Question about SOY SAUCE

[jojobee]

When cooking asian food, what is the best type of soy sauce to use? Recipes never specify light or dark soy sauce, so how to you know? Also, any recommendations for soy sauce brands?

[Tracy K]

I use regular Kikkoman for just about everything.

You just want to make sure you get a soy sauce that is actually brewed from soybeans, unlike that crap that comes in plastic packets from most takeout Chinese places, which is really just dark-colored saltwater, blecch.

[Sharon777]

you may want to check out this thread under Asian Cooking:

http://www.recipezaar.com/bb/viewtopic.zsp?t=105153

[CobraLimes]

I like low sodium soy. (in the green bottle)

[Chipfo]

I also use Kikkoman. As far as what to use in recipes, I would assume regular (dark) soy sauce unless otherwise specified, unless you preffer a special type such as the low sodium as cobralimes suggested.

[mianbao]

I think one reason for confusion is that Japanese recipes sometimes refer to regular Kikkoman (a Japanese brand) as dark soy sauce, in contrast to light Japanese soy sauce that is used mainly in cooking in the Kansai region of Japan. Japanese light soy sauce is lighter in color but contains more salt that the regular Japanese dark soy sauce.

On top of this, there is another kind of Japanese soy sauce, that is even darker than dark Japanese soy sauce, and is called Tamari. Tamari is only used in special recipes in Japan.

On the other hand, some recipes that originate in Asian countries other than Japan, tend to call the Japanese dark soy sauce, "light", and mean the even darker and more concentrated Chinese style soy sauces, by "dark".

So what kind of soy sauce you use will depend of where the recipe is from. However, even for Chinese cooking, I would normally use the Japanese regular (or dark in Japan) soy sauce if unspecified. Kikkoman is a well-known Japanese brand.

BTW, soy sauce does contain a lot of salt. Kikkoman (and other makers, I imagine) also make low sodium soy sauce for people who need to watch salt consumption (though I am not a dietary expert, and cannot say offhand, how low salt this is.)

I think I will see if this topic can be copied to the Asian Cooking Forum, too, so more people can see it.

[~SwoR~]

Light soy sauce is thinner than Dark soy sauce.

Dark soy sauce is aged longer. It is also thicker and stronger in flavor.

If you need to know (because brands vary so much) if the soy sauce you are getting is considered light or dark, shake the bottle . Sauce that does not coat the bottle is "light". Sauce that does coat the bottle, is "dark".

Light should not be confused with "Lite" which in the case of soy sauce means less sodium content. "Lite" soy is the one in the green bottles.

You may find light soy labeled as 'superior soy' (it is actually SALTIER than dark soy). You may also find dark soy labeled 'soy superior sauce'. They are very closely named which just adds to the confusion.

[Caroline/ Haleiwa girl]

I think this discussion of soy sauce is interesting....while doing my experiment of making Poke, someone suggested that instead of using soy sauce I purchase a good quailty shoyu.. which I bought..but on it it says its soy sauce. Can anyone explain the difference to me?
thanks so much!
Caroline

[mianbao]

Caroline/ Haleiwa girl wrote:
I think this discussion of soy sauce is interesting....while doing my experiment of making Poke, someone suggested that instead of using soy sauce I purchase a good quailty shoyu.. which I bought..but on it it says its soy sauce. Can anyone explain the difference to me?
thanks so much!
Caroline

Hi, shoyu is the Japanese name for soy sauce, so if the name is on it in English, it should say soy sauce.

[Caroline/ Haleiwa girl]

Thanks mianbao!!
I can always count on you to come to the rescue!
Caroline

[chia]

i do love the flavor of tamari sauce, especially with soba. i actually buy my sauces in the asian market now and have never heard of some of these brands- but they are all wonderful.

[mianbao]

chia wrote:
i do love the flavor of tamari sauce, especially with soba. i actually buy my sauces in the asian market now and have never heard of some of these brands- but they are all wonderful.

Tamari actually seems to be more popular outside of Japan than inside! I think it is used for very specialized dishes, or in a very limited area only in Japan.

(I just checked, my cooking encycopedia says tamari is used mainly for sashimi, or in the barbecue sauce for eel, or for seasoning rice crackers (arare/senbei), and is used mainly in the Nagoya area. It also says tamari is made by an old method, using only soy beans, salt and water.)

BTW, "regular" Japanese soy sauce, is made from soy beans, wheat, salt and water, and contains approximately 18% salt. This is what is sometimes called "dark soy sauce" in Japanese recipes, and "light soy sauce" in Chinese recipes. Also what I would use in any recipe that doesn't specify.

Chia, I don't know how similar it is to tamari, but I do have a small bottle of "dark" Chinese soy sauce (Pearl River), which I like in certain Chinese recipes. I suspect that in mainland China, at least, soy sauce is produced by small local breweries, and differs a lot depending on the region.

[Caroline/ Haleiwa girl]

I always thought that tamari was wheat free....maybe I am wrong, but people with wheat problems ususally use it...wrong?
Caroline

[Terese]

My favourite brand is Pearl River Bridge, and unless otherwise specified I use their Superior Light Soy Sauce

[Latchy]

My bottle of Tamari ..Abundant Earth ..is reduced salt, wheat free, no preservatives, no artificial colours or flavours added and is traditionally brewed.