light soy sauce.

In chinese cooking there is a difference between light soy and dark soy which is thick dark and sweeter. It s almost black and has the look of soy sauce but reduced. Soy sauce is one of the most popular condiments out there.

Keep in mind though that light soy sauce and low sodium soy sauce is not exactly the same thing. Dark soy sauce is typically used for adding color to a dish rather than for flavor. I have a recipe that calls for dark soy sauce an light.

Bottles will indicate light sometimes. Dark soy sauce is aged longer than light soy sauce and is often mixed with molasses or caramel and a bit of cornstarch.