“I never use it for dipping anything,” she says. Dark soy is a trademark ingredient in such dishes as red braised pork belly, short ribs and char siu pork, Young says. It’s very good in braises and other hearty dishes, and sometimes a recipe will call for both light and dark for a proper balance. Yan says it ferments longer and may be mixed with molasses or caramel before bottling. Also called black, double dark or superior dark soy sauce, this variety is thicker, sweeter and less salty than light soy sauce. “It blends so magnificently,” you won’t even detect the soy flavor, Young says. Think tomato sauce, soups, stews, chili, meatballs or meatloaf. Young says you shouldn’t limit your use of this type to Asian fare, as a little soy sauce can add depth to a wide variety of dishes where you might otherwise season with salt. Light soy sauce is multifunctional, meaning it can be used in many types of situations, including marinades, dipping sauces, stir-fries, braises and steamed dishes (fish, poultry and vegetables). Compared to dark soy sauce, Yan says, light has a paler color, thinner consistency and saltier flavor profile.
Traditional Chinese soy sauce is all or mostly soy, while Japanese (shoyu) has closer to half soybean, half wheat, which is sweeter (thanks to the wheat starch) and less salty than Chinese varieties. You may also see it referred to as thin or superior light. Light “is what we think of as regular soy sauce,” according to Young. This is the most common variety, dominated by Chinese- or Japanese-produced soy sauces, though depending on where you shop, you may come across Thai, Vietnamese and Korean (ganjang) options.
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