First things first: soy sauce, or jiàng yóu (酱油), is a liquid seasoning sauce made by a long process of brewing fermented soybeans and mold or cultures or yeast, per The Woks of Life. When a recipe simply calls for soy sauce, it's more than likely referring to light soy sauce, which is saltier and often found in Cantonese cooking.
Dark soy sauce, however, is noticeably thicker than it's light counterpart, as well as a bit sweeter. Though you may be tempted, dark soy sauce cannot be used as a perfect substitute for light, because of how different it is in taste. Per Kikkoman, when dark soy sauce is called for, it's purpose is usually more for aesthetic than for flavor, since it is used to add color to the dish and to coat meats. Both light and dark soy sauce are delicious when used in cooking — just remember to put them back in your pantry and not in the refrigerator when done.
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July 25, 2022 at 06:20AM
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Light Soy Sauce Vs. Dark Soy Sauce: What's The Difference? - Tasting Table
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