Introduction to soy sauce

Soy sauces are important seasonings in Eastern Asia. The prototype soy sauce was originated in China approximately 2000 years ago and had been substantially changed since it was brought into Japan. It has been extensively improved for hundreds of years to complement Japanese climate and food culture.

The Japanese soy sauce uses soybean and wheat with ratio 1:1 as the main raw material, whereas the Chinese type uses no or very little wheat besides soybean. Soy sauces are salty liquid seasonings ranging from amber to dull brown color, produced from soy beans/defatted soy grits with or without wheat.

Dark soya sauce is one of the two main types of soy sauce. It is brewed longer, made with less salt than many other soy sauce products had has molasses or another caramelized sugar added. It is richer, tastier and slightly sweet. Dark soy sauce is manly used for adding color and flavor to a dish. It is mainly used during the cooking rather than after, its flavor develops during heating.

Thin soy sauce is saltier and not viscous as dark soy sauce. It does not cling to the glass container when shaken, and it only slightly tints foods made with it. This type of soy sauce used to be referred to as light soy sauce.
Introduction to soy sauce