More than just a salty taste
Soy sauce is one of the world's oldest and most widely used seasonings, made from fermented soybeans, wheat, salt and water. But not all soy sauce is the same. Knowing the difference between the types can lift your cooking considerably.
The most common types of soy sauce
- Light soy sauce: Thin, salty and light in color. The most common choice for stir-fries, dips and dressings.
- Dark soy sauce: Thicker, sweeter and deeper in color, often with a hint of caramel. Used for color and depth in stews.
- Japanese shoyu: More balanced and rounded, perfect for sushi and Japanese dishes.
- Tamari: A Japanese variety that is often gluten-free and extra rich in umami.
How to use them
Use light soy sauce when you want saltiness without darkening the dish, for example in a light stir-fry or dip. Use dark soy sauce in small amounts to give a beautiful brown color and a rounder flavor to stews, noodles and marinades. Tamari is a good choice for those avoiding gluten.
Tricks for better flavor
Soy sauce is more than just salt. Add a splash at the end of cooking to preserve its fresh aroma, or let it simmer along for a deeper, more caramelized flavor. A drop in soups, dressings and even meat sauces adds umami without making the dish taste Asian.
How much salt?
Remember that soy sauce is salty, so adjust the other salt in the dish accordingly. There are also reduced-salt varieties if you want the flavor with less sodium.
Storage
Soy sauce keeps for a long time, but the flavor stays freshest when the bottle is stored in a cool, dark place after opening. The fridge preserves the aroma longest.
Find your soy sauce at FUDI
At FUDI you'll find a wide selection of soy sauce, from light and dark Chinese to Japanese shoyu and gluten-free tamari. With the right soy sauce in your pantry, you have the foundation for countless Asian dishes within easy reach.
