Definition: Invented by the Chinese approximately 3,000 years ago, soy sauce is made from fermented soy beans, wheat flour, water, and salt. The two main types of soy sauce are light and dark. As the name implies, light soy sauce is lighter in color, and saltier than dark soy sauce. In Chinese cooking, it is used more often than dark soy - always use light soy in a recipe unless dark is specifically called for.
Aged for a longer period of time, dark soy sauce is thicker and blacker in color. It is also less salty than light soy. It is used in recipes to add color and flavor.
. Storage: Store soy sauce at room temperature.
Recommended Brand: Pearl River Bridge. You can also use Kikkoman Soy Sauce as a substitute for light soy sauce in cooking. You may, however, want to adjust the amount of salt used in the recipe as Kikkoman contains less salt than light soy sauce.
Aged for a longer period of time, dark soy sauce is thicker and blacker in color. It is also less salty than light soy. It is used in recipes to add color and flavor.
. Storage: Store soy sauce at room temperature.
Recommended Brand: Pearl River Bridge. You can also use Kikkoman Soy Sauce as a substitute for light soy sauce in cooking. You may, however, want to adjust the amount of salt used in the recipe as Kikkoman contains less salt than light soy sauce.
Also Known As: Soya sauce, Shoyu (Japan)
Examples:
Recipes featuring soy sauce:Soy Sauce Chicken(Red Cooked Chicken) - chicken is simmered in a flavorful liquid with light and dark soy sauce and seasonings.
Beef Braised in Soy Sauce - another example of "red-cooking"
How to Store Chinese Sauces and Seasonings
Return to the Glossary of Chinese Ingredients and Cooking Terms
