Dark soy sauce (lao chou in Mandarin; hac xi dau in Vietnamese) is mostly used to impart a rich mahogany color to foods. It is typically added during cooking. With some creativity, concentrated and solidified soy sauces can do a whole lot more than just saltiness. Their intense umami and luscious texture open up many possibilities in the kitchen. Soy sauce is probably the most important condiment across Asia. It acts as a seasoning, as well as a color enhancer, darkening the color of dishes to a rich amber. Y ou’ll use it in stir-fries, sauces, soups, braises, fillings, noodle dishes, dumplings, and more. It's hard to buy soy sauce at an Asian market because there are so many. At regular supermarkets, the brands are limited but you may be confused by shoyu, tamari, light soy sauce, and low-sodium soy sauce. Then there are gluten-free and soy sauce-like condiments.

American magazine recipes often call for low-sodium soy sauce. Unless the publication is a health oriented one, I'm not sure why the condiment is called for.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.

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. To maximize shelf life, concentrated soy sauce should be stored in a cool, dark place away from direct sunlight. Like many condiments, light and heat can cause the flavors to degrade over time. An ideal storage location is a kitchen cabinet or pantry. Mix with additional ingredients like sesame oil, chili oil, vinegar, garlic, ginger to create customized dipping sauces. 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 sauceMix with spices and sweeteners as a glaze or dipping sauce base for meats and dumplings. Solidified Soy Sauce: Not all sauces are created equal. There are naturally brewed/fermented ones, which is what you want to look for, and then there are chemical versions, which you should stay away from. We don’t mean to be snobby, but using Japanese soy in a Chinese dish or Chinese soy in a Japanese dish will yield different flavors! The flavor of low-sodium is different than that of regular (light/thin) soy sauce. In my recipes, simply cut the regular soy sauce used by one-third (33%) or one-quarter (25%); add water to make up the difference. If you're used to the flavor of low-sodium soy sauce, use it! Dark Soy Sauce

Mushroom Flavored Dark Soy Sauce (Chinese): Dark soy sauce that has been flavored with mushrooms, used to add umami to dishes.Store it in a cool, dry, dark place like your pantry or cupboard. No need to refrigerate. Substitutions That said, if you enjoy the flavor of a particular type or brand over another, you can use whatever floats your boat. That’s the beauty of home-cooking––you’re the boss! Buying & Storing Concentrated soy sauceis a byproduct of this brewing process, offering unique, robust flavours found in no other liquid condiment. Concentrated soy sauce has become an increasingly popular product, adding intense umami flavor and versatile functionality to dishes and food manufacturing processes alike. As the world’s palate continues to expand and consumers seek bolder, more authentic Asian flavors, the demand for concentrated soy sauce is likely to grow steadily. Manufacturers will respond by developing innovative varieties and fusion flavors that use concentrated soy sauce as a base. Its efficiency for storage, transport, and precise flavor control also makes this product well-suited for large-scale food production applications. Whether used in a home kitchen or industrial facility, concentrated soy sauce is poised for a bright future as more cooks and food companies recognize its culinary potential.

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: The concentration of flavors during this simmering process gives concentrated soy sauce a much bolder, richer taste compared to its regular counterpart. The flavors of roasted soybeans, toasted wheat, yeast, and salt are amplified and condensed into every drop. Just a small amount of concentrated soy sauce can provide a huge boost of savory depth to dishes. Types of Pearlriverbridge’s Concentrated Soy Sauce Soy sauce sounds like a simple ingredient, and for the most part, it is. However, there are many types. Below are brief descriptions of some of the most common varieties you’re likely to find at your local Asian market. 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.

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For the most part, Japanese and Korean soy sauces are interchangeable. They are both darker and slightly sweeter than Chinese-style light soy sauce. Concentrated Soy Sauce(Paste form), which holds a richness distilled from soybeans that’s hard to match. 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. Light Soy Sauce (Chinese): The word for light soy sauce in Chinese translates to “fresh” soy sauce, as it is traditionally made from the first pressing of fermented soybeans. It is the most commonly used sauce in Chinese cooking. If our recipes call for “soy sauce,” we mean 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!