Light Soy Sauce (Japanese): Unlike Chinese Light Soy Sauce (which is used all the time in Chinese cooking), Japanese cooks generally use Japanese Light Soy sparingly. It’s thinner than the more common Japanese Dark Soy Sauce, with a saltier flavor, and it seasons foods without changing the color. Sweet Soy Sauce/Kecap Manis (Indonesian): A sweetened, seasoned variety from Indonesia that’s flavored with sugar, galangal, and other aromatics. It’s the go-to seasoning for Indonesian cooking.

But if you have questions or other information to share, please let us know in the comments below! How Is It Used?Ever found yourself savoring a sushi roll or dipping into a delicious stir-fry and wondered about that magic ingredient that brings it all together? That’s the alchemy of soy sauce, a staple in Asian markets and worldwide kitchens alike. Kikkoman is a great brand, and we’ll use it when cooking Japanese dishes or enjoying sushi, but we’ll rarely (if ever) use it for Chinese cooking. Gluten-free La Choy soy sauce is readily available at many supermarkets and its flavor is like a cross between regular soy sauce and Maggi seasoning sauce (see below). Concentrated soy sauce has become an increasingly popular product, adding intense umami flavor and versatile functionality to dishes and food manufacturing processes alike. As the world’s palate continues to expand and consumers seek bolder, more authentic Asian flavors, the demand for concentrated soy sauce is likely to grow steadily. Manufacturers will respond by developing innovative varieties and fusion flavors that use concentrated soy sauce as a base. Its efficiency for storage, transport, and precise flavor control also makes this product well-suited for large-scale food production applications. Whether used in a home kitchen or industrial facility, concentrated soy sauce is poised for a bright future as more cooks and food companies recognize its culinary potential. Mix with a 1:6 ratio of waterto dilute it into a regular or light soy sauce substitute. This allows control over the saltiness level.

Low Sodium Soy Sauce: Regular brewed soy sauce with about 40% of the salt removed, depending on the brand. On our blog, “Light Soy Sauce” does NOT refer to low sodium, which can be especially confusing, since some brands like Kikkoman and La Choy have applied the word “light” or “lite” to their low sodium products in the past. Dark soy sauce (lao chou in Mandarin; hac xi dau in Vietnamese) is mostly used to impart a rich mahogany color to foods. It is typically added during cooking. Not all sauces are created equal. There are naturally brewed/fermented ones, which is what you want to look for, and then there are chemical versions, which you should stay away from. Soy sauce is probably the most important condiment across Asia. It acts as a seasoning, as well as a color enhancer, darkening the color of dishes to a rich amber. Y ou’ll use it in stir-fries, sauces, soups, braises, fillings, noodle dishes, dumplings, and more.Concentrated and solidified soy sauces offer versatility beyond just adding saltiness to dishes. Their concentrated, intense flavors open up many possibilities for creative usage. There are two simple approaches here: Mix with additional ingredients like sesame oil, chili oil, vinegar, garlic, ginger to create customized dipping sauces. Selection tips: Look for the tall dark bottles and brands such as ABC and Cap Bango. Indonesian sweet soy sauce that has no preservatives or additives has better, more complex flavors. The concentration of flavors during this simmering process gives concentrated soy sauce a much bolder, richer taste compared to its regular counterpart. The flavors of roasted soybeans, toasted wheat, yeast, and salt are amplified and condensed into every drop. Just a small amount of concentrated soy sauce can provide a huge boost of savory depth to dishes. Types of Pearlriverbridge’s Concentrated Soy Sauce Add a teaspoon or two directly to soups, braises, or stir-fries right at the end for a mega punch of umami flavor. A little bit goes a long way.