It is overpoweringly strong.
Also seeAsian market shopping list.
Not light, dark, sweet, mushroom or any other throw in of soy sauce.
Im going to refer to this as all purpose soy sauce in this post, to avoid confusion.
you’ve got the option to interchange light soy sauce and all purpose soy sauce in recipes.
It wont stain noodles with colour.
The main takeaway here is that dark soy is saltier than light and all purpose.
This is because dark soy sauce has a much stronger soy flavour which overpowers the salty flavour.
If you only use dark soy sauce, the sauce flavour is way too strong.
If you just use light soy sauce, the sauce will be salty, but not very flavourful.
Combination of dark and soyis used to create a balance of flavour, salt and colour.
Examples:San Choy Bow(Chinese Lettuce Wraps),Hot and Sour Soup,Thai Drunken Noodles.
Dipping sauce use light or all purpose soy sauce.
Do not use dark soy sauce too strong!
Things to dip:
Salad dressings light or all purpose soy sauce.
It would be very unusual to use dark soy sauce.
Adds sweetness, stains with colour and adds soy flavour.
Tamari this was traditionally offered as the gluten free alternative to soy sauce.
But actually, this is like a more complex flavoured soy sauce, and slightly less salty too.
Good to use as a dipping sauce!
And there you have it!
My soy sauce crash course which Im sharing to accompany my What to buy from Asian Grocery Stores Guide.
(6 sauces = 45+ recipes!)
Hope you find it useful!
Nagi x
Life of Dozer
No recipes doesnt mean no Dozer!!
He smells of strawberry right now, from my shampoo (he was out of his own!)
