2022年12月29日 · Dark soy sauce is mostly a soy sauce and molasses/caramel kinda flavour, imho. It definitely has a distinct flavour, and I add it to plenty of things too, but only in small quantities. It isn't a great substitute for regular aka light soy sauce itself, since it lacks the same full soy sauce flavour, but could easily overpower a dish with a ...

Kikkoman’s standard soy sauce is a Japanese dark soy sauce (known is koikuchi), as opposed to Japanese light (usukuchi) or white (shiro) soy sauce. The difference comes down to the ratio of wheat to soybeans, and quantity of salt, when it’s being produced.

2024年1月26日 · I’ve watched numerous recipe videos in which the recipe calls for a mix of regular soy sauce and “dark soy sauce”. I’ve been to dozens of stores and looked at hundreds of bottles of soy sauce. I can’t find bottles that say anything close to “dark soy sauce”.

2022年4月7日 · Dark soy, in comparison to soy sauce, is lighter on the sodium, but heavier on color. Light soy is the opposite, saltier than regular but lighter in color. If the recipe calls for black soy, that is not the same as dark. It has added sugar that adds a distinct molasses note.

2023年3月15日 · Chinese cooking often uses light soy sauce, and dark soy sauce. Light soy sauce is what you would call the "standard" soy sauce. Dark soy sauce is thicker, darker, and more strongly flavored. It will give your dish a darker color and a much stronger soy flavor. In Japanese cooking, they often use koikuchi, usukuchi, and tamari.

2021年12月24日 · Dark soy sauce is thick and dark and is the kind we usually use for cooking. The type of soy sauce you normally see in restaurants is light soy sauce or Japanese tamari, which is more used as a condiment. Dark soy sauce is better for cooking because it's thicker and won't water down your food.

2023年3月9日 · I would say be careful about how much dark soy sauce you use. Light soy sauce is quite salty, but you can get away with using a lot if you just balance the dish properly with sweet, sour, etc. But dark soy sauce is quite sweet and even a bit too much can turn a dish into something sweeter than you'd want. E.g.

2021年4月25日 · In Chinese cuisine (at least), dark soy is more for colour than taste. I don't care much for it, so I'm fine with just Lee Kum Kee dark soy. That being said, other East Asian countries might use dark soy differently and have varieties that are different from the Chinese ones -- and "dark" and "light" might not necessarily mean the same things ...

2021年10月5日 · Dark soy sauce is aged longer, is thicker, has added sugar. It is often used for adding a dark colour to dishes. Kikkoman is a Japanese soy and is considered a dark soy sauce in Japan but is used similarly to Chinese light soy in cooking.

Chinese soy sauce comes in two (main) types: light and dark. Light soy sauce is lighter (duh) due to a very short ferment so it has a less 'deep', more delicate flavour and is also very very salty. Mostly used as a dipping/dressing sauce. Dark soy sauce is much darker, much less salty, and has a deeper, sweeter flavour from a longer ferment.