Have a look at this guide put together by our queen, Nagi :)
Greetings all,
I'm not familiar at all with Light and Dark Soy used in Asian cooking. I've tended to use the Japanese Kikkoman.
I want to cook recipes with these soys; looking around, there is a variety.
Any tips on what to get?
Have a look at this guide put together by our queen, Nagi :)
Light has more flavour so you probably use that most of the time. Dark is more for colour but is less salty/tasty. Lee Kum Kee is a good general brand if you don't know what to get.
Light soy is your all-purpose regular soy sauce. So, if a recipe just says "soy sauce", use light soy. Dark soy sauce is less frequently used, and the recipe will specify "dark soy sauce".
And your regular Kikkoman works as light soy sauce. The dark one is used very sparingly (1/2 teaspoon bs tablespoons) and has sweet caramel notes.
Light soy is your everyday normal soy, dark soy is more concentrated and has specific application and if needed in recipes will be referred to as dark soy, while light soy may be just referred to as soy sauce.
Light Soy is all purpose for salty flavour. Dark Soy is often used very sparingly, mostly for its colour, and to deepen the flavour. My mom recommends using a Mushroom-based one. Neither should be confused with "Seasoning Sauce" such as Maggi.
I used to do a blend of light and dark as an everyday sauce. Lately, I prefer regular Japanese shoyu.
Lee Kum Kee and Pearl River Bridge .