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Light soy sauce is saltier and lighter in color, often used for seasoning and dipping. Dark soy sauce is richer, less salty, and has a darker color due to longer fermentation, adding depth to dishes and enhancing their appearance.
Light soy sauce is saltier and lighter, mainly used for seasoning and dipping. Dark soy sauce is richer, less salty, and has a darker color, providing depth and color to dishes during longer fermentation.
To put it simply, light soy sauce is used for seasoning and dark soy sauce is used for adding colour to dishes. Light soy sauce is golden brown in colour and rich in taste to add flavour during marinating and seasoning stage. It uplifts the flavour of any meat, noodles or rice dishes. On the other hand, dark soy sauce is used to add deep colours to meat stews and casseroles and often paired with light soy sauce to achieve the perfect taste and colour.
Light soy sauce has a thinner body and golden brown colour. Using natural fermentation methods, light soy sauce has strong aromatic umami and savoury flavour. Making it ideal as a marinade, dressing, sauce mix and table condiment. It is a great addition to stir-fry recipes, noodles dishes and even our own burger recipe!
Dark soy sauce is mainly used for adding colour to dishes and usually paired with light soy sauce to achieve ideal colour and taste. Try cooking with dark soy sauce, it makes a great addition to pork recipes, stews and barbecue favourites.
Difference between as follow:
Color: Light soy sauce has a light brown, almost amber colour, while dark soy sauce is deeper, with a rich, dark brown hue.
Fermentation
As soy sauces are made from pressing fermented soybeans, they are ground up and mashed with seasonings. While this ferments, the sauce expelled is regular soy sauce. These residual pieces are what are fermented for longer, producing the sweeter and thicker dark soy sauce.
Taste: Both soy sauces have an umami flavor, but regular soy sauce will be heavier and influenced by a more intense saltiness. Dark soy sauce is sweeter due to the fermentation process. The initial sauce taken from the mash takes a lot of the salt, so there isn’t as much left for the darker varieties.
Thickness: Dark soy sauce is considerably thicker than regular soy sauce. Common varieties are generally used in dishes like stir-fries and added to other sauces as a salty component. Dark soy sauce is used more commonly as a dipping sauce for dumplings and glaze for meats.
Cooking Methods: Soy sauce helps make foods saltier when that aspect is initially missing from other ingredients. Because dark soy sauce has a sweeter backbone, you’ll want to get your salty depth. Both of these sauces will add umami to your dish, but regular soy sauce works better in Cantonese or Chinese cooking, in which sauces are absorbed into the ingredients.
Texture: light soy sauce has are thinner, inkier body than dark soy sauce, which is a little more syrupy. So, viscosity is another point of difference.
Use light soy sauce for seasoning, marinades, and dipping. Add dark soy sauce for depth and color in stews, braises, or stir-fries, especially towards the end of cooking. Adjust quantities based on personal taste.
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