Pearl River Bridge Superior Dark Soy Sauce, 500 ml

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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. Selection tips: Imported Japanese and Korean soy sauce tends to taste the best. For example, Kikkoman soy sauce made in Japan tastes more refined than US-made Kikkoman. Excellent organic shoyu is also exported abroad. Raw, unpasteurized nama shoyu is fabulous too. The most common types available in the U.S. are Japanese and Chinese. However, we’ve also included some common Southeast Asian kinds: 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.

Around 1200 (Lian Cang Period of Japan), Jue Xin, another Japanese bonze learned in Jin Shan Temple in China. There he mastered the traditional sauce brewing technology of that Temple. When he returned to Japan, he founded Xing Guo Temple in Ji Zhou You and taught his neighbours the sauce brewing technology. In this way, along history witnessed the spreading of soy sauce brewing technology in Japan. Coconut aminos is similar to Maggi but has a slightly tart finish on the palate. Bragg Liquid Aminos is a fine Maggi substitute that's available at mainstream grocers. Bragg is gluten-free and non-GMO, if those things matter to you. Choosing soy sauce Mix with spices and sweeteners as a glaze or dipping sauce base for meats and dumplings. Solidified Soy Sauce:

The reduction process removes water content, decreasing volume and weight. This makes concentrated soy sauce cheaper to transport in bulk. If, however, you have a soy allergy, you can try coconut aminos. We haven’t cooked with coconut aminos, but we hear this salty-sweet condiment is a good alternative for those who need to follow a soy-free diet. Our Favorite Dishes That Feature This Ingredient: For the most part, Japanese and Korean soy sauces are interchangeable. They are both darker and slightly sweeter than Chinese-style light soy sauce. I keep them in my pantry, where it's cool, dark, and dry. If you're concerned, refrigerate the bottle. Some of the ones I've written about here have been aged through my negligence and they still taste great!

La Choy is an example of a chemical soy sauce. As you can see from the list of ingredients, this is not a naturally brewed sauce. The ingredients in a naturally brewed soy should be: water, soybeans, salt, and wheat. Concentrated soy sauceis a byproduct of this brewing process, offering unique, robust flavours found in no other liquid condiment. 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). 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. Dark Soy Sauce (Japanese): Used more often than Japanese light soy sauce. Kikkoman’s All-purpose Naturally Brewed Soy Sauce is a Japanese dark variety. Don’t confuse Japanese dark soy sauce with Chinese Dark Soy Sauce!Solidified soy sauce, consider adding a little experimentation to the mix. Throw in some salt, starch, or any additives of your choice, and you’ve got yourself a brand-new flavor concoction! More About How to Use Concentrated Soy Sauce in Cooking Concentrated Soy Sauce: 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: